CAJ | 학술논문

抗坏血酸(AsA)和超氧化物歧化酶(SOD)是植物体中重要的抗氧化物质，以草莓、番茄为材料，通过分光光度法分别测得新鲜草莓、番茄和室温储存的草莓、番茄中 AsA 和 SOD 的含量。结果表明，草莓、番茄中抗坏血酸的含量在储存后含量增加，而草莓、番茄中 SOD 含量在储存后含量降低。
항배혈산(AsA)화초양화물기화매(SOD)시식물체중중요적항양화물질，이초매、번가위재료，통과분광광도법분별측득신선초매、번가화실온저존적초매、번가중 AsA 화 SOD 적함량。결과표명，초매、번가중항배혈산적함량재저존후함량증가，이초매、번가중 SOD 함량재저존후함량강저。
Ascorbic acid (AsA)and superoxide dismutase (SOD)are all important antioxidants in plant. AsA and SOD were assayed respectively in fresh and storaged with room temperature for three or five days in strawberries,tomatoes.The results show that,ascorbic acid content increased in storaged strawberries and tomatoes,while the SOD levels reduced after storage.