苦荞黄酮清除自由基作用的研究  

Study on The Free Radical Scavenging Effects of Tartary Buckwheat Flavone

作　　者：李丹[1] 肖刚[1] 丁霄霖[1] 

机构地区：[1]无锡轻工大学食品学院,214036

出　　处：《食品科技》2000年第6期62-64,61,共4页Food Science and Technology

摘　　要：以四川和山西两种苦荞黄酮为研究对象，用甜荞黄酮和茶多酚作为对照，比较了它们对化学发光法产生的超氧化阴离子自由基、羟基自由基和稳定自由基—二苯代苦味酰基自由基的清除效果。结果表明：苦荞黄酮清除三种自由基的有效浓度范围为 10－ 3～ 10－ 4mg/mL，并且表现为其内各组分的协同效应。苦荞黄酮清除三种自由基的能力，以对羟基自由基的消除效果 (川 SC50=1 3378× 10－ 4mg/mL，晋 SC50=0 9329× 10－ 4mg/mL)最显著；清除二苯代苦味酰基自由基 (川 SC50=4 1961× 10－ 4mg/mL，晋 SC50=3 1995× 10－ 4mg/mL)和超氧化阴离子自由基 (川 SC50=7 2461× 10－ 4mg/mL，晋 SC50=8 0848× 10－ 4mg/mL)的能力要强于甜荞黄酮；清除超氧化阴离子自由基的能力要强于茶多酚。Sichuan buckwheat (Fagopyrum tataricum(L.)Gaench) and Shanxi buckwheat (F. tataricum(L.)Gaench) were employed. Jilin buckwheat (F. esculentum Moench) and tea polyphenol were used as the controls. The physiological functions of scavenging O2－· and· OH produced by chemical irritant light reaction and stable DPPH· were investigated. The range of effective concentration of all flavones to scavenge free radicals was 10－ 3～ 10－ 4mg/mL. The tartary buckwheat flavone showed a perfect function of scavenging· OH (Sichuan SC50=1 3378× 10－ 4mg/mL， ShanxiSC50=0 9329× 10－ 4mg/mL) among three kinds of free radicals and an excellent components cooperative result. The capacities of scavenging DPPH· (SichuanSC50=4 1961× 10－ 4mg/mL， ShanxiSC50=3 1995× 10－ 4mg/mL)and O· (SichuanSC50=7 2461× 10－ 4mg/mL， ShanxiSC50=8 0848× 10－ 4mg/mL) of tartary flavone were superior to Jilin buckwheat flavone. The capacities of scavenging O－· of tartary flavone were superior to tea polyphenol.

关 键 词：苦荞 黄酮类化合物 自由基 清除作用 

分 类 号：R151.3[医药卫生—营养与食品卫生学]