摘要
研究了番茄红素的抗氧化活性。采用鲁米诺化学发光法测定其清除·O2-、H2O2和·OH自由基的能力。实验结果表明,番茄红素清除自由基的能力:·OH>H2O2>·O2-,且清除作用与浓度呈量效关系。抑制脂质体过氧化活性的能力:番茄红素>TBHQ>BHA>VE。番茄红素对小鼠肝组织匀浆自发性脂质体过氧化有很强的抑制作用。
The antioxidant activity of lycopene was studied.The ability on·O 2-,·OH and H2O2 were determinated by chemiluminescence.It was concluded that the eliminate capacity were as follows：·OH H2O2 ·O 2-.The ability on inhibiting lipid peroxidation：lycopene TBHQ BHA VE;Lycopene had a strong inhibitory effect on mouse liver homogenate spontaneous lipid peroxidation.
出处
《食品科技》
CAS
北大核心
2010年第7期62-65,共4页
Food Science and Technology
关键词
番茄红素
抗氧化活性
自由基
Lycopene
antioxidant activity
free radical
