摘要
采用DPPH法和抑制脂质过氧化法考察了醋蒜提取物的抗氧化活性。醋蒜醇提取物、醋蒜液和水提取物均具有不同程度的抗氧化活性,三者抗氧化能力依次减弱,前两者活性较高;醋蒜醇提物和水提物的抗氧化性略低于鲜蒜提取物。本研究显示,醋蒜及醋蒜浸泡液是一种具有抗氧化功能的保健食品。
The antioxidant activities of extracts from vinegar pickled garlic were determined by two methods: inhibition of lipid peroxidation and scavenging activity against DPPH. The ethanol extracts and the pickle of pickled garlic exhibited good antioxidant activity. The antioxidant activities of the extracts of pickled garlic were a bit lower than those of fresh garlic.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第3期172-173,共2页
Science and Technology of Food Industry
关键词
醋蒜
抗氧化
DPPH
脂质过氧化
pickled garlic
antioxidant
DPPH
lipid peroxidation
