食品科学 ›› 1999, Vol. 20 ›› Issue (8): 9-10.
• 基础研究 • 上一篇 下一篇
王玉萍, 李翔太, 尹进, 林玲
出版日期:
发布日期:
WANG Yu-Ping, LI Xiang-Tai, YIN Jin, LIN Ling
Online:
Published:
摘要： 用微量血测定血清总的氧自由基清除能力的方法，评价新型保健食品富硒香菇食用凝胶对机体抗氧化、延缓衰老的作用。结果表明：添加5％富硒香菇食用凝胶的实验组能明显增加血清总的氧自由基清除能力，为空白对照组的2．8倍，提示该品有明显的体内抗氧化作用，也为测定血清总的氧自由基清除能力提供了一种简易灵敏的方法。
关键词: 硒, 香菇, 食用凝胶, 氧自由基
Abstract: The microblood methob of measuting the scavenging rate of all free-oxygen-radical is used to apppraisc the function of anti-oxydizing and anti-aging of the new health food-Lentinus edodes edible gelatin rich in Se.The results show that the ability of adding 5% of the health food toscavenge all free oxygen-radical in serum was increased by 1.8times to that of the confrd group.This proved obvious ly the function ofanti-oxydizing .At the same time a simple and effective method of testing the clearing rate of all free-oxygen-radical in serum was set up.
Key words: Se Lentinus edodes, Gelatin, Free-oxygen-radical
王玉萍, 李翔太, 尹进, 林玲. 富硒香菇食用凝胶对小鼠血清总氧自由基清除能力的影响[J]. 食品科学, 1999, 20(8): 9-10.
WANG Yu-Ping, LI Xiang-Tai, YIN Jin, LIN Ling. [J]. FOOD SCIENCE, 1999, 20(8): 9-10.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y1999/V20/I8/9
京公网安备 11010202009729号