富硒酵母抗氧化活性的初步研究

摘要

利用分光光度法研究富硒酵母和抗坏血酸对羟基自由基、超氧阴离子自由基、过氧化氢自由基的清除作用以及它们的还原力。试验结果表明，富硒酵母的自由基清除率与其浓度呈现线性关系；表面上看，富硒酵母的抗氧化能力弱于抗坏血酸，但是将抗坏血酸折算为含有同等数量抗坏血酸的食物猕猴桃时，富硒酵母的抗氧化能力就明显优于猕猴桃的抗氧化能力，充分体现了富硒酵母的实用价值。%Absorption spectroscopy was used to study the selenium enriched yeast and ascorbic acid about the scavenging effect of hydroxyl free radical ,superoxide anion and hydrogen peroxide ,and their reducing power.The results showed that antioxidant capacity of selenium enriched yeast in weak to ascorbic acid , and the clearance rate of both present linear relationships with concentration .But converted ascorbic acid into kiwi fruit ,the antioxidant capacity of selenium enriched yeast was clearly superior to kiwi ,and the se-lenium enriched yeast fully embodied the edible value .