| 黑色食品与淡色食品抗氧自由基作用的比较研究 |
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| 引用本文： | 钱莹,龙盛京.黑色食品与淡色食品抗氧自由基作用的比较研究[J].广西大学学报(自然科学版),1996,21(3):297-300. |
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| 作者姓名： | 钱莹 龙盛京 |
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| 作者单位： | [1]广西建筑工程学校基础料 [2]广西医科大学基础部 |
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| 摘 要： | 采用化学发光分析法研究了５种植物性黑色食品与同类液色食品清除非酶体系产生超氧阴离子自由基（Ｏ２）的作用，结果表明黑色食品与同类淡色食品对Ｏ２均有不同程度的清除作用，５种黑色食品中可能含有耐热性的抗氧化成份。
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| 关 键 词： | 黑色食品 氧自由基 抗氧化作用 淡色食品 |
The Comparative Studies on the Effect Anti-Oxygen Free Radicals to Black Food and Fresh Food |
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| Qian Ying, Long Shengjing,.The Comparative Studies on the Effect Anti-Oxygen Free Radicals to Black Food and Fresh Food[J].Journal of Guangxi University(Natural Science Edition),1996,21(3):297-300. |
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| Authors: | Qian Ying Long Shengjing |
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| Abstract: | he scavenging effect of five plant black food and the same kind fresh food tosuper oxide anion free radical O2 produced in non-enzyme system has been sutdied by chemiluminescence method. The results show that black food and the same kind fresh food havevaried ability to scavenge O2 It is supposed that there are some heating-resisting antioxidative component in the five black food. |
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| Keywords: | chembluminescence black food oxygen free radieds autioxidative effect |
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