摘要
利用D-脱氧核糖法,测定不同类胡萝卜素、VE和多酚提取物对·OH的清除作用,结果表明:与VE相比,类胡萝卜素及多酚提取物均具有较强的清除·OH的效果,其中以虾青素的清除能力最强,EC50值为0.02mg/mL。
The ability of four carotenoids,α-tocopherol and polyphenol extract s to scavenge·OH free radical were studied by D -deoxyrobise method.Co mpared with V E ,the·OH free radical scavenging ability o f four carotenoids,grape seeds extracts and tea polyphe nol were all better.And among them,a staxanthin had the best scavenging a bility,its EC 50 was only 0.02mg /mL.
出处
《食品科技》
CAS
北大核心
2003年第3期39-41,共3页
Food Science and Technology
