摘要
研究广西9种当地特色蔬菜的抗氧化成分和抗氧化特性。研究表明，千里香的Vc含量最高（1．025g／kgFw）；苦荬菜的总酚含量最高（4．471g／kgFW），抗氧化分析显示苦荬菜抗氧化活性极强，其每1kg鲜重的还原力相当4．352gVc，清除自由基的能力相当2．978gVc.相关性研究显示抗氧化活性与总酚含量间有显著正相关性，R^2=0．9116-0．9846，P〈0．01。
Nine vegetables＇ main antioxidant compound and its antioxidant properties were studied in this paper. Qianlixiang was observed the highest vitamin C content （1.025 g/kg FW）, while Kumaicai was founded the highest total phenolic content （4.471 g/kg FW） . Antioxidant analysis showed that Kumaicai has extraordinary antioxidant activity, its reducing power of each 1 kg fresh weight is equivalent to 4.352 g Vc,and the scavenging free radical activities of each 1 kg fresh weight is equivalent to 2.978 g Vc. Furthermore,a significant positive relevance （R^2=0.911 6-0.984 6, P〈0.01 ）was observed between antioxidant activity and total phenolic content.
出处
《食品工程》
2014年第1期34-36,58,共4页
Food Engineering
基金
广西卫生厅资助项目(22012037)
关键词
蔬菜
抗氧化特性
VC
总酚
vegetable
antioxidant properties
Vc
total phenolic content
