DETERMINATION OF ACTIVE OXYGEN SPECIES FROM HEAT-BROWNED FOOD MATERIALS USING A HIGHLY SENSITIVE CHEMILUMINESCENCE DETECTOR

机译：使用高灵敏度的化学发光检测器测定粗制食品中的活性氧

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This report concerns the possible over-generation of active oxygen species in the heat- browned food materials ingested by humans. For the detection of minute amounts of active oxygen species in food materials, an extremely sensitive single photoelectron counting system was used. To correlate the photon emissions with the generation of active oxygens, certain scavengers and scavenging enzymes of active oxygen species were tested. The results indicated the increased formation of superoxide and singlet oxygen in the heat-browned foods. The possible role of these active oxygns in human carcinogenesis is of special interest.

机译：该报告涉及人类摄入的热褐变食品中活性氧物质可能的过度生成。为了检测食品材料中的微量活性氧，使用了极为灵敏的单光电子计数系统。为了使光子发射与活性氧的产生相关联，测试了活性氧种类的某些清除剂和清除酶。结果表明，热褐变食品中超氧化物和单线态氧的形成增加。这些活性氧在人类癌变中的可能作用特别令人关注。

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来源
《12th Symposium on Bioluminescence and Chemiluminescence, Apr 5-9, 2002, Robinson College, University of Cambridge, UK》|2002年|p.273-276|共4页
会议地点 Cambridge(GB)
作者
H MATSUYA; N SUZUKI; B YODA;
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作者单位

Koriyama Women's University, Koriyama 963-8503, Japan;

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原文格式 PDF
正文语种 eng
中图分类生物物理学;
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机译：化学发光法测定活性氧的敏感性及其在生物样品和保健食品中的应用

DETERMINATION OF ACTIVE OXYGEN SPECIES FROM HEAT-BROWNED FOOD MATERIALS USING A HIGHLY SENSITIVE CHEMILUMINESCENCE DETECTOR

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