摘要
文章测定湘西原香醋中总酚、总黄酮含量,采用分光光度法研究了其抗氧化作用,并与VC进行比较。结果表明,湘西原香醋中总酚含量、总黄酮含量分别达到2.212mg/mL和1.623mg/mL,除了在羟基自由基.OH和超氧阴离子.O2-体系中,其清除能力低于对照样VC外,在清除DPPH.的体系中,样品的清除能力接近VC,在还原能力体系中,其还原能力超过对照VC。
To determine the total phenols, total flavonoids content and study on antioxidation activity of xiangxi natural savory vinegar by photometric method and contrasted with Vc. The results showed that xiangxi natural savory vinegar has the much concentrations, the total phenolcontent, total flavonoids, respeetively 2. 212 mg/mL and 1. 623 mg/mL in the system of · OH and · O2^-, the sample＇s scavenging effects were less than Vc. However, In the system of DPPH· , the scavenging effects of the sample was equal to Vc. In the system of reducing capacity, the effects of the sample is stronger than Vc.
出处
《中国调味品》
CAS
北大核心
2011年第2期47-50,共4页
China Condiment
基金
湖南省中医药管理局课题
慢性疲劳综合症智能诊断系统研制与中医药干预研究(2009106)
关键词
总酚含量
总黄酮含量
抗氧化性
醋
total phenolic compounds
total flavones
antioxidation activity
vinegar
