黑豆色素及多糖对全血化学发光和活性氧的抑制作用  

作　　者：龙盛京[1] 马文力[1] 农冠荣[1] 

机构地区：[1]广西医科大学化学教研室,南宁530021

出　　处：《食品科学》1999年第9期9-12,共4页Food Science

基　　金：国家自然科学基金!39060028

摘　　要：为了解黑豆中什么成分具有较强的抗氧化作用，从黑豆中提取了黑豆色素和黑豆粗多糖，用化学发光的方法，研究了黑豆色素和黑豆粗多糖对全血化学发光和活性氧的抑制作用。结果表明，黑豆色素对全血化学发光有抑制；黑豆粗多糖对全血化学发光有较强的抑制作用；它们对H2O2、和·OH有清除作用，并具量效关系。从抗氧化总值看，黑豆黑豆色素具有直接清除细胞体系和非细胞体系产生的尖性氧作用；黑豆粗多糖对吞噬细胞具有免疫抑制作用。结果提示黑豆具有抗衰老功效，这可能与黑豆色素和黑豆粗多糖具有直接或间接清除细胞体系和非细胞体系产生的活性氧有关。To study the reather strong antioxidation action,the components of black sogbean.Pigment and crudepolysaccharide were extracted from the seed of Glycine max(L.) Merr (black soybean),The inhibitory effects ofpigment and crude polysaccharide from black soybean on whole blood chemiluminescence and on active oxygen havebed studied.The results showed that the pigment black soybean and crude polysaccharide from black soybean canobviously inhibit chemiluminescence in whole blood and can also scavenge superoxide anion radicals hydroxylradicals, hydrogen peroxide with dose-effect relationship.A ccording to the value of antioxidation, the pigment fromblack soybean can scavenge directly the active oxygen generated by cellnlar or noncellular system and the cradepolysaccharide from black soybean has immunological inhibition effect on phagocyte.These results suggest that theblack soybean has the function of delaying aging,probably related to the direct or indirect scavenging of the activeoxygen produced by cellular or non-cellular systems.by the pigment and crude polysaccharide from black soybean.

关 键 词：黑豆 色素 多糖 抗氧化作用 自由基 黑色食物 

分 类 号：TS214.901[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.4[轻工技术与工程—食品科学与工程]