乙基紫褪色分光光度法研究果蔬的抗氧化活性

Study of Antioxidative Activity of Fruits and Vegetables by Spectrophotometry with Ethyl Violet

研究了用乙基紫做显色剂的分光光度法测定芬顿(Fenton)反应产生的羟自由基(·OH),建立了抗氧化剂羟自由基清除率的新方法。羟自由基与乙基紫作用使溶液吸光度降低,当加入一定量的抗氧化剂后,可以清除部分羟自由基,使其吸光度降低程度减弱。利用吸光度的变化间接测定所产生的羟自由基,在最佳实验条件下测定了30种果蔬的抗氧化活性,其中以水果中的橙子和蔬菜中的黄瓜的抗氧化活性最强,羟自由基清除率分别达64.7%和62.1%。

A study was developed for determination of the hydroxyl radical produced by fenton reaction, with a new method for the determination of scavenging percentage of hydroxy radical with antioxidant by spectrophotometry. Ethyl violet react with hydroxyl radical which can decrease absorbency of the solution. Hydroxyl radical can be rapidly oxidized by the adding of antioxidants to make their absorption fading. The hydroxyl free radical was measured indirectly due to the change of absorbency. The antioxidant activity of 30 kinds of fruits and vegetables were discussed under best experimental conditions. The results showed that the strongest ability to scavenge hydroxyl radical of fruits and vegetables were orange and cucumber, with the scavenge rate to hydroxyl radical were 64.7 % and 62.1 % respectively.