抗氧化剂抗氧化方法研究进展

综述了目前常用的抗氧化活性筛选方法，以其为更好地评价样品的抗氧化活性提供依据。     

脂质过氧化及抗氧化剂抗氧化活性检测方法

越来越多研究表明,很多疾病和衰老现象都与脂质过氧化有关。该文对近年脂质过氧化及抗氧化剂抗氧化活性检测方法作简单综述,包括气相色谱、液相色谱、质谱、化学发光法等,并对不同方法进行综合比较与评价。因各种检测技术对象各有不同,且各自各有优缺点,因此,要针对不同实验目的及条件以选择不同检测方法。     

天然产物抗氧化活性评价方法研究进展

客观准确地评价天然抗氧化剂的抗氧化活性是抗氧化研究领域的热点问题,本文对近年来天然产物抗氧化活性体外评价的方法及作用机制进行综述,介绍目前常用的化学测定方法和细胞评价方法的原理及技术进展,并分析两者的区别。     

抗氧化剂抗氧化活性的测定方法(一)

综述了抗氧化剂抑制脂质氧化、清除自由基、抑制自由基对底物的氧化降解以及还原能力4类测定抗氧化活性的方法,并讨论了评价或表征测定结果的方法和参数以及对测定方法的要求。     

抗氧化剂抗氧化活性的测定方法(二)

综述了抗氧化剂抑制脂质氧化、清除自由基、抑制自由基对底物的氧化降解以及还原能力4类测定抗氧化活性的方法,并讨论了评价或表征测定结果的方法和参数以及对测定方法的要求。     

抗氧化剂的抗氧化活性的测定方法及其评价

把影响抗氧化剂氧化活性测定的主要因素分为三个大的方面：Ａ．底物或基质体系;Ｂ．加速方法;Ｃ氧化诱导期终点测定方法。系统研究和论述了抗氧化活性的测定及评价方法,并对不同方法进行了综合比较与评价。     

抗氧化剂抗氧化活性测定方法及其评价

综述了目前常用的抗氧化活性的化学和生物学筛选方法,分析了当前化学和生物学评价方法的优点及局限性,为更好地评价样品的抗氧化活性提供依据.     

56种植物原料抗氧化性能研究

采用Rancimat法,对所选56种天然植物原料进行抗氧化活性研究,结果表明,诃子、补骨脂、厚朴、生姜、地榆、何首乌、白屈菜、丁香、香薷、肉豆蔻、牛蒡、草果、山楂、芡实等14种原料具有强抗氧化活性。     

用两种方法评价四种食品抗氧化剂的抗氧化活性

分别用DPPH·分光光度法及TBARS法研究了BHT、TBHQ、TP与VE的抗氧化活性。结果显示它们对DPPH·皆有清除作用,清除活性为TBHQ>TP>VE>BHT;对亚油酸的脂质过氧化也都有抑制作用,抑制活性为BHT>VE>TBHQ>TP。不同测试体系中它们表现出的抗氧化活性不同,值得注意。     

抗氧化能力测定方法的研究进展

该文在总结前人研究的基础上 ,综述了目前常用于抗氧化剂筛选的测定方法。讨论了其中存在的一些问题以及相应的对策。以期为更好地评价样品的抗氧化活性提供理论依据。     

抗氧化剂的评价方法研究进展

评价抗氧化剂的常用分析方法有以下3个共有问题:第一,常以清除自由基的能力评价抗氧化剂,但其仅是组成人体抗氧化网络的小部分,并且酶在此起了主要作用;第二,通过不同方法确定的抗氧化剂的能力和潜能没有必然的联系;第三,大多数抗氧化剂的评价方法建立在溶液的反应中,与其在水油界面如细胞膜、脂蛋白中的反应没有必然联系。在溶液和生物系统以及脂质模型氧化反应中,抗氧化剂的作用效果不同。在某些特定条件下,水溶性抗氧化剂和脂溶性抗氧化剂会促进甚至诱导过氧化反应。因此,本文着重介绍生物标记物的动力学研究,使生物体内氧化应激的相关特性通过间接体内脂质过氧化反应的动力学表现出来。同时利用分析抗氧化剂的方法来评价氧化应激特性,使生物系统模型中抗氧化剂的效用量化,并确定使氧化反应延滞期延长一倍时间时抗氧化剂的使用量(C_(2lag)),此量值可以表达在相关系统中抗氧化剂的强度。同时对在生物医学背景下,抗氧化剂的抗氧化能力评价进行展望。     

抗氧化剂的功效及抗氧化活性的体外分析评价

讨论了抗氧化剂在食品和体内的功效：阻止或延缓食品成分的氧化;提高机体的抗氧化能力;治疗某些疾病。并简要介绍了体外分析评价抗氧化活性的方法：TRAP方法、FRAP方法和ABTs方法。     

肉味香精及其品评方法介绍

综述了利用美拉德反应制备的肉味香精肉类香味的形成机理及生产工艺技术,并对不同类型肉制品用香精品评方法做了简要介绍,旨在为肉味香精的研发、生产及合理应用提供一定的指导。     

