大蒜素与大蒜新素的抗氧化活性  

Antioxidant activities of alliin and allicin

作　　者：周美云[1] 李毅群[1] 陈填烽[1] 郑文杰[1] 

机构地区：[1]暨南大学生命科学技术学院化学系,广东广州510632

出　　处：《暨南大学学报（自然科学与医学版）》2012年第3期283-285,共3页Journal of Jinan University(Natural Science & Medicine Edition)

基　　金：国家自然科学基金项目(31000816;21071062)

摘　　要：针对大蒜精油成分复杂、抗氧化活性不明确等问题,采用化学合成法合成了大蒜精油中两种主要成分——大蒜素与大蒜新素,采用DPPH(1,2-二苯基苦酰基苯肼)与油脂氧化体系,评价并比较两者清除自由基与抑制POV值的活性.结果显示:大蒜素在质量浓度为10.0μg/mL时,DPPH自由基的清除率接近95%,而大蒜新素则基本没有此活性;对油脂体系而言,大蒜素质量浓度在1 000.0μg/mL时,油脂的POV维持较低值,而大蒜新素对油脂的POV值影响甚微,另外油脂的酸碱环境对大蒜素的抗氧化作用有着重要的影响.Due to the indeterminacy in chemical composition and antioxidant activities of garlic essential oil, this study aimed to synthesize alliin and allicin and evaluate their antioxidant activities by lipid oxidation assay and DPPH radical scavenging assay. The results showed that allicin exhibited strong scavenging capacity against DPPH free radicals. For instance, at the concentration of 10. 0 μg/mL, allicin scavenged about 95% of the free radicals. In contrast, alliin displayed no antioxidant activity. At the concentration of 1 000. 0 μg/mL, allicin significantly decreased the POV value of lipid. However, under the same concentration, allin only showed little effect on the lipid. Moreover, the acid-base environment was also found as a important factor affecting the antioxidant activity of allicin.

关 键 词：大蒜素 抗氧化 1  2-二苯基苦酰基苯肼 

分 类 号：O627.6[理学—有机化学]