| 丁基罗丹明B-Fe~(2+)-H_2O_2体系光度法测定蔬菜的抗氧化活性 |
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| 引用本文： | 李向,王红庆.丁基罗丹明B-Fe~(2+)-H_2O_2体系光度法测定蔬菜的抗氧化活性[J].信阳农业高等专科学校学报,2007,17(3):120-121. |
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| 作者姓名： | 李向 王红庆 |
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| 作者单位： | 信阳农业高等专科学校,生物工程系,河南,信阳,464000 |
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| 摘 要： | 研究了测定蔬菜抗氧化活性的分光光度法,用该方法测定了10种蔬菜提取液对羟自由基的清除率,结果表明,香菜、菠菜的抗氧化活性较强。
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| 关 键 词： | 羟自由基 丁基罗丹明B 蔬菜 分光光度法 |
| 文章编号： | 1008-4916（2007）03-0120-02 |
| 修稿时间： | 2007-05-11 |
Spectrophotometry determination of antioxidant activity of vegetables in butyl rhodamine B-Fe2+-H2O2 |
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| LI Xiang,WANG Hong-qing.Spectrophotometry determination of antioxidant activity of vegetables in butyl rhodamine B-Fe2+-H2O2[J].Journal of Xinyang Agricultural College,2007,17(3):120-121. |
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| Authors: | LI Xiang WANG Hong-qing |
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| Institution: | Dept. of Bioengineering, Xinyang Agricultural College, Xinyang 464000, China |
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| Abstract: | The spectrophotometry which is used to test the antioxidant activity of vegetable was studied. By means of this method ,we have determined the eliminating ratio of hydroxyl radical in ten kinds of vegetables. The results show that coriander and spinach have good antioxidant activity. |
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| Keywords: | hydroxyl radical butyl rhodamine B vegetable spectrophotometry |
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