番茄体外抗氧化活性研究  

Study on antioxidant activity of tomato in vitro

作　　者：师莉莎[1] 陈江伟[2] 张旭明[2] 钟杰平[2] 朱银玲[3] 刘华忠 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东海洋大学理学院,广东湛江524088 [3]广东海洋大学生物化学中心,广东湛江524088

出　　处：《广东农业科学》2012年第13期131-133,共3页Guangdong Agricultural Sciences

基　　金：国家自然科学基金(31171667)

摘　　要：以总还原力、羟基自由基(.OH)、DPPH.自由基以及总抗氧化能力为指标,对未加热和加热处理的大番茄和樱桃番茄的体外抗氧化能力进行了测定和比较。结果表明:两种番茄都具有一定的抗氧化作用,在一定浓度范围内,抗氧化活性与浓度呈量效关系;加热前后樱桃番茄的抗氧化作用均强于大番茄;热处理有利于提高两种番茄的抗氧化活性。In the study, two kinds of tomatoes, cherry tomato and Solarium lycopersicum, treated with two different methods were employed to investigate antioxidant ability in vitro. The antioxidant activity of unheated or heated tomato of the two kinds of fruits was evaluated by four indexes, including reducing power, scavenging activity of hydroxyl radical, scavenging activity of DPPH radical and total antioxidant activity. The results showed that both of the two kinds of fruits had antioxidant activity, antioxidant activity was dose dependent in certain concentration range, antioxidant ability of unheated or heated cherry tomato was higher than that of the Solarium lycopersicum treated with the same method respectively, heat treatment was helpful to improve antioxidant ability of two kinds of tomatoes.

关 键 词：番茄 抗氧化 体外 自由基 

分 类 号：R151[医药卫生—营养与食品卫生学]