| 功能食品清除自由基活性评价方法及其进展 |
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| 引用本文： | 严奉伟,朱建飞,吴谋成.功能食品清除自由基活性评价方法及其进展[J].长江大学学报,2006(11). |
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| 作者姓名： | 严奉伟 朱建飞 吴谋成 |
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| 作者单位： | 长江大学生命科学学院 华中农业大学食品科技学院 华中农业大学食品科技学院 湖北荆州 华中农业大学食品科技学院湖北武汉 湖北武汉 |
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| 基金项目： | 国家“十五”重大科技资助项目(2001BA501A20) |
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| 摘 要： | 几乎所有功能食品都要评价其清除自由基活性。综述了评价功能食品清除自由基活性的方法(分光光度法、电子顺磁共振法、荧光探针法、化学发光法、示波极谱法、色谱法、质谱法),以及各方法的原理、特点及评价方法的最新进展。
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| 关 键 词： | 功能食品 清除自由基 活性 评价方法 |
Method and Itsr Progress of Evaluating the Effect of Functional Food on Scavenging Free Radicals |
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| YAN Feng-wei College of Life Science,Yangtze University,Jingzhou,Hubei,China,College of Food Techology,Huazhong Agricultural University,Wuhan,Hubei ,ChinaZHU Jian-fei,WU Mou-cheng.Method and Itsr Progress of Evaluating the Effect of Functional Food on Scavenging Free Radicals[J].Journal of Yangtze University,2006(11). |
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| Authors: | YAN Feng-wei College of Life Science Yangtze University Jingzhou Hubei China College of Food Techology Huazhong Agricultural University Wuhan Hubei ChinaZHU Jian-fei WU Mou-cheng |
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| Institution: | YAN Feng-wei College of Life Science,Yangtze University,Jingzhou,Hubei,434025,China,College of Food Techology,Huazhong Agricultural University,Wuhan,Hubei 430070,ChinaZHU Jian-fei,WU Mou-cheng |
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| Abstract: | The capability of scavenging free radicals is an index to evaluate almost all functional foods.The method of evaluating the effect of functional foods on scavenging free radicals(including spectrophotometry,electron paramagnetic resonance(EPR),fluorescent probe chemiluminescence,oscillopolarography,chromatography and mass spectrometry)and their principles and characteristic and latest progression were reviewed. |
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| Keywords: | functional foods scavenge free radicals effect evaluating method |
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