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为了研究玫瑰李汁的主要营养成分和抗氧化活性,试验测定了玫瑰李汁的总糖、总酸和总酚含量,并采用1,1-二苯基-2-三硝基苯肼(DPPH)法和总抗氧化能力(ABTS)检测试剂盒法进行了抗氧化试验。结果表明:玫瑰李汁含有丰富的糖、酸和多酚,其含量分别为8.35 mg/mL、2.88%和56.84 mg/mL;具有较强的抗氧化活性,并且随着浓度的增加,其抗氧化活性也相应增强,尤其是对ABTS自由基的清除效果最为明显。
In order to study the main nutritional components and antioxidative activities of rose plum juice, the content of total sugar, total acid and total phenol of rose plum juice were determined. The content of DPPH ) Method and the total antioxidant capacity (ABTS) detection kit method for antioxidant test. The results showed that rose plum juice was rich in sugars, acids and polyphenols, and its contents were 8.35 mg / mL, 2.88% and 56.84 mg / mL, respectively. It had strong antioxidant activity and its anti-oxidant activity Oxidation activity is also increased accordingly, especially for ABTS radical scavenging effect of the most obvious.