摘要
活体竹汁含丰富的多糖、氨基酸和锗等生物活性物质，通过实验证明竹汁能清除羟自由基（·OH），抑制大鼠肝匀浆的脂质过氧化，分析了竹汁的药理活性机理可能与抗氧化作用有关。以天然竹汁为主要原料，用硅藻土─明胶联合处理去除竹汁中的不稳定成分──不溶性蛋白质和多酚类物质。配制成功天然竹汁保健饮料，为竹资源的开发利用开辟了新的途径。
There are rich polysaccharide, amino acid and Germanium in bamboo juice. Experimental results show that bamboo juice has activities of scavenging ·OH free radical and inhibition to lipid peroxidation of rat liver. homogente. The pharmaceutical mechanism of bamboo juice was therefore analysed. After removing protein and polyphenols, natural bamboo juice drink was prepared, this means a new path of developing and using natural resources of bamboo.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1998年第10期17-21,共5页
Food Science
