甘蓝类蔬菜抗氧自由基的研究  

Research on the Ability of Anti oxygen Free Radicals of the Cabbage Vegetables

作　　者：宋曙辉[1] 薛颖[1] 

机构地区：[1]国家蔬菜工程技术研究中心,北京100089

出　　处：《安徽农业科学》1999年第6期613-614,共2页Journal of Anhui Agricultural Sciences

摘　　要：采用黄嘌呤氧化酶—ＮＢＴ 法，对甘蓝类蔬菜的抗氧自由基能力进行了研究。研究发现：羽衣甘蓝的抗氧自由基的能力最强；对羽衣甘蓝作进一步研究，不同品种、不同提取溶剂的抗氧自由基的能力有差异。The method of Xanthine oxidase——NBT was used in the study on the ability of anti oxygen free radicals of cabbage vegetables. The results showed kale had the strongest ability in anti oxygen free radicals among tested vegetables. Further studying the ability of anti oxygen free radicals of the kale, the differences were found in different cultivars and different extracts.

关 键 词：甘蓝类蔬菜 抗氧自由基能力 成分 

分 类 号：S635.01[农业科学—蔬菜学] R151.3[农业科学—园艺学]