光度法测定常见水果的总抗氧化活性  

Study on the antioxidant activity of different fruits by spectroscopy

作　　者：邵立群[1] 尹计秋[1] 周君[1] 郭爽[1] 丁玲[1] 张旭[1] 

机构地区：[1]大连医科大学检验医学院,辽宁大连116044

出　　处：《中国卫生检验杂志》2013年第7期1766-1767,共2页Chinese Journal of Health Laboratory Technology

摘　　要：目的:利用微波辅助提取光度法研究不同水果的总抗氧化活性。方法 :通过微波辅助提取水果活性成分,利用高锰酸钾光度法对10种水果的抗氧化活性进行比较;另以灌胃法观察10种水果对小鼠外周血抗氧化能力的影响。结果:10种水果中柠檬和猕猴桃的抗氧化活性较强;10种水果中对小鼠外周血抗氧化能力影响最大的是圣女果、紫葡萄、猕猴桃,但与其它水果差异性较小。结论 :某些水果具有较强体外抗氧化活性,但其体内抗氧化活性趋于均化。Objective： To study the antioxidant activity of different fruits by spectroscopy with microwave - assisted extraction. Methods： The active components of fruits were extracted by microwave and the antioxidant abilities of 10 kinds of fruits were compared using potassium permanganate spectrophotometry. And the influence of antioxidant abilities on mouse＇ s peripheral blood were studied by intragastric administration. Results： Lemon and Kiwi fruit have stronger antioxidant among 10 kinds of fruits; cherry tomato, purple grape and Kiwi fruit have greater influence on antioxidant abilities in peripheral blood of mouse, however, the difference with other 7 kinds of fruits is small. Conclusion： Some fruits have relatively strong antioxidant activity in vitro, and almost the same in vivo.

关 键 词：水果 抗氧化 微波提取 

分 类 号：R151.3[医药卫生—营养与食品卫生学]