库拉索芦荟与元江芦荟抗氧化作用比较  

Comparison on the Antioxidation of A. Barbadensis and A. Yuanjiangensis

作　　者：丁晓雯[1] 巫能富[1] 敬璞[1] 丁德蓉[2] 

机构地区：[1]西南农业大学食品科学学院,重庆400716 [2]西南农业大学资源与环境学院,重庆400716

出　　处：《中国食品学报》2004年第3期29-32,共4页Journal of Chinese Institute Of Food Science and Technology

摘　　要：研究了经巴氏杀菌后的库拉索芦荟汁与元江芦荟汁对·OH和H2O2的清除作用。芦荟的皮和凝胶经水浸提后,用碱性桃红褪色法和碘量法分别进行·OH和H2O2的清除试验。结果表明:库拉索芦荟叶皮汁、凝胶汁清除·OH的IC50分别为1.64mL和0.83mL,清除H2O2的IC50分别为2.84mL和2.95mL;元江芦荟的叶皮汁和凝胶汁清除·OH的IC50分别为0.035mL和0.80mL,清除H2O2的IC50则分别为0.037mL和14.92mL。故元江芦荟叶皮汁清除·OH和H2O2的能力非常强,库拉索芦荟则是其凝胶汁对·OH和H2O2的清除能力非常强。This article studied the scavenging effect of A. Brabadensis and A. Yuanjiangensis on ·OH and H2O2. The peel and jelly of the aloes were extracted with water then treated with pasteurization. The scavenging experiments were carried out with safranine decolouration and iodometry. The result indicated that the IC50 of peel juice of A. Brabadensis on·OH and H2O2 were 1.64mL and 2.84mL respectively. The IC50 of jelly juice of A. Brabadensis on ·OH and H2O2 were 0.83mL and 2.95mL respectively. And the IC50 of peel juice of A. Yuanjiangensis on ·OH and H2O2 were 0.035mL and 0.037mL. While its jelly juice on ·OH and H2O2 were 0.80mL and 14.92mL respectively. In conclusion the peel juice of A. Yuanjiangensis and the jelly juice of A. Brabadensis had the best scavenging effect on ·OH and H2O2.

关 键 词：库拉索芦荟 抗氧化作用 清除 凝胶 H2O2 芦荟叶 芦荟汁 元江 试验 水浸提 

分 类 号：R285[医药卫生—中药学]