| 采用荧光化学发光法分析紫甘薯花色苷产品的抗氧化作用 |
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| 引用本文： | 吕晓玲,孙晓侠,姚秀玲. 采用荧光化学发光法分析紫甘薯花色苷产品的抗氧化作用[J]. 食品与发酵工业, 2005, 31(9): 53-55 |
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| 作者姓名： | 吕晓玲 孙晓侠 姚秀玲 |
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| 作者单位： | 天津市"食品营养与安全"重点实验室,天津科技大学,天津,300222 |
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| 摘 要： | 采用荧光化学发光法研究了紫甘薯花色苷产品对活性氧(O-2·、·OH和H2O2)的清除作用。结果表明,该产品对O2-·、·OH和H2O2等活性氧(ROS)均具有清除和抑制作用,尤其对·OH的清除能力强于抗坏血酸,且清除作用与浓度呈剂量关系。
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| 关 键 词： | 紫甘薯花色苷产品 活性氧 荧光化学发光法 |
| 收稿时间： | 2005-03-20 |
| 修稿时间： | 2005-05-19 |
Study on Antioxidation of Anthocyanins Products of Purple Sweet Potato by Fluorescence and Chemiluminescence |
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| Lü Xiaoling,Sun Xiaoxia,YaoXiuling. Study on Antioxidation of Anthocyanins Products of Purple Sweet Potato by Fluorescence and Chemiluminescence[J]. Food and Fermentation Industries, 2005, 31(9): 53-55 |
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| Authors: | Lü Xiaoling Sun Xiaoxia YaoXiuling |
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| Abstract: | The scavenging ability on ROS of anthocyanins products from purple sweet potato was evaluated by means of fluorescence and chemiluminescence in models for generation of superoxide anion, hydroxyl radicals and peroxide. The results showed significant scavenging effects on hydroxyl free radical and more stronger ability on scavenging effects on hydroxyl radicals than using L-Ascorbic acid. The scavenging ability were also related with the concentration of the anthocynins products. |
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| Keywords: | anthocyanins products of purple sweet potato ROS fluorescence and chemiluminescence |
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