食用豆匀浆液抗活性氧的研究

A Study on the Resistance of the Homogenate of Food Legumes to Active Oxygen

关键词:  化学发光分析法  抗氧化作用  清除活性氧  食用豆

Key words:  chemiluminescence  antioxidant  scavenging of active oxygen  food legume

摘要:

运用化学发光分析方法研究了8种食用豆匀浆液抗活性氧的作用,结果表明8种食用豆类匀浆液对H₂O₂以及由酶体系和非酶体系产生的Ō₂^·都有清除作用,并呈量效关系。揭示食用豆中含有抗氧自由基的成分,而可能具有抗衰老的作用。

Abstract:

The resistance of the homogenate of eight food legumes to active oxygen was studied by chemiluminescence. The results show that eight food legumes can effectively scavenge H₂O₂ and ō₂^· produced by both the enzyme system and the non-enzyme system, and that has the quantitative effect. It suggests that there be some antioxidant substances existing in the food legumes, which might have anti-senility effect.