丹参糖蛋白提取物抗氧化实验研究  

Study on antioxidant of glycoprotein extraction (CSGP) of Salvia miltiorrhiza Bunge

作　　者：段玉峰[1] 李淼[1] 王应强[1] 刘爱青[1] 丁红军[1] 李尔春[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2009年第1期139-141,共3页Science and Technology of Food Industry

摘　　要：研究了自制的丹参糖蛋白总提取物(CSGP)对超氧阴离子自由基、羟基自由基等的清除作用。结果表明:丹参糖蛋白对超氧阴离子自由基、羟基自由基均有显著的清除作用,并呈一定的剂量效应关系;对DPPH·自由基具有一定的清除作用,无明显剂量效应关系。结果表明,丹参糖蛋白具有很好的抗氧化作用。The antioxidation and the immune modulation activities of the glycoprotein extraction （CSGP）of Salvia miltiorrhiza Bunge were studied.Scavenging effects of CSGP on superoxide radical and hydroxyl free radical were studied.The results indicated that the CSGP showed stronger scavenging efficiency on hydroxyl free radical （ . OH）and superoxide anion radical（ O2^- . ）generated,the glycoproteins showed weaker scavenging efficiency on free radical（ DPPH . ）.It concluded that the glycoprotein extracts possessed the antioxidation activities.

关 键 词：丹参糖蛋白 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]