论文部分内容阅读
本文采用电子自旋共振和化学发光技术,研究了薤白鲜汁对大鼠血清抗坏血酸自由基和血清发光的影响。结果表明,薤白鲜汁能使血清抗坏血酸自由基自旋浓度降低,呈量效关系,和抗氧化剂谷光甘肽情况类同。薤白汁使血清发光最大值和积分值均显著降低,谷光甘肽使血清发光最大值显著降低、积分值呈升高趋势。提示薤白汁和谷光甘肽对血清发光的作用机理可能不同。进一步实验的结果显示薤白鲜汁和羟自由基清除剂甘露醇对血清发光特征的作用情况类同。
In this paper, we used electron spin resonance and chemiluminescence to study the effects of fresh white peony juice on serum ascorbate free radicals and serum luminescence. The results showed that wolfberry white fresh juice can reduce the concentration of serum ascorbic acid free radicals in a dose-effect relationship, similar to the antioxidant glutathione. The wolfberry juice significantly decreased the maximum and integral values of serum luminescence, and glutathione significantly decreased the maximum value of serum luminescence and increased the integral value. It is suggested that the mechanism of action of wolfberry juice and glutathione on serum luminescence may be different. The results of further experiments showed that the effects of quail-white fresh juice and mannitol, a hydroxyl radical scavenger, on serum luminescence characteristics were similar.