常见蔬菜消除超氧阴离子作用的研究

用核黄素光化学氧化光度法研究了南瓜、玉米、大蒜、苦瓜、空心菜、西红柿、胡萝卜、韭菜花8种常见蔬菜对超氧阴离子的消除作用。结果表明这些蔬菜均具有消除超氧阴离子的作用；煮沸20min，玉米和南瓜的消除超氧阴离子能力减弱约30％，空心菜的有所上升，而大蒜、苦瓜、西红柿、胡萝卜、韭菜花的消除作用均没有变化。将吸光度随这八种蔬菜提取液加入量的变化趋势与维生素C的相比较，提出蔬菜消除超氧阴离子的作用主要是依靠维生系C以外的超氧化物歧化酶等物质。

Study on Effect of Common Vegetables on the Elimination of Surperoxide Anion

The effect of vegetables, such as pumpkin, maize, garlic, balsam pear, water spinach,tomato, carrot and chives flower, on the elimination of superoxide anion was investigated by the decrease in the absorbance at 550 nm after the vegetable's extract was added into the system of Vitamin B 2- hydroxylamine-anilinesulfonic acid- N-(1-naphthyl)ethylenediamine. It was found that all the vegetables have effect of eliminating the superoxide anion. For garlic, balsam pear, water spinach, tomato, carrot, chives flower, even being boiled for 10 or 20 min before extracted, their effect were almost the same as their raw extract. For maize and pumpkin, being boiled for 20 min, their effect droped about 30%. Comparing the decreasing pattern of the absorbance of the reaction solutions containing the vegetable's extract with that of the experiment using Vitamin C, it is suggested that the effect of the vegetables on the elimination of superoxide anion is mainly due to other components, not Vitamin C in the vegetables.