| 大蒜、生姜、洋葱水提物抗氧化活性的比较 |
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| 引用本文： | 张强,周正义,王松华,蔡传杰,张晓龙. 大蒜、生姜、洋葱水提物抗氧化活性的比较[J]. 食品与发酵工业, 2006, 32(11): 107-110 |
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| 作者姓名： | 张强 周正义 王松华 蔡传杰 张晓龙 |
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| 作者单位： | 安徽科技学院生命科学学院,蚌埠,233100 |
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| 基金项目： | 安徽科技学院校科研和教改项目 |
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| 摘 要： | 通过氯化硝基四氮唑蓝(NBT)光还原法,D2-脱氧核糖法,抗油脂过氧化能力实验,抗脂质过氧化能力实验及还原能力的测定等几种体外实验模型研究了大蒜、生姜、洋葱水提物的抗氧化作用。结果表明:大蒜、生姜、洋葱水提物均具有较强的还原力,对超氧阴离子自由基和羟基自由基具有很强的清除作用,对脂质过氧化反应及油脂过氧化反应有良好的抑制作用,即大蒜、生姜、洋葱水提物均具有显著的体外抗氧化活性。
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| 关 键 词： | 大蒜 生姜 洋葱 抗氧化 自由基 |
| 收稿时间： | 2006-08-17 |
| 修稿时间： | 2006-10-24 |
Study on Antioxidant Activity of Garlic, Ginger and Onion Water-extraction |
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| Zhang Qiang,Zhou Zhengyi,Wang Songhua,Cai Chuanjie,Zhang Xiaolong. Study on Antioxidant Activity of Garlic, Ginger and Onion Water-extraction[J]. Food and Fermentation Industries, 2006, 32(11): 107-110 |
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| Authors: | Zhang Qiang Zhou Zhengyi Wang Songhua Cai Chuanjie Zhang Xiaolong |
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| Abstract: | Antioxidant activity of water-extraction of Garlic,ginger and onion were studied by several experimental system in vitro such as NBT,D2-deoxyribose,reducing power,lipid per-oxidation and oils per-oxidation.The results showed that all three had better reducing power,strong scavenging ability to O-2· and ·OH and significant inhibition effect on lipid per-oxidation and oils per-oxidation.Overall,they had a significant antioxidant activity in vitro. |
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| Keywords: | garlic ginger onion antioxidation free radicals |
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