吖啶红-Fe^(2+)-H_2O_2体系光度法测定蔬菜的抗氧化活性

Determination of Antionxidant Activity of Vegetable by Spectrphtomtry with Acridine Red- Fe^(2+)-H_2O_2 System.

吖啶红指示剂本身为红色,Fe2+-H2O2体系中产生的羟自由基可以迅速氧化吖啶红,使其颜色变浅,蔬菜水提取液可以清除溶液中的羟自由基,从而使吖啶红溶液的褪色程度降低,根据溶液吸光度的变化,建立了一种测定蔬菜对羟自由基清除率的新方法.测定了11种蔬菜的抗氧化活性,其中,胡萝卜、西红柿和香菜的抗氧化活性较强.

The hydroxyl radical produced by Fe2+-H2O2 system will change the color intensity of acridine red after the oxidation reaction. The change in absorbance is measured, and the amount of· OH produced can thus be determined indirectly. Extractives of vegetable might eliminate hydroxyl radical in solution, hence its weakening effect of absorbance of solution will be minimized. Based on this principle, a new method was developed to determine the eliminating ratio hydroxyl radical in vegetable. The antioxidant activities of 11 kind of vegetables was thus determined. The results showed that the antioxidant activity of carrot was the strongest, followed by tomato and coriander.