蓝莓冻果多酚粗提物体外抗氧化活性的研究  

Study on Antoxidation Activities of Freezing Blueberry Polyphenol

作　　者：解利利[1] 张慜[1] 孙金才 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]宁波海通食品科技有限公司,浙江慈溪315300

出　　处：《食品与生物技术学报》2011年第6期818-821,共4页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(21176104)

摘　　要：选用过氧化氢体系、羟基自由基体系、超氧阴离子自由基体系、亚硝酸盐体系、还原能力对蓝莓冻果多酚粗提物进行抗氧化活性的测定,并与VC做对比。在试验浓度范围内(0.5～10mg/mL),蓝莓冻果的多酚粗提物对几种体系有不同程度的抗氧化作用,清除过氧化氢能力较强,清除羟基自由基和亚硝酸盐的能力明显弱于VC,还原能力及清除超氧阴离子能力与VC较为接近。In this study,the antioxidation and deoxidize activity of blueberry polyphenol was studied and compared with VC using the hydrogen peroxide,hydroxyl radical,superoxide radical,nitrite system as index.Results demonstrated that the blueberry polyphenol exhibited different antioxidation activities in these radicals.The scavenging activity to nitrite system and hydroxyl radical was lower,but the hydrogen peroxide system was higher than that of VC.Furthermore,,scavenging activities to deoxidize activity and superoxide radical system were equal to VC.

关 键 词：蓝莓 多酚粗提物 维生素C 

分 类 号：S663.9[农业科学—果树学]