大蒜多糖对几种自由基的影响  

Studies on the antioxidation activity of garlic polysaccharide

作　　者：石思迷[1] 晏日安[1] 李颖思[1] 黄雪松[1] 

机构地区：[1]暨南大学食品科学与工程系,广州510632

出　　处：《食品科技》2008年第9期169-170,173,共3页Food Science and Technology

基　　金：国家高技术研究发展计划专项经费(2007AA10Z300);国家自然科学基金(30671472)

摘　　要：为探寻大蒜多糖清除自由基的能力,测定大蒜多糖对DPPH、超氧阴离子自由基和羟自由基三种自由基的影响。结果显示:大蒜多糖对于DPPH无清除作用,但对超氧阴离子自由基在浓度为1～10mg/mL时,清除率为24.04%～85.13%;对羟自由基在浓度为1～10mg/mL时,清除率为46.11%～66.46%。In this study, garlic polysaccharide is extracted from garlic and the antioxidation activity of it is further evaluated by scavenging DPPH free radicals, superoxide anion and hydroxyl radicals. The results show that garlic polysaccharide has no effect on scavenging DPPH free radicals while it exhibits ideal antioxidation activity while scavenging superoxide anion and hydroxyl radicals.

关 键 词：大蒜多糖 抗氧化性 DPPH 超氧阴离子自由基 羟自由基 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS201.4[轻工技术与工程—食品科学与工程]