富硒海参硒源的选择性分析-selective analysis of selenium source in selenium-enriched sea cucumber.docx

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富硒海参硒源的选择性分析-selective analysis of selenium source in selenium-enriched sea cucumber.docx

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富硒海参硒源的选择性分析-selective analysis of selenium source in selenium-enriched sea cucumber

of selenium compound in Stichopus japonicus could be described by the equations as follows : Y Selenomethionine = 2.1991, Y Sodium selenate = 0.8838, Y Sodium selenite=1.0377 The elimination characteristics of selenium compound in the juveniles could be described by the equations as follows : y Selenomethionine = 1.4955 ,y Sodium selenate =0.8565, y Sodium selenite =1.085. And T1/2 were 13.86d , 8.66d ,9.63d , 7.97d , 6.66d , 5.33d.Key words：Stichopus japonicas ; Selenium compound ; Acute toxicity ; The effect of selenium-enriched ; attenuation目录摘要..................................................................................................................................................IAbstract .......................................................................................................................................... II第一章综述................................................................................................................................. 11.1 仿刺参的产业现状 ...............................................................................................................11.2 硒的生物学功能 ...................................................................................................................11.2.1 硒元素的存在形式 ........................................................................................................11.2.2 抗氧化作用 ....................................................................................................................11.2.3 调节机体代谢、增强机体免疫力 ................................................................................21.2.4 硒对重金属的拮抗作用 ................................................................................................21.2.5 硒的抗癌作用 ................................................................................................................21.2.6 硒的毒性 ........................................................................................................................21.3 食品富硒技术研究现状 ...............