食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
17期
198-200
,共3页
复合萃取物%黄嘌呤氧化酶%抑制作用
複閤萃取物%黃嘌呤氧化酶%抑製作用
복합췌취물%황표령양화매%억제작용
extractive complex%xanthine oxidase%inhibit effect
一种复合萃取物主要由葡萄皮、葡萄籽、红酒萃取物及人参、枸杞萃取物组成,针对该复合物抑制黄嘌呤氧化酶的体外活性开展了研究,发现该复合物为黄嘌呤氧化酶(xanthine oxidase,XO)竞争性抑制剂,其Ki值为53.0μg,IC50为56.86μg/mL.
一種複閤萃取物主要由葡萄皮、葡萄籽、紅酒萃取物及人參、枸杞萃取物組成,針對該複閤物抑製黃嘌呤氧化酶的體外活性開展瞭研究,髮現該複閤物為黃嘌呤氧化酶(xanthine oxidase,XO)競爭性抑製劑,其Ki值為53.0μg,IC50為56.86μg/mL.
일충복합췌취물주요유포도피、포도자、홍주췌취물급인삼、구기췌취물조성,침대해복합물억제황표령양화매적체외활성개전료연구,발현해복합물위황표령양화매(xanthine oxidase,XO)경쟁성억제제,기Ki치위53.0μg,IC50위56.86μg/mL.
An extractive complex contains the extraction of grape skin,grape seed,red wine,ginseng and wolfberry.The complex inhibition in vitro activity of xanthine oxidase conducted research and found that the complex is a xanthine oxidase (xanthine oxidase,XO) competitive inhibitor with Ki values of 53.0μg and IC50 56.86μg/mL.
