| 甘蓝类蔬菜抗氧自由基的研究 |
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| 引用本文： | 宋曙辉,薛颖.甘蓝类蔬菜抗氧自由基的研究[J].安徽农业科学,1999,27(6):613-614. |
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| 作者姓名： | 宋曙辉 薛颖 |
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| 作者单位： | 国家蔬菜工程技术研究中心，北京100089 |
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| 摘 要： | 采用黄嘌呤氧化酶—ＮＢＴ 法，对甘蓝类蔬菜的抗氧自由基能力进行了研究。研究发现：羽衣甘蓝的抗氧自由基的能力最强；对羽衣甘蓝作进一步研究，不同品种、不同提取溶剂的抗氧自由基的能力有差异。
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| 关 键 词： | 黄嘌呤氧化酶—NBT法 甘蓝类蔬菜 抗氧自由基能力 |
Research on the Ability of Anti oxygen Free Radicals of the Cabbage Vegetables |
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| Song Shuhui et al.Research on the Ability of Anti oxygen Free Radicals of the Cabbage Vegetables[J].Journal of Anhui Agricultural Sciences,1999,27(6):613-614. |
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| Authors: | Song Shuhui |
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| Abstract: | The method of Xanthine oxidase——NBT was used in the study on the ability of anti oxygen free radicals of cabbage vegetables. The results showed kale had the strongest ability in anti oxygen free radicals among tested vegetables. Further studying the ability of anti oxygen free radicals of the kale, the differences were found in different cultivars and different extracts. |
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| Keywords: | Xanthine oxidase——NBT method Cabbage vegetables Ability of anti oxygen free radicals |
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