南瓜水溶性多糖的体外抗氧化作用  

The Anti-oxidative Effect of Pumpkin Polysaccharide in vitro

作　　者：李俊丽[1] 王运强[1] 向长萍[1] 

机构地区：[1]华中农业大学园艺林学学院/国家蔬菜改良中心华中分中心

出　　处：《华中农业大学学报》2007年第2期256-259,共4页Journal of Huazhong Agricultural University

基　　金：国务院三峡办项目([2005]139)资助

摘　　要：研究了南瓜多糖体外清除自由基以及抗氧化的作用。采用水杨酸法和AP-TEMED法分别检测羟基自由基(.OH)和超氧阴离子自由基(O2-),研究南瓜多糖清除.OH和O2-的效果。用硫代巴比妥酸法测定小鼠肝丙二醛含量,用分光光度法测定小鼠红细胞溶血和肝线粒体肿胀程度,研究南瓜多糖的抗氧化效果。结果表明:南瓜多糖可以清除.OH、O2-,抑制.OH所致丙二醛的产生,减少.OH所致红细胞溶血,减轻.OH所致肝线粒体肿胀程度。试验证明南瓜多糖具有明显的抗氧化作用。The scavenging effect of pumpkin polysaccharide on OH and O2^- were studied by salicylic acid method and AP-TEMED method. To study the anti-oxidative effect of pumpkin polysaccharide,the content of MDA in tissue of liver was measured by TBA assay in vitro, hemolysis of red blood cell （RBC） and the swelling of mitoehondria of liver were detected by spectrophotometric methods. The result showed that pumpkin polysaccharide had a significant effect on scavenging · OH and O2^-. It could inhibit the generation of MDA in liver homogenate, the swelling of mitochondria and hemolysis of RBC induced by · OH. The conclusion was that pumpkin Dolvsaechariride had the anti-oxidation effect.

关 键 词：南瓜 多糖 抗氧化 

分 类 号：S642.1[农业科学—蔬菜学] S609.8[农业科学—园艺学]