食品工程
食品工程
식품공정
FOOD ENGINEERING
2013年
1期
25-28
,共4页
朱依娜**%张萍%崔贝%聂迎春
硃依娜**%張萍%崔貝%聶迎春
주의나**%장평%최패%섭영춘
抗氧化性%葡萄%化学发光%抑制率
抗氧化性%葡萄%化學髮光%抑製率
항양화성%포도%화학발광%억제솔
antioxidant activities%grape%chemiluminescence%inhibition rate
基于抗氧化物质能明显抑制鲁米诺-NaClO体系的化学发光强度,采用流动注射化学发光法,对3种不同品种葡萄的抗氧化活性进行了评价.在最优条件下,测定结果表明,户太八号的抗氧化性最强,无核白葡萄稍弱,红提的抗氧化性最弱.
基于抗氧化物質能明顯抑製魯米諾-NaClO體繫的化學髮光彊度,採用流動註射化學髮光法,對3種不同品種葡萄的抗氧化活性進行瞭評價.在最優條件下,測定結果錶明,戶太八號的抗氧化性最彊,無覈白葡萄稍弱,紅提的抗氧化性最弱.
기우항양화물질능명현억제로미낙-NaClO체계적화학발광강도,채용류동주사화학발광법,대3충불동품충포도적항양화활성진행료평개.재최우조건하,측정결과표명,호태팔호적항양화성최강,무핵백포도초약,홍제적항양화성최약.
A method of flow injection analysis for evaluating antioxidant activities of three kinds of grapes was developed based on the strong inhibition of the antioxidant constituents on the chemiluminescence of luminol-NaClO system. In the optimal conditions, the determination results showed that Hutai No.8 had the highest antioxidant activity, followed by Thompson seedless grape, Grape red was the weakest, and was much weaker than the two others.
