山东农业大学学报（自然科学版）2013，Vol.44Issue(1)：56-60,5.
大蒜绿色素体外抗氧化能力的研究
ANTIOXIDANT ACTIVITIES OF GARLIC GREEN PIGMENTS
摘要
Abstract
The study on the in vitro antioxidant activity of garlic green pigments was conducted with four different in vitro antioxidant models, they were hydroxyl radical system, superoxide anion system, DPPH system and ABTS system. The results showed that the pigments presented antioxidant activity on all of the four radicals. As the concentration of garlic green pigments raised, the rate of radical scavenging increased significantly. The ability of garlic green pigments on scavenging free radical were ranked as follows: hydroxyl radicals > superoxide anion radicals > ABTS radicals > DPPH radicals.关键词
大蒜/绿色素/自由基/体外抗氧化Key words
Garlic/ green pigment/ antioxidant/free radical分类
农业科技引用本文复制引用
许璇,乔旭光..大蒜绿色素体外抗氧化能力的研究[J].山东农业大学学报（自然科学版）,2013,44(1):56-60,5.基金项目
国家自然科学基金(30972040) （30972040）
高等学校博士学科点专项科研基金(20093702110002) （20093702110002）
