本文選題：谷胱甘肽 + 巰基化合物　； 參考：《延邊大學(xué)》2017年碩士論文

【摘要】：緒論概述了堅(jiān)果中含有的營(yíng)養(yǎng)成分和現(xiàn)階段對(duì)堅(jiān)果的研究情況,介紹了細(xì)胞內(nèi)巰基化合物在生物體內(nèi)的重要作用及其常用的分析檢測(cè)方法,并提出堅(jiān)果中谷胱甘肽等含半胱氨酸殘基的巰基化合物的測(cè)定方法及其研究的重要意義,概述了本研究的選題思路和主要研究?jī)?nèi)容。HPLC法測(cè)定四種食用堅(jiān)果種子中還原型谷胱甘肽(GSH)和蛋白巰基(P-SH)含量用5,5'-二硫雙-2-硝基苯甲酸(DTNB)為柱前衍生化試劑,在細(xì)胞超聲破壁的同時(shí)立即與衍生化試劑反應(yīng),做到同步提取,HPLC梯度洗脫法測(cè)定了開(kāi)心果、巴旦木、澳洲堅(jiān)果、腰果干品中谷胱甘肽(GSH)和含半胱氨酸殘基的蛋白巰基(P-SH)含量。結(jié)果發(fā)現(xiàn)四種堅(jiān)果均含較豐富的GSH和P-SH巰基,其含量分別為,開(kāi)心果:GSH=1.2303 μmol/g,P-SH=3.5414 μmol/g,巴旦木:GSH=0.3069μmol/g,P-SH=1.9541 μmol/g,澳洲堅(jiān)果:GSH=1.5708 μmol/g,P-SH=0.5905 μmol/g,腰果:GSH=0.3373 μmol/g,P-SH=2.2458 μmol/g。在優(yōu)化的選定條件下,測(cè)定方法的回收率為99.37%～101.45%,GSH和P-SH測(cè)定檢測(cè)限分別為0.1386 μmol/g和0.2184 μmol/g。本研究對(duì)堅(jiān)果活性成分的構(gòu)成及其巰基化合物在保健防病作用研究及其功能性食品開(kāi)發(fā)均提供了有用的參考數(shù)據(jù)。光譜法測(cè)定四種食用堅(jiān)果種子中谷胱甘肽(GSH)和總巰基(-SH)的含量利用鄰苯二甲醛(OPA)和5,5'-二硫雙-2-硝基苯甲酸(DTNB)為衍生化試劑,通過(guò)熒光光譜法和UV-vis吸收光譜法,測(cè)定了堅(jiān)果中還原型谷胱甘肽(GSH)和總巰基(-SH)的含量。測(cè)定結(jié)果表明:堅(jiān)果中富含GSH和總巰基,開(kāi)心果GSH=1.0847 μmol/g、-SH=5.0001 lμmol/g 澳洲堅(jiān)果 GSH=1.4720 μmol/g、-SH=2.4774μmol/g,腰果 GSH=0.3255 μmol/g、-SH=2.9302 μmol/g,巴旦木 GSH=0.2890 μmol/g、-SH=2.7627 μmol/g。回收率范圍為 99.72%～100.90%和 98.66%～100.75%。堅(jiān)果中可能的共存組分對(duì)測(cè)定的影響探究了堅(jiān)果中的維生素、氨基酸、不飽和脂肪酸等其他活性營(yíng)養(yǎng)物質(zhì)對(duì)本研究中還原型谷胱甘肽(GSH)和總巰基(-SH)測(cè)定的影響。測(cè)定結(jié)果表明在光譜法測(cè)定中較高濃度的維生素和不飽和脂肪酸可能會(huì)對(duì)結(jié)果產(chǎn)生一定的影響,導(dǎo)致總巰基的含量測(cè)定結(jié)果偏高,而色譜法測(cè)定中加入的干擾物質(zhì)對(duì)谷胱甘肽和總巰基含量的測(cè)定基本無(wú)影響。
[Abstract]:The introduction summarizes the nutritional components in nuts and the current research situation of nuts, and introduces the important role of intracellular sulfhydryl compounds in organisms and the commonly used analytical methods.The method for the determination of thiol compounds containing cysteine residues in nuts and the significance of their research are put forward.The main contents of this study. Determination of reduced glutathione glutathione (GSH) and protein mercapto P-SH) in four kinds of edible nut seeds by HPLC was studied. DTNB was used as precolumn derivatization reagent.The contents of glutathione glutathione (GSH) and cysteine residue protein (P-SHH) in pistachios, alendanthus, macadamia nuts and cashew nuts were determined by HPLC gradient elution method.The results showed that the four kinds of nuts were rich in GSH and P-SH sulfhydryl groups, and the contents of them were: pistachio: GSH 1.2303 渭 mol / g, P -SHN 3.5414 渭 mol / g, Dendanth: 1. 3069 渭 mol / g P -SHN 1.9541 渭 mol / g, Macadamia nut 1. 5708 渭 mol / ggP -SHN 0. 5905 渭 mol / g, cashew w / w GSH 0. 3373 渭 mol / g P -SHU 2.2458 渭 mol / g / g.Under the optimized conditions, the detection limits of GSH and P-SH were 0.1386 渭 mol/g and 0.2184 渭 mol / g, respectively.This study provides useful reference data for the study of the composition of the active components of nuts, the effects of sulfhydryl compounds on health and disease prevention and the development of functional foods.Spectrophotometric determination of glutathione (GSH) and total mercapto (SH) in four kinds of edible nut seeds using phthalaldehyde (OPA) and 5-dithiobis dithiobenzene (DTNB) as derivation reagents, fluorescence spectrometry and UV-vis absorption spectrometry were used to determine the content of glutathione (GSH) and total mercapto (-SH) in edible nut seeds.The contents of reduced glutathione glutathione (GSH) and total mercapto (SH) in nuts were determined.The results showed that the nuts were rich in GSH and total sulfhydryl, pistachio GSH=1.0847 渭 mol / g ~ (-1) -SHN 5.0001 渭 mol/g, macadamia nut GSH=1.4720 渭 mol / g ~ (-1) / g ~ (-1) / h ~ (-1) 2.4774 渭 mol / g, cashew GSH=0.3255 渭 mol / g ~ (-1) -SH ~ (2 +) 2.9302 渭 mol / g 路g ~ (-1), GSH=0.2890 渭 mol 路g ~ (-1) -SHN 2.7627 渭 mol / g ~ (-1) 路g ~ (-1) 路g ~ (-1).The recoveries ranged from 99.72% to 100.90% and 98.66 to 100.75%.Effects of possible coexisting components in nuts on the determination of glutathione glutathione (GSH) and total mercapto (SH) in nuts the effects of other active nutrients such as vitamins amino acids and unsaturated fatty acids on the determination of GSH were investigated.The results showed that the higher concentration of vitamins and unsaturated fatty acids in the determination of total sulfhydryl group might have a certain effect on the results, which resulted in the higher content of total sulfhydryl group.However, the content of glutathione and total mercapto was not affected by the addition of interfering substances in chromatographic determination.
【學(xué)位授予單位】：延邊大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：TS255.6;O652

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