摘要
以抗坏血酸为参照物,对黑豆提取物的抗氧化性进行研究,结果表明,黑豆提取物具有比较强的DPPH·自由基清除能力、超氧阴离子自由基清除能力、抗脂质体氧化能力以及还原能力。因此,黑豆提取物具有可以作为天然的抗氧化剂应用于食品开发的潜质。
The result showed that black bean extracts exhibited a strong DPPH. radical scavenging activity, hydroxyl radical scavenging activity, reducing power and liposome per oxidation inhibiting activity in comparison with ascorbic acid. Therefore, the black bean extracts with anti-oxidant activity can be used as a potential natural antioxidant in the food industry.
出处
《食品科技》
CAS
北大核心
2007年第3期123-125,共3页
Food Science and Technology
关键词
黑豆提取物
提取
抗氧化性
black bean extracts
extract
antioxidant activity
