| 红茶菌的制备工艺优化及抗衰老的实验研究 |
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| 引用本文： | 余琼,朱淼,于研,李洪丽,周基墚.红茶菌的制备工艺优化及抗衰老的实验研究[J].哈尔滨商业大学学报(自然科学版),2009,25(2). |
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| 作者姓名： | 余琼 朱淼 于研 李洪丽 周基墚 |
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| 作者单位： | 黑龙江大学,生命科学学院,哈尔滨,150080 |
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| 摘 要： | 探讨红茶菌的制备工艺优化以及抗衰老作用.对传统设备工艺的改良以及通过建立果蝇的衰老模型,用本实验室研制的红茶菌喂养,通过测定果蝇的SOD,MDA含量及存活时间.红茶菌能显著增加果蝇SOD、降低MDA的含量,并且能显著延长果蝇存活时间.说明红茶菌具有明显的抗衰老作用.
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| 关 键 词： | 红茶菌 果蝇衰老模型 超氧化物歧化酶 丙二醛 |
Experimental study on process optimization and anti-aging effect on kombucha |
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| YU Qiong,ZHU Miao,YU Yan,LI Hong-li,ZHOU Ji-liang.Experimental study on process optimization and anti-aging effect on kombucha[J].Journal of Harbin University of Commerce :Natural Sciences Edition,2009,25(2). |
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| Authors: | YU Qiong ZHU Miao YU Yan LI Hong-li ZHOU Ji-liang |
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| Institution: | School of Life Science;Heilongjiang University;Harbin 150080;China |
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| Abstract: | To study the process optimization and the anti-aging effect on kombucha.Through establishment of drosophila melanogaster aging model,Using kombucha developed by our laboratory,feeding the model.Determinates the superoxide dismutase(SOD),malondialdehyde(MDA) content and the survival time.Kombucha can greatly increase the SOD,reduce the MDA,and can significantly prolong the survival time. |
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| Keywords: | kombucha drosophila melanogaster aging model SOD MDA |
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