摘要
分别采用化学发光法和DPPH·法测定芹菜提取物清除自由基作用。结果表明:芹菜各相提取物对O2和·OH自由基均有较强的清除作用,乙酸乙酯相提取物清除氧自由基能力强于正丁醇相提取物,其中各相提取物清除 O2 自由基能力最强,清除·OH自由基能力最弱;芹菜各相提取物对DPPH·均有良好的清除作用,亦是乙酸乙酯相提取物的清除能力最强。芹菜提取物清除自由基的能力与其黄酮含量有关。-·-·
The free radical scavenging effects of celery extracts were determined by chemiluminescent and DPPH· method.The result showed that different groups of celery extracts had significant scavenging effect on oxygen free radicals(O2 、·OH).The ethylacetate extract showed stronger scavenging effect on oxygen free radicals than butanol extract. All kinds of celery extractshad the strongest scavenging effect on O2 and the weakest scavenging effect on ·OH. Different groups of celery extracts showedscavenging effect on DPPH·radical,and the ethylacetate extract also showed the strongest scavenging effect.The scavengingfree radical effect of celery extract was related to its flavone content.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第8期39-42,共4页
Food Science
基金
广东省自然科学基金重点项目(010133)
