V_E和V_C对SPL抗氧化作用的影响  

Effect of Vilamin E and Vitamin C on Antioxygenation of Soybean Phosphatidic Liposomes

作　　者：李文辉[1] 

机构地区：[1]荆门职业技术学院化工系,湖北荆门448000

出　　处：《昆明师范高等专科学校学报》2000年第4期20-22,25,共4页Journal of Kunming Teachers College

摘　　要：利用分光光度法研究了不同含量维生素E(VE)和维生素C(VC)对大豆磷脂脂质体 (SPL)的抗氧化作用以及VC 和温度变化分别对VE 抗氧化作用的影响 .结果表明 ,适量的VE 可明显抑制SPL的氧化 ,含量越高 ,抑制作用越强 .大量的VC 虽然可以起抗氧化作用 ,但当加入少量VC 时在铁离子存在下却可起到促其氧化作用 .VC 的存在对该体系VE 的抗氧化作用具有明显的协同效应 .The inhibiting effect of vitamin E (V E) and vitamin C (V C) on peroxidation in soybean phosphatidic liposomal membranes system induced by 0.01 mol·L -1 ferrous sulfate solution was studied with spectrophotometer,and the effect of temperature on peroxidation of Liposomal membranes was investigated as well.The results showed that the peroxidation of Liposomal membranes was inhibited effectively by slight amount of V E (0.075%),with increase of V E,the inhibition period was prolonged.In the pressence of Fe 2+ ,V C could enhances peroxidation of liposomal membranes at a concentration of 0.29% or lower,but inhibite peroxidation at 0.55%.It was observed the peroxidation that V C had a synergic effect on the anti-peroxidation of V E.With increase of temperature the peroxidation of Liposomal membranes was enhanced.

关 键 词：维生素E 维生素C 大豆脂质体膜 抗氧化作用 分光光度法 大豆磷脂脂质体 协同效应 生物膜 

分 类 号：Q735[生物学—分子生物学] Q56