Study On The Antioxidant Activity In Vitro Of Allium Victorialis Extract

In order to improve the use value of Allium victorialis,and to develop products of Allium victorialis.This study used Allium victorialis as the main research object,the different extraction methods,different drying temperature,fermentation on the Allium victorialis by four kinds of the determination of antioxidant activity.It was compared with three onion plants,onion,scallion and leeks,and the conditions of the pickling were optimized by the response surface method.The results showed that the Allium victorialis had strong antioxidant activity,and the alcohol extraction method had the strongest antioxidant activity,with the concentration of 0.25 mg/mL,the DPPH free radical scavenging rate was 81.87%;the hydroxyl radical scavenging rate was 76.98%;superoxide free radical scavenging rate was 77.94%.Drying at different temperatures,when the drying temperature was 55℃,the antioxidant activity of the Allium victorialis could be improved,and the total phenol in the Allium victorialis,the total flavonoid content has increased,with the concentration of 0.25 mg/mL,the DPPH free radical scavenging rate was 85.03%;the hydroxyl radical scavenging rate was 81.11%;superoxide free radical scavenging rate was 81.00%.When the temperature continued to rise,the antioxidant capacity decreased,possibly due to a decrease in the activity of some polyphenol oxidase,which causes the phenolic substance to be oxidized and reduced.The change of the content of total phenol and total flavonoids in each sample by heat treatment was the main factor caused the change of its antioxidant activity.After fermented by using Bacillus subtilis,Bacillus amyloliquefaciens,Bacillus Methylotrophic and Paenibacillus Ash,Priest&Collin in the Allium victorialis,the content of total phenol and total flavonoids and antioxidant activity in the samples were analyzed.The total phenolic content of the scallions fermented by Bacillus amyloliquefaciens and Bacillus methylotrophic was 23.27 mg/g and 22.94 mg/g,respectively,which was significantly higher than the total phenolic content of Bacillus subtilis fermented in the Allium victorialis,the total phenolic content of the Allium victorialis which was fermented by Bacillus subtilis was significantly higher than the unfermented(19.44 mg/g).The total phenolic content of the Allium victorialis of the Paenibacillus Ash,Priest&Collin was not significantly different from that of the unfermented.The free radical scavenging rate and the reducing power of the Allium victorialis showed a similar trend to the change of total phenolic content in the sample,the antioxidant activity in the Allium victorialis of Bacillus amyloliquefaciens and Bacillus methylotrophic was the highest.Secondly was fermented by Bacillus subtilis,and there was no significant difference in antioxidant activity between Paenibacillus Ash.Priest&Collin and which was unfermented.The antioxidant activities in vitro of the four species of Allium were different and showed a certain dependence.The order of antioxidant activity of scallions,onions,green onions and leeks was:Allium victorialis>onions>green onions>leeks.The onion showed a strong advantage in total reducing ability and free radical scavenging ability,while onion also showed strong ability in the removal of three kinds of free radicals.