紫苏汁及紫苏醋饮料抗氧化性研究  

Study on the antioxidant activity of perilla juice and its vinegar drinks

作　　者：刘西亮[1] 张志军[1] 李会珍[1] 刘培培[1] 张鑫[1] 

机构地区：[1]中北大学化工与环境学院生命科学系,太原030051

出　　处：《食品科技》2010年第9期112-114,共3页Food Science and Technology

基　　金：山西省回国留学人员科研项目(2009065);山西省高校科技开发研究项目(2007131)

摘　　要：以抗坏血酸(Vc)为对照,对紫苏汁及紫苏醋饮料的抗氧化性进行了研究。结果表明,紫苏汁具有较强的还原力和羟基自由基清除能力,紫苏醋饮料具有较强的还原力及与对照相当的清除羟基自由基能力,在清除超氧阴离子能力方面,紫苏汁与醋饮料不及Vc。With ascorbic acid（Vc） as control,the antioxidant activity of perilla juice and its vinegar drink were determined in this study.The results showed that it has strong reductive ability and the hydroxyl radicals scavenging capacity for perilla juice.perilla vinegar drink has also stronger reductive ability and some hydroxyl radicals scavenging capacity same as Vc.No stronger superoxide anion radical scavenging capacity than Vc were observed for perilla juice or its vinegar dink in this experiment.

关 键 词：紫苏汁 醋饮料 还原力 羟基自由基 超氧阴离子自由基 

分 类 号：TS201.4[轻工技术与工程—食品科学]