姜黄素体外清除活性氧自由基及抗氧化作用研究  

Scavenging effects of curcumin on active oxygens and its antioxidation in vitro

作　　者：王雪梅[1] 张建胜[1] 高云涛[1] 戴云[1] 

机构地区：[1]云南民族大学化学与生物技术学院,云南昆明650031

出　　处：《食品工业科技》2008年第7期94-95,98,共3页Science and Technology of Food Industry

基　　金：云南省教育厅科学研究基金项目(06Y195C);云南省社会发展科技计划资助项目(2007B148M)

摘　　要：利用Fenton反应产生羟自由基.OH,光照核黄素产生超氧阴离子自由基O2-.,用分光光度法研究了姜黄素体外清除活性氧自由基的作用,用硫代巴比妥酸(TBA)分光光度法研究姜黄素对.OH诱发卵磷脂脂质过氧化和DNA氧化损伤的抑制作用。实验结果表明,姜黄素能有效清除活性氧自由基,对卵磷脂脂质过氧化和DNA氧化损伤有显著抑制作用。Scavenging effects of curcumin on active oxygen species · OH and O2^- ·generated by Fenton reaction and riboflavine photosensitization in vitro were investigated by the means of spectrophotometry. The inhibition effects of curcumin on the lecithin lipid peroxidation and oxidation damage of DNA chain induced by hydroxyl radical were observed by thiobarbit uric acid spectrophotometry. The results showed that curcumin could scavenge active oxygen efficiently. It could also significantly inhibitlipid peroxidation and oxidation damage of DNA by hydroxyl radical.

关 键 词：姜黄素 活性氧自由基 抗氧化 

分 类 号：TS202.3[轻工技术与工程—食品科学]