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
