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大豆科学  2015 

五种芽苗菜提取物抗氧化活性的比较

DOI: 10.11861/j.issn.1000-9841.2015.02.0260, PP. 260-263

Keywords: 香椿芽,黑豆芽,萝卜苗,绿豆芽,豌豆苗,抗氧化活性

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Abstract:

芽苗菜是普遍食用的保健型蔬菜,通过比较5种芽苗菜提取液对超氧阴离子自由基(O2-?)和羟基自由基(?OH)的清除率来研究5种芽苗菜的抗氧化活性。结果表明:5种芽苗菜不同浓度和不同部位取材提取液对超氧阴离子自由基(O2-?)和羟基自由基(?OH)清除率比较结果一致,香椿芽>黑豆芽>萝卜苗>绿豆芽>豌豆苗;5种芽苗菜叶对超氧阴离子自由基(O2-?)和羟基自由基(?OH)的清除率高于茎,但不同芽苗菜茎叶对自由基的清除率有差别;5种芽苗菜叶绿素、VC、类黄酮3种活性物质含量不同反映了抗氧化物质和抗氧化机制不同;叶绿素是影响抗氧化活性的因素,但其作用有限。

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