| 花茶对羟自由基(·OH)诱导的DNA氧化损伤的保护作用研究 |
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| 引用本文： | 赵金莲,曾佑炜,李宽,彭永宏.花茶对羟自由基(·OH)诱导的DNA氧化损伤的保护作用研究[J].华南师范大学学报(自然科学版),2010,1(3):92. |
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| 作者姓名： | 赵金莲 曾佑炜 李宽 彭永宏 |
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| 作者单位： | 1.1.石家庄市第23中学2.广东轻工职业技术学院食品与生物工程系 |
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| 摘 要： | 采用荧光光谱扫描法定性定量研究了六种花茶对羟自由基(oOH)诱导的DNA氧化损伤的保护作用.结果表明:桂花茶、复合花茶、绿茶和芍药花茶的保护作用要优于红玫瑰花茶和金莲花茶，且各花茶的保护作用在0~1mg/mL范围内均随浓度的增加而增强. 该方法的稳定性和重复性都较好.
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| 关 键 词： | 花茶 DNA氧化损伤 荧光光谱扫描 |
| 收稿时间： | 2009-12-25 |
STUDY ON PROTECTION OF FLOWER TEA ON ·OH –INDUCED DNA DAMAGE |
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| Abstract: | The protection of six flower tea on oOH -induced DNA damage were researched qualitatively and quantitatively through fluorescent spectrum scanning. Result showed that the protection of osmanthus fragrans tea, mixed flower tea, green tea and paenoia albiflora tea were better than that of rosa rugosa(red) and tropaeolum majus tea, and the protection of six flower tea were all enhanced with the improvement of concentration (0~1mg/mL). The stability and repeat of fluorescent spectrum scanning were both good. |
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