Determination of GSH in Lycium barbarum L Fruits by Derivatizing Agent

doi:10.7506/spkx1002-6630-201106058

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (6 ): 250-255.doi: 10.7506/spkx1002-6630-201106058

• Analysis & Detection • Previous Articles Next Articles

Determination of GSH in Lycium barbarum L Fruits by Derivatizing Agent

ZHU Ya-ling，ZHANG Xiao-yong，CUI Sheng-yun*

Key Laboratory of Natural Resources of Changbai Mountain & Functional Molecules，Ministry of Education,
Yanbian University, Yanji 133002, China

Received:2010-06-04 Revised:2011-02-11 Online:2011-03-25 Published:2011-03-03
Contact: CUI Sheng-yun E-mail:sycui820@yahoo.com.cn

Abstract

Abstract: The content of reduced glutathione (GSH) in Lycium barbarum L fruits was determined by mass spectroscopy and UV-visible spectroscopy using 5,5＇-dithio-bis-nitrobenzoic acid (DTNB) as the simultaneous derivatizing agent. GSH in Lycium barbarum L fruits was significantly affected by extracellular chemical environment during sample treatment. Extraction with DTNB as the simultaneous derivatizing agent inhibited the transformation or decomposition of GSH due to immediate derivatization during sample treatment. Quantitative determination results indicated that Lycium barbarum L fruits contained GSH in the range of (6.56±0.54) mg/g, which was one of the most GSH-abundant plant species.

Key words: glutathione, 5,5＇-dithio-bis-nitrobenzoic acid (DTNB), Lycium barbarum L, mass spectroscopy, simultaneous derivatization

CLC Number:

O657

ZHU Ya-ling，ZHANG Xiao-yong，CUI Sheng-yun*. Determination of GSH in Lycium barbarum L Fruits by Derivatizing Agent[J]. FOOD SCIENCE, 2011, 32(6 ): 250-255.

[1]	WANG Ting, LIU Chanchan, REN Juan, JING Rongrong, QIAN Weidong. Transcriptome Analysis of Hansenula polymorpha DL-1 with Sodium Selenite-Induced Biosynthesis and Accumulation of Glutathione [J]. FOOD SCIENCE, 2021, 42(6): 193-199.
[2]	WANG Yi, HOU Yuanyuan, MA Yuqing, ZHU Xuan, ZHENG Yonghua, JIN Peng. Effect of Glycine Betaine Treatment on Chilling Injury and Ascorbic Acid-Glutathione Cycle Metabolism in Peach Fruit [J]. FOOD SCIENCE, 2021, 42(13): 158-165.
[3]	YANG Qian, FAN Cunfei, WANG Yi, REN Yalin, BI Yang. Role and Underlying Mechanism of the Ascorbic Acid-Reduced Glutathione Cycle in Scavenging Hydrogen Peroxide in Postharvest Melons Induced by Salicylic Acid [J]. FOOD SCIENCE, 2021, 42(1): 243-249.
[4]	SU Jing, GONG Rong. Recent Advances in Understanding Glutathione during Wine-Making Process [J]. FOOD SCIENCE, 2020, 41(7): 283-291.
[5]	WANG Dahui, XU Ruoyang, LI Dechao, WEI Gongyuan. Effect of Acid Stress on the Biosynthesis of S-Adenosylmethionine and Glutathione and the Underlying Physiological Mechanism [J]. FOOD SCIENCE, 2020, 41(10): 61-67.
[6]	NIU Zhenzhen, GUO Yaoyao, ZHAO Xinling, JIN Hong, GONG Yanling. Anti-fatigue Effect of Glutathione in Mice and Its Underlying Mechanisms [J]. FOOD SCIENCE, 2019, 40(17): 216-222.
[7]	ZHAO Jianhua, LI Haoxia, YIN Yue, WANG Yajun, LI Yanlong, FAN Yunfang, AN Wei, CAO Youlong. Cloning and Prokaryotic Expression of the Xylose Isomerase Gene (LbxylA) from Chinese Wolfberry (Lycium barbarum Linn.) Fruit and Preparation of Polycloal Antibody against the Fused Protein [J]. FOOD SCIENCE, 2019, 40(10): 77-83.
[8]	HAN Lina, SHEN Hao, TIAN Jianwen, FAN Yanli. Effects of Flavonoids Extracted from Lycium barbarum Leaves on the Quality of Minced Mutton Mixture during Cold Storage [J]. FOOD SCIENCE, 2018, 39(7): 256-262.
[9]	FU Mengfan, ZHAO Yifan, YAN Weidong. Analysis of Monosaccharide Composition of Polysaccharides from Lycium barbarum L. by HPLC with Precolumn Derivatization [J]. FOOD SCIENCE, 2018, 39(18): 186-191.
[10]	ZHANG Yan, WEI Rujun, PAN Fengguang, LIU Zhen, WANG Hansong, LIU Jingbo. Antioxidant and Anti-Inflammatory Effects of Bioactive Peptides Derived from Egg White Proteins [J]. FOOD SCIENCE, 2018, 39(13): 153-158.
[11]	GAO Yuan, WANG Fuling, JIA Qi, LIU Wei, ZHOU Yanyan, ZHANG Xiaomeng, XIAN Yuetong. Protective Effect of an Endophytic Fungus from Dalbergia odorifera T. Chen against H2O2-Induced Oxidative Damage in HepG2 Cells [J]. FOOD SCIENCE, 2018, 39(11): 196-200.
[12]	ZHAO Juanjuan, XIONG Huizhu, LIU Weiwei, SHI Wen, HE Hui. Protective Effects of Selenium-Enriched Corn Peptides on Liver Injury Induced by Acetaminophen in Mice [J]. FOOD SCIENCE, 2018, 39(11): 201-206.
[13]	WANG Limei, REN Qinghua, ZHENG Lixue, SUN Jiang, QI Bin, ZHU Yibo. Elucidation of the Underlying Mechanism by Which Endogenous Oxidative Stress Promotes Glutathione Synthesis of Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2017, 38(4): 26-31.
[14]	ZHANG Suping, QIU Weiqiang, LU Qi, CHEN Shunsheng. Determination of Glutathione and Free Amino Acids in Muscles of Four Shellfish Species by Automatic Amino Acid Analyzer [J]. FOOD SCIENCE, 2017, 38(4): 170-176.
[15]	ZHANG Jing, CHENG Lin, LIN Lin, LU Jianfeng, PAN Daodong, CHEN Wei. Gold Nanoparticles-Based Glutathione Recognition for Rapid Colorimetric Detection of Lead Ion in Water [J]. FOOD SCIENCE, 2017, 38(24): 202-207.

Determination of GSH in Lycium barbarum L Fruits by Derivatizing Agent

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments