花椒黄酮类化合物提取液清除自由基作用研究  

Study on Scavenging Free Radical of Flavonoids from Zanthoxflum bungeanum Maxim

作　　者：李品艾[1] 睢超霞[1] 张玲[1] 

机构地区：[1]漯河医学高等专科学校,河南漯河462000

出　　处：《中国调味品》2012年第8期23-25,共3页China Condiment

摘　　要：以花椒为原料,测定其黄酮类化合物对羟基自由基和超氧阴离子自由基清除能力。研究结果表明,花椒黄酮类化合物对自由基具有较强的清除能力,其清除羟基自由基和超氧阴离子自由基的有效半数浓度分别为0.39mg/mL和0.43mg/mL。Zanthoxflum bungeanum Maxim as the raw material,this study was conducted for the function of flavonoids from Zanthoxflum bungeanum Maxim in scavenging of hydroxyl adical,superoxide anion radical. The results of free radical scavenging showed that the flavonoids of Zanthoxflum bungeanum Maxim performed effectively in the scavenging of hydroxyl radical,superoxide anion radical. The effective half concentration of flavonoids from Zanthoxflum bungeanurn Maxim on scavenging hydroxyl free radicals and superoxide anion free radical were 0.39 mg/mL and 0.43 mg/mL.

关 键 词：花椒 黄酮类化合物 提取液 清除自由基 

分 类 号：TS207.3[轻工技术与工程—食品科学]