竹叶黄酮的抗氧化活性研究  

Antioxidant activity of flavonoids from bamboo leaves

作　　者：罗宇倩[1] 郭辉[1] 胡林福 施林巍 钱俊青[1] 

机构地区：[1]浙江工业大学药学院,杭州310014 [2]浙江竹类资源生物技术研究开发中心,安吉313300

出　　处：《食品科技》2011年第7期201-203,共3页Food Science and Technology

基　　金：浙江省制药工程重中之重开发基金项目

摘　　要：为了有效利用竹叶中黄酮类物质,研究采用不同的方法(DPPH法、邻苯三酚自氧化法(325nm)和Fenton法)评价了竹叶黄酮的抗氧化活性,以Vc和茶多酚为阳性对照品。结果表明:竹叶黄酮清除超氧负离子自由基和DPPH自由基的能力比茶多酚强,其EC50相应为11.7μg/mL和18.3μg/mL,分别是Vc的约1.2倍和3.4倍;竹叶黄酮在清除羟自由基效果与茶多酚相当,EC50为0.58mg/mL,比Vc效果好。因此竹叶黄酮具有很强的抗氧化能力,值得深入研究其生理功能及开发利用价值。The antioxidant activity of total flavonoids from bamboo leaves was determined by various assays,including DPPH radical-scavenging,self-oxidation of 1,2,3-phentriolassay method（325 nm） and Fenton reactions.The results showed that flavonoids from bamboo leaves have very strong scavenging capabilities for superoxide anion and DPPH free radical,their EC50 values are 11.7 μg/mL and 18.3 μg/mL respectively,and are approximately 1.2 times and 3.4 times as much as that of vitamin C respectively.The scavenging capability of bamboo leaves flavonoids for hydroxyl radical is stronger than that of vitamin C,weaker than tea polyphenol,and its EC50 is 0.58 mg/mL.

关 键 词：竹叶 黄酮 抗氧化性 

分 类 号：TS202.3[轻工技术与工程—食品科学]