机械伤害对大蒜抗氧化活性的影响
目的 研究不同切割程度对大蒜抗氧化成分及抗氧化能力的影响。方法 对大蒜进行不同程度的切割伤害处理(蒜泥、蒜片、蒜块), 以未做切割处理的整蒜作为对照。将4种样品在4 ℃下放置2 h后, 分别对其抗氧化成分及抗氧化能力进行测定。结果 与未做切割处理的整蒜相比, 不同程度的切割伤害降低了大蒜中抗坏血酸和还原型谷胱甘肽等抗氧化物质的含量, 但却刺激了超氧化物歧化酶(SOD)、多酚氧化酶(PPO)、过氧化物酶(POD)、过氧化氢酶(CAT)等抗氧化相关酶活性的升高。三种切割伤害中以伤害程度居中的蒜片最有利于DPPH自由基清除能力、羟自由基清除能力和超氧阴离子自由基的清除能力的提高。结论 通过对比不同切割程度大蒜中的抗坏血酸含量、4种抗氧化相关的酶的活性及其对自由基的清除率可以得出大蒜片状切割的抗氧化能力最高。
Objective To research the effects of different level of cutting injury on garlic antioxidant content and antioxidant capacity. Methods The antioxidant content and antioxidant activity of garlic were determined , which the garlic was cut in different ways (jam, sliced, block and whole garlic) and placed at 4 ℃ condition for 2 h. Results The results indicated that the Vc and glutathion content of garlic were decreased by different injury. The activities of superoxide dismutase (SOD), polyphenol oxidase (PPO), peroxidase (POD) and catalase (CAT) in garlic were increased. The DPPH radical, hydroxyl and superoxide anion radicals scavenging capacity of garlic were the highest performed in the sliced samples. Conclusion By comparing with the different cutting garlic in Vc content, 4 related antioxidant enzyme activity and its free radical scavenging rate, it can be summed up that the sliced garlic has the highest antioxidant activity.
标题：机械伤害对大蒜抗氧化活性的影响
英文标题：Effects of different level of cutting injury on garlic antioxidant capacity
作者：
姜爱丽 大连民族大学生命科学学院
胡文忠 大连民族大学生命科学学院
陈晨 大连民族大学生命科学学院
霍美雨 大连民族大学生命科学学院
宋卤哲 大连民族大学生命科学学院
周福慧 大连民族大学生命科学学院
中文关键词:大蒜,切割伤害程度,抗氧化成分,抗氧化能力,
英文关键词:garlic,cutting injury degree,antioxidant substance,antioxidant activity,
发表日期：2015-06-23
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