摘要
该实验采取DPPH方法研究不同品种甘薯抗性淀粉在浓度、温度、离子等因素影响下抗氧化性。结果表明:不同品种甘薯抗性淀粉抗氧化性具有明显差别,在最佳浓度条件下,苏薯八号、日本黄薯、京薯六号、香蕉薯、金海二号、水果薯、美国黑薯、德国黑薯、花心薯抗性淀粉对DPPH自由基抑制率分别为:84.0%、91.4%、83.7%、78.1%、78.3%、78.3%、83.7%、98.2%、68.2%;在最佳温度条件下,苏薯八号、日本黄薯、京薯六号、香蕉薯、金海二号、水果薯、美国黑薯、德国黑薯、花心薯抗性淀粉对DPPH自由基抑制率分别为:62.3%、63.9%、58.8%、62.6%、67.7%、69.0%、79.1%、75.2%、60.6%;与Vc抗氧化性比较,德国黑薯抗氧化性最强,为Vc1.03倍。
Abstract： The antioxidation property of resistant starch in different conditions temperature concentration and ion were studied in this paper by DPPH method. The results showed that there are certain difference for different sweet potatoes, on the optimum concentration condition, the DPPH radical scavenging activity of Su potato VIII, Japanese yellow potato, Jing VI potato, banana potato, golden sea II, fruit potato, American black potato, Germany black potato, umbilicus coloured potato： 84.0%, 91.4%, 83.7%, 78.1%, 78.3%, 78.3%, 83.7%, 98.2%, 68.2% respectively; on the optimum temperature condition, the DPPH radical scavenging activity of Su potato VIII, Japanese yellow potato, Jing VI potato, banana potato, golden sea II, fruit potato, American black potato, Germany black potato, umbilicus coloured potato： 62.3%, 63.9%, 58.8% ,62.6% ,67.7%,69.0% ,79.1% ,75.2% ,60.6% respectively. The highest antioxidant ability was Germany black potato, its DPPH＂ radical scavenging activity was 1.03 fold of Vc.
出处
《粮食与油脂》
北大核心
2009年第6期26-28,共3页
Cereals & Oils
关键词
甘薯
抗性淀粉
抗氧化性
sweet potato
resistant starch
antioxidant activity
