食品抗氧化评价体系及其选择使用  

A review:assessment and selection of methods for determination of food antioxidant capacity

作　　者：蒋厚阳[1] 杨吉霞[1] 赵培君[1] 赵国华[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市农产品加工技术重点实验室,重庆400715

出　　处：《食品工业科技》2012年第24期414-417,422,共5页Science and Technology of Food Industry

基　　金：2009年西南大学基本科研业务费项目(XDJK2009C039);2010国家自然科学基金资助项目(31060020)

摘　　要：目前有许多食品抗氧化能力评价方法,但是对于特定的食品该选择何种抗氧化评价方法还不确定,为了解决这个问题,主要介绍不同抗氧化评价方法的机理及其特点,以及它们在食品抗氧化评价体系中的选择作用。从体外、体内两个方面对食品抗氧化评价特点进行具体地介绍,以达到对食品抗氧化性的全面分析。值得推荐的是从血浆脂质过氧化水平和氧化应激生物标志物对食品的抗氧化能力进行分析。Presently,there are various kinds of methods to evaluate food antioxidant capacity, but how to determine which method is applicable to a specific food or food component？ To solve this question,this review focused on the mechanism,merit and demerit of each method,as well as the rule on selection a method for a specific food or food component. Both in vitro and in vivo methods and their characteristics were covered in order to provide comprehensive and thorough information. The plasma lipid peroxidation level and biomarkers of oxidative stress were most recommendable methods for evaluation of food antioxidant capability.

关 键 词：关键词 抗氧化 体外 细胞 体内 

分 类 号：TS201.2[轻工技术与工程—食品科学]