竹醋液的抗氧化性研究  

Study on the Antioxidation of Bamboo Vinegar

作　　者：李婕 温华蔚 王仲敏 柴铭骏 杨菲 马兴 王全新 于尧 LI Jie;WEN Hua-Wei;WANG Zhong-Min;CHAI Ming-Jun;YANG Fei;MA Xing;WANG Quan-Xin;YU Yao(The Animal,Plant&Foodstuff Inspection Center of Tianjin Customs,Tianjin 300450)

机构地区：[1]天津海关动植物与食品检测中心,天津300450

出　　处：《中国口岸科学技术》2023年第12期75-79,共5页China Port Science and Technology

摘　　要：为充分利用竹类资源,深入研究竹醋液理化性质,本文对竹醋液本身所具有的抗氧化性进行研究。利用各项抗氧化性质研究指标全面分析竹醋液抗氧化性质,主要利用的指标有DPPH自由基清除能力、超氧阴离子自由基清除能力、三价铁离子还原能力以及羟自由基清除能力。为竹醋液中主要抗氧化成分的进一步研究提供依据,并为利用竹醋液生产食品保鲜剂的可能性奠定基础。In order to fully utilize bamboo resources and delve into the physicochemical properties of bamboo vinegar,this paper investigated its inherent antioxidant properties.Various indicators of antioxidant properties were comprehensively analyzed,including DPPH radical scavenging capacity,superoxide anion radical scavenging capacity,trivalent iron ion reduction capacity,and hydroxyl radical scavenging capacity.This paper provided a basis for further research on the main antioxidant components in bamboo vinegar and laid a foundation for the potential use of bamboo vinegar in producing food preservatives.

关 键 词：竹醋液 抗氧化性 DPPH 邻苯三酚 

分 类 号：TQ351.27[化学工程]