五种抗氧化剂抗氧化活性的比较研究  

Study on Antioxidative Activity of Five Natural Products

作　　者：曹剑锋[1] 侯国鹏[1] 李嘉宏[1] 刘国安[1] 

机构地区：[1]西北师范大学生命科学学院,甘肃兰州730070

出　　处：《食品科学》2008年第2期403-405,共3页Food Science

基　　金：国家自然科学基金项目(20274034);西北师范大学博士科研启动基金资助项目

摘　　要：本实验采用甲基紫比色法、MDA法和SDS-PAGE,检测了五种天然产物清除羟自由基的能力、对脂质过氧化及蛋白质氧化的保护作用。结果表明,五种化合物在不同的反应体系表现出不同的抗氧化活性。茜素红清除·OH的能力及对蛋白质氧化的保护作用最强,白藜芦醇对脂质过氧化的抑制作用最强。同时实验结果也反映出化合物的溶解性对其抗氧化作用有很大的影响。In this study, methyl violet assay, MDA determination and SDS-PAGE were used to investigate antioxidative activities of five natual products. The hydroxyl radical scavenging ability, protections against lipid peroxidation and protein oxidation were measured. The results showed that five natual products exhibited different antioxidative activities in different reactive systems. Alizarin red has the strongest effect in hydroxyl radical scavenging and protein oxidation protection. Resveratrol exhibit strongest inhibition to lipid peroxidation. The results also reflect the dissolve nature of compounds play a role in its antioxidation system.

关 键 词：天然产物 羟自由基 脂质过氧化 蛋白质氧化 抗氧化作用 

分 类 号：Q946.8[生物学—植物学]