用蛋白质羰基含量评价抗氧化保健食品的研究  

Use carbonyl content of proteins in evaluating anti-oxidative health food

作　　者：文镜[1] 李晶洁[1] 郭豫[1] 张东平[1] 赵江燕[1] 金宗濂[1] 

机构地区：[1]北京联合大学应用文理学院保健食品功能检测中心,北京100083

出　　处：《中国食品卫生杂志》2002年第4期13-17,共5页Chinese Journal of Food Hygiene

基　　金：卫生部保健食品专项基金研究课题 (BJZ 0 2 2 9)

摘　　要：为建立以蛋白质羰基含量为检测指标评价抗氧化保健食品的方法 ,用 2 ,4 二硝基苯肼比色法测定幼龄和老龄小鼠不同组织蛋白质羰基含量 ,用 3种具有抗氧化功能的保健食品饲喂小鼠 ,观察其对脑蛋白羰基含量的影响。发现随着年龄的增加 ,小鼠各组织中蛋白质羰基增量为脑 >肝 >心 >血清。因此脑组织是实验的灵敏材料。利用本实验方法能够将抗氧化保健食品对蛋白质的保护功能反映出来。检测结果得出的结论与用卫生部《保健食品功能学评价程序和检测方法》所判定的结论相吻合。For established a method for evaluating anti\|oxidative health food by using quantitative detection of carbonyl content in proteins.2,4\|Dinitrophenyl hydrazine colorimetry was used for detection of the protein carbonyl content in different tissues of both infant and old mice.Three kinds of anti\|oxidative health food were used for feeding different groups of mice.The experiments showed,according to the increase of age the protein carbonyl content increased significantly in the order of brain>liver>serum.So,the brain tissue was used as a sensitive material for the experiments.Two groups of mice were fed with two different kinds of foods with anti\|oxidative function for 50 days,then the brain protein carbonyl content and other anti\|oxidative index set by our country were detected.The results revealed,this experiment method can be used to reflect the protective function of anti\|oxidative health foods to proteins.The results of inspection by our method and the results by the method issued by the ministry of health were in good coordination.Using this method introduced by us may provide one more evidence for evaluating anti\|oxidative health food.

关 键 词：蛋白质 羰基含量 评价 抗氧化 保健食品 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]