以光學活性靜相管柱分析光學活性藥物   全文下載

Garlic as Anti-oxidants and Free Radical Scavengers

以最近發展出測定油脂氧化過程中之初期中間產物（油脂過氧化物）的技術來評估新鮮大蒜精及市售大蒜產品之抗氧化作用，此評估系統採用附有化學冷光測定器之逆相層析管柱。大蒜製品的抗氧化能力則與人工合成的抗氧化劑進行比較。如同許多人工合成之抗氧化劑，大蒜精對保護油脂避免氧化的作用是決定於其濃度。此外，大蒜精亦被發現能消除氫氧由由基，此可由當有氫氧自由基存在時，spin trap adduct的減少得以驗證。

The antioxidant activities of fresh garlic extracts and commercially available garlic products were evaluated using a recently developed technique for the determination of lipid hydroperoxides, initial intermediates in the lipid oxidation process. This measurement system uses reverse-phase column chromatography with chemiluminescence detection. Activity of the garlic preperations was compared to that of synthetic antioxidants. Protection against lipid oxidation provided by garlic extract was found to be concentration dependent, as was the protection provided by many synthetic antioxidants. In addition, garlic extract was also found to scavenge OH radicals, as evidenced by the reduction of the spin trap adduct in the presence of OH radicals.