作　　者： ; ;

机构地区： 海南大学食品学院

出　　处： 《食品安全质量检测学报》 2013年第6期1655-1662,共8页

摘　　要： 自由基是人体正常代谢的产物,但自由基过量会引发一系列的疾病。越来越多的研究表明,食用果蔬有助于预防由过量自由基引起的多种疾病,这主要源于果蔬中富含的各种抗氧化物质。本文主要从采前和采后贮藏保鲜两个阶段对果蔬组织中的抗氧化物质(重点包括总酚、总黄酮、抗坏血酸、花青素)以及抗氧化能力的影响因素及其影响效果进行了较为全面的综述。 Free radicals are the normal metabolism products of human body, but excessive free radicals will cause a series of diseases. A number of studies suggested that eating fruits and vegetables can help to pre-vent many diseases caused by excess free radicals, mainly due to the rich antioxidants in fruits and vegetables. This article reviewed the effects of pre-harvest and post-harvest storage on antioxidants (mainly including total phenolics, total flavonoids, ascorbic acid, and anthocyanins) and antioxidant capacity.

关 键 词： 果蔬 抗氧化物质 贮藏 采前 采后

领　　域： [农业科学] [农业科学] [农业科学] [农业科学]