摘要
本实验分别从紫外吸收、热变性、结合平衡三个方面研究了四种黄酮类化合物桑色素、山萘酚、槲皮素和杨梅素与鲱鱼精DNA的相互作用。紫外吸收光谱表明:这四种黄酮化合物与DNA作用后,均导致DNA的最大吸收峰发生增色效应,桑色素和山萘酚使最大吸收峰红移,而槲皮素或杨梅素则使最大吸收峰发生蓝移。采用双倒数法,测得四种黄酮化合物与DNA作用的结合常数。通过热变性实验发现,四种黄酮化合物均使DNA的熔解行为发生变化。
The interaction of morin ,kaempferol, quercetin hydrate and myricetin with herring sperm DNA were studied in this paper by ultraviolet absorption spectrum, melting curve, and bingding constant, respectively. The investigation on the interaction of the four flavones and DNA indicates that the absorbance value at the maximum peak of DNA are increased, and the wavelength number at the maximum peak are blue-shifted for morin and kaempferol ,and red-shifted for quercetin and myricetin. The binding constant of herring sperm DNA and four flavones were obtian by Lineweaver-Burk method, respectively. The melting curve were obtainded in this research, the results indicate that the melting behavior of flavone-DNA mixture were different from DNA solution.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第12期181-184,共4页
Food Science
基金
广西自然科学基金项目(桂科基0575023)
广西工学院硕士科研基金项目(院科硕0816218)
关键词
黄酮
紫外吸收光谱
热变性
鲱鱼精DNA
flavones
ultraviolet absorption spectrum
melting curve
herring sperm DNA
