摘要
采用DPPH、抑制羟自由基能力和抑制超氧阴离子能力等方法对桦树酒的体外抗氧化能力进行了分析。结果表明,桦树酒清除DPPH自由基及抑制羟自由基的能力明显高于桦树汁(P<0.05),其中,DPPH自由基清除能力提高了1倍,羟自由基抑制力比对照组提高了近10倍,但两者抑制超氧自由基能力差异不显著。
In this artical, we analysed the in vitro antioxidant properties of birch wine by using DPPH, the inhibiting abilities of hydroxy radical and superoxide radical methods. It turned out that the birch wine＇s properties of scavenging DPPH and inhibiting hydroxyl radical were significantly higher than birch juice＇s（P〈0.05）, which have improved one time and ten times, respectively, but the ability of inhibiting superoxide radical was unremarkable.
出处
《食品科技》
CAS
北大核心
2017年第3期94-96,共3页
Food Science and Technology
关键词
桦树酒
自由基
体外抗氧化性能
birch wine
free radical
in vitro antioxidant properties
