荞麦芽苗菜不同生长阶段提取物的抗氧化作用研究  

Research on antioxidation of the extract from buckwheat-sprouts during different growth stages

作　　者：李扬[1] 张敬尧[1] 孙丽敏[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《粮油食品科技》2009年第1期60-61,共2页Science and Technology of Cereals,Oils and Foods

摘　　要：以不同发芽生长阶段的荞麦芽苗菜为研究对象,利用比色法和发光化学法测定了不同发芽生长阶段的荞麦芽苗菜提取物对DPPH自由基、羟基自由基及超氧自由基的清除效果。结果表明,生长到第10天的荞麦芽苗菜,芽苗高约10 cm,对三种自由基的清除能力达到最高,以后几天略有下降。Buckwheat sprouts on different growth stages are studied in the paper. The effect on eliminating DPPH, hydroxide radical and superoxide radical from the extract of the buckwheat sprouts are determined by colorimetry and chemiluminescence. The results indicated that the buckwheat sprouts grow for 10 days at the height of about 10cm, the ability to eliminate the three kinds of radical are best, then descend a little in the follow few days.

关 键 词：荞麦芽苗菜 抗氧化性 自由基 

分 类 号：TS202.3[轻工技术与工程—食品科学]