| 光度法测定常见蔬菜的抗氧化活性 |
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| 引用本文： | 秦延河,张爱梅. 光度法测定常见蔬菜的抗氧化活性[J]. 信阳师范学院学报(自然科学版), 2005, 18(4): 439-441 |
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| 作者姓名： | 秦延河 张爱梅 |
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| 作者单位： | 1. 聊城大学,体育学院,山东,聊城,252059
2. 聊城大学,化学化工学院,山东,聊城,252059 |
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| 基金项目： | 聊城大学省重点学科基金及科研基金(XO31016) |
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| 摘 要： | 在稀硫酸介质中,羟自由基迅速氧化丁基罗丹明B,使其褪色.在558 nm处测定吸光度的变化,可间接测定羟自由基的生成量;蔬菜提取物可以清除溶液中的羟自由基,从而使溶液的吸光度下降程度减弱.由此建立了一种测定蔬菜对羟自由基的清除率的新方法.测试了菠菜、油菜、香菜等10种蔬菜的抗氧化活性,其中菠菜、油菜、香菜的抗氧化活性较强.
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| 关 键 词： | 分光光度法 蔬菜 羟自由基 丁基罗丹明B |
| 文章编号： | 1003-0972（2005）04-0439-03 |
| 收稿时间： | 2005-05-08 |
| 修稿时间： | 2005-05-08 |
Spectrophotometry determination of antioxidant activity of vegetables |
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| QIN Yan-he,ZHANG Ai-mei. Spectrophotometry determination of antioxidant activity of vegetables[J]. Journal of Xinyang Teachers College(Natural Science Edition), 2005, 18(4): 439-441 |
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| Authors: | QIN Yan-he ZHANG Ai-mei |
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| Affiliation: | 1. College of Physical Education, Liaocheng University, Liaocheng 252059, China ; 2. College of Chemistry and Chemical Engineering, Liaocheng University , Liaoeheng 252059, China |
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| Abstract: | Butyl Rhodamine B was oxidized by hydroxyl radical rapidly and decolorized in dilute sulfuric acid medium. The change in absorbance , corresponding to color intensity change of Butyl Rhodamine B can be determined at 558 nm, so the amount of OH produced can be determined indirectly. Extractives of vegetable might eliminate hydroxyl radical in solution and further dereases the decline of absorbarce of solution. Based on abovementioned principle, a new method was developed to determine the eliminating ratio of hydroxyl radical in vegetable. The antioxidant activities of spinach, rape, coriander and so on 10 kind of vegetables were determined. The results show that spinach, rape, coriander have good antioxidant activity. |
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| Keywords: | spectrophotometry vegetable hydroxyl radical butyl rhoda mine B |
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