Structure of chemiluminescence substance contained in fermented foods and the scavenging mechanism of active oxygen radical

在活性氧和乙醛存在下，测定了儿茶素的化学发光(CL)。(-)-表没食子儿茶素(EGC)在黄酮类、花青素和儿茶素中具有最强的化学发光。化学发光强度P依赖于活性氧物种X(如H_2O_2)、催化物种Y(如EGC)和受体物种Z(如MECHO)的浓度：p=k[X][Y][Z](k；光子常数)。从高效液相色谱检测结果和抗脂自氧化作用的结果来看，XYZ系统可能是一种清除活性氧的机制。从大豆发酵食品中分离出的新物质Y和Z具有较强的抗氧化活性。

The chemiluminescence (CL) of catechins were measured in the presence of active oxygen species and acetaldehyde (MeCHO). (-) -Epigallocatechin (EGC) exhibited the strongest CL among flavonoids, anthocyanins and catechins. The CL intensity, P,was dependent on the concentrations of active oxygen species, X,such as H_2O_2, catalytic species, Y,such as EGC and receptive species, Z,such as MeCHO as follows ; p=k [X] [Y] [Z] (k ; photon constant). From the results by HPLC and antioxidative effect against lipid autoxidation, the XYZ system is suggested to be a scavenging mechanism of active oxygen species. New substances isolated from soybean fermented foods showed storong charavteristics as Y and Z,which have storong antioxidative sctivity.