多种果蔬抗氧化活性研究  

Study on antioxidant activity of fruits and vegetables

作　　者：张美月[1] 杨容[1] 习洋[2] 付君丽[1] 

机构地区：[1]河北农业大学理学院,河北保定071001 [2]河北大学生命科学学院,河北保定071002

出　　处：《河北农业大学学报》2008年第3期97-101,共5页Journal of Hebei Agricultural University

基　　金：河北农业大学非生命科学基金资助项目(Fsy200634)

摘　　要：为从植物中寻找天然、高效、低毒的抗氧化剂,本研究利用β-胡萝卜素-亚油酸乳化液氧化法、普鲁士兰法、亚油酸加速氧化法对保定市常见的28种果蔬进行了抗氧化活性、还原能力、抗脂质过氧化功能的研究,并测定其总酚的含量。结果表明:24种果蔬都具有一定的抗氧化活性,其中莴笋叶、茼蒿菜的抗氧化活性较强,其总酚含量也较高,分别达到了6.88 mg/g、6.41 mg/g。表明果蔬抗氧化活性的强弱与果蔬中总酚含量有一定的关联性。The antioxidant activity on lipid-peroxidation, and water- soluble total phenols content of 28 fruits and vegetables gathered from the markets at Baoding were assayed by using the bleaching of β-carotene-sub-oleic acid method, prussian blue method and sub-oleic acid acceleration oxidant method. The results showed that among the 24 kinds of fruits and vegetables, the lettuce leaves, garland chrysanthemum, and lotus roots had higher antioxidant activities. Their water-soluble total phenols contents were 6.88 mg/g and 6.415 mg/g respectively, suggesting that there was a correlation between the antioxidant activity and the phenol components of the fruits and vegetables.

关 键 词：果蔬 抗氧化活性 总酚含量 还原能力 抗脂质过氧化 

分 类 号：O622.31[理学—有机化学]