瑶山甜茶提取物抗氧化性能的化学发光检测  

Chemiluminescence Assay Antioxidant Activity of Rubus suavissmus S.Lee Extracts

作　　者：陈山[1] 刘丽娅[1] 韩忠[1] 王军[1] 

机构地区：[1]广西大学糖业工程技术研究中心,广西南宁530004

出　　处：《食品与发酵工业》2007年第10期160-163,共4页Food and Fermentation Industries

基　　金：广西科学基金(桂科基No.0731051)

摘　　要：基于分级膜分离对瑶山甜茶干叶浸提液进行纯化,获得分子质量分布范围不同的5种水溶性组分。采用Fe^(2+)-H_2O_2-Luminol体系及邻苯三酚-Luminol体系化学发光法分别检测各组分对羟自由基(·OH)及超氯阴离子(O_2^-·)的清除能力,并以Vc作为对照比较各组分的抗氧化性能。结果表明:瑶山甜茶提取物的分子质量分布范围对其抗氧化能力有较大的影响,其水溶性抗氧化活性片断的分子质量在5～10ku范围内。Five water soluble components were extracted from Rubus Suavissmus S. Lee by water and separated by progressive membrane filtration. Based on the reaction systems of Fe^2＋-H2O2-Luminol and Parogallo- Luminol, free radical scavenging abilities toward hydroxyl radical （ ·OH） and superoxide radical anion （O2^-·） were determined and compared with vitamin C using chemiluminescence assay. The results show that the molecular weight distribution of Rubus Suavissmus S. Lee extracts had a dramatic effect on their antioxidant activity. The molecular weight of water soluble components of antioxidant was 5-10 ku.

关 键 词：瑶山甜茶 化学发光法 抗氧化 自由基 

分 类 号：R151[医药卫生—营养与食品卫生学]