摘要
以小白菜的绿叶为原料采用生物化学及物理化学方法提取出SOD,并对其进行了化学修饰和保护使其在胃中不被胃酸及胃蛋白酶破坏,延长半衰期,增强了酶的稳定性。更适合人体口服吸收,它具有明显抗衰老效果,经过科学配制,清甜爽口,是人们理想的延年益寿的功能保健食品。
With biochemical and physicochemical method,SOD was extracted fr om the green leaves of pakchoi .By chemical modification and protection SOD would not be destroyed by gastric acid and gastric protease in stomach. Its half life was prolonged and enzymic stability increased, so it would adapt for oral intak e . SOD had apparent anti-senesce effect. By scientific formulation SOD oral li qu id was sweet and nice. It was a perfect functional food for prolonging one's li fe.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第4期66-68,共3页
Food Science
