红果参黄酮与Vc的协同抗氧化活性  

Cooperative antioxidant effects of flavonoids from Hong Guo ginseng and Vc

作　　者：王晓静[1] 陈莉华[1] 莫宇婷 

机构地区：[1]吉首大学化学化工学院

出　　处：《食品与发酵工业》2014年第12期111-115,共5页Food and Fermentation Industries

基　　金：科技部科技型中小企业技术创新基金资助项目(10C26214302421;11C26214305373);湖南省科技厅科技计划资助项目(2013FJ3026)

摘　　要：从红果参中提取黄酮并进行纯化,比较了黄酮提取物、Vc、黄酮提取物+Vc等比复配的3种溶液对羟基自由基(·OH)、超氧阴离子自由基(O2-·)的清除作用,对Fe3+的还原作用以及对油脂氧化的抑制作用。结果表明:当质量浓度均为0.65 g/L时,黄酮提取物对·OH、O-2·的清除率分别是21.07%、24.23%,复配液对·OH、O-2·的清除率分别是25.50%、29.00%,均高于单独Vc溶液;3种溶液中,Vc还原Fe3+的能力最强;当质量浓度均为0.28 g/L时,复配液对植物油和动物油的抗氧化率分别为96.30%和74.83%,均高于Vc或黄酮提取物;统计学分析表明复配液在抑制油脂氧化时具有协同抗氧化作用,较单独的Vc或黄酮提取物具有更优越的抗氧化活性。Flavonoids was extracted and purified from Hong Guo Ginseng. The antioxidant activity of purified flavonoids,Vc,combination solution of flavonoids and Vc（ 1∶ 1） were investigated by testing scavenging effects of ·OH、O2-·,reducing ability of Fe3 ＋and inhibition of the peroxidation oflipids. The results showed that at the same concentration of 0. 65 g / L,the scavenging rate of flavonoids to ·OH and to O2-· were 21. 07% and 24. 23%. The scavenging rate of combination solution to · OH and O2-· were 25. 50% and 29. 00% respectively,both better to Vc. But Vchad the strongest reducing capacity to Fe3 ＋among three antioxidants. When the concentration was 0. 28 g / L,the protection rate of combination solution was 96. 30% to oil and 74. 83% to fat,respectively,being excellent among three antioxidants. The statistics analysis results indicated that the combination solution had a greater cooperative antioxidant activity than Vc or flavonoidsindividually.

关 键 词：红果参 黄酮 VC 协同抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]