摘要
对扬州当地16种市售蔬菜总抗氧化能力、清除DPPH.能力、总黄酮含量的测定结果表明:藕、菠菜、大蒜、姜总抗氧化能力较高,豇豆、韭菜、姜、西兰花、大蒜清除DPPH.能力较高,菠菜、大蒜、姜、缸豆、藕总黄酮含量较高;分析抗氧化能力与总黄酮含量的相关性表明两者的相关度较大(R2=0.8135)。
Experiment conducted on the anti-oxidative activity, DPPH scavenging capacity and total flavone content of 16 kinds vegetables sold in Yangzhou market showed： lotus root, spinach, garlic and ginger had stronger anti-oxidative activity; cowpea, Chinese chives, ginger, broccoli and garlic had stronger DPPH scavenging capacity; the total flavone contents in spinach, garlic, cowpea and lotus are higher; analysis indicated that anti- oxidative activity and flavone content were highly correlated （R^2=0. 8135）.
出处
《扬州大学烹饪学报》
2010年第1期46-49,共4页
Cuisine Journal of Yangzhou University
