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Updated: Feb 13, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
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从使用HPLC-HRMS/MS和电化学探测器的AAPH反应中发现红菜类安托西亚宁的结构-活性关系

Claudia Lombroni1, Lucrezia Angeli2, Matteo Scampicchio2

  • 1University of Turin, Department of Agricultural, Forest and Food Sciences, 10095 Grugliasco (TO), Italy; Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, 39100 Bolzano (BZ), Italy.

Food chemistry
|February 11, 2026
PubMed
概括

红菜的安东基氨酸显示出强大的抗氧化活性,具有增强激素清理的特定结构. 这项研究整合了动力学和电化学方法,以实现对食品中抗氧化剂功能的现实评估.

关键词:
AAPH的反应性 AAPH的反应性具有抗氧化活性的抗氧化剂.电化学检测 电化学检测在HPLC-HRMS/MS中使用.红卷心菜中含有反素,红卷心菜中含有反素.结构与活动的关系.

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