摘要
Background
Porphyra tenera (Kjellman, 1897) is the most common eatable red seaweed in Asia. In the present study, P. tenera volatile oil (PTVO) was extracted from dried P. tenera sheets that were used as food by the microwave hydrodistillation procedure, after which the characterization of its chemical constituents was done by gas chromatography and mass spectroscopy and its antioxidant potential was evaluated by a number of in vitro biochemical assays such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, nitric oxide (NO) scavenging, superoxide radical scavenging, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging, hydroxyl radical scavenging and reducing power assay and inhibition of lipid peroxidation.
摘要译文
背景Porphyra tenera（Kjellman，1897）是亚洲最常见的可食用红海藻。在本研究中，P. tenera挥发油（PTVO）是从干燥的P. tenera薄片中提取出来的，这些薄片是用微波水蒸气过程作为食物的，然后通过气相色谱和质谱法对其化学成分进行了表征（DPPH）自由基清除，一氧化氮（NO）清除，超氧化物自由基清除，2,2''''-连氮基 - 二（2-羟基乙基） 3-乙基苯并噻唑啉-6-磺酸）（ABTS）自由基清除，羟自由基清除和还原能力测定以及抑制脂质过氧化。
Jayanta Kumar Patra [1] Se-Weon Lee [2] Yong-Suk Kwon [3] Jae Gyu Park [4] Kwang-Hyun Baek [3]]. Chemical characterization and antioxidant potential of volatile oil from an edible seaweed Porphyra tenera (Kjellman, 1897)[J]. Chemistry Central Journal, 2017,11(1)