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以纯水和100%乙醇作为提取溶剂,采用超声波和50℃水浴萃取法获得了黄藤笋和4种常见茎类蔬菜(芦笋、茭白、莴笋和甜麻竹)的提取液,并通过DPPH法测定了这些提取液的总抗氧化活性(DPPH自由基清除率)。结果表明:黄藤笋提取液的抗氧化活性最强,其次是芦笋,甜麻竹提取液的抗氧化活性最低。黄藤笋、芦笋和莴笋乙醇提取液的抗氧化活性高于水提取液的抗氧化活性,而茭白和甜麻竹则相反。除甜麻竹外,其余4种茎菜提取液的抗氧化活性不因萃取方法的不同而有显著差异。研究还表明,黄藤笋提取液在稀释到3200倍时,DPPH自由基清除率仍有0.33%,而其他4种常见茎菜在稀释2～10倍后已丧失自由基清除能力。研究表明,黄藤笋作为保健品的添加剂具有很高的潜在利用价值。
Pure water and 100% ethanol were used as extraction solvent. Extracts from four kinds of common vegetables (Asparagus officinale, Perilla frutescens, Asparagus officinalis, Lactuca sativa L.) were obtained by ultrasonic and 50 ℃ water bath extraction. The total antioxidant activity (DPPH radical scavenging rate) of these extracts was determined. The results showed that the extract of Huang Teng bamboo shoots had the strongest antioxidant activity, followed by the asparagus extract and the sweet bamboo extract had the lowest antioxidant activity. The antioxidant activity of the ethanol extract of rattan, bamboo shoots, asparagus and lettuce was higher than that of the water extracts, while the opposite was true in the rapeseed and the sweet bamboo. In addition to sweet bamboo, the other four kinds of stem extract antioxidant activity not due to different extraction methods have significant differences. The study also showed that when the Huangtan bamboo shoot extract diluted to 3200 times, DPPH radical scavenging rate still 0.33%, while the other four kinds of common stems diluted 2 to 10 times after the loss of free radical scavenging capacity. Studies have shown that Huang Teng bamboo shoots as a health supplement additive has a high potential value.