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首页> 外文会议>Symposium on Phenolic Compounds in Foods and Natural Health Products >Antioxidant Activity of Polyphenolics from a Bearberry-Leaf (Arctostaphylos uva-ursi L. Sprengel) Extract in Meat Systems
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Antioxidant Activity of Polyphenolics from a Bearberry-Leaf (Arctostaphylos uva-ursi L. Sprengel) Extract in Meat Systems

机译：肉豆蔻叶（Arctostaphylos UVA-URSI L. Sprengel）提取物中的多酚抗氧化剂活性

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Bearberry-leaf (Arctostaphylos uva-ursi L. Sprengel) extract possesses marked antioxidant activity in model and meat systems. A crude ethanolic extract of bearberry leaves was dechlorophyllized using a silicic acid column, and then fractionated by Sephadex LH-20 column chromatography using ethanol (95%, v/v) and acetone (50%, v/v) as the mobile phases. According to a mass balance, the ethanol fraction comprised 79.2% of the starting material, while the acetone fraction consisted of 9.7%. The content of total phenolics for the fractions and subtractions ranged from 2135 to 9110 Abs72s units/g extract. Even though the acetone fraction was only ca. 10% of the crude extract, its vanillin response was five times greater than that of the ethanol fraction. According to a mass balance of this fraction, ca. 50% of the polyphenolics remained in the aqueous phase when partitioned between water and ethyl acetate.
机译：熊莓叶（Arctostaphylos UVA-URSI L. Sprengel）提取物具有模型和肉类系统中标记的抗氧化活性。使用硅酸柱的粗甘薯叶子的粗乙醇提取物，然后通过乙醇（95％，v / v）和丙酮（50％，v / v）作为移动相，通过Sephadex LH-20柱色谱分离。根据质量平衡，乙醇馏分包含79.2％的原料，而丙酮馏分由9.7％组成。级分和减法的总酚类含量范围为2135至9110Abs72s单元/ g提取物。即使丙酮级分是CA。粗提取物的10％，其香草蛋白反应比乙醇级分的五倍大。根据该分数的质量平衡，CA。当水和乙酸乙酯之间分配时，50％的多酚残留在水相中。

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