中国食品学报2011，Vol.11Issue(7)：190-194,5.
化学发光法研究不同杨梅黄酮提取物的抗氧化活性
Antioxidant Activity of Flavonoids Extracts from Different Varieties of Chinese Bayberry by Chemiluminescence
摘要
Abstract
The inhibiting effects of the crude extracts from different varieties of Chinese bayberry on superoxide an-ion radical, hydroxyl radical and hydrogen peroxide, as well as the DNA damage were determined by different chemilu-minescence systems. The results show that the different flavonoids crude extracts from all five varieties of Chinese bay-berry all had good antioxidant activity, and the extract from water-chestnut Chinese Bayberry exhibits the best antioxidant effect. Moreover, the antioxidant abilities of samples were different in different assay systems.关键词
杨梅黄酮提取物/化学发光法/抗氧化活性Key words
flavonoids extracts from Chinese bayberry/chemiluminescence method/antioxidant activity引用本文复制引用
李培培,戚向阳,罗彤,刘彬..化学发光法研究不同杨梅黄酮提取物的抗氧化活性[J].中国食品学报,2011,11(7):190-194,5.基金项目
浙江省自然基金项目(Y3110213) （Y3110213）
宁波市自然基金项目(2008A610067) （2008A610067）
