论文部分内容阅读
The fresh leaves and oven-dried leaves from three varieties of black currant (Brodtrop,liangye,Risager)were analysed for the total contents of flavonoids by spectrophotometric methods in terms of rutin equivalent.In addition,antioxidant activities of different addition amounts of extracts of black currant (Brodtrop)leaves in lard were measured by the Oven-Storage Test,and compared with the synthetic antioxidants.The results showed the contents of the flavonoids were very rich in the leaves of three varieties from black currant.Among them the leaves of Brodtrop had the highest contents of flavonoids followed by liangye and Risager.The total contents of flavonoids in fresh leaves reach 231.70 mg/100 g,170.01 mg/100 g and 78.07 mg/100 g respectively.In the same circumstance the oven-dried leaves were 397.82 mg/100 g,275.89 mg/100 g and 169.73 mg/100 g.The extracts of the leaves from Brodtrop exhibited strong antioxidant activities on lard,which increased with the addition amount of the flavonoid extracts.The antioxidant activities decreased in the order of 0.02% quercetin ＞0.02% BHT(butylated hydroxy-toluene)＞0.40% extracts＞0.20% extracts＞0.10% extracts＞0.05% extracts＞0.02% extracts＞control.