摘要
采用铁离子还原/抗氧化力测定法(ferric reducing/antioxidant power assay,FRAP)、邻苯三酚法、水杨酸法,比较猕猴桃、龙眼、蓝莓、大枣、南瓜、冬瓜、菠菜、芹菜、苦瓜、木耳10种果蔬提取物的总抗氧化力、清除超氧阴离子(O2-.)及清除羟自由基(.OH)能力。结果显示,上述10种果蔬提取物的总抗氧化力按由强到弱的排序依次为:蓝莓>大枣>龙眼>南瓜>苦瓜>木耳>猕猴桃>芹菜>菠菜>冬瓜;清除超氧阴离子(O2-.)的能力依次为:龙眼>南瓜>菠菜>蓝莓>大枣>芹菜>冬瓜>苦瓜>木耳>猕猴桃;清除羟自由基(.OH)的能力依次为:猕猴桃>蓝莓>芹菜>菠菜>木耳>大枣>龙眼>冬瓜>苦瓜>南瓜。
FRAP method,pyrogallol autoxidation method and salicylic acid method were used to determine the antioxidant activities of ten kinds of fruits and vegetables extracts including kiwifruit,longan,blueberry,jujube,pumpkin,wax gourd,spinach,celery,balsam pear and auricularia auricula.The results suggested that the total antioxidant capacity order from strong to weak was as followes： blueberry jujube longan pumpkin balsam pearauricularia auriculakiwifruitceleryspinachwax gourd.The scavenging activities on superoxide anion free radical were as followes： longan pumpkinspinachblueberryjujubecelerywax gourdbalsam pear auricularia auricula kiwifruit.The scavenging activities on hydroxyl radical were as followes： kiwifruit blueberryceleryspinachauricularia auriculajujubelonganwax gourdbalsam pearpumpkin.
出处
《食品研究与开发》
CAS
北大核心
2010年第11期69-71,共3页
Food Research and Development
基金
天津市应用基础及前沿技术研究计划面上项目(No.09JCYBJC12900)资助课题
关键词
果蔬提取物
总抗氧化力
超氧阴离子自由基
羟基自由基
fruits and vegetables
total antioxidant capacity
superoxide anion free radical
hydroxyl radical
