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Study on Antioxidation of Beet Red Pigment by Fluorescence and Chemiluminescence
Author(s): 
Pages: 70-73
Year: Issue:  10
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  荧光化学发光法甜菜红色素抗氧化;
Abstract: 用精制后生产出的甜菜红色素粉末进行抗氧化性研究,用荧光化学发光法测定了色素对活性氧自由基(ROS)的清除作用.实验中,采用Vc作对照,结果表明,甜菜红色素能显著清除机体外产生的超氧阴离子(O2-·)、羟自由基(·OH)和过氧化氢(H2O2),并呈现量效关系.
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