台灣蔬菜超氧化物岐化酶之活性分析

The Assay of Superoxide Dismutase Activity in Taiwan Vegetables

李嘉展(Jai-Jaan Lee)

超氧歧化酶 ； 甘藍菜 ； 抗氧化成分 ； Superoxide dismutase ； cabbage ； antioxidants

台北海洋技術學院學報

6卷1期（2013 / 03 / 01）

18 - 30

繁體中文

本研究以台灣蔬菜為試驗材料，測定其超氧化物酶、過氧化酶及觸酶等抗氧化酵素活性，結果顯示蘆筍、花椰菜、波菜和甘藍菜之超氧化物酶活性分別為5.0、3.3、2.7和7.6 units/g，將這些蔬菜貯存於冷藏溫度7天後，其超氧化物酶活性分別下降為4.0、2.7、1.9和6.8 units/g，若凍藏6個月後，它們的活性更分別下降至2.7、1.6、0.9和3.2 units/g，根據加熱條件對超氧化物岐化酶活性的影響，結果顯示在60℃加熱30 min後，它們的活性分別減少至1.1、0.6、0.5 and 1.2 units/g，本研究結果顯示甘藍菜含有較高的超氧化物岐化酶活性，非常適合做為國人平日飲食的保健食物。

Superoxide dismutase, peroxidase and catalase activities of Taiwan vegetables were determined. The superoxide dismutase activity of asparagus, cauliflower, spinach and cabbage were 5.0, 3.3, 2.7 and 7.6 units/g, respectively. After 7 days refrigeration storage, these activities decreased in 4.0, 2.7, 1.9 and 6.8 units/g, respectively. Furthermore, these activities decreased in 2.7, 1.6, 0.9 and 3.2 units/g, respectively, after 6 months frozen storage. According to the effect of heating on the superoxide dismutase, the activities of asparagus, cauliflower, spinach and cabbage were decreased to 1.1, 0.6, 0.5 and 1.2 units/g, respectively, after 30 min heating at 60℃, The results demonstrate that the cabbage has higher superoxide dismutase activity and might be the good health food for consumer diets.

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