椰花醋的抗氧化活性  

Antioxidant Activities of Coconut Inflorescence Sap Vinegar

作　　者：李新菊[1] 辛波[1,2] 陈卫军[1,3] 陈华[1] 郑亚军[1] 赵松林[1] 

机构地区：[1]中国热带农业科学院椰子研究所,海南文昌571339 [2]海南大学食品学院,海南儋州571737 [3]国家重要热带作物工程技术研究中心,海南儋州571737

出　　处：《热带作物学报》2009年第7期1031-1034,共4页Chinese Journal of Tropical Crops

基　　金：国家科技支撑项目(No.2007BAD76B01);海南省重点科技计划项目(No.2006163);中央级公益性科研院所基本科研业务费(No.ITBBKF081)资助

摘　　要：以没食子酸为对照,研究椰花醋对DPPH自由基和羟基自由基的清除能力、Fe2+的络合能力以及Fe3+的还原能力。结果表明,椰花醋具有显著的抗氧化性,对DPPH自由基清除作用和Fe3+的还原能力均低于没食子酸;而对羟基自由基的清除作用和Fe2+的络合能力则高于没食子酸。A vinegar was made from coconut inflorescence sap and its antioxidant activities were detected, including DPPH radical and hydroxyl radical scavenging activity, metal chelating activity, and ferric reducing power, with gallic acid as the control. The results indicated that the coconut inflorescence sap vinegar had a higher hydroxyl radical scavenging activity and metal chelating activity, but a lower DPPH radical scavenging activity and ferric reducing power than the gallic acid. Moreover, the total phenol content in coconut inflorescence sap vinegar determined by Folin-Ciocalteau＇s reagent was 0.406 6 mg/mL.

关 键 词：椰花醋 多酚 抗氧化活性 

分 类 号：Q946.3[生物学—植物学]