Study On Anti-oxidation Of New Food Resource-Chaya In Vitro

Chaya,commonly known as "tree spinach",it is rich in crude protein,crude fiber,,calcium,potassium,iron,,amino acid and vitamine. It is a vegetable of high nutritious value.It has abundant phenolic and flavonoids possess some phalmacological functions,such as strong antioxidant ability. Now,there is no research on chaya interior. Previous study abroard has showed that chaya with strong antioxidant ability.First,The study took chaya-the new food resource as material and investigated its extraction antioxidant activities.Then study the extraction,separation and antioxidang activities of chaya phenolic compounds. In order to provide the basic materials for its utilization in future.The main results were shown as follows:First, measure chaya extracts'scarving effect with superoxide anion radial(O2·-), hydroxyl radical(·OH), hydrogen peroxide(H2O2) and DPPH. Then determination the content of the effective components, Including the polyphenols, reducing-sugars, total flavonoids.20% density ethanol contains the highest polyphenols, reducing-sugars.80% density ethanol has contains the total flavonoids mostly.20% density ethanol has more strong scrving effect than other density ethanols.Systemic study on the extraction of chaya polyphenols was carrid out.. The results showed that the optimum condition of extract was:20%ethanol as solvent,temperature 60℃,the ratio of sugarcane tip and solvent is 1:15,leach 3h,the extraction time for supersonic assisted wxtraction were 20min.Purification of phenolic crude extract from chaya on resin was studied.The results showed that NKA-Ⅱresin has the higher adsorption and desporption,it was chosen for the separation of phenolics.Chose columeФ2.5 cm×30cm to obtain optimal separation parameters. Chaya phenolic after the resin concentrated,purge it with 80% ethanol(v:v,) after vacuum freeze-drying,,the desorption ration of phenolics from resin was up to 67%.Then qualitative research on the purified phenolics.At last, investigated antioxidant activities of chaya phenolics.The results showed thatChaya phenolic had a good reducing free radical power as Vc The reducing power of chaya phenolic is higher than Vc. Chaya phenolics can effective mitigation the oxidation rate in soybean iol and lard..Mixtrue of phenolics and vc has the better antioxidant capacity than BHT in soybean oil and lard.