果蔬食品体外抗氧化方法研究进展

Development of Antioxidant Assays in Vitro of Fruits and Vegetables

食用果蔬食品可以有效降低多种疾病的发生率,抗氧化能力是重要原因。抗氧化物质清除自由基的机制主要有氢原子转移(HAT)和单电子转移(SET)2种。本文具体介绍了ORAC法、TRAP法、PCL化学发光法、β-胡萝卜素亚油酸体系、LDL低密度脂蛋白氧化方法、福林酚法、ABTS清除自由法、DPPH清除自由基法、FRAP法。并结合实例介绍果蔬食品体外抗氧化方法研究进展,对抗氧化方法的标准化进行了展望。

Consumption of fruits and vegetables has been related with a lowered incidence of degenerative diseases.The positive influence of such diet is attributed to antioxidant capacity in them.Antioxidants can deactivate radicals by two major mechanisms,hydrogen atom transfer（HAT）and single electron transfer（SET）.Nine frequently used methods were introduced,namely： ORAC（oxygen radical absorbance capacity,） TRAP（total radical-trapping antioxidant parameter）,PCL（photochemiluminescence）,β-carotene bleaching method,low-density lipoprotein（LDL）oxidation,Folin-Ciocalte Assay,ABTS（2,2’-azinobis（3-ethylbenzothiazoline-6-sulfonate）,） DPPH（2,2-diphenyl-1-picrylhydrazyl radical）and FRAP（ferric reducing antioxidant power）.The recent development of antioxidant assays in vitro of vegetables and fruits were presented with instances,and the prospect of standardizing the antioxidant methods was made.