五种芽苗菜提取物抗氧化活性的比较

Comparative Study on the Antioxidant Activity of Five Kinds of Sprouts

芽苗菜是普遍食用的保健型蔬菜,通过比较5种芽苗菜提取液对超氧阴离子自由基(O2-·)和羟基自由基(·OH)的清除率来研究5种芽苗菜的抗氧化活性。结果表明:5种芽苗菜不同浓度和不同部位取材提取液对超氧阴离子自由基(O2-·)和羟基自由基(·OH)清除率比较结果一致,香椿芽>黑豆芽>萝卜苗>绿豆芽>豌豆苗;5种芽苗菜叶对超氧阴离子自由基(O2-·)和羟基自由基(·OH)的清除率高于茎,但不同芽苗菜茎叶对自由基的清除率有差别;5种芽苗菜叶绿素、VC、类黄酮3种活性物质含量不同反映了抗氧化物质和抗氧化机制不同;叶绿素是影响抗氧化活性的因素,但其作用有限。

Sprouts were healthy and commonly consumed vegetables. The antioxidant activities of Chinese toona sprouts, black bean sprouts, pea shoot, mung bean sprouts and radish sprouts were compared by measuring the clearance rates of su- peroxide anion radical （O2- ） and hydroxyl radical （-OH） of the sample extracts. The results showed that for extractions from different parts and different concentrations of five kinds of sprouts comparison results of clearance rates of superoxide ani- on radical （O2- ） and hydroxyl radical （ · OH） were consistent, and the antioxidant activities were in the order：Chinese too- na sprouts, black bean sprouts, radish sprouts, mung bean sprouts, pea shoot. The leaves of sprouts had higher antioxidant a- bility than stems of sprouts, but for different sprouts clearance rates were different between leaves and stems. Also, active substances contents of chlorophyll, VC and flavonoids were different, which reflected different sprouts had different antioxidant components and antioxidant mechanisms. Chlorophyll was the influencing factor of antioxidant activity, but had limited role.