胡萝卜、红甜椒、芹菜和紫甘蓝抗氧化相互作用

以4 种蔬菜（胡萝卜、红甜椒、芹菜、紫甘蓝）为研究对象，采用超高效液相色谱?质谱联用技术鉴定4 种蔬菜提取物的酚类物质，测定4 种蔬菜提取物的总酚、总黄酮、类胡萝卜素和花青素的含量，并对4 种蔬菜提取物以不同质量比混合后的抗氧化相互作用进行分析。结果表明：红甜椒水溶性提取物中主要酚类物质为绿原酸、芦丁等；芹菜水溶性提取物主要有绿原酸、6?乙酰芹菜素等；紫甘蓝水溶性提取物主要有绿原酸、槲皮素?7?葡萄糖苷等；胡萝卜水溶性提取物主要有异阿魏酸。4 种蔬菜提取物清除DPPH 自由基的能力从强到弱依次为紫甘蓝＞红甜椒＞芹菜＞胡萝卜；清除ABTS+·的能力从强到弱依次为紫甘蓝＞芹菜＞红甜椒＞胡萝卜。当红甜椒、胡萝卜、芹菜与紫甘蓝提取物质量比为3∶1∶1∶1 时，协同率达到最大，有较强的抗氧化协同作用。

Antioxidant Interaction among Carrot，Red Bell Pepper，Celery and Purple Cabbage

Four kinds of vegetables（carrot，red sweet bell hromatography?mass spectrometry was used to iden?tify phenolic substances in the extracts of the four kinds of vegetables，and the content of total phenols，total flavonoids，carotenoids，and anthocyanins in the extracts of four kinds of vegetables was measured.The anti?oxidant interaction among the extracts of the four kinds of vegetables was analyzed after they were mixed with different mass ratios.The results showed that the main phenolic substances in the water?soluble extract of the red bell pepper were chlorogenic acid，rutin，and so on，and those in the water?soluble extracts of the celery mainly included chlorogenic acid，6?acetylapigenin，etc.The main phenolic substances in the water?soluble extracts of the purple cabbage mainly included chlorogenic acid，quercetin?7?glucoside，etc，while that in the water?soluble extract of the carrot mainly was isoferulic acid.The scavenging ability of the four kinds of veg?etables extracts for DPPH free radicals in the descending order was as follows：purple cabbage ＞red bell pep?per ＞celery ＞carrot，and their scavenging ability of ABTS+ free radicals in the descending order was as fol?lows：purple cabbage ＞celery ＞red bell pepper ＞carrot.When the mass ratio of red bell pepper，carrot，cel?ery，and purple cabbage extract was 3∶1∶1∶1，the synergistic rate reached the maximum，and there was a strong antioxidant synergistic effect.