| 第 35 卷第 2 期 |  | Vol. 35 No. 2 | | 2005 年 4 月 | Apr 2005 |
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所屬欄目：其它
從紫皮大蒜萃余物中提取SOD |
| 鄒芝芳; 劉佳佳(湖南大學(xué)衡陽(yáng)分校; 中南大學(xué)化學(xué)化工學(xué)院; 湖南衡陽(yáng); 湖南長(cháng)沙) |
| 摘 要：通過(guò)對紫皮大蒜中優(yōu)先提取SOD與超臨界CO2萃取蒜油后提取SOD的對比研究,實(shí)驗結果表明,從紫皮大蒜萃余物中提取的SOD相對于優(yōu)先從新鮮紫皮大蒜中提取的SOD活力相差不到10%。說(shuō)明紫皮大蒜萃余物仍有很大的利用價(jià)值。 |
| 關(guān)鍵詞：大蒜; SOD; 萃余物; 對比研究 |
| 中圖分類(lèi)號：TS255 文獻標識碼：A 文章編號：1009-9212(2005)02-0069-02 |
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| Abstracting SOD from purple-cover Garlic after Extracting Garlic Oil by Supercritical Carbon Dioxide |
| ZOU Zhi-fang; LIU Ja-ja（1.Hunan University Hengyang Branch; Hengyang 421101; China; 2. College of Chemistry and Chemical Engineering; Central South University; Changsha 410083; China） |
| Abstract：Through the contrastive experiment of abstracting SOD from purple-cover garlic preferentially and abstracting SOD after extracting garlic oil by supercritical carbon dioxide were researched, the result shows that, the difference of the activity between both of them is less 10%, which explains that the residue is still of great value |
| Key words：garlic; SOD; residue; contrastive study |
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收稿日期：2004-12-03
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