复配抗氧化剂的研究进展

目前,食品工业主要使用人工合成的抗氧化剂,但因人工合成抗氧化剂的安全性受到怀疑,所以人们开始寻找安全高效的复配抗氧化剂。本文综述了复配抗氧化剂的基本成分,主要有天然黄酮类、酚类、活性多糖类、维生素类以及皂苷单宁类等。阐述了抗氧化剂之间的协同作用机理,有修复再生、偶联氧化、吸收氧气、改变酶的活性和络合金属离子五大类,同时,列出了几种常见抗氧化剂的协同作用:茶多酚与VC、VE以及类胡萝卜素的氧化协同作用;维生素之间以及维生素同酚类和酸类物质之间的氧化协同作用等。同时对近年来天然复配抗氧化剂的新产品进行了概览,指出了目前在复配抗氧化剂研究中存在的一些问题,并对其发展前景进行了展望,希望可以为复配抗氧化剂的开发和利用提供参考。     

Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants

Major antioxidants and antioxidant activity in eight varieties of tomatoes were determined. Hydrophilic and lipophilic antioxidant activity (HAA and LAA) was determined by the ABTS assay and ascorbic acid and carotenoid contents were determined by HPLC-DAD. The HAA has far more significant impact on total antioxidant activity (83%) as compared with LAA. HAA was increasing during all ripening stages and was strongly correlated with ascorbic acid content (r = 0.83). During the ripening the LAA was increasing till the III. stage of maturity and then decreased. The main carotenoids determined in the red-fruit tomatoes were lycopene, β-carotene and lutein. The content of lycopene has been increasing equally during the ripening. β-Carotene and lutein were intensively synthesized between the I. and II. stage of maturity. Among ascorbic acid, α-tocopherol, lycopene, β-carotene and lutein standards ascorbic acid was determined as the most efficient antioxidant followed by α-tocopherol and β-carotene. Antioxidant activity of ascorbic acid, α-tocopherol, β-carotene and lutein grew equally with increasing concentration, however lycopene was the most effective in its lowest concentration. The analysis of two-component mixtures showed significant synergism between lycopene-lutein, lycopene-β-carotene and α-tocopherol-β-carotene.     

Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants

Total antioxidant capacities of 133 Indian medicinal plant species sampled from 64 families were assessed by ABTS, DPPH and FRAP assays, and their total phenolic contents measured by Folin–Ciocalteu assay. These species exhibited a broad range of antioxidant activities, varying from 0.16 to 500.70 mmol TEAC/100 g DW in the ABTS assay. The antioxidant activity values similarly varied with the DPPH and FRAP assays. Significant and positive linear correlations were found between total antioxidant capacities and phenolic contents (R = 0.89–0.97), indicating that phenolics were the dominant antioxidant constituents in the tested medicinal plants. Preliminary identification of the major phenolic compounds from 83 selected medicinal plants by reversed-phase HPLC revealed phenolic acids, tannins, flavonoids, curcuminoids, coumarins, lignans, and quinines. The fruit of Terminalia chebula, pericarp of Punica granatum and gall of Rhus succedanea showed very high levels of hydrolysable tannins, and the gum of Acacia catechu presented very high levels of catechin and epicatechin in addition to tannins. Major phenolics in many of the medicinal plants were identified for the first time (e.g., Euphorbia lathyrus, Ipomoea turpethum, and Picrorrhiza kurroa). This systematic investigation of a large number of Indian medicinal plants proved important for understanding their chemical constituents and functionality in Ayurvedic medicine, and contributes to the search for natural sources of potent antioxidants.     

Natural antioxidants and antioxidant capacity of Brassica vegetables: A review

Dietary antioxidants, such as water-soluble vitamin C and phenolic compounds, as well as lipid-soluble vitamin E and carotenoids, present in vegetables contribute both to the first and second defense lines against oxidative stress. As a result, they protect cells against oxidative damage, and may therefore prevent chronic diseases, such as cancer, cardiovascular disease, and diabetes. Brassica vegetables, which include different genus of cabbage, broccoli, cauliflower, Brussels sprouts, and kale, are consumed all over the world. This review focuses on the content, composition, and antioxidant capacity both lipid- and water-soluble antioxidants in raw Brassica vegetables. The effects of post-harvest storage, industrial processing, and different cooking methods on stability of bioactive components and antioxidant activity also are discussed.     

花椒油生物活性及作用机制研究进展

花椒是一种传统的药食同源经济作物,在我国具有悠久的栽培、药用和食用历史。由于具有独特的辛香和刺激的麻感,花椒长时间以来的应用主要集中在食品领域,开发利用多以初级加工产品为主,例如干花椒粒、花椒粉、复合调味料和花椒油等;其活性成分入药较少,在生物活性领域的研究以花椒油为主,且应用仍处于起步阶段。该文在系统总结花椒油活性成分的基础上,综述了花椒油的抑菌、抗氧化、抗炎镇痛、抗癌、治疗神经疾病等生物活性及其主要的作用机制,以期为花椒精深加工及其在药用领域的应用推广提供参考。