【摘要】 选用华南地区52种主要蔬菜,分析其原汁的总抗氧化能力、清除自由基能力、SOD活性和维生素C含量.结果表明,蔬菜类型和品种不同,其原汁的抗氧化作用差异较大,在所比较的11种蔬菜类型中,以野生蔬菜类原汁的抗氧化活性最强,薯芋类和根菜类活性最低.一部分蔬菜的抗氧化作用与其SOD活性呈现一致性,有些蔬菜的则与其维生素C含量呈现一致性.蔬菜抗氧化作用的机制既可能表现为以SOD为物质基础的酶促反应形式,也可能是以维生素C为物质基础的非酶反应形式.更多还原

【Abstract】 Studies were carried out to compare the total antioxidative capacities, anti-active oxygen free radical capacities, SOD activities and vitamin C contents of natural juices for 52 species of vegetables in South China region. The results showed that various types of vegetables exhibited some antioxidative effects, yet the antioxidative actions of the natural juices differed greatly among different types and varieties of vegetables. Among 11 types of vegetables studied, the juices of wild vegetables exhibited the highest antioxidative activities, while those of potatoes and tubers were the lowest. The antioxidative activities of some vegetables were identical with their SOD activities, while those of some other vegetables were identical with their vitamin C contents. Therefore, it can be inferred that antioxidative mechanisms of vegetables can be expressed in the form of enzyme reactions catalyzed by SOD, or expressed in the form of non-enzyme reactions by vitamin C.更多还原