摘要
介绍了食醋多酚、黄酮类化合物、蛋白黑素和川穹嗪等抗氧化活性成分,综述了食醋在体外试验抗氧化活性(对.OH的清除活性、对O2-.的清除活性、对DPPH.的清除活性、对脂质过氧化的抑制作用、对亚硝酸盐的清除能力以及对亚油酸的抗氧化作用)和体内试验抗氧化活性的研究进展,展望了后续研究中关于食醋抗氧化的研究方向.
The antioxidant components in vinegar, such as vinegar polyphenols, flavonoids, melanoidins and tetramethylpyrazine, were introduced in this paper. We also summarized the research progress on the antioxidant activity of vinegar in in-vitro test （the hydroxyl free radical scavenging activity, superoxide anion free radical scavenging activity, DPPH free radical scavenging activity, lipid peroxidation suppression activity, and linoleic acid oxidation suppression activity） and in-vivo test, and prospected the research direction of the antioxidant activity of vinegar.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2012年第1期84-89,共6页
Journal of Henan University of Technology：Natural Science Edition
关键词
食醋
抗氧化活性
体外试验
体内试验
vinegar
antioxidant activity
in-vitro test
in-vivo test
