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利用黄嘌呤-黄嘌呤氧化酶反应系统,采用比色法对葡萄、西柚、柠檬、芦柑四种常见水果抑制超氧阴离子自由基的能力进行了测定和比较,并对其两两组合的抑制自由基能力的协同作用进行初步研究。结果表明,对超氧阴离子自由基抑制能力最强的是柠檬,其他依次为西柚>芦柑>葡萄。四种水果进行两两组合后对超氧阴离子自由基的抑制均有正协同作用,其中柠檬和西柚两种水果配合使用的抑制超氧阴离子自由基协同效果最好。
The xanthine-xanthine oxidase reaction system was used to determine and compare the inhibitory effects of four common fruits, grape, grapefruit, lemon and citron, on superoxide anion free radicals by colorimetric method. Inhibition of free radical capacity of the synergistic effect of a preliminary study. The results showed that lemon with the strongest inhibitory effect on superoxide anion radical was grapefruit grape> citrus grape> grape. Four kinds of fruit after each combination of superoxide anion radical inhibition have positive synergistic effect, of which lemon and grapefruit two kinds of fruit with the inhibition of superoxide anion free radical synergy best.