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《Journal of Beijing Agricultural College》 2005-01
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Study on Polyphenolic Active Ingredients and Antioxidant Activity in Fruit of Xiangbai Apricot

MA Jing-fan~1, WANG You-nian~(2*), YU Tong-quan~2, LU Ping~2, QI Jing-hua~2,DU Dong~3(1.Inner Mongolia Agricultural University, Hohhot 010018;2.Beijing Key Laboratory of NewTechnology in Agricultural Application, Beijing 102206;3.Beijing Huairou Region, Beijing 101400)  
The contents of total phenolics, flavanol, flavonid and condensed tannin in Xiangbai apricot fruit were analysed.Antioxidant activity and the effects on scavenging hydroxyl radical(·OH), the oxygen free radical(O~·_2), and lipid radical(R~·)in apricot fruit extracts. The results showed that contents of flavanol and flavonoid were almost vesame.Condensed tannin were investigated contents were much less than flavanol and flavonoid in apricot fruit,and the extracts had powerful antioxidant activity and significantly scavenging effects on·OH and O~·_2.but the scavenging effect on R~· was not signicant.
【Fund】: 国家移民局及北京市农委资助项目;; 北京市农业应用新技术重点实验室资助
【CateGory Index】: S662.2
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