毕业论文：醋蛋液的抗氧化性研究.docVIP

运城学院2011届毕业论文 第 PAGE 14 页 共 15 页 醋蛋液的抗氧化性研究 摘要：测定醋蛋液的抗氧化性强弱研究有力地支持其医疗保健的作用机理。醋蛋液的抗氧化性，有助于机体内的细胞再生、分裂、软化血管，增进血液循环，有利于体内基础代谢和物质代谢的正常运行，增强免疫力和抗体效应。通过还原性、超氧基测定、自由基测定和DPPH测定来对醋蛋液的抗氧化性强弱进行测定。再与Vc的抗氧化性比较，用纯鸡蛋液做对照。实验表明醋蛋液和鸡蛋液都有强的抗氧化性，而醋蛋液的抗氧化性明显强于鸡蛋液。因为鸡蛋本事就是很好的营养品，而醋也有很好的抗氧化性，两者结合发生了复杂的理化反应，更增强了它的抗氧化能力。实验的结果应对醋蛋系列功能食品、饮料的开发具有一定的指导意义。 关键词：醋蛋液；抗氧化性；超氧基；羟基自由基；DPPH。  Oxidation Resistance of vinegar egg Abstract:Determination of Antioxidant Activity of Vinegar egg strength of strong support for the mechanism of their health care. Vinegar egg-juice oxidation resistance, helps the bodys cell regeneration, splitting, soften blood vessels, improve blood circulation, metabolism and help the body based on the normal operation of metabolism, enhance immunity and antibody effects. By reducing, ultra-oxygen assay, DPPH radical assay and determination to the oxidation resistance of the strength of vinegar egg were determined. Then the oxidation resistance and Vc compared with pure eggs as controls. Experiments show that vinegar egg-juice and egg liquid has strong oxidation resistance, and vinegar egg-juice oxidation resistance significantly better than eggs fluid. Because eggs skill is very good nutrition, and vinegar also has good combination oxidation resistance, chemical reaction happened complex, the more strengthened its antioxidant capacity. The results of the experiment cope with vinegar egg series function food, beverage development has certain directive significance. Key words: vinegar; egg, oxidation resistance, super oxygen, hydroxyl radical, DPPH. 目 录 TOC \o 1-3 \h \z \u 1 前言 h 1 1.1醋蛋液简介 h 1 1.2抗氧化性作用简介 h 2 1.3 国内外发展现状 h 3 1.4 本课题研究的目的和意义 h 4 1.5 实验说明 h 5 1.5.1 实验的理论依据 h 5 1.5.2 实验的研究方法 h 5 1.6 预期的结果及结论 h 5 2. 材料和方法 h 6 2.1 试验材料 h 6 2.2 试验药品 h 6 2.3 试验设备 h 6 2.4 试验方法 h 6 2.4.1 醋蛋液的制备 h 6 2.4.2 纯鸡蛋液的制备 h 6 2.4.3 样液的预处理 h 7 2.4.4 待测样制备 h 7 2.4.5 还原能力测定 h 7 2.4.6超氧阴离子自由基清除能力测定 h 7 2.4.7 羟基自由基清除能力测定 h 7 2.4.