摘要
采用基于不同机理的抗氧化方法对果蔬中常见的酚类物质单体,包括黄烷酮、多甲氧基黄酮、黄酮醇、酚酸等活性成分行了较全面的评价。结果显示酚类物质的抗氧化能力与其结构有密切关系。对天然产物或抗氧化剂的抗氧化能力的评价应该采用至少两种机理不同的抗氧化方法进行测试,才能取得较为客观有效的结论。
The antioxidant activity of several kinds of phenolic compounds in vegetables and fruits, including flavanone, polymethoxylated flavone, flavonol, phenolic acid etc. was evaluated by several antioxidant assays with different antioxidant mechanism. The result indicated that the antioxidant activity of phenolic compounds was related with their structures closely. We suggested that the assessment of antioxidant activity of natural products or antioxidants should based on at least two antioxidant assays with different antioxidant mechanism, in order to achieve a more objective and reasonable conclusion.
出处
《食品研究与开发》
CAS
北大核心
2013年第15期9-12,共4页
Food Research and Development
基金
河南省教育厅自然科学研究项目(2011A550008)
河南科技学院高层次人才科研启动项目
关键词
酚类物质
抗氧化方法
抗氧化活性
抗氧化机理
Phenolic compounds
antioxidant assays
antioxidant activity
antioxidant mechanism
