果蔬抗氧化活性的研究  

Studies on the Antioxidation Activity of Fruits and Vegetables

作　　者：田迪英[1] 杨荣华[1] 

机构地区：[1]杭州商学院食品生物与环境工程学院

出　　处：《食品与发酵工业》2003年第4期37-40,57,共5页Food and Fermentation Industries

基　　金：浙江省教育厅科研基金资助项目 (No .2 0 0 1 0 30 5)

摘　　要：利用 β 胡萝卜素 亚油酸乳化液氧化法对杭州市场上常见的 41种果蔬进行了抗氧化活性的研究 ,并测定其总酚的含量。结果表明 :大多数果蔬具有一定的抗氧化活性 ,其中香椿、芦蒿、莴笋叶、水芹、茼蒿菜、马齿苋、藕的抗氧化活性较强 ,其总酚含量也较高 。The antioxidation activity and water soluble total phenols content of 41 fruits and vegetables gathered from Hangzhou market were assayed by using the bleaching of β carotene sub oleic acid model assay. It was found that toona, Artemisia selengensis, lettuce leaves, water fennel, Garland chrysanthemum, Portulaca oleracea, lotus roots had the higher antioxidation activity. Their water soluble total phenols content were high too. It inferred that there was a correlation between the antioxidation activity and the phenols components of the fruits and vegetables.

关 键 词：果蔬 抗氧化活性 β-胡萝卜素-亚油酸乳化液氧化法 总酚含量 

分 类 号：TS201[轻工技术与工程—食品科学]