Novel chemiluminescence method for detection of superoxide anions and its application to dry-cured meat

被引：15

作者：

Yao, DC

Vlessidis, AG

Evmiridis, NP ^{[1
]}

Zhou, YK

Xu, SQ

Zhou, HR

机构：

[1] Univ Ioannina, Dept Chem, Analyt Chem Lab, GR-45110 Ioannina, Greece

[2] Huazhong Univ Sci & Technol, Tongji Med Coll, Inst Environm Med, Wuhan 430030, Peoples R China

来源：

ANALYTICA CHIMICA ACTA | 2002年 / 467卷 / 1-2期

关键词：

superoxide anions; chemiluminescence; luminol; dry-cured meat;

D O I：

10.1016/S0003-2670(02)00099-5

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A novel method for detection of superoxide anions (O-2(circle-)) is developed through a luminol-enhanced chemiluminescence (CL) reaction. The superoxide anions in different tissues of rats are extracted with dimethyl sulfoxide and tetrabutylammonium chloride (DMSO-TBAC) solution, and assayed by CL detection. Background or other interference due to other reactive oxygen species (ROS) is minimized and the CL emission conditions are optimized. This system is used to evaluate the levels of superoxide anions in rats that were fed large amounts of dry-cured meat in China. The possible concentration Of O-2(circle-) in the rat tissues is evaluated in the range of 10(-8) to 10(-7) M. The results showed that rats belonging to the dry-cured meat group have much higher levels of O-2(circle-) than the control group, which could lead to tissue damage, such as inflammation and especially acute gingivitis when the inflammation occurs in the mouth. (C) 2002 Elsevier Science B.V. All rights reserved.

引用

页码：145 / 153

页数：9

共 41 条

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