不同干燥方式对甘薯叶功能成分及抗氧化活性的影响

赵珊,仲伶俐,秦琳,黄世群,李曦,郑幸果,雷欣宇,雷绍荣,郭灵安,冯俊彦

Effects of Different Drying Methods on Functional Components and Antioxidant Activity in Sweet Potato Leaves

ZHAO Shan,ZHONG LingLi,QIN Lin,HUANG ShiQun,LI Xi,ZHENG XingGuo,LEI XinYu,LEI ShaoRong,GUO LingAn,FENG JunYan

表6 干燥的甘薯叶抗氧化能力与总酚、总黄酮及绿原酸类化合物含量间的相关性分析

Table 6 Correlation analysis between antioxidant activity and contents of total phenols, flavonoids and chlorogenic acids in dried sweet potato leaves

相关性 Correlation 总酚 Total phenolic acids 总黄酮 Total flavonoids 总绿原酸 Total caffeoylquinic acids 新绿原酸 5-CQA 绿原酸 3-CQA 隐绿原酸 4-CQA 咖啡酸 CA 异绿原酸A 3,5-diCQA 异绿原酸B 3,4-diCQA 异绿原酸C 4,5-diCQA DPPH 0.989** 0.957** 0.925** 0.883** 0.948** 0.873** 0.553** 0.829** 0.921** 0.745** ABTS+ 0.954** 0.931** 0.865** 0.797** 0.869** 0.774** 0.577** 0.818** 0.861** 0.635**