摘要
基于莲藕中抗氧化成分对化学发光有强烈抑制作用,采用鲁米诺-次氯酸钠流动注射化学发光体系测定不同生熟莲藕的抗氧化活性,建立了一种高效快速检测天然食品抗氧化活性的方法。实验结果表明,七孔莲藕抗氧化能力高于九孔莲藕,且煮熟后莲藕中的抗氧化物质含量高于生莲藕,建议多食用熟莲藕,即使生拌也最好在水中焯一下再食用。
Based on the strong inhibition of antioxidant elements in lotus root about the chemilumines- cence, an efficient and rapid method of detecting the antioxidant activity of natural-occurring food is estab- lished,by taking the flow injection chemiluminescence system of Luminol-sodium hypochlorite to deter- mine the antioxidant activity of various raw and cooked lotus root. Results showed that antioxidant activity of the lotus root which have seven holes exceed the lotus root which have nine holes, and the cooked lotus root have much antioxidant content. It suggests that people should eat stew lotus root,in case of eating the raw, people should better boil in water.
出处
《应用化工》
CAS
CSCD
2013年第2期373-375,共3页
Applied Chemical Industry
基金
国家自然科学基金项目(21175090)
关键词
抗氧化活性
生熟莲藕
化学发光抑制率
antioxidant activity
raw and cooked lotus root
inhibition rate of chemiluminescence
