一、产品简介：
DPPH（1,1-Diphenyl-2-picrylhydrazyl radical）即1,1-二苯基-2-苦基肼基自由基。广泛用于定量测定生物试样和食品的抗氧化能力。
此法是根据DPPH自由基有单电子，在517nm处有一强吸收，其醇溶液呈紫色的特性。当有自由基清除剂存在时，由于与其单电子配对而使其吸收逐渐消失，呈现的颜色越浅，即A值越低，进而对样本中DPPH清除能力进行定量分析。
二、所需的仪器和用品：
酶标仪、96孔板、低温离心机、可调式移液器、研钵、冰、甲醇、无水乙醇和蒸馏水。
1. Tuohetisayipu Tuersuntuoheti. 2020. Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles. International Journal of Food Science and Technology. IF=3.5
2. Tuohetisayipu Tuersuntuoheti. 2021.Different preparation methods affect the phenolic profiles and antioxidant properties of Qingke barley foods. Cereal Chemistry. IF=1.98
3. Na Zhou. 2022.Preparation, characterization and antioxidant activity of sinapic acid grafted chitosan and its application with casein as a nanoscale delivery system for black rice anthocyanins.International Journal of Biological Macromolecules. IF=6.95
4.Na Zhou.2022.Preparation, characterization and antioxidant activity of sinapic acid grafted chitosan and its application with casein as a nanoscale delivery system for black rice anthocyanins.IF=8.025
5.Hua Yang.2021.Preparation of three-layer flaxseed gum/chitosan/flaxseed gum composite coatings with sustained-release properties and their excellent protective effect on myofibril protein of rainbow trout.IF=6.953
6.Bingsong Ma.2022.Interrelation analysis between phenolic compounds and in vitro antioxidant activities in Pu-erh tea.IF=4.952
7.Yangyang Sun.2022.Phenylpropanoid metabolism in relation to peel browning development of cold-stored ‘Nanguo’ pears.IF=4.729
8.Mingli Liu.2020.High Performance Liquid Chromatography and Metabolomics Analysis of Tannase Metabolism of Gallic Acid and Gallates in Tea Leaves.IF=4.192
9.Ming Zhao.2021.Phytochemical profiles of edible flowers of medicinal plants of Dendrobium officinale and Dendrobium devonianum.IF=2.863
10.Tuohetisayipu Tuersuntuoheti.2020.Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles.IF=2.773
11.Tuohetisayipu Tuersuntuoheti.2021.Different preparation methods affect the phenolic profiles and antioxidant properties of Qingke barley foods.IF=1.984
12.Xiaojia Su.2022.Medicinal Values and Potential Risks Evaluation of Ginkgo biloba Leaf Extract (GBE) Drinks Made from the Leaves in Autumn as Dietary Supplements.IF=4.927
13.Zhengwei Liang.2022.An instant beverage rich in nutrients and secondary metabolites manufactured from stems and leaves of Panax notoginseng.IF=6.59
14.Leilei Zang.2022.Electrospun membranes of carboxylated poly(ester urethane)urea/gelatin encapsulating pterostilbene for adaptive and antioxidative purposes.IF=3.682
15.Weibo Dai.2023.Liver Protection of a Low-Polarity Fraction from Ficus pandurata Hance, Prepared by Supercritical CO2 Fluid Extraction, on CCl4-Induced Acute Liver Injury in Mice via Inhibiting Apoptosis and Ferroptosis Mediated by Strengthened Antioxidation.IF=4.927
16.Yijun Liu.2023.Study on the Structure and Bioactivity of Ganoderma lucidum Polysaccharides under Cassava Stalk Stress.IF=5.724
17.Tao Han.2023.Development and Characterization of an Edible Zein/Shellac Composite Film Loaded with Curcumin.IF=5.561
18.Kunyi Liu.2023.Optimization of Main Ingredient Ratio, Metabolomics Analysis, and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine.IF=3.7
