FRAP assay was carried out accordin

FRAP assay was carried out according to the method of Benzie and Strain [40] to characterize the antioxidant capacity of rosehip samples. This procedure is based on the reduction of ferric-tripyridyltriazine (Fe3+-TPTZ) complex to the ferrous (Fe2+) form at low pH. Samples containing 100 µL of rosehip extract and 3 mL of FRAP solution were incubated at 37 ◦C for 4 min, then their absorbance was measured at 593 nm. Change in the absorbance compared to that of the standard solution of L-ascorbic acid (AA) was converted into a FRAP value, and the result was expressed as mmol AA per g DW.

結果 (繁體中文) 1:

FRAP測定按照本些應變[40]的方法來表徵樣品玫瑰果的抗氧化能力進行。這個過程是基於三價 - 二tripyridyltriazine（Fe3 +的-TPTZ）複合物與亞鐵（Fe +）形式在低pH的降低。含有100μL玫瑰果提取物和3 FRAP毫升溶液樣品在37◦C培養4分鐘，然後其吸光度在593 nm處測定。在吸光度的變化相比，L-抗壞血酸（AA）的標準溶液的被轉換成一個FRAP值，並且將結果表示為每克DW毫摩爾AA。

結果 (繁體中文) 2:

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結果 (繁體中文) 3:

採用苯並[40]菌株的方法對玫瑰果樣品進行了FRAP分析，以表徵其抗氧化能力。該程式基於在低pH下將鐵三吡啶三嗪（Fe3+-TPTZ）絡合物還原為鐵（Fe2+）形式。含有100微升玫瑰果提取物和3毫升FRAP溶液的樣品在37℃下孵育4分鐘，然後在593 nm處量測其吸光度。將L-抗壞血酸（AA）標準溶液的吸光度變化轉化為FRAP值，結果表示為mmol AA/g DW。