天然食品对自由基的清除能力

The scavenging activity of nature foods to hydroxyl-radical

对 2 9种天然食品提取物的自由基 ( .OH)清除能力进行评价 ,结果显示海带具有最高的自由基清除能力 ,而且具有自由基清除能力的成份稳定性较高 ,加热、冷藏、活性炭处理、硅藻土处理对其自由基清除能力影响较小 ,当海带 :甘草 :枸杞 :红枣 =10∶ 1∶ 1∶ 1( V/V)时 ,其自由基清除能力大大提高 ,显示了

The radical scavenging activity of 29 nature food extracts was evaluated in vitro.The results obtained showed that the extract of Laminaria japonica aresch had the highest ability to scavenge hydroxyl-radical among all the samples,and its stability for radical scavenging was best because heating,cooling,treating with activated carbon or diatomite had less influence on its radical scavenging activity.When the extracts of Laminaria japonica aresch,Radix glycyrrhiza,Fructus lyei,Fruztus jujiubue were mixed in a ratio of 10∶1∶1∶1(V/V),the final radical scavenging activity of sample was improved,this meant that these four foods had a synergism when mixing.