果蔬抗氧化活性与总酚含量相关性研究  

Studies on the Relation of Total Phenols Content to the Antioxidant 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,浙江杭州310035

出　　处：《化学世界》2004年第2期70-73,112,共5页Chemical World

基　　金：浙江省教育厅科研资助项目(20010305)

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:大多数果蔬都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,说明果蔬抗氧化活性的强弱与果蔬所含的酚类物质有一定的关联性。The antioxidant activity and water-soluble total phenols content of 41 fruits and vegetables gathe-(red) from the markets at Hangzhou were assayed by using the bleaching of β-carotene-sub-oleic acid method. It was found that toona, luhao, lettuce leaves, water fennel, garland chrysanthemum, portulaca oleracea and lotus roots had higher antioxidant activities. Their water-soluble total phenols contents were high too, implying that there was a correlation between the antioxidant activity and the phenol components of the fruits and vegetables.

关 键 词：果蔬 抗氧化活性 总酚含量 

分 类 号：TQ917[化学工程] TS207.3[轻工技术与工程—食品科学]