毛竹叶柄多糖体外抗氧化作用研究  

Study on Antioxidative Effects in vitro of Polysaccharide from Moso Bamboo Leaves (PMBL)

作　　者：丁红秀[1] 高荫榆[1] 晁红娟[1] 夏冬华[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室

出　　处：《食品科学》2007年第11期122-125,共4页Food Science

摘　　要：研究毛竹叶柄多糖(polysaccharide from moso bamboo leaves,简称PMBL)的体外抗氧化作用。以芦丁和VC为对照,测定PMBL对二苯代苦味酰自由基(DPPH)、超氧阴离子自由基(O2-·)和羟自由基(·OH)的清除能力,同时用硫代巴比妥酸(TBA)法测定其对亚油酸过氧化的抑制作用。结果表明,PMBL对O2-·和·OH均具有较强清除作用,其IC50分别为5.98mg/L和5.55mg/L,效果优于VC和芦丁;对DPPH(IC50=36.08mg/L)的清除能力略弱于VC和芦丁;TBA实验表明PMBL抗脂质过氧化效果不够理想。The aim of this study is to investigate the antioxidant effect in vitro of polysaccharide from moso bamboo leaves （PMBL）, The scavenging capacities of PMBL on 1,1-diphenyl 2-picrylhydrazyl, superoxide anion radicals and hydroxyl free radicals were assayed. Meanwhile, the anti-olipid peroxidation activity on linoleum acid was studied by trio barbituric acid （TBA） system. The experimental results indicated that PMBL has stronger effect of scavenging （36 .（ half clearance rates was 5.98 mg/L） and·OH （half clearance rates was 5.55 mg/L） than VC and lutin, and the scavenging effect on DPPH is appreciably weaker than VC and lutin, From TBA experiment, it is proved that the antilipid peroxidation of linoleic acids was unideal.

关 键 词：毛竹叶柄 多糖 体外抗氧化 DPPH法 TBA法 

分 类 号：TS202.3[轻工技术与工程—食品科学]