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Studies on Antioxidant Activity of Teasaponins after Hydrolyzed by Enzyme

机译:酶解后茶皂素的抗氧化活性研究

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摘要

The biological activity of teasaponins and their molecular structure are closely related, and the activity of saponins may be increased with the change of their molecular structure. In this report, teasaponins were hydrolyzed by Aspergillus niger for increasing the antioxidant activity. The antioxidant activity of teasaponins before and after hydrolyzed was tested by DPPH, and the result showed four new teasaponins were produced after hydrolysis, and their antioxidant activity was increased significantly than the original teasaponins before hydrolysis, the radical scavenging capacity (RSC) was partly up to 95 %.
机译:茶皂素的生物学活性与其分子结构密切相关,随着分子结构的变化,皂苷的活性可能会增加。在此报告中,茶皂素被黑曲霉水解以增加抗氧化活性。用DPPH测试了茶皂素水解前后的抗氧化活性,结果表明水解后产生了四种新的茶皂素,其抗氧化活性均比水解前的原始茶皂素显着提高,自由基清除能力(RSC)有所提高至95%。

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