摘要
在本研究中,以TBAS生成的阻断率(TBASI)为指标,测定了豇豆、韭菜、茄子、香蕉、桃、油菜、四季豆、柿子椒、土豆、芹菜、葡萄、苹果、黄瓜、番茄的抗氧化活性,并同时用化学发光法测定了清除超氧化物自由基(O(?))的活性。其主要结果为:1.煮沸前以豇豆、韭菜、茄子、香蕉、油菜与四季豆的抗氧化活性较高,黄瓜、葡萄与番茄的抗氧化活性较低。煮沸20min后葡萄、香蕉与茄子的抗氧化活性较高;黄瓜与番茄的抗氧化活性较低。2.煮沸后茄子、豇豆、韭菜、四季豆与土豆的抗氧化活性与煮沸前相比显著下降,而葡萄的抗氧化活性反而显著增加。3.TBASI与清除(O(?))的活性两指标似无平行关系。4.在所测样品中,以茄子清除(O(?))的活性最高;豇豆和柿子椒次之;而黄瓜、葡萄、番茄、桃最低。
In this study we studied the antioxidative activity of kidney bean, eggplant, peach, sweet pepper, banana, rape, potato, tomato, celery, grape, cucumber, leek and cowpea, using the inhibition rate of TBAS formation (TBASI) as an indicator. Meanwhile we estimated the activity of eliminating superoxide by means of chemiluminescence method. The main results were shown as follows:1.Before boiling, kidney bean, leek, eggplant, banana, rape and cow-pea showed much higher TBASI values than cucumber, grape and tomato. After boiling for 20 minutes, TBASI values in grape, banana and eggplant were higher than those in cucumber and tomato.2.After boiling for 20 minutes, the TBASI values in eggplant, kidney. bean, leek, cowpea and potato were decreased; whereas that in grape increased significantly.3.No relationship was found between the TBASI values and the abilities of eliminating superoxide in vegetables and fruits.4.Among the vegetables and fruits studied, eggplant possessed the most potential ability of eliminating superoxide, but kidney bean and sweet pepper the next, and cucumber, tomato, peach, grape the least.
出处
《营养学报》
CAS
CSCD
北大核心
1990年第2期191-196,共6页
Acta Nutrimenta Sinica
