多种果蔬抗氧化活性研究

为从植物中寻找天然、高效、低毒的抗氧化剂,本研究利用β-胡萝卜素-亚油酸乳化液氧化法、普鲁士兰法、亚油酸加速氧化法对保定市常见的28种果蔬进行了抗氧化活性、还原能力、抗脂质过氧化功能的研究,并测定其总酚的含量。结果表明:24种果蔬都具有一定的抗氧化活性,其中莴笋叶、茼蒿菜的抗氧化活性较强,其总酚含量也较高,分别达到了6.88 mg/g、6.41 mg/g。表明果蔬抗氧化活性的强弱与果蔬中总酚含量有一定的关联性。

Study on antioxidant activity of fruits and vegetables

The antioxidant activity on lipid-peroxidation,and water-soluble total phenols content of 28 fruits and vegetables gathered from the markets at Baoding were assayed by using the bleaching ofβ-carotene-sub-oleic acid method,prussian blue method and sub-oleic acid acceleration oxidant method.The results showed that among the 24 kinds of fruits and vegetables,the lettuce leaves, garland chrysanthemum,and lotus roots had higher antioxidant activities.Their water-soluble total phenols contents were 6.88 mg/g and 6.415 mg/g respectively,suggesting that there was a correlation between the antioxidant activity and the phenol components of the fruits and vegetables.