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題 名 | 苜蓿芽、豌豆芽及油菜芽抗氧化性之研究=Antioxidative Activity of Pure Clover Sprouts, Pea Sprouts and Edible Rape Sprouts |
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作 者 | 翁瑞光; | 書刊名 | 宜蘭農工學報 |
卷 期 | 14 1997.06[民86.06] |
頁 次 | 頁33-41 |
分類號 | 341.94 |
關鍵詞 | 苜蓿芽; 豌豆芽; 油菜芽; 抗氧化性; 還原力; 自由基清除效應; 螫合能力; Pure clover sprouts; Pea sprouts; Edible rape sprouts; Antioxidative activity; Reducing power; Scavenging effect; Chelating effect; |
語 文 | 中文(Chinese) |
中文摘要 | 將苜蓿芽甲醇萃取物(methanolic extracts of pure clover sprouts, MEPCS)、 豌豆芽甲醇萃取物 (methanolic extracts of pea sprouts, MEPS) 及油菜芽甲醇萃取物 (methanolic extracts of edible rape sprouts, MEERS) 之抗氧化特性做一比較, 並以 BHA 與α生育醇作為參考指標。於 200ppm 的濃度,在 37 ℃保溫 60 小時,發現在抗氧化 性方面,MEERS>BHA> α生育醇 >MEPS>MEPCS,其對亞麻油酸氧化的抑制效果,分別為 93.9 、86.1、68.8、59.9、及 16.9 %。在還原力方面,MEERS 在三種芽菜中,有最佳的表現, MEPCS 有次佳的表現。 在 DPPH 自由基清除能力方面,依序為 MEERS>MEPS>MEPCS。 在 Fe �Щ惘X能力方面,MEPCS 及 MEPS 皆有相當不錯的表現。 |
英文摘要 | The antioxidative activity of methanolic extracts of pure clover sprouts (MEPCS)、 pea sprouts(MEPS) and edible rape sprouts (MEERS) were evaluated and compared with butylated hydroxyanisole(BHA) and α -tocopherol. Results indicated that the antioxidative activity of these samples were in the following order MEERS>BHA> α -tocopherol>MEPS>MEPCS. The inhibitory effect of MEERS, BHA, α -tocopherol, MEPS and MEPCS on linoleic acid peroxidation were 93.9, 86.1, 68.8, 59.9 and 16.9%, respectively, when compared after incubation at 37 ℃ for 60hr. Among three knids of sprouts, MEERS showed the strongest reducing power and scavenging activity on DPPH free radical. However, both MEPCS and MEPS had better chelating ability to Fe �� than MEERS. |
本系統中英文摘要資訊取自各篇刊載內容。