8种水生蔬菜清除水溶性ABTS+自由基活性研究
Food Research and Development(2019)
Abstract
为评价水生蔬菜的抗氧化活性,采用超声破碎提取制备8种水生蔬菜的水提取物,研究提取物与ABTS+自由基反应的紫外可见吸收光谱特征.结果 表明,8种水生蔬菜提取物对ABTS+自由基734 nm处吸收峰值随水生蔬菜用量增加呈剂量效应关系,相对于DPPH自由基清除试验基于517 nm处的吸收峰测量,ABTS+自由基734 nm处吸收峰测量避免了水生蔬菜色素的光谱干扰,且ABTS+自由基水溶性特点更适于日常饮食的抗氧剂摄入评价.8种水生蔬菜提取物的半数抑制浓度依次为:茭瓜(4.111 mg/mL)>慈姑(2.932 mg/mL)>荸荠(2.517 mg/mL)>海菜(2.413 mg/mL)>水芹菜(1.795 mg/mL)>水芋(1.594 mg/mL)>莲藕(0.974 mg/mL)>水蕨菜(0.140 mg/mL),水蕨菜具有最强的自由基清除活性.
MoreKey words
aquatic vegetables,free radicals,water-soluble
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