从果蔬中开发抗氧化剂及评价方法研究进展  

Reviews of antioxidant from fruits and vegetables and evaluation methods

作　　者：郑晓燕[1] 陈丽华[1] 曹明菊[1] 向洋[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《中国食品添加剂》2008年第4期130-134,共5页China Food Additives

摘　　要：综述了果蔬中起抗氧化作用的活性成分及其抗氧化和清除自由基的作用机理,介绍了几种目前常用的果蔬抗氧化作用评价方法及其采用这些方法所取得的研究结果。对于选择抗氧化活性测定的方法具有指导意义。This article summarizes the action mechanisms of an tioxidant and eliminating free radical of active components that plays the antioxidant function come from fruits and vegetables. Several kinds of general evaluation methods of fruits and vegetables and their results were presented. Such research would provide a reference of choosing an tioxidant activities evaluation methods.

关 键 词：果蔬 活性成分 机理 评价方法 

分 类 号：TS202.3[轻工技术与工程—食品科学]