不同色泽甜椒抗氧化成分及活性的研究Study on Antioxidants and Antioxidant Activities of Different Colors of Sweet Peppers
杜国军,姜辰昊,张星月
摘要(Abstract)：
彩色甜椒营养价值高,具有很强的抗氧化活性。以不同色泽甜椒(绿色、红色、黄色)为实验材料,对其Vc含量、总黄酮含量、总酚含量及抗氧化活性进行了研究。结果表明:Vc含量范围为8.52~15.91(mg/g,dw);总酚含量范围为26.65~33.79(mg GA eq/g,dw);总黄酮含量范围为2.19~4.92(mg Rutin eq/g,dw);清除DPPH自由基范围为5.74~12.73(mg Vc eq/g,dw));清除ABTS自由基范围为39.38~51.38(mg Vc eq/g,dw);还原能力范围为9.51~13.99(mg Vc eq/g,dw)。
关键词(KeyWords)： 彩色甜椒;Vc;总酚;总黄酮;抗氧化活性
基金项目(Foundation): 黑龙江省普通高等学校农产品加工重点实验室开放课题
作者(Author): 杜国军,姜辰昊,张星月
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