罗丹明6G-Co2+-H2O2体系荧光法测定常见蔬菜的抗氧化活性

食品科学 ›› 2004, Vol. 25 ›› Issue (1): 149-152.

罗丹明6G-Co2+-H2O2体系荧光法测定常见蔬菜的抗氧化活性

张爱梅, 臧运波

聊城大学化学化工学院

出版日期:2004-01-15 发布日期:2011-10-24

Determination of Antioxidant Activity in Several Kinds of Vegetables by Fluorimetrywith Rh6G-Co2+-H2O2 System

ZHANG Ai-Mei, ZANG Yun-Bo

Institute of Chemistry and Chemical Technology, Liaocheng University

Online:2004-01-15 Published:2011-10-24

摘要/Abstract

摘要： 罗丹明6G本身能产生特征荧光,其激发波长和发射波长分别为350nm和549nm,碱性中Co2+-H2O2体系产生的•OH可以迅速氧化罗丹明6G使荧光猝灭,蔬菜提取物可以清除溶液中的•OH,从而使溶液的荧光减弱程度降低。据此建立了一种测定蔬菜对•OH的清除率的新方法。测试了14种常见蔬菜的抗氧化活性,其中菠菜、油菜、韭菜、香菜、雪里蕻5种绿叶蔬菜的抗氧化性较强。

关键词: 荧光光度法, 蔬菜, 羟自由基:罗丹明6G

Abstract: Rh6G can produce its characteristic fluorescence with its excitation and emission wavelength at 350nm and 549nm,respectively. Rh6G was oxidized by hydroxyl radical rapidly and its fluorescence were quenched. Extractives of vegetable mighteliminate hydroxyl radical in solution, hence its weakening effect of fluorescence of solution will be minimized. Based on thisprinciple, a new method was developed to determine the eliminating ratio of hydroxyl radical in vegetables. The antioxidativeactivities of 14 kinds of vegetbles were thus determined. The results showed that the antioxidative activity of Spinach was thestrongest, followed by Rape,Chinese leeks, Coriander and Potherb musterd. All of them had green leaves.

Key words: fluorescent spectrophotometry, vegetable, hydroxyl radical, Rh6G

张爱梅, 臧运波. 罗丹明6G-Co2+-H2O2体系荧光法测定常见蔬菜的抗氧化活性[J]. 食品科学, 2004, 25(1): 149-152.

ZHANG Ai-Mei, ZANG Yun-Bo. Determination of Antioxidant Activity in Several Kinds of Vegetables by Fluorimetrywith Rh6G-Co2+-H2O2 System[J]. FOOD SCIENCE, 2004, 25(1): 149-152.

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