几种果蔬汁对自由基的清除作用  

Scavengingcapabilityfor free radicals of fruit and vegetable juice

作　　者：钟希琼[1] 何诗韵 蔡绮纯[1] 梁少珊[1] 

机构地区：[1]佛山科学技术学院食品科学系,广东佛山528231

出　　处：《佛山科学技术学院学报（自然科学版）》2014年第1期40-42,46,共4页Journal of Foshan University(Natural Science Edition)

摘　　要：以杨桃、雪梨、绿豆芽、黄豆芽4种水果、蔬菜为原料,通过榨汁研究其对自由基的清除作用。设计处理方式有:去皮鲜汁、去皮煮沸、带皮鲜汁和上胚轴鲜汁、上胚轴煮沸;两种不同的反应体系:超氧阴离子、羟自由基(·OH)。结果表明,几种果蔬汁对两种自由基都有一定的清除能力。在超氧阴离子体系中,杨桃3种处理的平均清除率74.58%大于雪梨41.02%;黄豆芽2种处理的平均清除率66.25%大于绿豆芽35.89%。而在羟自由基体系中,结果恰好相反,雪梨3种处理的平均清除率86.12%大于杨桃57.99%,绿豆芽2种处理的平均清除率53.66%大于黄豆芽34.79%。This study designed two different reaction systems： superoxide anion, hydroxyl radical to research on free radical scavenging effect of fruit and vegetable juice with three kinds of treatment： peeled fresh juice, peeled boiling juice and fresh juice. The results showed that several fruit and vegetable juice had some scavenging capability for free radicals. In the superoxide anion system, the average scavenging rate of star fruit was greater than pear; soybean sprouts was greater than mungbean sprouts. In the hydroxyl radical system, the average scavenging rate of pear was greater than star fruit ; mungbean sprouts was greater than soybean sprouts.

关 键 词：果蔬汁 自由基 清除 

分 类 号：R151.4[医药卫生—营养与食品卫生学]