摘要
采用比色法对葡萄、西柚、柠檬、芦柑4种常见水果清除自由基的能力进行测定和比较,并对其两两组合的清除自由基能力的协同作用进行初步研究。结果表明,对羟自由基及超氧阴离子抑制能力最强的是柠檬,SOD活力最强的是柠檬。在抗氧化协同作用上,4种水果两两组合除在清除羟自由基能力上出现个别负协同现象,在清除超氧阴离子和增加SOD活力上均为正协同作用,且协同增效作用较为明显。
The free radical scavenging ability of four common fruit（grapes, grapefruit, lemon, citrus） were measured and compared by spectrophotometric method, and combination of free radical scavenging ability synergies were studied. The results showed that free radical scavenging ability of lemon was best. The synergistic effect of hydroxyl radical scavenging was individually in addition to the phenomenon of negative; the synergistic effect of superoxide anion and SOD were positive, and the effects were obvious.
出处
《食品研究与开发》
CAS
北大核心
2015年第19期21-25,共5页
Food Research and Development
基金
泉州医学高等专科学校四种常见水果的抗氧化性研究(2012XJ02)
关键词
水果
自由基
协同作用
fruit
radical
synergistic effect
