光谱法研究硒代大蒜新素与大蒜新素对DPPH自由基的清除作用  

Spectrophotometric Study of DPPH Radical Scavenging Activity of Allicin and Se-Allicin

作　　者：周美云[1] 李毅群[1] 陈填烽[1] 郑文杰[1] 

机构地区：[1]暨南大学化学系,广东广州510632

出　　处：《食品科学》2013年第3期7-10,共4页Food Science

基　　金：国家自然科学基金项目(31000816;21071062)

摘　　要：通过化学合成手段,制备富硒大蒜中的特征化合物——硒代大蒜新素,以大蒜新素为对照,采用光谱法研究两者清除DPPH自由基的能力。采用分光光度法测定DPPH自由基体系,确定其检测波长为517nm,稳定时间为30min。结果表明:在优化的反应体系中,硒代大蒜新素与大蒜新素对DPPH自由基的半数抑制浓度(IC50)分别为15.3、387μmol/mL,说明硒代大蒜新素具有良好的抗氧化活性,能有效、快速地抑制溶液中DPPH自由基的形成。Se-allicin was synthesized chemically as a characteristic compound in Se-enriched garlic. The DPPH free radical activity of allicin and Se-allicin was evaluated by means of spectrophotometric measurement. The results showed that the detection wavelength and stabilization time for DPPH free radical system were 517 nm and 30 rain, respectively. Se-allicin and allicin could effectively inhibit the formation of DPPH free radicals in a dose- or time-dependent manner. In the optimal system, the IC50 values of Se-allicin and allicin were 15.3 μmol/mL and 387 μmol/mL, respectively, indicating better radical scavenging activity of Se-allicin.

关 键 词：硒代大蒜新素 大蒜新素 大蒜 抗氧化活性 DPPH自由基 

分 类 号：O627.6[理学—有机化学]