中国食品学报2012，Vol.12Issue(1)：124-129,6.
越橘抗紫外线和微波辐射作用的研究
The Research on the Anti-ultraviolet and Microwave Radiation Effect of Billberry
陈沙 1张凤英 1罗秋水 1陈卫平 1涂瑾1
作者信息
- 1. 江西农业大学食品科学与工程学院 南昌 330045
- 折叠
摘要
Abstract
Objective: Inquire into the anti-ultraviolet and microwave radiation effect of the blueberry extract on the yeast under different conditions. Method:the methylene blue staining method was used to distinguish the living and dead cell, using the cell viability which was measured through four groups beening exposured by UVC or microwave to judge the radiation proof effect of the blueberry extract on the yeast. The experiment was divided into four groups:blueberry radiation, vaccinium vitis-idaea extract radiation, physiological saline radiation and control group. Result:the radiation proof effect of the billbeny on the yeast was stronger as the irradiation time was shorter, the irradiation distance was longer and concentration of the billberry extract was increasing. When the irradiation time was 1 h, irradiation distance was S3 cm,the concentration ≥0.06 g/mL, the effect wag better, when the conditions changes, the stability of the blueberry was stronger than vaccinium vitis-idaea. When the power of the microwave was low at 100 W and the time 20 s, both two kinds of blue berry had the same radiation proof result 80%. When the power was at 400 W, the radiation proof effect of the blueberry was still more than 65% and the other one was weaker. When the power was high at 800 W, 50% of the cell over the blueberry extract was still live, but the vaccinium vitis-idaea was only about 20%. Conclusion:both blueberry and vaccinium vitis-idaea has the radiation proof action of anti-UVC and mirowave.关键词
红豆/蓝莓/酿酒酵母/紫外线/微波/抗辐射作用Key words
blueberry/ vaccinium vitis-idaea/ saccharomyces cerevisiae/ UVC/ microwave/ radiation proof action引用本文复制引用
陈沙,张凤英,罗秋水,陈卫平,涂瑾..越橘抗紫外线和微波辐射作用的研究[J].中国食品学报,2012,12(1):124-129,6.
