食品科学 ›› 2007, Vol. 28 ›› Issue (5): 71-73.
• 基础研究 • 上一篇 下一篇
毛绍春, 李竹英, 李聪
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MAO Shao-Chun, LI Zhu-Ying, LI Cong
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摘要: 利用分光光度法对酸果蔓提取物的抗氧化活性进行了检测,并研究了在不同条件下提取物的稳定性。结果表明,酸果蔓提取物对羟自由基、超氧阴离子自由基的清除率分别是78.4%、91.5%,对脂质过氧化的抑制率为85.7%。在酸性及氯化钠溶液中能稳定存在,有较好的光稳定性,在75℃下有较好的热稳定性。
关键词: 酸果蔓, 抗氧化性能, 稳定性, 分光光度法
Abstract: The antioxidative activity of cranberry extracts and its stability in different conditions were studied with photometric method.The results showed:The scavenging percentage of cranberry extracts to hydroxyl radical is 78.4%,and to superoxide radical is 91.5%,while the extracts inhibitory effect on lipid peroxidantion is 85.7%.It is very stable in acid solution,NaCI solution and under 75℃.The effect of light on stability is very little.
Key words: cranberry, antioxidative activity, stability, photometric method
毛绍春, 李竹英, 李聪. 酸果蔓提取物的抗氧化活性及稳定性研究[J]. 食品科学, 2007, 28(5): 71-73.
MAO Shao-Chun, LI Zhu-Ying, LI Cong. Study on Antioxidative Activity and Stability of Cranberry Extracts[J]. FOOD SCIENCE, 2007, 28(5): 71-73.
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