Effect of far-infrared irradiation on the antioxidant activity of Puerariae radix extract

被引：5

作者：

Kim, Jong-Wan ^{[1
]}

Bae, Hwang-Chan ^{[1
,2
]}

Kim, Min-Chul ^{[1
,3
]}

Lee, Seung-Cheol ^{[1
]}

机构：

[1] Kyungnam Univ, Dept Food Sci & Biotechnol, Masan 631701, South Korea

[2] Gyeongsangnam Provincial Govt Inst Hlth & Environ, Chang Won, South Korea

[3] Kumkang Pharm Inc, Masan, South Korea

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 2008年 / 32卷 / 01期

关键词：

D O I：

10.1111/j.1745-4514.2007.00148.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The effect of far-infrared (FIR) irradiation on the antioxidant activity of Puerariae radix (PR) extracts was evaluated. PR was placed in pyrex petri dishes (8.0 cm diameter) and irradiated at 90, 100 and 110C for 0, 10, 20, 30, or 40 min using a FIR heater. After treatment, methanol extracts of PR were prepared and total phenolic contents (TPC), radical scavenging activity (RSA) and reducing power (RP) of the extracts were determined. FIR irradiation increased the antioxidant activities of the PR extracts. When PR was FIR irradiated at 110C for 40 min, the values of TPC, RSA, RP and puerarin content of its methanolic extract were increased from 0.096 to 0.148 g/mL, 80.79 to 84.05%, 0.999 to 1.360 and 66.0 to 77.8 ppm, respectively, compared to that of nonirradiated PR. The results indicated that appropriate FIR irradiation of PR could increase the antioxidant activities of methanolic extracts.

引用

页码：85 / 95

页数：11

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