大蒜、生姜、洋葱醇提物抗氧化活性的比较  

Comparative Study on Antioxidant Activity of Garlic,Ginger and Onion Alcohol Extraction

作　　者：张强[1] 周正义[1] 储俊[1] 王延明[1] 

机构地区：[1]安徽科技学院生命科学学院,凤阳233100

出　　处：《食品与发酵科技》2010年第1期93-96,共4页Food and Fermentation Science & Technology

基　　金：安徽科技学院引进人才项目(ZRC200680)

摘　　要：通过测定大蒜、生姜、洋葱醇提物的还原力、螯合能力及其对DPPH自由基、超氧阴离子自由基、羟基自由基的清除能力研究了它们的抗氧化活性。实验结果表明,大蒜、生姜、洋葱醇提物均具有较强的还原力和螯合能力,对超氧阴离子自由基、羟基自由基和DPPH自由基具有不同效果的清除作用,即大蒜、生姜、洋葱醇提物均具有显著的体外抗氧化活性,值得进一步研究开发。The antioxidant activity of garlic, ginger and onion alcohol extractions were investigated by measuring its reducing power, chelating activity and ability of scavenging DPPH, O2·^-and ·OH. The results show that the garlic, ginger and onion alcohol extraction posses strong reducing power, chelating activity and different scavenging activity on DPPH, O2·^-and ·OH, namely garlic, ginger and onion alcohol extraction all posses significant antioxidant activity in vitro and is worth of further studying.

关 键 词：大蒜 生姜 洋葱 抗氧化活性 自由基 

分 类 号：TS261.1[轻工技术与工程—发酵工程]