XIANG Zhao-bao, WU Xiao-ling, ZHANG Li, WANG Cheng-yuan. Study on Antioxidant Active Fraction of Kaempferia galanga L.[J]. Science and Technology of Food Industry, 2018, 39(24): 62-66,71. DOI: 10.13386/j.issn1002-0306.2018.24.011
Citation: XIANG Zhao-bao, WU Xiao-ling, ZHANG Li, WANG Cheng-yuan. Study on Antioxidant Active Fraction of Kaempferia galanga L.[J]. Science and Technology of Food Industry, 2018, 39(24): 62-66,71. DOI: 10.13386/j.issn1002-0306.2018.24.011

Study on Antioxidant Active Fraction of Kaempferia galanga L.

  • In order to further find the antioxidant active fraction of Kaempferia galanga L.,ultrasonic extraction with 80% ethanol aqueous solution was used to prepare the ethanol extract,and the extracts were extracted in petroleum ether,chloroform,ethyl acetate and n-butanol successively to prepare 5 fractions,namely petroleum ether fraction,chloroform fraction,ethyl acetate fraction,n-butanol fraction and water fraction,the antioxidant activities of the ethanol extract and 5 fractions were tested by DPPH and ABTS respectively. The results showed that Kaempferia galanga L.had good antioxidant activity,among the 5 fractions,the activity of chloroform fraction was the best,its SC50 on DPPH and ABTS was about 4 and 2 times that of the positive control(VC)respectively. The ethyl acetate fraction also had good antioxidant activity,then it was the n-butanol fraction,the activity of petroleum ether fraction was poor and the water fraction was basically inactive. So,Kaempferia galanga L. had good antioxidant activity,the further tracing antioxidant active components should focus on the chloroform fraction and ethyl acetate fraction of Kaempferia galanga L.
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