摘要
一种产生羟自由基·OH的化学发光体系是抗坏血酸-CU^(2+)-过氧化氢,以酵母扩增化学发光强度。来用正交设计试验找出最佳测定条件,结果显示本法具有灵敏度高、稳定性好(CV=1.6%,n=20,m=15)、操作简便、测量快速等优点。已测定了酱油、丁香、熟黑芝蔴等二十余种常用食物对·OH的清除率。
Hydroxyl radical is producedbyvitamin C-Cu^(2+)-hydrogen peroxide system,the enzyme being used as. an enhance to enlargeiilumine sconce. The optimal condition werefound by right-cross test. This method is rapid, simple and sens-tve and has been sucessfully applied to testhydroxyl radical scavenger in 27 foods.
出处
《华西药学杂志》
CAS
CSCD
北大核心
1993年第4期207-210,共4页
West China Journal of Pharmaceutical Sciences
关键词
羟自由基
抗坏血酸
化学发光
Hydroxyl radical
Vitamin C-Chemiuminescene
System.
