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以大豆油为氧化底物,确定槐米提取物和甘草提取物的最佳复合配比。利用薄层层析和红外光谱分析对复方槐米抗氧化剂(FHK)定性检识,用HPLC法进行定量检测。通过对邻苯三酚自氧化抑制率和DPPH自由基抑制率的测定及其对月饼过氧化值变化影响来考察复方槐米抗氧化剂的抗氧化活性。结果表明:槐米提取物和甘草提取物质量配比为1:1时抗氧化作用最强。FHK含有效成分芦丁和甘草苷,分子中含有酚羟基,并为缔合型,芦丁含量为76.8%,甘草苷含量为0.46%。FHK质量浓度为1.5g/L时,对邻苯三酚自氧化的抑制率高达67.64%;质量浓度为10mg/mL时,对DPPH自由基的抑制率高达62.88%。与空白样相比可以延长广式月饼保质期约一个月左右。
Soybean oil as the substrate for oxidation, to determine the best compound ratio of Huaizao extract and licorice extract. Qualitative identification of Flos sophora falciparum antioxidant (FHK) was carried out by TLC and FTIR. Quantitative detection was carried out by HPLC. The anti-oxidative activities of antioxidant of Sophora japonica Thunb were investigated by measuring the inhibition rate of pyrogallol autoxidation and the inhibition rate of DPPH free radical and its effect on the peroxide value of cakes. The results showed that when the ratio of the extract of Sophora japonica and Glycyrrhiza was 1: 1, the antioxidant activity was the strongest. FHK contains rutin and glycyrrhizin as effective components, and contains phenolic hydroxyl group in the molecule, which is an association type. The content of rutin is 76.8% and the content of liquiritin is 0.46%. The FHK concentration of 1.5g / L, the pyrogallol autoxidation inhibition rate as high as 67.64%; mass concentration of 10mg / mL, the DPPH radical inhibition rate as high as 62.88%. Compared with the blank sample can extend the shelf life of Cantonese-style moon cake about a month or so.