丹参糖蛋白组分的自由基清除活性研究  

Study on Free Radical Scavenging Activity of Glycoproteins from Salvia miltiorrhiza Bunge

作　　者：王丽华[1] 丁红军[1] 李尔春[1] 金晓辉[1] 

机构地区：[1]陕西师范大学食品工程系,陕西西安710000

出　　处：《食品与药品》2007年第08A期11-13,共3页Food and Drug

基　　金：陕西省自然科学基金资助项目(2006B18)

摘　　要：目的测定丹参糖蛋白4种浓度的乙醇分级沉淀物对自由基的清除作用。方法用可见分光光度法测定。结果丹参糖蛋白的4种乙醇分级沉淀物对DPPH,.OH,O2-.自由基均有明显的清除作用,清除率可达到15.3%～86.9%,且量效关系明显。结论丹参糖蛋白是一种良好的自由基清除剂。Objective To determine the free radicals scavenging activities of glycoproteins from Salvia miltiorrhiza Bunge fractionally precipitated with the different concentrations of ethanol. Methods Visual spectrophotometry was adopted. Results Four glycoproteins fractionally precipitated all had noticeable elimination effects on three free radicals of DPPH, · OH, O2^-and existed an obvious dose-effect relationship. The elimination rate was between 15.3% and 86.9%. Conclusion Glycoproteins from Salvia miltiorrhiza Bunge is a favorable free radical scavenger.

关 键 词：丹参 糖蛋白 分级沉淀 自由基清除剂 

分 类 号：R972[医药卫生—药品]