摘要
研究了灵芝肽在脂质体系中的抗氧化活性。结果表明:灵芝肽在豆油及猪油体系中均具有良好的抗氧化活性,在豆油体系中其抗氧化性能优于BHT;并可有效地抑制脂肪氧合酶的活力,灵芝肽的半有效浓度IC50为16.9μg/mL。
The Ganoderma Lucidum peptides＂ anti-oxidation activities in lipid system are studied. It shows that the GLP has significant anti-oxidation ability in soybean oil system and lard system. It is better than BHT in soybean oil system; GLP can also inhibit the activity of lipoxygenase effectively. Its IC50 value is 16.9 μg/mL.
出处
《食品研究与开发》
CAS
北大核心
2006年第1期8-10,共3页
Food Research and Development
基金
国家自然科学基金项目(30570190)
关键词
灵芝肽
脂质体系
脂肪氧合酶
抗氧化
Ganoderma Lucidum peptides
lipid system
lipoxygenase
antioxidation
