果蔬抗氧化作用机理及评价方法研究进展

Reviews of Mechanisms and Evaluation Methods of Antioxidant Activity of Fruits and Vegetables

综述了果蔬抗氧化作用的可能机理和果蔬抗氧化作用的评价方法;重点介绍了Rancimat法、β-胡萝卜-亚油酸乳化液氧化法、DPPH·法、硫代巴比妥酸反应物(TBAS)法和FRAP法5种目前常用的果蔬抗氧化作用评价方法及其采用这些方法所取得的研究结果。指出有必要加强在同一条件下用不同的测定方法对同一来源的果蔬进行抗氧化活性比较的研究,这对于选择抗氧化活性测定的方法具有指导意义。

Recent advances in studies on antioxidant activities of fruits and vegetables, including their possible mechan- ism and evaluation methods, were summarized and analysed. Five kinds of general evaluation methods of fruits and vegetables, i.e. Rancimat method, the bleaching of -carotene-suboleic acid model assay, DPPH method, the thiobarbituric acid reactive substance(TBARS) method, FRAP method and their results were presented. It is necessary to carry out comparison researches of antioxidant activities of fruits and vegetables using different methods under the same conditions. Such research would provide a reference of choosing antioxidant activities evaluation methods.