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总抗氧化力(TAP)与产品中所有抗氧化物浓度的总和以及他们的抗氧化能力(速率常数)成比例。对于复杂的生物样品如草本萃取物或血浆,由于样品中各成分相互干扰,相比于其他各个抗氧化物的浓度、标准氧化还原电位、动力学常数等相关的参数,能更好地描述其抗氧化性能。本研究采用优化了的HPLC结合荧光检测法评价了生物多胺类的小分子化合物,尤其是亚精胺、精胺、1,7-二庚胺、腐胺和尸胺的TAP值。此外,采用优化的方法分析了复杂化合物如一些酒精和非酒精饮料等食品的TAP值。较其他基于对较弱的自由基(如过氧化氢、DPPH、NO、ABTS、或是超氧化物阴离子自由基)研究的文献,本实验提供了更多纯化学药品和复杂食物样品中OH自由基的清除能力和抗氧化性能的信息。
The total antioxidant capacity (TAP) is proportional to the sum of all antioxidant concentrations in the product and their antioxidant capacity (rate constant). For complex biological samples such as herbal extracts or plasma, the components of the sample interfere better with each other as compared to the concentration of each of the other antioxidants, the standard redox potential, the kinetic constants, and the like, Antioxidant properties. In this study, TAP values of small molecules of biopolyamines, especially spermidine, spermine, 1,7-diheptylamine, putrescine and cadaverine, were evaluated using optimized HPLC with fluorescence detection. In addition, TAP values of complex compounds, such as some alcoholic and non-alcoholic beverages, were analyzed using an optimized method. Compared to other literature based on studies of weaker free radicals such as hydrogen peroxide, DPPH, NO, ABTS, or superoxide anion free radicals, this experiment provides more freedom in pure chemical and complex food samples Information on radical scavenging and anti-oxidant properties.