綠豆莢抗氧化成分之純化與作用機制及其應用性

CNU IR > Pharmacy and Science > Dept. of Food Science & Technology > MOST Project > Item 310902800/1847

請使用永久網址來引用或連結此文件: https://ir.cnu.edu.tw/handle/310902800/1847

題名:	綠豆莢抗氧化成分之純化與作用機制及其應用性 Identification of Antioxidative Components of Mung Bean Pod and Mechanism of Antioxidative Action and their Application
作者:	杜平悳 Pin-Der Duh
貢獻者:	食品科技系
關鍵詞:	綠豆莢抗氧化活性致突變性純化黃酮 Mung bean pod Antioxidative activity Mutagenicity Purification Flavone
日期:	1998
上傳時間:	2008-07-18 16:08:20 (UTC+8)
出版者:	台南縣：嘉南藥理科技大學食品科技系
摘要:	本研究主要探討綠豆莢甲醇萃取物(Methanolic extract of mung bean hulls,MEMBH)之抗氧化性。結果顯示MEMBH對亞麻油酸具有極強的抗氧化作用。經由分離與初步純化,黃酮(Flavones)為其主要抗氧化成分。在生物系統模式上,MEMBH對脂質體之氧化具有安定作用;對非脂質成分的Deoxyribose及DNA有抑制氧化的作用;濃度低於的MEMBH對蛋白質具有保護免於被氧化的特性。在抗氧化機制上,顯示MEMBH具有還原力與捕捉自由電子及活性氧,另外也具有螯合鐵離子的效應,這些特性足以說明其在脂質與非脂質成分的抗氧化作用。在應用上,MEMBH對大豆油具有氧化安定作用。 The antioxidant activity of methanolic extract of mung bean hulls was investigated. MEMBH showed remarkable antioxidative effect in linolic acid peroxidation. Further purification, flavones were identified as antioxidative compounds of MEMBH. In a liposome model system, MEMBH effectively inhibited MDA formation. For the nonlipids test, MEMBH exhibited considerable inhibitory effect against deoxyribose and DNA oxidative damage. However, MEMBH at low concentration showed inhibitory effect on protein oxidative damage. MEMBH showed marked reducing power and effectively quenching effect on free radical, hydrogen peroxide and hydroxyl radical. These properties seem to be important in explaining how the antioxidative activity of MEMBH on lipids and non-lipids. In addition, MEMBH can effectively retard the peroxidation of soybean oil.
關聯:	計畫編號:NSC87-2314-B041-002
顯示於類別:	[Dept. of Food Science & Technology] MOST Project

文件中的檔案:

檔案	描述	大小	格式	瀏覽次數
index.html		0Kb	HTML	880	檢視/開啟
NSC87-2314-B041-002.pdf		201Kb	Adobe PDF	593	檢視/開啟

在CNU IR中所有的資料項目都受到原著作權保護.

TAIR相關文章

資料載入中.....