摘要
利用过硫酸铵N,N,N',N'-一四甲基乙二胺体系检测O2-·氧自由基的方法(AP-TEMED法),研究荔枝果肉、龙眼果肉对活性氧自由基O2-·的清除作用以及对龙眼多糖、荔枝多糖的抗脂质过氧化物的作用进行了测定。实验结果表明,两种水果果肉对活性氧具有较强的清除能力,而且龙眼果肉的清除作用比荔枝强,而荔枝多糖在清除自由基的作用呈正相关系,龙眼多糖在这方面能力比荔枝弱。
The scavenging effects of Litchi fruit pulp and Longan fruit pulp on O2-· were studied by using ammoniumpersulfate /N,N,N',N' tetramethyl ethylene diamine system (AP-TEMED) method. The cleaning capability of polysaccharidesof Euphoria Longan (Lour.) Steud and the Litchi Chinensis Sonn for oxygen free radicals was determined. The results showed thattwo kinds of fruit scavenging effect on activated oxygen were rather strong, and the result of Longan was better that Litchi. Theability of the polysaccharides of Litchi to weeded out the oxygen radical was us with the amount of polysaccharide but Longanhad not the similar ability.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第5期166-169,共4页
Food Science
基金
广西科委自然科学基金资助项目(20007061)
关键词
荔枝果肉
龙眼果肉
龙眼多糖
荔枝多糖
活性氧
清除作用
自由基
Litchi fruit pulp
Longan fruit pulp
Polysaccharides of the Euphoria Longan(Lour)Steud and the Litchi chinensis Sonn
activated oxygen
scavenging
