权益分类	功能权益	普通用户	{{item.name}}会员
{{category.name}}	{{benefitItem.name}}

Evaluation of Active Oxygen Scavenging Activity of Vegetables during Cooking

蔬菜烹饪过程中活性氧清除活性的评价

基本信息

批准号：
09480002
负责人：
MATOBA Teruyoshi
金额：
$ 4.61万
依托单位：
Nara Women's University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
1997
资助国家：
日本
起止时间：
1997 至 1998
项目状态：
已结题

项目摘要

Though active oxygen scavenging activity is known to prevent life-style related diseases, it is not clear how food components with this activity change during cooking and how active they are in the served meals. However, there is no convenient method to determine the active oxygen scavenging activity in food. In this work, the investigators used the scavenging activity against 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical as the index of active oxygen scavenging activity. When DPPH is trapped by substances with active oxygen scavenging activity, it changes to non-radical form and lose visible absorption. However, spectrophotometer cannot detect this change in foods because foods are rich in colored substances such as pigments. Therefore, the investigators developed DPPH-HPLC method, which determines DPPH separately, and enabled the determination of active oxygen scavenging activity in foods. Then, the active oxygen scavenging activity of cabbage and Chinese cabbage grown in different conditions was determined. There was no significant difference between the activities of vegetables grown with chemical fertilizer and organic fertilizer. Finally, the changes of active oxygen scavenging activity during cooking of curry were determined. The activity of vegetables increased by heat, while the activity of spices decreased. In cooked curry, the level of the activity from vegetables was similar as that from spices. In conclusion, the method for the determination of active oxygen scavenging activity in foods was successfully developed, and the changes in active oxygen scavenging activity during cooking were clarified. These results contribute the planning of dietary life to keep health.

虽然活性氧清除活性已知可以预防与生活方式相关的疾病，但尚不清楚具有这种活性的食物成分在烹饪过程中是如何变化的，以及它们在所提供的饭菜中有多活跃。然而，目前尚无简便的方法测定食品中活性氧清除活性。在这项工作中，研究人员以对1,1 -二苯基-2-吡啶酰肼（DPPH）自由基的清除活性作为活性氧清除活性的指标。当DPPH被具有活性氧清除活性的物质捕获时，它变成非自由基形式，失去可见的吸收。然而，分光光度计无法检测到食物中的这种变化，因为食物中富含色素等有色物质。因此，研究人员建立了DPPH- hplc法，该方法可以单独测定DPPH，从而可以测定食品中活性氧清除活性。然后测定了不同生长条件下大白菜和大白菜的活性氧清除能力。施用有机肥和化肥的蔬菜活性差异不显著。最后，测定了咖喱在烹煮过程中活性氧清除活性的变化。蔬菜受热后活性增加，香料受热后活性降低。在煮熟的咖喱中，来自蔬菜的活性水平与来自香料的相似。综上所述，建立了测定食品活性氧清除活性的方法，阐明了食品在烹调过程中活性氧清除活性的变化规律。这些结果有助于规划饮食生活以保持健康。