氨基酸清除活性氧自由基作用的研究  

Studies of the Scavenging Capacity of Amino Acids on Active Oxygen Radicals

作　　者：张英[1] 董绍华[1] 

机构地区：[1]浙江农业大学食品科技系

出　　处：《科技通报》1997年第5期312-315,共4页Bulletin of Science and Technology

摘　　要：分别采用Ｘ－ＸＯＤ－Ｌｕｍｉｎｏｌ的Ｏ－２产生模型和Ｖｃ－Ｃｕ２＋－Ｈ２Ｏ２－酵母多糖的·ＯＨ产生体系，以还原型谷胱苷肽（ＧＳＨ）作为参照，用化学发光法研究了１９种氨基酸对活性氧自由基的清除能力，证实了氨基酸普遍具有生物抗氧化活性，其抗Ｏ－２的有效浓度范围在１０－２～１０－４ｍｏｌ／Ｌ，比ＧＳＨ高出二个数量级．Using the models of X XOD Luminol for O ·- 2 and Vc Cu 2+ H 2O 2 yeast polysaccharide for ·OH,the scavenging capacity of 19 species of amino acids on active oxygen radicals was investigated by chemiluminescence. At the same time, GSH was taken as control sample. The results showed that most kinds of amino acids have certain bio antioxidation effect. Their effective concentration on O ·- 2 located in the range of 10 -2 ～10 -4 mol/L,which was above GSH at 10 2 mol/L

关 键 词：氨基酸 活性氧自由基 清除活性 食品添加剂 

分 类 号：TS202[轻工技术与工程—食品科学]