黑芝麻色素和多糖对全血化学发光和活性氧的抑制作用  

Inhibitory effects of pigment and polysaccharide from black Sesame on chemiluminescence in whole blood and active oxygen

作　　者：龙盛京[1] 农冠荣[1] 马文力[1] 

机构地区：[1]广西医科大学化学教研室

出　　处：《食品工业科技》1999年第2期7-9,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金;广西教育厅科研项目

摘　　要：为研究黑芝麻抗氧化的有效成分，采用了化学发光分析法，对从黑芝麻中提取的色素和多糖进行了抑制全血发光和清除活性氧作用的研究。结果表明，其色素抗氧化作用比多糖强得多。故黑芝麻的抗氧化作用与其所含色素有密切关系。To study the function of the main portions in Black Sesane on antioxidation,by using Chemiluminescence the article has studied the inhibitory function of Black Sesane pigment and polysaccharide extracted from Black Sesane on Chemiluminescence in whole blood and their scavenging function on active oxygen.Results show that the function on antioxidation of the Black Sesane pigment is much stronger than the Black Sesane polysaccharose.This indicates that the function on antioxidation of Black Sesane may relate much to its pigment it contains.

关 键 词：黑芝麻色素 黑芝麻多糖 抗氧化 自由基清除剂 

分 类 号：TS202[轻工技术与工程—食品科学] R151.3[轻工技术与工程—食品科学与工程]