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Study on the antioxidant ability and safety of products from transformation of flavones of buckwheat

文献类型： 外文期刊

作者： Fang, Shan 1 ; Ren, Guixing 1 ; Bian, Junsheng 1 ; Li, Hongmei 1 ; Li, Yunlong 1 ; Hu, Junjun 1 ; Lin, Rufa 1 ;

作者机构： 1.Shanxi Acad Agr Sci, Inst Comprehens Utilizat Agr Prod, Taiyuan 030031, Peoples R China

关键词： Flavones of buckwheat;transformation technology;antioxidant ability;safety

期刊名称：ADVANCES IN BUCKWHEAT RESEARCH

ISSN：

年卷期： 2007 年

页码：

收录情况： SCI

摘要： By studying the Antioxidant capability and safety of the products from transformation of Flavones of Buckwheat, we discovered that from different kinds of hydrolysis such as enzyme hydrolysis and hydrolysis under high pressure, the products are different. Their Antioxidant capability is different. The main products from the former reaction is Isoquercitrin(95.6%) and that from the later reaction is Quercetin(92.3%).We can get Rutin, Isoquercitrin and Quercetin. The (DFRQA)DPPH free radical quenching activity and antioxidant ability of the products is different(Quercetin > Isoquercitroside > Rutin). After transformation, the DFRQA and antioxidant ability of Flavones of Buckwheat have increased by 44.0%,78.9% repectively, LD50 of acute toxicity was larger than 16.0g/kg, so they were innoxious.

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