[1]王元军.五种芽苗菜提取物抗氧化活性的比较[J].大豆科学,2015,34(02):260-263.[doi:10.11861/j.issn.1000-9841.2015.02.0260]
　WANG Yuan-Jun.Comparative Study on the Antioxidant Activity of Five Kinds of Sprouts[J].Soybean Science,2015,34(02):260-263.[doi:10.11861/j.issn.1000-9841.2015.02.0260]
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五种芽苗菜提取物抗氧化活性的比较

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第34卷 期数: 2015年02期 页码: 260-263 栏目: 出版日期: 2015-04-25
Title:
Comparative Study on the Antioxidant Activity of Five Kinds of Sprouts
作者:
王元军
山东济宁学院 生工系, 山东 济宁 273100
Author(s):
WANG Yuan-Jun
Department of Life Science and Engineering of Jining University, Jining 273100, China
关键词:
香椿芽;  黑豆芽;  萝卜苗;  绿豆芽;  豌豆苗;  抗氧化活性
Keywords:
Chinese toona sprouts;  Black bean sprouts;  Pea shoot;  Mung bean sprouts;  Radish sprouts;  Antioxidant activity
分类号:
TS202.3
DOI:
10.11861/j.issn.1000-9841.2015.02.0260
文献标志码:
A
摘要:
芽苗菜是普遍食用的保健型蔬菜,通过比较5种芽苗菜提取液对超氧阴离子自由基（O2-?）和羟基自由基(?OH)的清除率来研究5种芽苗菜的抗氧化活性。结果表明：5种芽苗菜不同浓度和不同部位取材提取液对超氧阴离子自由基（O2-?）和羟基自由基(?OH)清除率比较结果一致，香椿芽＞黑豆芽＞萝卜苗＞绿豆芽＞豌豆苗；5种芽苗菜叶对超氧阴离子自由基（O2-?）和羟基自由基(?OH)的清除率高于茎，但不同芽苗菜茎叶对自由基的清除率有差别；5种芽苗菜叶绿素、VC、类黄酮3种活性物质含量不同反映了抗氧化物质和抗氧化机制不同；叶绿素是影响抗氧化活性的因素，但其作用有限。
Abstract:
Sp routs were healthy and commonly consumed vegetables.The antioxidant activities of Chinese toona sprouts, black bean sprouts, pea shoot, mung bean sprouts and radish sprouts were compared by measuring the clearance rates of superoxide anion radical （O2-?） and hydroxyl radical (?OH) of the sample extracts.The results showed that for extractions from different parts and different concentrations of five kinds of sprouts comparison results of clearance rates of superoxide anion radical （O2-?） and hydroxyl radical (?OH) were consistent, and the antioxidant activities were in the order:Chinese toona sprouts, black bean sprouts, radish sprouts, mung bean sprouts, pea shoot .The leaves of sprouts had higher antioxidant ability than stems of sprouts, but for different sprouts clearance rates were different between leaves and stems.Also, active substances contents of chlorophyll, VC and flavonoids were different, which reflected different sprouts had different antioxidant components and antioxidant mechanisms. Chlorophyll was the influencing factor of antioxidant activity, but had limited role.

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备注/Memo

作者简介：王元军（1970-），男，硕士，副教授，主要从事食品添加剂与植物资源开发研究。E-mail：zhiwuxue@sina.cn。

更新日期/Last Update: 2015-06-07