泥鳅鱼黑色素抗氧化作用

Study on the Antioxidant of the Loach Melanin

采用荧光光度法和分光光度法研究泥鳅鱼黑色素清除羟基自由基、有机自由基DPPH以及抑制蛋黄的脂质过氧化作用。试验结果表明：在一定浓度范围内随着泥鳅鱼黑色素浓度的增加,黑色素的抗氧化作用逐渐增强,但浓度增加到一定程度其抗氧化作用的增强不再明显。清除50%的羟基自由基和有机自由基DPPH所需要的泥鳅鱼皮黑色素的浓度分别为0.38mg/mL和0.1mg/mL,抑制蛋黄的脂质过氧化试验中抑制率达到50%时泥鳅鱼皮黑色素浓度为0.22mg/mL。

Based on the fluorophotometry and spectrophotoemtry,this paper mainly studies that the loach melanin eliminates the hydroxyl radical,organic radical DPPH and inhibits the lipid peroxidation of the yolk.Experimental results show that with the loach melanin concentration＇s increase in a certain range,the antioxidant of the melanin is getting bigger and bigger.However,when the concentration increases to a certain level,the strength of the antioxidant is not so obvious any more.The concentration that needs to eliminate 50% of the hydroxyl radical and organic radical DPPH are 0.38 mg/mL and 0.1 mg/mL respectively.The concentration of the loach melanin is 0.22 mg/mL,when the rate of inhibition achieves 50% in the experiment of lipid peroxidation of the yolk.