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題 名 | 綠豆芽、黃豆芽及蘿蔔嬰抗氧化性之研究=Antioxidative Activity of Mungbean Sprouts, Soybean Sprouts and Radish Sprouts |
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作 者 | 翁瑞光; 顏國欽; | 書刊名 | 中國農業化學會誌 |
卷 期 | 35:6 1997.12[民86.12] |
頁 次 | 頁661-670 |
分類號 | 371.63 |
關鍵詞 | 綠豆芽; 黃豆芽; 蘿蔔嬰; 抗氧化性; 還原力; 清除效應; 螫合能力; Mungbean sprouts; Soybean sprouts; Radish sprouts; Antioxidative activity; Reducing power; Scavenging effect; Chelating effect; |
語 文 | 中文(Chinese) |
中文摘要 | 將綠豆芽甲醇萃取物( methanolic extracts of mungbean sprouts, MEMS )、 黃豆芽甲醇萃取物( methanolic extracts of soybean sprouts, MESS )及蘿蔔嬰甲醇萃 取物( methanolic extracts of radish sprouts, MERS )之抗氧化特性做一比較, 並以 BHA 與�` - 生育醇作為參考指標。 結果發現以各種抗氧化劑及芽菜甲醇萃取物於適宜添加 量下之抗氧化性高低依序為: 10 ppm BHA=600 ppm MERS > 600 ppm MESS>>1000 ppm MEMS >100 ppm �` - 生育醇。在 37 ℃下 60 小時的保溫,其對亞麻油酸氧化的抑制效果,分別 為 98.2、97.8、94.6、85.4 及 76.2 %。 在還原力及 DPPH 自由基清除能力方面, MERS 在三種芽菜中,有最佳的表現,MESS 有次佳的表現。在 Fe ���岐惘X能力方面,MESS 在三 種芽菜中,有最佳的螫合能力,MEMS 有次佳的螫合能力。 |
英文摘要 | The antioxidative activity of the methanolic extracts of mungbean sprouts (MEMS), soybean sprouts (MESS) and radish sprouts (MERS) was evaluated and compared with that of butylated hydroxyanisole (BHA) and �` -tocopherol. Results indicated that the antioxidative activity of these antioxidants and methanolic extracts of sprouts with optimum concentrations was in the following order: 10 ppm BHA=600 ppm MERS > 600 ppm MESS >> 1000 ppm MEMS > 100 ppm �` -tocopherol. The inhibitory effect of BHA (10 ppm)、 MERS (600 ppm)、 MESS (600 ppm)、MEMS (1000 ppm) and �` -tocopherol (100 ppm) on linoleic acid peroxidation was 98.2、 97.8、 94.6、 85.4 and 76.2%, respectively, when compared after the results under incubation at 37 ℃ for 60 hr. Among the three kinds of sprouts, MERS showed the strongest reducing power and scavenging activity on the DPPH free radical, followed by MESS. However, MESS has the bast chelating ability to Fe ����, and MEMS was next. |
本系統中英文摘要資訊取自各篇刊載內容。