洋葱油的抗氧化活性研究  

Study on antioxidant activity of onion oil

作　　者：叶春林[1] 毛建卫[1] 杨志祥[1] 

机构地区：[1]浙江科技学院生物与化学工程学院 浙江省农产品化学与生物加工技术重点实验室,杭州310023

出　　处：《食品科技》2010年第4期160-163,共4页Food Science and Technology

基　　金：浙江省科技计划项目(2008C32024)

摘　　要：探讨洋葱油对羟基自由基、超氧阴离子自由基、过氧化氢的清除作用以及对羟基自由基引发DNA损伤的抑制作用,并与天然抗氧化剂Vc作比较。结果显示洋葱油对羟基自由基的清除作用及对羟基自由基引发DNA损伤的抑制作用效果明显,与Vc相当。对超氧阴离子自由基、过氧化氢的也有一定的清除作用,效果稍差于Vc。研究表明,洋葱油具有很好的抗氧化作用。Onion oil was investigated for its antioxidant activity.The ability of scavenging hydroxyl radical,superoxide anion radical,hydrogen peroxide and the protective effect on the damage of DNA induced by hydroxyl radical were carried out to evaluate the antioxidant potential of the oil.Our experimental evidence demonstrated that the oil showed strong scavenging efficiency on hydroxyl radical and powerfully protective effect on the damage of DNA induced by hydroxyl radical,an activity approximately equal to that of ascorbic acid.Onion oil also showed some degree of superoxide radical and hydrogen peroxide scavenging activity in a dose-dependent manner,however,the activity was inferior to ascorbic acid,which is known to be a strong antioxidant agent.The results obtained in the present study indicated that onion oil could be a potential source of natural antioxidant agent.

关 键 词：洋葱油 抗氧化活性 自由基 

分 类 号：TS202.3[轻工技术与工程—食品科学]