摘要
研究了毛蚶提取物对氧自由基的清除和抗氧化作用。首先采用不同方法处理毛蚶提取物,再分别对三个氧自由基模型进行作用,测定其清除氧自由基和抗氧化作用的效果。结果表明:采用饱和硫酸铵沉淀法去除大量杂蛋白后,所获得的毛蚶提取物最大限度地保留了SOD酶,对超氧阴离子具有显著的清除作用,具有良好的潜在应用价值。
The scavenging effects of the different extracts of on free radicals were studied. After removing the non-function proteins by saturated ammonium sulfate solution, the maximum activity of SOD enzyme remained in the extracts ofScapharca subcrenata. And the extracts of Scapharca subcrenata showed remarkable scavenging effect on the oxygen flee radical.
出处
《现代食品科技》
EI
CAS
2010年第3期238-240,243,共4页
Modern Food Science and Technology
关键词
毛蚶提取物
抗氧化作用
氧自由基
抑制作用
Scapharca subcrenata
oxygen free radical
anti-oxidation, inhabitation
