摘要
利用分光光度法对酸果蔓提取物的抗氧化活性进行了检测,并研究了在不同条件下提取物的稳定性。结果表明,酸果蔓提取物对羟自由基、超氧阴离子自由基的清除率分别是78．4%、91．5%,对脂质过氧化的抑制率为85．7%。在酸性及氯化钠溶液中能稳定存在,有较好的光稳定性,在75℃下有较好的热稳定性。
The antioxidative activity of cranberry extracts and its stability in different conditions were studied with photometric method. The results showed： The scavenging percentage of cranberry extracts to hydroxyl radical is 78.4%, and to superoxide radical is 91.5%, while the extracts inhibitory effect on lipid peroxidantion is 85.7%. It is very stable in acid solution, NaC1 solution and under 75＂（2. The effect of light on stability is very little.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第5期71-73,共3页
Food Science
基金
云南省省院省校科技合作子项目(2000YK-01)
关键词
酸果蔓
抗氧化性能
稳定性
分光光度法
cranberry
antioxidative activity
stability
photometric method
