关键词: 杨梅汁, 自由基, 油脂氧化

Abstract: In order to further investigate the antioxidant ability of bayberry juice，four varieties of the fruit from Ningbo，Zhejiang Province were selected as experimental materials in this study. The abilities of scavenging·OH radical were compared among bayberry juice，orange juice，apple juice，and pineapple juice. The ability of scavenging DPPH radical by bayberry juice extracts was in contrast with that of catechel，Vitamin C，and rutin. The inhibitory effects of bayberry juice extracts against lipid oxidization were also investigated. The results indicated that the ability of scavenging·OH radical by bayberry juice was obviously higher than those of other three kinds of juice. The bayberry juice extracts exhibited higher ability in scavenging DPPH radical，with its IC50 value 20.2 mg·mL^-1. The juice extracts from all four bayberry varieties could inhibit lipid oxidization to a certain degree，and among them，‘Chida’variety exihibited the highest antioxidant ability with its highest content of total phenols.

Key words: bayberry juice, radical, lipid oxidation