苦瓜膳食纤维的抗氧化活性研究  

Antioxidant Activity of Dietary Fiber from Balsam Pear

作　　者：张志旭 陈岳文[2] 刘东波[1,2] 

机构地区：[1]国家中医药管理局亚健康干预技术实验室,湖南长沙410128 [2]湖南农业大学园艺园林学院,湖南长沙410128

出　　处：《现代食品科技》2012年第8期933-935,1072,共4页Modern Food Science and Technology

基　　金：国家科技支撑计划项目(2012BAD33B11);湖南省教育厅科研项目(11C0667)

摘　　要：采用分光光度法研究了苦瓜膳食纤维的体外抗氧化作用,并与VC进行比较。结果表明其具有较强的抗氧化能力,在清除DPPH.的体系中和总抗氧化力体系中,样品的清除能力均超过VC,但在羟基自由基.OH和超氧阴离子O2-体系中,其清除能力低于对照样VC,说明苦瓜膳食纤维中含有多种抗氧化物质,因此显示出与VC不同的抗氧化活性。The in vitro antioxidant activity of dietary fiber from Balsam pear （DFBP） and Vc were compared by using spectrophotometry.The results showed that DFBP had strong antioxidation ability. The DPPH -scavenging and total antioxidation capacities of the sample was superior to Vc. But it was inferior to Vc in hydroxyl radical and superoxide anion containing systems. It indicated that there were various antioxidant substance in DFBP.

关 键 词：膳食纤维 苦瓜 氧自由基 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]