摘要
研究火龙果2种不同处理方式所获汁液的体外抗氧化活性,采用总还原力、羟基(·OH)自由基、DPPH·自由基以及总抗氧化能力4项指标对未超声波处理和超声波处理的火龙果的体外抗氧化能力进行测定和比较。结果表明,火龙果具有较高的抗氧化活性,随着稀释倍数的增大,其活性降低,超声处理有利于提高火龙果的体外抗氧化活性。
Pitaya fruits treated by two different methods were employed to investigate antioxidant ability in vitro. The antioxidant activities of these two kinds of pitaya juice harvested from the fruits which were treated by ultrasonic wave or not were evaluated by the following four indexes, reducing power, scavenging activity of hydroxyl radical, scavenging activity of DPPH radical and total antioxidant activity. Results showed that pitaya fruit had high antioxidant activity, and the activity decresed quickly along with increase of the juice dilution rate. Furthermore, the ultrasonic treatment was of benefit to pitaya increase of antioxidant activity.
出处
《广东农业科学》
CAS
CSCD
北大核心
2013年第20期93-96,共4页
Guangdong Agricultural Sciences
关键词
火龙果
抗氧化
体外
超声波
pitaya
antioxidant ability
in vitro
ultrasonic wave
