本研究以台灣蔬菜為試驗材料，測定其超氧化物酶、過氧化酶及觸酶等抗氧 化酵素活性，結果顯示蘆筍、花椰菜、波菜和甘藍菜之超氧化物酶活性分別為5.0、 3.3、2.7和7.6 units/g，將這些蔬菜貯存於冷藏溫度7天後，其超氧化物酶活性分 別下降為4.0、2.7、1.9和6.8 units/g，若凍藏6個月後，它們的活性更分別下降至 2.7、1.6、0.9和3.2 units/g，根據加熱條件對超氧化物岐化酶活性的影響，結果顯 示在60°C加熱30min後，它們的活性分別減少至1.1、0.6、0.5 and 1.2units/g，本 研究結果顯示甘藍菜含有較高的超氧化物岐化酶活性，非常適合做為國人平曰飲食的保健食物。

Superoxide dismutase, peroxidase and catalase activities of Taiwan vegetables were determined. The superoxide dismutase activity of asparagus, cauliflower, spinach and cabbage were 5.0, 3.3, 2.7 and 7.6 units/g, respectively. After 7 days refrigeration storage, these activities decreased in 4.0, 2.7, 1.9 and 6.8 units/g, respectively. Furthermore, these activities decreased in 2.7, 1.6, 0.9 and 3.2 units/g, respectively, after 6 months frozen storage. According to the effect of heating on the superoxide dismutase, the activities of asparagus, cauliflower, spinach and cabbage were decreased to 1.1, 0.6, 0.5 and 1.2 units/g, respectively, after 30 min heating at 60°C, The results demonstrate that the cabbage has higher superoxide dismutase activity and might be the good health food for consumer diets.