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Relationship Between the Degree of Polymerization and Antioxidant Activities of Grape Seed Procyanidins
Author(s): 
Pages: 41-46
Year: Issue:  10
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  葡萄籽原花青素聚合度抗氧化活性;
Abstract: 采用亚油酸体系和脂质体体系研究葡萄籽原花青素不同聚合度组分的抗氧化活性.结果表明,葡萄籽原花青素具有很强的抗氧化能力,在亚油酸及脂质体体系中,原花青素的抗氧化活性高于VC和VE,并且随着浓度的增加其抗氧化能力与合成抗氧化剂BHT相近.聚合度对原花青素抗氧化作用的影响较大,单体对脂质体体系的抗氧化活性低于二聚体,对于聚合体而言,原花青素对亚油酸体系和脂质体体系的抗氧化作用均随着聚合度的升高而降低.
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