| 引用本文： |
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龙盛京,覃爱娟,李毅.食用豆匀浆液抗活性氧的研究[J].广西科学,1994,1(3):35-36,65. [点击复制]
- Long Shengjing,Qin Aijuan,Li Yi.A Study on the Resistance of the Homogenate of Food Legumes to Active Oxygen[J].Guangxi Sciences,1994,1(3):35-36,65. [点击复制]
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| 摘要: |
| 运用化学发光分析方法研究了8种食用豆匀浆液抗活性氧的作用,结果表明8种食用豆类匀浆液对H2O2以及由酶体系和非酶体系产生的Ō2·都有清除作用,并呈量效关系。揭示食用豆中含有抗氧自由基的成分,而可能具有抗衰老的作用。 |
| 关键词: 化学发光分析法 抗氧化作用 清除活性氧 食用豆 |
| DOI： |
| 投稿时间：1994-03-18 |
| 基金项目:国家自然科学基金 |
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| A Study on the Resistance of the Homogenate of Food Legumes to Active Oxygen |
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Long Shengjing, Qin Aijuan, Li Yi
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| (Guangxi Medical University, 6 Binhu Road, Nanning, Guangxi, 530021) |
| Abstract: |
| The resistance of the homogenate of eight food legumes to active oxygen was studied by chemiluminescence. The results show that eight food legumes can effectively scavenge H2O2 and ō2· produced by both the enzyme system and the non-enzyme system, and that has the quantitative effect. It suggests that there be some antioxidant substances existing in the food legumes, which might have anti-senility effect. |
| Key words: chemiluminescence antioxidant scavenging of active oxygen food legume |
