| 扬州市售蔬菜抗氧化活性与黄酮含量分析 |
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| 引用本文： | 陆广念,宋晓敏,谈甜甜.扬州市售蔬菜抗氧化活性与黄酮含量分析[J].扬州大学烹饪学报,2010,27(1):46-49. |
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| 作者姓名： | 陆广念 宋晓敏 谈甜甜 |
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| 作者单位： | 扬州大学,旅游烹饪学院,江苏,扬州,225001 |
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| 摘 要： | 对扬州当地16种市售蔬菜总抗氧化能力、清除DPPH·能力、总黄酮含量的测定结果表明：藕、菠菜、大蒜、姜总抗氧化能力较高，豇豆、韭菜、姜、西兰花、大蒜清除DPPH·能力较高，菠菜、大蒜、姜、缸豆、藕总黄酮含量较高；分析抗氧化能力与总黄酮含量的相关性表明两者的相关度较大（R^2=0．8135）。
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| 关 键 词： | 蔬菜 黄酮 总抗氧化能力 DPPH· |
Analysis of Anti-oxidative Activity and Flavone Content of Vegetables Sold in Yangzhou Market |
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| LU Guang-nian,SONG Xiao-min,TAN Tian-tian.Analysis of Anti-oxidative Activity and Flavone Content of Vegetables Sold in Yangzhou Market[J].Cuisine Journal of Yangzhou University,2010,27(1):46-49. |
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| Authors: | LU Guang-nian SONG Xiao-min TAN Tian-tian |
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| Affiliation: | LU Guang-nian,SONG Xiao-min,TAN Tian-tian(School of Tourism , Culinary Science,Yangzhou University,Yangzhou 225001,Jiangsu,China) |
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| Abstract: | Experiment conducted on the anti-oxidative activity,DPPH scavenging capacity and total flavone content of 16 kinds vegetables sold in Yangzhou market showed: lotus root,spinach,garlic and ginger had stronger anti-oxidative activity;cowpea,Chinese chives,ginger,broccoli and garlic had stronger DPPH scavenging capacity;the total flavone contents in spinach,garlic,cowpea and lotus are higher;analysis indicated that anti-oxidative activity and flavone content were highly correlated(R2=0.8135). |
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| Keywords: | vegetable flavone anti - oxidative activity DPPH · |
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