北五昧子藤茎三萜抗氧化活性研究  

Study on antioxidant activity of triterpenes from caculis of Schisandra Chinensis(Turcz.) baill

作　　者：李斌[1] 李元甦[1] 孟宪军[1] 薛雪[1] 朱力杰[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品工业科技》2012年第3期121-123,128,共4页Science and Technology of Food Industry

基　　金：沈阳农业大学青年教师基金(20101007);辽宁省教育厅科研研究一般项目(2011)

摘　　要：利用乙醇浸提法从北五味子藤茎中提取三萜类化合物,再经初步纯化后,进行三萜的抗氧化活性实验。通过总还原力测定法、Fenton法、改良的邻苯三酚自氧化法、DPPH法、猪油体系抗氧化法,分别对北五味子藤茎提取物的总还原力、羟自由基、超氧阴离子自由基及DPPH自由基的清除能力、过氧化值(POV值)进行测定。结果表明,北五味子藤茎三萜有较好的还原能力;对羟自由基和DPPH自由基有较强的清除作用,且清除率50%所对应的质量浓度IC50分别为0.6mg/mL和0.077mg/mL,但对超氧阴离子自由基清除效果不是很显著;有一定地抑制油脂氧化的作用但弱于抗坏血酸、TBHQ,抗坏血酸对三萜的抗氧化性有协同增效作用。By means of ethanol extraction,triterpenes was extracted from caculis of Schisandra Chinensis（Turcz.） baill.After initial purification,antioxidative activities of the triterpenes were experimented.The antioxidative activities of ethanol extracts were evaluated using various established in vitro systems,including total reducing power,superoxide/hydroxyl/DPPH radical-scavenging assays and the POV value.The experimental results showed that triterpenes had better reducing power,stronger antioxidation effect on the ·OH and DPPH·,and the quality concentration 50%（IC50） was 0.6mg/mL and 0.077mg/mL to inhibit.It had less effect on inhibiting O2-·.Triterpenes could inhibit peroxidation of lard,and have less effect of lard peroxidation than VC and TBHQ.Triterpenes exhibited remarkable synergistic antioxidation activity in lard by adding VC.

关 键 词：北五味子藤茎 三萜 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]