本實驗是針對聖女蕃茄、櫻桃、火龍果、加州李子、奇異果與恐龍蛋等六種水果以水煮、油浴、微波、微波加油等四種方式來處理，求出水果的抗氧化活性與處理時間的關係，並且利用Arnao研究的ABTS/H2O2/HRP分析系統，以不同濃度的維生素C與延遲時間畫圖作為標準曲線來測量本實驗總抗氧化力效果。\r由本實驗結果可以了解不論熱處理方式為何，其對六種水果之抗氧化活性初期有增加趨勢，其中以加州李子，火龍果與奇異果尤其明顯，但隨著時間增長則抗氧化活降低。為得到較佳抗氧化效果，火龍果與櫻桃宜用微波處理而奇異果與聖女蕃茄則用油浴較佳，恐龍蛋用水煮方式較適宜，加州李子則適用任何熱處理方式。 \rThis research has examined the antioxidant activities of six knids of fruits under\rfour diffetent ways of cooking.The fruits being tested include tomato,cherry,Hyloceeus\rpolyrhizus,plum,kiwi and peach and the ways of cooking include boiled in water,fried\rin oil,microwaved and microwaved in oil.The antioxidant activites of the cooked\rfruits were evaluated by the ABTS/H2O2/HRP method developed by Arnao and they were\rcompared to the antioxidant activities of vitamin C.\r \rThe result showed that the antioxidant activities of six kinds of fruits under four\rdifferent ways of cooking were initially increased with heating but they were slowly\rdecreased with longer time of heating.Among those fruits tested,the antioxidant\ractivities were significantly increased in plum,Hyloceeus polyrhizus,and Kiwi.To\rimprove antixoidant activities of fruits by cooking,Hyloceeus polyrhizus and cherry\ris better be microwaved,kiwi and tomato is better be fried,and peach is better be\rboiled.
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