丁基罗丹明B-Fe^(2+)-H_2O_2体系光度法测定蔬菜的抗氧化活性  

Spectrophotometry determination of antioxidant activity of vegetables in butyl rhodamine B-Fe^(2+)-H_2O_2

作　　者：李向[1] 王红庆[1] 

机构地区：[1]信阳农业高等专科学校生物工程系,河南信阳464000

出　　处：《信阳农业高等专科学校学报》2007年第3期120-121,共2页Journal of Xinyang Agricultural College

摘　　要：研究了测定蔬菜抗氧化活性的分光光度法,用该方法测定了10种蔬菜提取液对羟自由基的清除率,结果表明,香菜、菠菜的抗氧化活性较强。The spectrophotometry which is used to test the antioxidant activity of vegetable was studied. By means of this method ,we have determined the eliminating ratio of hydroxyl radical in ten kinds of vegetables. The results show that coriander and spinach have good antioxidant activity.

关 键 词：羟自由基 丁基罗丹明B 蔬菜 分光光度法 

分 类 号：O637.39[理学—高分子化学]