| 几种天然食物抗氧化力比较研究 |
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| 引用本文： | 宜振安.几种天然食物抗氧化力比较研究[J].沈阳师范大学学报(自然科学版),1998(3). |
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| 作者姓名： | 宜振安 |
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| 作者单位： | 沈阳师范学院生物系 沈阳110034 |
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| 摘 要： | 本文采用邻苯三酚(proglIoi)自氧化法,对几种天然食物大蒜、马铃薯、西红柿、西瓜和黄瓜汁液的抗氧化力进行了比较研究.结果显示:黄瓜汁的抗氧化力最强,黄瓜资源丰富,具有深入开发研究价值.
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| 关 键 词： | 黄瓜 抗氧化力 |
The comparation or Amtioxidation or Several Natural Food |
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| Yi Zhenan.The comparation or Amtioxidation or Several Natural Food[J].Journal of Shenyang Normal University: Nat Sci Ed,1998(3). |
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| Authors: | Yi Zhenan |
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| Institution: | Department of Biology Shenyang Normal College Shenyang 110034 |
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| Abstract: | Here carry out the experiment with garlic potato watermelon and cucumber, We compare their antioxi dation by means of autogenous oxidation of pyro- gallol.The result shows that the cucumber was the strongest,Because of its abundant resources,the cucumber have a great of further exploration |
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| Keywords: | Cucumber Antioxidation |
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