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研究苹果、芦柑、菠萝、樱桃番茄4种水果不同浓度的单一果汁和混合纯果汁对DPPH·(1,1-Dipheny 1-2-Picrylhydrazyl)自由基的清除作用。结果表明,果汁DPPH·的清除能力与浓度正相关。单一果汁中苹果汁的清除能力苹果最高,达83.9%,菠萝汁80%,芦柑汁79%,樱桃番茄汁61.8%。混合果汁的清除能力比单一果汁高,其中苹果与樱桃番茄可达100%,苹果与菠萝99.1%,苹果与芦柑92.4%,芦柑与菠萝69.7%,芦柑与樱桃番茄68.6%,樱桃番茄与菠萝混合清除率最低,为62.4%,4种果汁混合清除率达70.8%。说明果汁对DPPH·有一定的清除能力,混合果汁的清除能力高于单一果汁。
To study the scavenging effect on DPPH · (1,1-Dipheny 1-2-Picrylhydrazyl) by apple juice, citrus fruit, pineapple and cherry tomato with different concentrations of single fruit juice and mixed pure fruit juice. The results showed that there was a positive correlation between DPPH · scavenging capacity and concentration. Apple juice removal capacity of a single apple is the highest, 83.9%, pineapple juice 80%, citrus juice 79%, cherry tomato juice 61.8%. The ability to remove mixed fruit juice is higher than that of single fruit juices. Apples and cherry tomatoes up to 100%, apple and pineapple 99.1%, apple and citrus 92.4%, citrus and pineapple 69.7%, citrus and cherry tomatoes 68.6%, cherry tomatoes The lowest rate of mixture and pineapple was 62.4%, and the rate of 4 kinds of fruit juice was 70.8%. Description juice on DPPH · have a certain ability to clear, mixed juice removal ability than single fruit juice.