林檎叶提取物清除自由基作用的研究  

Study on the free radical scavenging effects of the extract from Malus Mellina leaves

作　　者：林叶新[1,2] 李忠海[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]重庆大学生物工程学院,重庆400030

出　　处：《食品与机械》2013年第1期122-124,共3页Food and Machinery

摘　　要：林檎叶提取物清除自由基试验显示,不同季节的林檎叶及市售林檎叶提取物对.OH、O2.和DPPH均有一定的清除作用,清除效果顺序为DPPH>.OH>O2.,以9月林檎叶提取物清除效果最好,其半清除率浓度(IC50)分别为1.62,3.45,4.13mg/mL。In the experiment of scavenging on free radical in vitro, the extract of Malus Melllna leaves in different seasons and the extracts of saled Malus Mellina leaves showed the scavenging effect on hy- droxyl radical（ · OH）, superoxide anion radical （ · OH） and DP- PH, the scavenging order was DPPH〉 · OHIO2 · . Among them, the extract from Malus Mellina leaves in September had the most significant scavenging effect The half scavenging concentration （IC50） were 1.62 mg/mL,3.45 mg/mL,4.13 mg/mL,respectively.

关 键 词：林檎叶 提取物 清除自由基 

分 类 号：R285[医药卫生—中药学]