用改良的2,4-二硝基苯肼比色法评价抗氧化保健食品

食品科学 ›› 2004, Vol. 25 ›› Issue (7): 160-163.

用改良的2,4-二硝基苯肼比色法评价抗氧化保健食品

郭豫, 董雨, 张春华, 王剑锋, 常平, 文镜

北京联合大学生物活性物质与功能食品北京市重点实验室

出版日期:2004-07-15 发布日期:2011-10-24

Economized 2,4-Dinitrophenylhydrazine Colorimetry for Evaluating Anti-oxidative Health Food

GUO Yu, DONG Yu, ZHANG Chun-Hua, WANG Jian-Feng, CHANG Ping, WEN Jing

Beijing Laboratory of Bioactive Substances and Functional Foods

Online:2004-07-15 Published:2011-10-24

摘要/Abstract

摘要： 对测定蛋白质羰基含量的方法2,4-二硝基苯肼比色法进行改良,使这一方法更适用于保健食品的功能检测。用液氮低温法代替经典的蛋白酶抑制剂,用两种方法分别测定同龄小鼠与不同龄小鼠脑组织蛋白质羰基含量进行对比,并用两种抗氧化保健食品功能材料对改良方法的实用性进行检验。结果显示改良方法与经典方法测定的结果之间无显著性差异(p>0.05),改良方法同样能够将抗氧化保健食品对蛋白质羰基含量的影响显示出来。

关键词: 评价抗氧化保健食品, 蛋白质羰基含量检测, 改良2, 4-二硝基苯肼比色法

Abstract: A method for economizing the 2,4-Dinitrophenylhydrazine colorimetry of protein carbonyl group was discussed.By the improved method it was possible to analyze the functional health food economically. In this method Aprotininwas substituted by liquid Nitrogen. Both ways were taken to measure the protein carbonyl content in the brain tissueof mice separately in the same age and different ages. Two kinds of antioxidative functional health foods were used totest the feasibility of this new method. It showed that there was no obvious difference(p>0.05)between the resultsobtained by the improved and the classic methods. It revealed that the influence of the anti-oxidation functional healthfood to the carbonyl content in protein could be detected by this improved method.

Key words: evaluate anti-oxidative health food, detection the carbonyl content of protein, improved 2,4-Dinitrophenylhydrazine colorimetry

郭豫, 董雨, 张春华, 王剑锋, 常平, 文镜. 用改良的2,4-二硝基苯肼比色法评价抗氧化保健食品[J]. 食品科学, 2004, 25(7): 160-163.

GUO Yu, DONG Yu, ZHANG Chun-Hua, WANG Jian-Feng, CHANG Ping, WEN Jing. Economized 2,4-Dinitrophenylhydrazine Colorimetry for Evaluating Anti-oxidative Health Food[J]. FOOD SCIENCE, 2004, 25(7): 160-163.