A free radical is any molecule that contains one or more unpaired electrons. It also can be found from human body. But not every free radicals are harmful for human body . Only free radical which has light molecule weight would be harmful when that exists in human body, the oxidation would be occurred and other compounds in human body should be involved in the reaction which will cause human body to be matured and destroyed. There is an antioxidative system in human body to resist and prevent the harm caused by oxidation. The first key line of defense in human body is antioxidative enzymes (ex. SOD,GSHP, catalase) but we also can assimilate other antioxidative resources (ex:Vit C, Vit E, Beta-carotene ) from food. Antioxidative enzyme would be destroy by HCI after it flowed into stomach because enzyme is protein which cannot resist strong acid. The other antioxidative resources (ex:Vit C, Vit E, Beta-carotene) are important when human want to assimilate from food. The other name of Vit C is ascorbic acid which is soluble vitamin. It not only can resist oxidations but also can help other antioxidative resources (Vit E, GSHP) to resist oxidations. The objective of this experiment is to evaluate Vit C content of tomato, eggplant and pepper germplasm. We used hydrazine method to determine Vit C content by measuring the O.D value at 520 nm of osazone product the intraction of dehydroascorbic acid with DNPH .The means and content range of vitamin C for tomato, pepper and eggplant accessions were 17.6+-8.3(5.5~48.1) , 147+-51(38.6~278), 4.5+-2.5(l.2~17.2).Pepper has the highest content ofaseorbie acid, and eggplant has the lowest. We cannot conclude that antioxidative ability of pepper is the strongest and eggplant is the weakest because we must consider another conditions. But we can find the relationship between Vit C and sample background information. The result of tomato is related to color and size, and Vit C content of pepper is related to the sample origins.
