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首页> 外文期刊>African Journal of Biotechnology >Effect of sorbic acid and some other food preservatives on human serum cholinesterase activity
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Effect of sorbic acid and some other food preservatives on human serum cholinesterase activity

机译：山梨酸和其他食品防腐剂对人血清胆碱酯酶活性的影响

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摘要

The effect of some selected food preservatives on serum cholinesterase was determined. It was found that potassium metabisulphite, methyl parabene and propyl parabene caused a significant increase while sacharine, benzoic acid, salicylic acid, copper carbonate and sorbic acid caused a significant decrease in cholinesterase activity. The behavior of serum cholinesterase activity in response to a gradual change in the incubation time as well as the sorbic acid concentration was also studied. The graphical and statistical analysis of the data showed an exponential decrease in cholinesterase activity with an increase in the concentration of sorbic acid. The cholinesterase activity was also found to be decreased exponentially with an increase in the incubation time. The regression analysis showed a good agreement between the experimental and calculated values.
机译：确定了一些选定的食品防腐剂对血清胆碱酯酶的作用。结果发现，焦亚硫酸钾，甲基对二甲苯和异丙基对苯二酚引起显着增加，而糖精，苯甲酸，水杨酸，碳酸铜和山梨酸引起胆碱酯酶活性显着下降。还研究了血清胆碱酯酶活性随孵育时间的逐渐变化以及山梨酸浓度的变化。数据的图形和统计分析表明，胆碱酯酶活性随山梨酸浓度的增加呈指数下降。还发现胆碱酯酶活性随孵育时间的增加呈指数下降。回归分析显示实验值和计算值之间有很好的一致性。

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