搞笑看天份 發問時間: 科學化學 · 1 0 年前

誰可以翻譯與解釋一下這段話的意思

Biological activities of different propolis extracts in Korea were examined for the evaluation of quality comparison with that from

Brazil (BZ). Total polyphenol and flavonoid contents of propolis extracts from Yeosu (YS) and Cheorwon (CW), whose E1%

1 cm

values were higher than BZ, were also shown to be more aboudant. The extracts of YS and CW also showed strong antioxidant

activities, using the linoleic acid peroxidation and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity. However,

the extract from BZ had less active antioxidant activity on linoleic acid peroxidation and DPPH free radical-scavenging activity of

less than 70% than other extracts. The DPPH free radical-scavenging activity seems to relate with the antioxidant activity of linoleic

acid peroxidation. The propolis with antioxidant activity also had DPPH free radical-scavenging activity. The extracts of YS and

CW had effective antimicrobial activities on Staphilococcus aureus, Bacillus subtilis, Salmonella typhimurium and Candida albicans.

Strong antioxidant, radical-scavenging and antimicrobial activities of YS and CW seemed to relate with high E1%

1 cmvalues, total

polyphenol, and flavonoid contents.

r 2005 Swiss Society of Food Science

1 個解答

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  • 1 0 年前
    最佳解答

    搞笑看天份大大您好,這篇研究報告是針對不同來源蜂膠萃取物中的生理活性的探討,包括抗氧化性、DPPH自由基捕捉能力及抗菌性的比較。翻譯如下。

    本篇內容是以韓國所產的蜂膠萃取物的不同生理活性與巴西所產者相互比較。結果顯示,由Yeosu (YS) 與 Cheorwon (CW)所得的萃取物中總多酚物(Total polyphenol )與類黃酮(flavonoid)的含量的E1% 1 cm值皆較巴西所產者高,且所得萃取量亦較多。以亞麻油酸過氧化性(linoleic acid peroxidation )及DPPH自由基捕捉能力(1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity)測定顯示,YS 與 CW 萃取物的抗氧化能力較高。然而,巴西蜂膠萃取物之亞麻油酸過氧化性與DPPH自由基捕捉能力較其他萃取物低70%。DPPH自由基捕捉能力似乎與亞麻油酸過氧化性具有相關性。蜂膠的抗氧化物活性亦具有DPPH自由基捕捉能力。YS 與 CW 萃取物對金黃葡萄球菌(Staphilococcus aureus)、枯草桿菌(Bacillus subtilis)、沙門氏傷寒弧菌( Salmonella typhimurium) 及Candida albicans(一種寄生於人體及動物黏膜與皮膚表面的酵母菌)具有良好的抗菌性。YS 與 CW 萃取物的高抗氧化物、DPPH自由基捕捉能力及抗菌性似乎與其具有較高的E1% 1 cm值及總多酚物與類黃酮含量有關。

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    由於亞麻油酸具有不飽和鍵結構而易與氧結合而被氧化,所以目前探討食品抗氧性多以其為指標。DPPH易與自由基結合,所以可觀察其與自由基作用後之反應,以分光光度計測得其對自由基的捕捉能力藉以判定食品中的抗自由基能力。至於E1% 1 cm值因非小弟領域,無法告知,可能是作者的定義值吧,那就需視原文中的前言部分是否有提及。

    建議可先查詢國內研究食品抗氧化性的相關文章(特別是論文,說明較多,但可能錯誤性較高),近年似乎還蠻多的,從中應可瞭解亞麻油酸與DPPH的相關資料。Sorry,抗氧化性非小弟研究領域,所知有限,能告知的僅此些,希望能有幫助。

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