Oxidation of Quercetin by Myeloperoxidase

Research Letters in Physical Chemistry Pub Date : 2009-04-14 DOI:10.1155/2009/614362

T. Momić, J. Savić, V. Vasić

引用次数: 8

Abstract

Study of effect of myeloperoxidase on quercetin at pH 6.0 indicated quercetin oxidation via the formation of the oxidation product. The stability of quercetin and oxidation product was investigated as a function of time by using spectrophotometric and HPLC techniques. The apparent pseudo first-order rate constants were calculated and discussed.

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髓过氧化物酶氧化槲皮素的研究

研究了pH为6.0时髓过氧化物酶对槲皮素的影响，发现槲皮素通过氧化产物的形成而氧化。采用分光光度法和高效液相色谱法考察槲皮素及其氧化产物的稳定性与时间的关系。计算并讨论了伪一阶表观速率常数。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Research Letters in Physical Chemistry

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