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《FOOD AND FERMENTATION INDUSTRIES》 1996-03
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Antioxidant Effect of Flavonoid in Different Oxidation Systems

Hu Chun(Departmant of Light Industry,Guangzhou University,Guangzhou,510091)Ding Xiaolin(Dept.of Food Sci.& Eng.,Wuxi University of Light Industry,Wuxi,214036)  
Chemiluminescence,TBA,Rancimat method were applied to study the inhibtion of flavonoid in different oxidative system.Result showed that antioxidative effect of flavonoid was related to it structure.Different inhibition might ha resulted from different mechanism.Structural factor was discussed and a concept,namely functional phenolic hydroxy group was suggested in scavenging active oxygen.
【CateGory Index】: TS202
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