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Position: Home > Articles > Study of Antithrombosis and Thrombolytic Activity of Mature Vinegars In Vitro Modern Agricultural Science and Technology 2009 (13) 344-346

陈醋体外抗栓及溶栓活性的研究

作  者:
畅晓洁;王慧敏;范俊峰
单  位:
北京林业大学生物科学与技术学院食品系
关键词:
陈醋;抗栓;溶栓;醋酸活性
摘  要:
分别采用试管凝块法和纤维蛋白平板法首次研究了陈醋的体外抗栓及溶栓的功能活性,研究发现,陈醋能明显地延缓凝块形成时间,并且能起到良好的溶栓作用,初步证明,其中具有抗栓、溶栓活性的物质主要是有机酸,尤其是醋酸,但同时也发现其中还有其他成分具有相同作用。
译  名:
Study of Antithrombosis and Thrombolytic Activity of Mature Vinegars In Vitro
作  者:
CHANG Xiao-jie WANG Hui-min FAN Jun-feng (Beijing Forestry University Beijing,100083)
关键词:
mature vinegar;antithrombosis;thrombolytic activity;acetate activity
摘  要:
Food Department in College of Biological Science and Technology antithrombosis and thrombolytic activity of mature vinegars in vitro was investigated using methods of tube clot and fribin plate for the first time,respectively.The results showed that mature vinegars could obviously prolong the clot formation and possess thrombolytic activity.Further study showed that the organic acid,especially acetic acid,played an important role in the antithrombosis and thrombolytic activity.And the other components were also discovered to contain these effects.

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