antioxidant measuring methods 抗氧化评价方法
The rate of antioxidant degradation is affected by extrusion temperature, holding time, heating methods and the activation energy of the antioxidants.
挤压稳定化温度、保温时间、加热方法和抗氧化组分的活性能影响抗氧化组分的分解速率。
ObjectiveTo compare the effect of different extraction methods on the content of flavonoids and antioxidant activity from Glycyrrhiza.
目的比较不同提取方法对甘草黄酮含量和抗氧化活性的影响。
METHODS: the mouse liver homogenate lipid peroxidation assay was applied for the evaluation of the antioxidant activity in vitro.
方法：采用体外抗小鼠肝匀浆脂质过氧化的方法对这些化合物的抗氧化活性进行评价。
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