摘要： 采用化学发光法测定了40种蔬菜、瓜、果中的超氧化物歧化酶（SOD）的含量，并在此基础上探讨了9种蔬菜中维生素E、C、蛋白对SOD的影响以及它们之间的关系。还观察了蔬菜中SOD的热稳定性。结果表明，不同蔬菜、瓜、果间SOD含量的差异很大，其范围在1.26~176.10×；10^-3g/g蛋白之间；去除脂溶性维生素E时SOD有不同程度的下降；维生素C及蛋白与SOD无明显对应关系；加热处理后样品的SOD仍得到较好保存。

关键词: 蔬菜, 瓜, 超氧化物歧化酶, 维生素E, 维生素C

Abstract: Superoxide dismutase content in forty kinds of vegetables and melons were determined by the method of chemiluminescence.The effects of VitaminE.C and protein on-SOD and the relationship among the contents were studied for nine kinds of vegetables.The thermal stability of SOD in the vegetables was observed after heating treatment.The mam results were as follows:1.Great differences in SOD content existed among vegetables and melons ranging from 1.26 to 176.10×10^-3g/g protein.2.The SOD content decreased in varying degrees when the fat-soluble vitamin E was removed.3.There was no obvious corresponding relationship between SOD and Vitamin C or protein.4.Much SOD content remained intact after the heating treatment.

Key words: Vegetables, Melons, Superoxide dismutase, Vitamin E, Vitamin C