Determination of Superoxide Dismutase Content in Forty Kinds of Vegetables and Melons

doi:10.3321/j.issn:1000-7091.1993.02.020

Abstract

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

Lu Jiao, Chen Jiarnei, Jin Daoshan. Determination of Superoxide Dismutase Content in Forty Kinds of Vegetables and Melons[J]. ACTA AGRICULTURAE BOREALI-SINICA, 1993, 8(2): 101-104. doi: 10.3321/j.issn:1000-7091.1993.02.020.

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