| Project/Area Number |
23580166
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Kyoto Institute of Technology |
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Principal Investigator |
TAJIMA Kunihiko 京都工芸繊維大学, 工芸科学研究科, 教授 (50163457)
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| Project Period (FY) |
2011 – 2013
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥5,460,000 (Direct Cost: ¥4,200,000、Indirect Cost: ¥1,260,000)
Fiscal Year 2013: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2012: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2011: ¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
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| Keywords | スーパーオキシドラジカル / 抗酸化活性 / 青果物水溶性成分 / HPLC-ESR分析法 / スーパーオキソドラジカル / 青果物 / 抗酸化物質 / HPLC-ESR装置 / 食品成分 / HPLC / ESR |
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| Research Abstract |
Recently, flow-injection ESR systems for the quantitative spin-trapping ESR measurements have been developed to estimate the second order rate constants (ks) of the reaction between hydroxyl radical and scavengers. The flow-ESR technique is employed for development of a new HPLC-ESR system for the post-column screening of superoxide radical scavengers. This system was composed of a flow UV-irradiation cell for photo-excitation of riboflavin (Rf) to generate superoxide radical in the presence of an appropriate electron donor such as EDTA,. The HPLC- ESR analysis was performed for water soluble components derived from 20 vegetables, such as onion, spinach, cabbage, root radish, etc.
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