Study on the anti-oxidative capability of proanthocyanidins from hops
The proanthocyanidins from hops were separated and purified,and seven proanthocyanidins with different degree of polymerization were obtained by classification of average degree of polymerization. The anti-oxidative capabilities of these polymers were measured in water phase and oil phase. Comparing with (+)-catechin and Vitamin C(Vc),the proanthocyanidins of (DP) 1.5-4.0 showed better reducing capacity,and proanthocyanidins of (DP) 5.55 had the weakest reducing capacity. Meanwhile,proanthocyanidins of any (DP) from hops could inhibit the peroxidation of lipid ,and proanthocyanidins of DP 2.97 and 3.5 had better inhibition effects at higher concentration. Moreover,it had found that the proanthoocyanidins of lower mDP had better anti-oxidative capability in the Linoleic acid system.
国家科技期刊平台
NSTL
万方数据
维普
