食品工业科技2013，Vol.34Issue(1)：133-136,4.
几种常见果蔬抗氧化活性与多酚和维生素C的关系
Sutdy on the antioxidant activity of several common vegetables and fruits and the correlation between the content of pdyphenols and VC and the antioxidant activity
米书梅 1阮征 2温艳梅 1周艳 2张翠 1刘文群 2印遇龙 1江波2
作者信息
- 1. 南昌大学食品科学与技术国家重点实验室,江西南昌 330047
- 2. 南昌大学生命科学与食品工程学院,江西南昌 330031
- 折叠
摘要
Abstract
Objective:To explore the relationship of the antioxidant activity and total polyphenols and Vitamin C(VC) in several fruits and vegetables.Methods:2,2-Diphenyl-l-picrylhydrazyl(DPPH)2,2-azino-bis-(3-ethylbenzoth iazoline-6-sulphonic acid) (ABTS), Ferric Reducing Antioxidant Potential assay(FRAP) , Hydroxyl Radicals and Superoxide anion Radical were used to evaluate the antioxidant activity of ten fruits and vegetables. The Foiin-Ciocalteu method and 2,4dinitrophenylhydrazine method were used to determine the content of the total phenols and Vc.We also make the correlation analysis between the content of polyphenols and Vc and the antioxidant activity.Results:ln the five methods( DPPH,ABTS,FRAP,Superoxide anion Radical and Hydroxyl Radicals),string beans,string beans,orange,banana and orange had the strongest antioxidant activity in order,and the weakest was watermelon,watermelon,watermelon,carrot,cabbage in order.Antioxidant activity that determined by DPPH, ABTS FRAP about the fruit and vegetable coarse extraction liquid had the stronger correlation with polyphenols than Vc.Conclusion:The content of polyphenols was stronger than Vc in the influence of the fruit and vegetable antioxidant activity.关键词
果蔬/抗氧化活性/多酚/VCKey words
fruits and vegetables/antioxidant activity/poiyphenols/Vitamin C分类
轻工纺织引用本文复制引用
米书梅,阮征,温艳梅,周艳,张翠,刘文群,印遇龙,江波..几种常见果蔬抗氧化活性与多酚和维生素C的关系[J].食品工业科技,2013,34(1):133-136,4.
