摘要
用精制的吴茱萸挥发油进行抗氧化研究,用荧光化学发光法测定了吴茱萸精油对活性氧自由基的清除作用。实验中采用了Vc作为标准对照物,结果表明,吴茱萸精油能够显著清除机体外产生的超活性氧,并呈现量效关系。
The refining essential oil from Fructus Evodia was used as raw material. The scavenging ability on ROS was evaluated by means of fluorescence and chemiluminescence. Contrasting to Vc, the results showed that essential oil of Fructus Evodia can remove superoxide anion, hydroxyl radicals and peroxide which are produced outside the body, and the scavenging ability was changed with the changes of concentration.
出处
《食品科技》
CAS
北大核心
2008年第2期206-208,共3页
Food Science and Technology
基金
湖北省"十五"重点科技攻关计划项目(2001AA204B03)
关键词
吴茱萸精油
抗氧化
荧光化学发光法
活性氧自由基
essential oil of Fructus Evodia
antioxidation
fluorescence and chemiluminescence
ROS