分光光度法测定大蒜提取物中硫代亚磺酸酯含量

【摘要】 硫代亚磺酸酯是大蒜中的活性成分 ,由大蒜中非蛋白质氨基酸———蒜氨酸 (alliin)经内源酶蒜氨酸酶 (alliinase ,蒜氨酸裂合酶 ,EC4·4·1·4 )的酶解作用而生成的。介绍了一种利用L -半光氨酸和DTNB检测新鲜大蒜及大蒜提取物中硫代亚磺酸酯的分光光度法。此方法具有简便 ,快速和灵敏度高的特点。更多还原

【Abstract】 Thiosulfinafes are the best known biological active compound of garlic.It is generated upon the interaction of the nonprotein amino acid alliin with the enzyme alliinase (alliin lyase,EC 4.4.1.4).In this paper it has described a simple spectrophotometric assay for the determination of total thiosulfinates in fresh garlic and garlic extract using Cysteine and DTNB.This method is very easy.fast and sensitive.更多还原