| 醋蛋液抗氧化性的研究 |
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| 引用本文： | 杨萍芳,张伟威. 醋蛋液抗氧化性的研究[J]. 食品工程, 2021, 0(1): 38-41 |
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| 作者姓名： | 杨萍芳 张伟威 |
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| 作者单位： | 运城学院生命科学系 |
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| 基金项目： | 山西省重点学科建设经费资助(FSKSC);山西省“1331”工程重点学科项目(098-091704);运城学院2018年度学科研究项目(XK-2018012)。 |
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| 摘 要： | 通过测定和比较醋蛋液、鸡蛋液对超氧阴离子自由基、羟基自由基和DPPH.自由基的清除能力以及对Fe3+的还原能力来判断醋蛋液的抗氧化性.研究结果表明,醋蛋液在以上4个方面都表现出较强的抗氧化性,其抗氧化性随体积浓度的增大而逐渐增强,且在相同体积浓度下醋蛋液的抗氧化性明显强于鸡蛋液.
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| 关 键 词： | 醋蛋液 抗氧化性 还原能力 |
Study on antioxidation activity of vinegar-egg juice |
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| YANG Pingfang,ZHANG Weiwei. Study on antioxidation activity of vinegar-egg juice[J]. Food Engineering, 2021, 0(1): 38-41 |
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| Authors: | YANG Pingfang ZHANG Weiwei |
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| Affiliation: | (Department of life science,Yuncheng university,Shanxi Yuncheng 044000,China) |
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| Abstract: | The antioxidant activity of vinegar-egg juice was studied.The antioxidant activity of vinegar-egg juice was evaluated by measuring and comparing the scavenging ability of superoxide anion radical,hydroxyl radical and DPPH radical and reducing ability of ferric ion.The results showed that vinegar-egg juice showed strong antioxidant activity in the above four aspects,and its antioxidant capacity gradually increased with the increase of concentration,and the antioxidant activity of vinegar egg liquid was significantly stronger than that of egg liquid. |
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| Keywords: | vinegar-egg juice antioxidation activity reducing ability |
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