贻贝清除自由基作用的体外实验研究  

Study on Effects of Mytilus edulis on Scavening Oxygen free Radicals

作　　者：肖湘[1] 俞丽君[1] 张尔贤 

机构地区：[1]汕头大学理学院生物学系,515063

出　　处：《食品科学》2000年第8期16-18,共3页Food Science

摘　　要：建立三个活性氧模型研究贻贝对氧自由基和脂质过氧化的作用。结果表明，贻贝匀浆液具有清除Ｏ２、·ＯＨ和抑制脂质过氧化作用，工春ＩＣ５０分别为７．６５±０．３３ｎｇ、１４．３０±１．１５ｍｇ、３０．６０±２．１９ｍｇ；经不同２得到的样品地三个系统的抑制有所不同。Three oxygen free radical generation models were established to study the effects of Mytilus edulis on scavenging oxgen free radical and inhibiting lipid peroxidation. The results Showed that the hemogenated liquid of Mytilus edulis could scaveng superoxide radical and hydroxyl radical and inhibit lipid peroxidation. the values of IC_(50) were as follows: 7.65± 0.33mg、14.30±1.15 mg. 30.60±2. 19 mg. Inhibition level of the different samples disposed to the three systems was different.

关 键 词：贻贝 超氧阴离子 羟自由基 脂质过氧化 清除作用 

分 类 号：TS202[轻工技术与工程—食品科学]