|
|||||
|
|
| 三种品牌酱油对自由基的清除作用 | |
| 引用本文： | 先宏,魏文青,李妍,丛建波,王长振,吴可,孙存普. 三种品牌酱油对自由基的清除作用[J]. 食品科学, 2005, 26(7): 227-230 |
| 作者姓名： | 先宏 魏文青 李妍 丛建波 王长振 吴可 孙存普 |
| 作者单位： | 1. 北京放射医学研究所,北京,100850 2. 北京军区总医院,北京,100700 3. 北京军区联勤部药品仪器检验所,北京,100071 |
| 摘 要： | 研究了三种品牌酱油对活性氧类自由基如超氧阴离子自由基(O_2·)和羟自由基(·OH)的清除作用。结果表明,三种品牌酱油对O_2·、·OH都有一定的清除自由基作用,高温加热对O_2·、·OH的清除作用有一定的影响,但浓度越低,影响越小。 |
| 关 键 词： | 酱油 自由基 |
| 文章编号： | 1002-6630(2005)07-0227-04 |
Free Radical Scavenging Activity of Soy Sauce with Three Labels |
|
| XIAN Hong,WEI Wen-qing,LI Yan,CONG Jian-bo,WANG Chang-zhen,WU Ke,SUN Cun-pu. Free Radical Scavenging Activity of Soy Sauce with Three Labels[J]. Food Science, 2005, 26(7): 227-230 | |
| Authors: | XIAN Hong WEI Wen-qing LI Yan CONG Jian-bo WANG Chang-zhen WU Ke SUN Cun-pu |
| Affiliation: | XIAN Hong1,WEI Wen-qing3,LI Yan2,CONG Jian-bo1,WANG Chang-zhen1,WU Ke1,*,SUN Cun-pu1 |
| Abstract: | Free radical scavenging activity of soy sauce with three labels was studied. Result show that all of the three soy sauceexhibit effect of free radical scavenging, mainly to the superoxide anion and hydroxyl free radical. Furthermore, heating wouldaffect its activity and low concentration reduces its effect. |
| Keywords: | soy sauce free radical |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |
| 点击此处可从《食品科学》浏览原始摘要信息 | |
| 点击此处可从《食品科学》下载全文 | |