摘要
选取苋菜和蒲公英作为试验材料,通过对总还原力及DPPH自由基、羟基自由基清除效果进行测定比较不同品种间的抗氧化性差异,并进一步测定了SOD、CAT的活性以及VC与黄酮的含量。结果表明,红苋菜抗氧化性高于绿苋菜,小叶蒲公英抗氧化性高于大叶蒲公英,红苋菜抗氧化性最强。四种野菜主要的抗氧化活性物质含量差异较大,其含有的抗氧化活性物质在其总体抗氧化性中的作用有待进一步研究。
Using amaranth and dandelion as materials , the total reducing power and DPPH and hydroxyl radical scavenging effects were detected to compare the differences of antioxidant activity among different varie-ties.The activities of SOD and CAT and the contents of VC and flavone were also determined .The results showed that the antioxidant activity of red amaranth was higher than that of green amaranth , and that of micro-phyllous dandelion was higher than that of grandifoliate dandelion; the red amaranth had the highest antioxi-dant activity .The contents of main antioxidant components had large differences among the 4 potherbs , and their functions in total oxidation resistance needed further research.
出处
《山东农业科学》
2014年第1期43-46,共4页
Shandong Agricultural Sciences
基金
山东省现代农业产业技术体系蔬菜创新团队项目资助
关键词
苋菜
蒲公英
抗氧化
自由基
Amaranth
Dandelion
Oxidation resistance
Free radical
