越桔果渣中黄酮类成分抗氧化活性的研究  

Research on the Anti-oxidation Effects of Flavonoids from Fruit Residues of Vaccinium vitis-idaea L.

作　　者：潘一峰[1] 瞿伟菁[1] 顾于蓓[1] 张晓玲[1] 牛伟[1] 

机构地区：[1]华东师范大学生命科学学院,上海200062

出　　处：《食品科学》2005年第10期206-210,共5页Food Science

基　　金：上海市科技发展基金(024358013)

摘　　要：本文对越桔果渣黄酮类成份的体外抗氧化活性进行了研究。结果表明越桔果渣黄酮(FFV)可有效降低大鼠肝肾中自发性和Fe2+-VC、H2O2诱导的MDA生成,抑制H2O2诱导产生的红细胞溶血和肝脂质过氧化作用,以及阻止Fe2+诱导卵黄蛋白低密度脂蛋白的氧化作用。显著的降低小鼠的肝、肾、脑的MDA含量,提高肝和血浆中SOD和CAT酶的活性。Anti-oxidation effects of flavonoids from the fruit residues of Vaccinium vitis-idaea L.（FFV） on the rats viscera were researched in vitro. The results showed that FFV reduced MDA germination in the liver and kidney in spontaneity or in inducement by the Fe^2＋-VC,H2O2 restricted restrict H2O2 induced erythrocyte hemolysis or lipids peroxidation in the rat liver, and inhibited oxidation of Fe^2＋ induced low density lipoprotein （LDL）. The FFV reduced MDA level in the liver, brain and kidney and improved the activity of SOD and CAT in the liver and serum.

关 键 词：越桔 黄酮 抗氧化 丙二醛 

分 类 号：O623.54[理学—有机化学]