XIANG Zhao-bao. Analysis of chemical components by GC-MS and scavenging capacity against DPPH free radical of SFE extracts from Trigonella foenum-graecum L.[J]. Science and Technology of Food Industry, 2016, (24): 153-156. DOI: 10.13386/j.issn1002-0306.2016.24.021
Citation: XIANG Zhao-bao. Analysis of chemical components by GC-MS and scavenging capacity against DPPH free radical of SFE extracts from Trigonella foenum-graecum L.[J]. Science and Technology of Food Industry, 2016, (24): 153-156. DOI: 10.13386/j.issn1002-0306.2016.24.021

Analysis of chemical components by GC-MS and scavenging capacity against DPPH free radical of SFE extracts from Trigonella foenum-graecum L.

  • Supercritical fluid extraction( SFE) using carbon dioxide was employed to extract Trigonella foenum-graecum L.and the chemical components were determined by GC- MS. The relative contents of the chemical components were determined with peak area normalization method. Forty- nine compounds,which occupied88.37% of total constituents were identified. The major constituent was linoleic acid( 45.29%). The scavenging capacity against DPPH free radical of SFE extracts from Trigonella foenum- graecum L.was determined by spectro photometry.The extracts exhibited significant scavenging capacity against DPPH free radical in a concentrationdependent fashion with the SC50 value of 4.57 mg·m L- 1.The SFE extracts was rich in nutrients,safe and non- toxic,and had special aroma.So it could be widely used in the fields of food and perfume.
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