摘要
几乎所有功能食品都要评价其清除自由基活性。综述了评价功能食品清除自由基活性的方法(分光光度法、电子顺磁共振法、荧光探针法、化学发光法、示波极谱法、色谱法、质谱法),以及各方法的原理、特点及评价方法的最新进展。
The capability of scavenging free radicals is an index to evaluate almost all functional foods.The method of evaluating the effect of functional foods on scavenging free radicals(including spectrophotometry,electron paramagnetic resonance(EPR),fluorescent probe chemiluminescence,oscillopolarography,chromatography and mass spectrometry)and their principles and characteristic and latest progression were reviewed.
出处
《长江大学学报（自科版）（中旬）》
CAS
2006年第4期214-218,221,共6页
Journal of Yangtze University(Nature Science Edition)
基金
国家"十五"重大科技资助项目(2001BA501A20)
关键词
功能食品
清除自由基
活性
评价方法
functional foods
scavenge free radicals
effect
evaluating method
