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| 水溶性大豆多糖对羟基自由基抑制作用的研究 | |
| 引用本文： | 尹艳,高文宏,于淑娟,岳强,曾宪远,刘胜国.水溶性大豆多糖对羟基自由基抑制作用的研究[J].食品工业科技,2009(8). |
| 作者姓名： | 尹艳 高文宏 于淑娟 岳强 曾宪远 刘胜国 |
| 作者单位： | 1. 惠州学院生命科学系,广东惠州,516007 2. 华南理工大学轻工与食品学院,广东广州,510640 3. 大亚湾出入境检验检疲局,广东惠州,516084 4. 惠州市质量计量监督检测所,广东惠州,516003 5. 惠州市出入境检验检疫局综合技术中心,广东惠州,516001 |
| 基金项目： | 广东省自然科学基金博士科研启动基金，留学回国人员科研启动基金资助项目，惠州学院科研项目 |
| 摘 要： | 利用Fenton反应,研究了水溶性大豆多糖抑制羟基自由基的性质,实验结果表明:随着水溶性大豆多糖溶液浓度的增加,其抑制羟基自由基的能力增强,抑制羟基自由基的稳定性也相应增加;水溶性大豆多糖溶液的质量百分数为0.08%时,·OH的清除率可在200s内维持在95%以上,当水溶性大豆多糖溶液的质量百分数上升至0.20%时,·OH的清除率可在20d内维持不变,对·OH的清除丰在95%以上,达到稳定状态. |
| 关 键 词： | 水溶性大豆多糖 羟基自由基 抑制作用 |
Study on scavenging hydroxyl radicals of soluble soybean polysaccharide |
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| YIN Yan,GAO Wen-hong,YU Shu-juan,YUE Qiang,ZENG Xian-ynan,LIU Sheng-guo.Study on scavenging hydroxyl radicals of soluble soybean polysaccharide[J].Science and Technology of Food Industry,2009(8). | |
| Authors: | YIN Yan GAO Wen-hong YU Shu-juan YUE Qiang ZENG Xian-ynan LIU Sheng-guo |
| Affiliation: | YIN Yan1,GAO Wen-hong2,YU Shu-juan2,YUE Qiang3,ZENG Xian-yuan4,LIU Sheng-guo5 (1.Department of Life Science,Huizhou University,Huizhou 516007,China,2.College of Light Chemistry and Food Science,South China University of Technology,Guangzhou 510640,3.Dayawan Entry-Exit Inspection and Quarantine Bureau,Huizhou 516084,4.Guangdong Huizhou Quality & Measuring Supervision Testing Institute,Huizhou 516003,5.Comprehensive Technology Centre,Huizhou Entry-exit Inspection & Quarantine Bureau,Huiz... |
| Abstract: | The effect of soluble soybean polysaccharide (SSPS)on scavenging hydroxyl radical was studied using Fenton system.The results showed that antioxidant potency and stability of SSPS on hydroxyl radical were positive correlative to the concentration of soluble soybean polysaccharide.The inhibition rate to hydroxyl radical could be above 95% and keep stable within 200 seconds at 0.08g/100g of SSPS,while the inhibition rate could be steady for 20d at 0.20g/100g of SSPS. |
| Keywords: | soluble soybean polysaccharide hydroxyl radicals scavenging effect |
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