两种洋葱水提取物抗氧化性的比较分析

从还原力、抗油脂氧化及对Fenton体系产生的羟自由基的清除效果等方面对不同洋葱提取物的抗氧化活性进行了实验研究、评价和比较。结果表明,不同温度下得到的洋葱水提取物抗氧化活性不同,提取温度增加,提取物的还原力增强;不同品种间存在明显差异,紫皮洋葱水提取物的还原力优于黄皮洋葱水提取物;在羟自由基的清除能力和抑制油脂氧化方面,也表现出类似的趋势和规律。本实验所得洋葱提取物的还原力以及羟自由基清除能力明显优于0.5 g/L的Vc。

Study on Antioxidant Activities of Two Varieties of Onion Extract

The antioxidant activities of two varieties of onion extract were studied and evaluated by determining the reducing capacity,antioxidant activity in soybean oil and scavenging effects on hydroxyl radical.The results showed that onion extracts extracted in different temperature had different reducing capacity which increased with the increasing of extraction temperature;different variety of onion were also different in antioxidant activities:purple onion extract had stronger reducing capacity than yellow onion;similar results were observed in scavenging effects on hydroxyl radical and antioxidant activity in soybean oil;the onion extracts were all better than 0.5g/L ascorbic acid in reducing capacity and scavenging effects on hydroxyl radical.