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《Science and Technology of Food Industry》 2009-03
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Preliminary study on antioxidants in bleeding sap from Luffa cylindrica Roem

WANG Yang-yang,TANG Ze-zi,CHEN Min-min,WANG Man-li,ZHAO Jin-feng,LU Chang-mei(College of Life Science,Nanjing Normal University,Nanjing 210046,China)  
Bleeding sap from L. cylindrica had a certain scavenging activity on free radicals,such as DPPH· and ·OH,and a certain inhibitory effect on lipid peroxidation of yolk and hemolysis of red blood cells,which were induced by free radicals. In order to speculate upon the chemical essence of the antioxidants in bleeding sap of L. cylindrica,the physicochemical properties of this bleeding sap and contents of conventional antioxidants in this bleeding sap were studied. Results demonstrated that the probability of the antioxidants being protein,vitamin,polysaccharide,reducing sugar and flavonoid etc was little. But according to these characters,such as the relatively high nitrogen content and relatively low protein content of this bleeding sap,the polar molecule and low molecular weight of the antioxidant which could scavenging DPPH· etc,maybe the antioxidant in the bleeding sap from L. cylindrica was correlative with alkaloids. As to its precise chemical essence was still need further study.
【Fund】: “十五”国家科技攻关基金(2004BA502B10);; 江苏省高新技术研究计划(BG2006318)。
【CateGory Index】: S642.4
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