摘要
本文从杨梅叶中提取酚类物质,用化学发光法测定了提取物对羟自由基(·OH)和超氧阴离子(O2 )的清除作用,同时将提取物添加到油脂中,研究其抑制物油脂氧化的能力。结果显示,杨梅叶提取物具有很强的抗氧化活性,并且随时期变化有较大差异,但总的来说与酚类物质的含量存正相关性。-·
Phenols extraction from Myrica Ruba leaf to investigate the scavenging ability to ·OH and O2 of the extract wasstudied in this article. At the same time, adding lipid to the extract in order to study the antioxidant ability on lipid oxidation.Theresults showed. The extract of Myrica Ruba leaf had powerful antioxidation, and its efficacy was different in different periodsbut showed direct time correlation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第8期80-83,共4页
Food Science
