摘要
ESR法研究结果表明醋蒜提取物和浸泡液都具有较好的清除自由基抗氧化能力。对于·OH,醋蒜醇提取物体现出较强活性,而水提物则对O2-·的清除能力较好,顺序为醋蒜水提取物>醋蒜液>醋蒜醇提物;相同浓度下,各部分提取物对·OH的清除能力要强于对O2-·的清除。醋蒜提取物的抗氧化能力与鲜蒜对照相比有所降低,但降幅不超过20%,表明醋蒜及浸泡液具有较好的抗氧化性。
The results of ESR assay indicated that all three extracts：aqueous extract , ethanol extract and pickle have antioxidant activity. For · OH, ethanol extract has the highest scavenging activity among three, while for O2-· aqueous extract exhibited best activity. When in the same concentration, scavenging activities on · OH of all extracts were higher than their corresponding O2-· scavenging activity. The activity of pickled garlic extracts decreased compared with the fresh control, but the loss was lower than 20%, which showed that pickled garlic was still with good antioxidant activity
出处
《中国调味品》
CAS
北大核心
2011年第3期46-48,73,共4页
China Condiment
关键词
醋蒜提取物
抗氧化
ESR
vinegar pickled garlic extract
antioxidant
ESR
