常见25种蔬菜抗氧化活性的比较研究  

THE ANTIOXIDANT CAPACITY OF COMMON 25 VEGETABLES:A COMPARATIVE STUDY

作　　者：陈玉霞[1] 郭长江[1] 杨继军[1] 武彩莲[1] 胡立明[2] 

机构地区：[1]卫生学环境医学研究所,天津300050 [2]徐州空军学院,江苏徐州221000

出　　处：《河南工业大学学报（自然科学版）》2007年第5期37-41,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：采用铁离子还原法分析比较了天津地区常见25种蔬菜的体外抗氧化活性,并且分析了抗氧化活性与维生素C、总多酚、总类黄酮含量间的关系,结果发现25种蔬菜中,抗氧化活性以藕最强,姜、油菜、大蒜、白洋葱、白萝卜、西兰花等次之,芹菜、黄瓜、南瓜最弱;不同蔬菜维生素C、总多酚、总类黄酮含量差异很大,且抗氧化活性与总多酚、总类黄酮含量之间相关性较大,但与维生素C含量之间相关性不大.The ferric reducing/antioxidant power assay was used to measure the antioxidant capacity of common 25 vegetables in Tianjin region, the correlation between antioxidant capacity and vitamin C,total polyphenol, total flavonoid was also analyzed. The lotus root was the strongest in antioxidant capacity among all 25 vegetables and followed by ginger, rape, garbic bulb, white onion, white radish and broccoli, celery, cucumber and pumpkin were the weakest. The antioxidant capacity, vitamin C content, total polyphenol content, total flavonoid content differed greatly among different vegetables. There was correlation between antioxidant capacity and total polyphenol or total flavonoid. However, there was no correlation between antioxidant capacity and vitamin C content.

关 键 词：蔬菜 抗氧化活性 维生素C 总多酚 总类黄酮 

分 类 号：TS201.2[轻工技术与工程—食品科学]