黄瓜美容机理的初步研究

本文主要对黄瓜的美白、抗氧化、SOD活性三种生化功效进行研究。美白的检测方法是通过检查黄瓜汁对酪氨酸酶的抑制率；抗氧化主要是结晶紫检测法，检查黄瓜汁对羟自由基形成的抑制作用的大小；SOD总活性是采用抑制NBT的方法。通过实验证明黄瓜在这几个方面均具有较强的作用，同时也能够看出低温下的黄瓜汁在保持生化功效方面好于常温下的黄瓜汁。此外，加了芦荟粉和海藻糖的黄瓜汁对活性的保持比低温下的要强，可见，低温和活性物质对黄瓜的功效保持都有作用，且后者效果更加明显。

This text emphasizes to study the bio-chemical effects of the cucumber juice, including three aspects： whitening, anti- oxidize, total activity of SOD. The method of checking whitening is that, to check the rate of the cucumber juice how to repress the activity of the tyrosinase. The anti-oxidize is to crystallize the purple examination method. This method is to check rate of the cucumber juice how to repress the producing of the .OH. The SOD mainly adopts the method which restrains the NBT. Through the experimentations, the cucumber is strong in these aspects. At the same time, we find that the cucumber in low temperature is better than in normal atmospheric temperature when it keeps the bio-chemical effect. In addition, it＇s the best when adds aloe or trehalose. The result shows that, low temperature and active matter are good for keeping the cucumbers＇ activity. The latter is better than the former.