Long L H, Kwee D C, Halliwell B
Department of Biochemistry, National University of Singapore, Singapore.
Free Radic Res. 2000 Feb;32(2):181-6. doi: 10.1080/10715760000300181.
Scavenging of the ABTS (2,2'-azinobis[3-ethylbenzothiazoline-6-sulphonate])-derived nitrogen-centred radical cation (ABTS*+) was used to compare the total antioxidant activities of several seasonings used in Asian cooking. The results were expressed as Trolox equivalent antioxidant capacity (TEAC). The TEAC activities of dark soy sauces were found to be exceptionally high. In evaluating the TEAC of commercial products, attention must be paid to the addition of preservatives by manufacturers to the seasonings tested. Sodium benzoate (a preservative added to several seasonings) did not react significantly with ABTS*+, but the sulphite content of certain white wines may have led to an over-estimation of their TEAC.
利用对2,2'-联氮-双-(3-乙基苯并噻唑啉-6-磺酸)(ABTS)衍生的以氮为中心的自由基阳离子(ABTS*+)的清除作用，比较了几种亚洲烹饪中使用的调味料的总抗氧化活性。结果以Trolox当量抗氧化能力(TEAC)表示。发现老抽酱油的TEAC活性异常高。在评估商业产品的TEAC时，必须注意制造商在测试的调味料中添加的防腐剂。苯甲酸钠(添加到几种调味料中的一种防腐剂)与ABTS*+反应不显著，但某些白葡萄酒中的亚硫酸盐含量可能导致其TEAC被高估。
