期刊文献

Investigation of Antioxidative Substances in Black Sesame Seed 收藏

黑芝麻种子抗氧化物质的研究

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作者

Ahn, Chan-Young; Hyun, Kyu-Hwan; Park, Keun-Hyung;

关键词

antioxidative substances;sesame seed;thiocyanate test;gel filtration;HPLC;

关键词译文

抗氧化物质;芝麻籽;硫氰酸盐试验;凝胶过滤; HPLC;

页码

31-36

来源信息

Korean Journal of Food Science and Technology ISSN：0367-6293, 1992年, 24卷, 1期, 31-36页

摘要

The antioxidative substances in black sesame and white sesame seed were investigated. The thiocyanate test indicated the presence of antioxidative substances in the extracts of black sesame seed as well as white sesame seed. The activity of white sesame seed was more strong than that of black sesame seed. The active components were discussed after purified using silica gel adsorption chromatography, Sephadex LH-20 chromatography, column chromatography, successively.

摘要译文

研究了黑芝麻和白芝麻中的抗氧化物质。硫氰酸盐试验表明在黑芝麻籽和白芝麻籽的提取物中存在抗氧化物质。白芝麻的活性比黑芝麻的活性强。用硅胶吸附色谱，Sephadex LH-20色谱，柱层析纯化后，对活性成分进行了讨论。

Ahn, Chan-Young; Hyun, Kyu-Hwan; Park, Keun-Hyung;. Investigation of Antioxidative Substances in Black Sesame Seed[J]. Korean Journal of Food Science and Technology, 1992,24(1): 31-36