Chemical And Biological Evaluation Of Antioxidation Of Some Natural Foods

In this study hydroxyl-radical scavenging activity of water extracts of 30 natural foods together with some mixtures of them were evaluated in vitro or in vivo. The influences of some processing factors on hydroxyl-radical scavenging activity of some extracts were studied Then effective ingredients s~ut isolated from Radix glycynhizac, Fructus lyeii and green tea Their hydroxyl-radical scavenging activities of these effective ingredients were evaluated in vitro at the same tine. Four kinds of functional beverages ware produced and n proved to have biological fbnction at anti-oxidation shown by animal experiment Whole study included 1. Chemical evaluation of their antioxidation of 30 natural f鏾ds. There were effective ingredients in 30 natural food water extracts that had hydroxyl-radical scavenging activity Among all these samples, Laminaria japcmica atescli, Fnrzius jujiubue, green tea, Radix glycyrrhizae, pericarpium citri, Has Lonicerae, Has clnysantlrm, Fructus lyeii had a higher ability to scavenge hydrox~4-radical. Heating, cooling, treating with activated carbon or diatomite had less influence on its hydroxyl-radical scavenging activity of Laminaria japonica aresch extract But its hydzoxyl-radical scavenging activity of fiuzfl ji!iiubue or Radix glycyrrhizae or Fnrtus Lyeii extract was decreased as its diluiicm degree increased Vc and glucose could enhance its hydroxyl-radical scavenging activity of Radix glycyrrhizae or Fructus Lyeii extract while Ci? and Ca~ ~&takm it When extracts were mixed, hydroxyl-radical scavenging activity of mixture was improved It meant that these four extracts had a synergism in hydroxyl-radical scavenging when they mixed 2. Chemical evaluation of their antioxidation of some effective ingredients in foods. (1) Radix glycyrrhiza water extracts and glycyntizin isolated fivm Radix glycynhiza had a higher ability to scavenge hydroxyl-radical. And both of them had hydroxyl-radical scavenging activity much higher than that of the solution of Vc in same concentration Water extract of Radix gly抍ynbiza had a higher ability to scavenge hydmxyl-radical than the solution of pure glycyrdunn had. Therefore other ingredients in Radix glycyrrhiza besides glycyrrhizin also had ability to scavenge hydroxyl-radicat. (2) Water extract of green tea and polyphenol isolated from green tea all had higher ability to scavenge hydrox34-radicat The solution of tea polyphenol isolate had a higher ability to scavenge hydroxyl-radical than water extract of green tea had So polyphenols were the effective ingredients in the tea to scavenge hydroxyl-radical. (3) Fructus 3 Lyeii water exhact and polysacchaiide isolated from FrucUis Lyei also bad a higher ability to scavenge hydroxyl-radical. The polysacchande solution had a higher ability to scavenge hydroxyl-radical than water extract of Fnictus lye?had This also meant that Fmtus Lyeii polysaccbaride was the effective ingredient m Fructus lyeii extract to scavenge hydmxyl-radical. 3. Production of functional beverages. We produced four fimctional beverages based on chemical evaluation of anti-oxidation of natural foods. These four functional be~rages were made by a ordinaiy processing technicpie with good sensory quality. Their hychi~l-mdical scavenging activities were compared with con~sponding those of the mixtures of water extract Their hydroxyl-radical scavenging acUvilies of these fimctzcmal beverages changed slightly after processing for only on...