【摘要】 采用紫外-可见分光光度法测定了白醋、米醋、陈醋和柿子醋4种生活中经常食用的食醋对羟基自由基的清除能力。试验结果显示,不同种类食醋对羟基自由基的清除率各不相同,其中陈醋清除效果最强,清除率可达55.4%。其次是柿子醋、米醋,白醋的抗氧化性最弱,羟基自由基清除率为23.8%。更多还原

【Abstract】 Determine scavenging activity of hydroxyl radical in rice vinegar, mature vinegar and persimmon vinegar with UV Vis spectrophotometry. The result showed that scavenging activity of hydroxyl radical of different vinegar was different, which mature vinegar had strongest reached 55.4%. Qxidation resistance of persimmon vinegar, rice vinegar and white vinegar was the weakest, scavenging rate was 23.8%.更多还原