摘要
通过测定柿子果肉中柿子单宁、没食子酸、Vc、β-胡萝卜素4种抗氧化物的含量结合DPPH自由基清除实验证实柿子中的主要抗氧化活性物质是没食子酸及柿子单宁。采用等辐射分析法(Isobolographic analysis)进一步研究了上述4种抗氧化物两两复配后的协同抗氧化作用,结果显示这4种抗氧化物之间没有明显的协同抗氧化作用。
The contents of persimmon tannins, gallic acid, Vc and β-carotene were measured in the persimmon pulp and their antioxidant activities were valued by DPPH radical scavenging method, The results indicated that the main antioxidant active substances of persimmon fruits is gallic acid and persimmon tannin. Isobolographic analysis showed that no significant synergistic antioxidant effects between these four antioxidants.
出处
《食品科技》
CAS
北大核心
2015年第1期63-67,共5页
Food Science and Technology
基金
公益性行业专项(201203047)
湖北省杰出青年基金项目(2011CDA108)
