大豆皂甙体外抗氧化活性研究  

In vitro antioxidantive effects of soyasaponins

作　　者：孙权[1] 刘淑萍[1] 金爱花[1] 尹学哲[1] 

机构地区：[1]延边大学医学部,延吉133000

出　　处：《食品科技》2010年第3期72-75,共4页Food Science and Technology

基　　金：国家自然科学基金项目(30360113);吉林省科技发展计划项目(200705426)

摘　　要：研究大豆皂甙的抗氧化作用,用分光光度法测定大豆皂甙的总抗氧化能力和抗活性氧能力、肝匀浆丙二醛(MDA)生成量和肝线粒体膨胀程度。结果表明,大豆皂甙的体外总抗氧化能力和抗活性氧能力较强,可抑制肝组织脂质过氧化反应,减轻肝线粒体膨胀程度。提示,大豆皂甙具有体外抗氧化活性。The antioxidative effects of soyasaponins were investigated in vitro.The total antioxidant activity and the scavenging acitivity on ROS（reactive oxygen species）,the content of MDA（malonyldialdehide） in liver homogenate,and the swelling of liver mitochondria were detected by spectrophotometric method.The result showed that soyasaponins exerted the high total antioxidant activity and the ROS scavenging acitivity in vitro,inhibited the lipid peroxidation in liver,and suppressed the swelling of mitochondria.It is suggested that soyasaponins have the antioxidative effects in vitro.

关 键 词：大豆 皂甙 体外 抗氧化 

分 类 号：TS202.3[轻工技术与工程—食品科学]