海芦笋提取物体外抗氧化活性的研究  

Antioxidant Activity of Salicornia Extracts in vitro

作　　者：陈美珍[1,2] 宋彩霞[1] 陈伟洲[2] 徐景燕[1] 杨拉维[1] 

机构地区：[1]汕头大学理学院生物系,广东汕头515063 [2]汕头大学海洋生物研究所,广东汕头515063

出　　处：《食品科学》2009年第21期71-74,共4页Food Science

基　　金：广东省科技计划项目(2008B020400007)

摘　　要：通过测定海芦笋水提物、醇提物、海芦笋粗多糖和精多糖还原能力及对羟自由基(·OH)和超氧阴离子自由基(O2·)的清除能力,研究海芦笋提取物的抗氧化活性。结果表明:海芦笋水提物、醇提物和多糖对·OH都有较强清除作用,但清除能力均低于对照物VC;在相同浓度下,各提取物的还原能力和对·OH的清除能力呈相同趋势,均是海芦笋水提物较醇提物强,粗多糖较精多糖强。但海芦笋水提物和多糖在实验所选浓度范围内,对邻苯三酚自氧化没有抑制作用,而醇提物显示出一定抑制活性。Polysaccharides as the major components in Salicornia were extracted using different solvents such as water and ethanol. The antioxidant activities of water extract and ethanol extract from Salicornia, crude Salicornia polysaccharides and purified Salicornia polysaccharides were evaluated by ferric reducing antioxidant power assay, hydroxyl （·OH） free radical scavenging capacity assay and superoxide anion （O2·） free radical scavenging capacity assay. Results indicated that water extract, ethanol extract and polysaccharides from Salicornia all had strong scavenging capacity for hydroxyl free radicals, which was weaker than that of VC. The reducing power and · OH scavenging capacity of water extract were stronger than those of ethanol extract at the same concentration. Likewise, crude polysaccharides exhibited stronger reducing power and · OH scavenging capacity than purified polysaccharides. Although water extract and polysaccharides did not exhibit scavenging capacity for superoxide anion free radicals at the experimental concentration range, ethanoll extract revealed certain scavenging capacity for superoxide anion free radicals.

关 键 词：海芦笋 提取物 抗氧化 自由基清除率 

分 类 号：R151[医药卫生—营养与食品卫生学]