中国食物与营养2012，Vol.18Issue(8)：65-67,3.
醋酸及陈醋低分子量成分的抗血小板聚集活性
Effect of Acetic Acid and Low Molecular Weight Component of Mature Vinegar on Platelet Aggregation
摘要
Abstract
The effects of acetic acid and low molecular weight component of mature vinegar on platelet aggregation induced by arachidonic acid and collagen were assayed. Results showed that the maximal inhibition rate of acetic acid on platelet aggregation induced by collagen was 75. 95% and the minimum concentration of acetic acid which could inhibit the aggregation rate was 0. 05mol/L while the maximal inhibition rate of acetic acid on platelet aggregation induced by arachidonic acid was 83.62% and the minimum concentration acetic acid was 0. 01 mol/L Compared with the control group, acetic acid and low molecular weight component of mature vinegar independently inhibited the platelet aggregation induced by arachidonic acid and collagen obviously, and the effect of acetic acid on platelet aggregation induced by arachidonic acid was greater than collagen.关键词
陈醋/醋酸/花生四烯酸/胶原/聚集抑制率Key words
mature vinegar/acetic acid/arachidonic acid/collagen/aggregation inhibition rate分类
轻工纺织引用本文复制引用
何璐薇,李志敏,孙严,张艳艳,范俊峰..醋酸及陈醋低分子量成分的抗血小板聚集活性[J].中国食物与营养,2012,18(8):65-67,3.基金项目
国家自然科学基金 （）
北京林业大学大学生科研训练计划项目（项目编号：S114）03）. （）
