摘要
采用荧光化学发光法研究了紫甘薯花色苷产品对活性氧(O-2·、·OH和H2O2)的清除作用。结果表明,该产品对O2-·、·OH和H2O2等活性氧(ROS)均具有清除和抑制作用,尤其对·OH的清除能力强于抗坏血酸,且清除作用与浓度呈剂量关系。
The scavenging ability on ROS of anthocyanins products from purple sweet potato was evaluated by means of fluorescence and chemiluminescence in models for generation of superoxide anion, hydroxyl radicals and peroxide. The results showed significant scavenging effects on hydroxyl free radical and more stronger ability on scavenging effects on hydroxyl radicals than using L-Ascorbic acid. The scavenging ability were also related with the concentration of the anthocynins products.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第9期53-55,共3页
Food and Fermentation Industries
