化学发光法研究不同杨梅黄酮提取物的抗氧化活性  

Antioxidant Activity of Flavonoids Extracts from Different Varieties of Chinese Bayberry by Chemiluminescence

作　　者：李培培[1] 戚向阳[1,2] 罗彤[1] 刘彬[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]浙江万里学院生物与环境学院,浙江宁波315100

出　　处：《中国食品学报》2011年第7期190-194,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省自然基金项目(Y3110213);宁波市自然基金项目(2008A610067)

摘　　要：采用多个化学发光体系,分别测定不同杨梅黄酮提取物对超氧阴离子、羟基自由基、双氧水的清除作用及其对DNA氧化损伤的抑制作用。实验结果表明,5种杨梅黄酮提取物都具有较好的抗氧化性,其中荸荠种杨梅黄酮提取物的抗氧化效果最佳,但在不同体系中其抗氧化能力存在差异。The inhibiting effects of the crude extracts from different varieties of Chinese bayberry on superoxide anion radical,hydroxyl radical and hydrogen peroxide,as well as the DNA damage were determined by different chemiluminescence systems.The results show that the different flavonoids crude extracts from all five varieties of Chinese bayberry all had good antioxidant activity,and the extract from water-chestnut Chinese Bayberry exhibits the best antioxidant effect.Moreover,the antioxidant abilities of samples were different in different assay systems.

关 键 词：杨梅黄酮提取物 化学发光法 抗氧化活性 

分 类 号：TQ461[化学工程—制药化工]