摘要
以海南金龙芒果为材料,测定了其果肉中总酚、类黄酮、V_C及还原型谷胱甘肽(GSH)4种抗氧化成分的含量,并对比了果肉与总酚、类黄酮、V_C及GSH对·OH、DPPH·和O_2^-·的清除能力。结果表明:四种物质含量依次为60、30、80及12 mg/100 g;芒果果肉对三种自由基均具有清除作用,对·OH的清除能力优于其他抗氧化剂,对DPPH·的清除能力高于除V_C外其他三种抗氧化剂,相反,对O_2^-·的清除能力则弱于四种抗氧化剂。
The mango Jinlong produced in Hainan was taken as materials,the contents of total phenolics,flavonoids,VCand GSH in the pulp were determined.The free radical scavenging activity of gallic acid,rutin,VCand GSH were determined and compared. The results showed that the content of the four were 60,30,80 and12 mg /100 g. Mango pulp had scavenging effect on the three kinds of free radical,the scavenging ability of ·OH was stronger than that of the other antioxidants,and that of DPPH· was stronger than that of the other three kinds of antioxidants except VC,and the scavenging ability of O_2^-·was weaker than that of four kinds of antioxidants.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第10期161-164,共4页
Science and Technology of Food Industry
基金
国家科技支撑计划项目(2012BAD38B05)
关键词
芒果
抗氧化剂
含量
自由基
抗氧化能力
Mangifera indica Linn
antioxidant
content
free radical
antioxidant capacity
