摘要
利用单扫描示波极谱法研究了黑加仑、、无花果、桑椹及各种啤酒花有效成分对活性氧自由基(O2)的清除作用。超氧阴离子自由基通过邻苯三酚自氧化体系产生。啤酒花中主要的有效成分α-酸、β-酸、浸膏和苦水对超氧阴离子自由基有一定的清除作用,其中苦水最强,α-酸和浸膏略差,β-酸因难溶于测试溶液而未得到结果;黑加仑、、无花果和桑椹也可以清除超氧阴离子自由基,其中清除能力的大小顺序为:黑加仑>>桑椹>无花果。分别计算了各样品对自由基清除作用的IC25。.
The scavenging effect on active oxygen radicals O2 of bitter components of Humulus Lupu lus L,Ribes jenczewkii pojark,Cydonia oblonga Mill,Ficus Carica L,Morus Alaba Lwa s studied by single sweep oscillopolarog-raphy.Superoxideanionradicalwas producedbytheautoxidationofpyro gallol.Thespinadductcouldbedete rminedby single sweep oscillopolarography.Inseries of bitter components,α-acid,β-acid,hop extracts andtetra hydrog en iso -α-acid(THIAA)showedscavengingeffectonO 2 .ThescavengingabilityonO 2 was intheorderofthefollowing:THIAA>α-acid>hop extracts.In other natura l products,the scavenging ability o n O 2 was in the order of Ribes jenczewkii pojark>Cydonia oblonga mill>Morus alaba L>Ficus carica L.T heir IC 50 values were calculated respec-tively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第2期35-37,共3页
Food Science
关键词
黑加仑
WunBo
无花果
桑椹
抗氧化作用
啤酒花苦味酸
食品
Ribes jenczewkiipojark Cydonia obl ongaMill Ficus Carica L Morus Alaba L Antioxidative effect
