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为了了解脂质的过氧化水平,作者研究了微量过氧化物酶(MP)测定油脂中脂质氢过氧化物的比色方法,其原理是在MP作用下,4-氨基安替比林(4-AA)和N、N-二乙基苯胺(DEA)(作为氢供体)被氢过氧化物氧化生成紫色化
In order to understand the lipid peroxidation level, the authors studied the colorimetric method of microperoxidase (MP) for the determination of lipid hydroperoxides in oils and fats, the principle of which is that under the action of MP, 4-aminoantipyrine 4-AA) and N, N-diethylaniline (DEA) (as a hydrogen donor) are oxidized by hydroperoxides to give purple