烏梅抗氧化機制之探討

Chia Nan University of Pharmacy & Science Institutional Repository > 藥理學院 > 食品科技系 > 校內計畫 > Item 310902800/1304

jsp.display-item.identifier=請使用永久網址來引用或連結此文件: https://ir.cnu.edu.tw/handle/310902800/1304

標題:	烏梅抗氧化機制之探討
作者:	晏文潔
貢獻者:	食品衛生系
日期:	2002
上傳時間:	2008-07-01 15:52:32 (UTC+8)
出版者:	台南縣：嘉南藥理科技大學食品衛生系
摘要:	The antioxidant effectiveness of Ume, smoked plum, (Prunus mume Sieb. et Zucc.) was investigated. Ethanol extracts of Ume (EEU) and water extracts of Ume (WEU) showed remarkable antioxidant activity in linoleic acid and liposome model systems. A correlation estabilished between the DPPH radical scavenging and antioxidant activity, yielded a coefficient of r=0.79 and 0.82 for EEU and WEU, respectively. The correlation coefficients between the reducing ability and inhibition of linoleic acid peroxidation were r=0.99 and 0.97 for EEU and WEU, respectively. In addition, the correlation coefficients between the content of phenolic compounds and antioxidant activity were r=0.97 and 0.94 for EEU and WEU, respectively. Moreover, the effectiveness of scavenging DPPH radical by EEU and WEU correlated, r=0.91 and 0.90, well with the amount of phenolic compounds. The reducing ability of EEU and WEU also correlated (r=0.99 for EEU and WEU) well with the amount of phenolic compounds. EEU and WEU exhibited scavenging activity for hydroxyl radical. Thus, the overall antioxidant contributor of EEU and WEU might be the phenolic compounds because of their reducing ability, and free radical and active oxygen scavenging capacity. Key words: Antioxidant effectiveness, Prunus mume Sieb. et Zucc., Ume, phenolic compounds, free radical, active oxygen, reducing ability, peroxide formation, linoleic acid, liposome.
關聯:	計畫編號：CNFH9116
显示于类别:	[ 食品科技系 ] 校內計畫

文件中的档案:

档案	描述	大小	格式	浏览次数
91CNFH9116.pdf		139Kb	Adobe PDF	693	检视/开启

在CNU IR中所有的数据项都受到原著作权保护.

TAIR相关文章

数据加载中.....