密蒙花中黄酮类化合物对大豆脂肪氧合酶的抑制性作用  

Inhibitory effects of fl avonoids from Buddleja of fi cinalis Maxim on the activity of soybean lipoxygenase

作　　者：吴桂玲[1] 邢焰[1] 罗德尉 

机构地区：[1]黔南民族师范学院化学化工学院,都匀558000 [2]贵州高速黔通建设工程有限公司,都匀558000

出　　处：《食品科技》2016年第5期239-242,共4页Food Science and Technology

基　　金：2013年度贵州省科学技术厅黔南州科学技术和知识产权局黔南民族师范学院联合基金计划项目(黔科合J字LKQS[2013]17号)

摘　　要：研究了密蒙花中黄酮化合物对大豆脂肪氧合酶LOX的抑制作用,并与人工合成油脂抗氧化剂BHA和BHT的抑制作用进行比较。结果表明:密蒙花中黄酮化合物和BHA及BHT对LOX都有抑制作用,IC50分别为12.88、2.51、1.93μg/m L。密蒙花中黄酮化合物对大豆脂氧合酶有一定的抑制作用,当黄酮化合物达到一定浓度时抑制率可达到96%。The inhibitory effects of flavonoids from Buddleja of ficinalis Maxim on the activity of soybean lipoxygenase were studied. And compared with same concentration of BHA and BHT. The results showed that flavonoids from Buddleja of ficinalis Maxim, BHA and BHT all have inhibitory effects on the activity of soybean lipoxygenase, IC50 were 12.88 μg/mL, 2.51 μg/mL and 1.93 μg/mL. The flavonoids from Buddleja of ficinalis Maxim had certain inhibition on soybean lipoxygenase. The inhibition rate can reach 96% when Buddleja flavonoids in certain concentration.

关 键 词：黄酮 大豆脂肪氧合酶 抑制作用 

分 类 号：TS201.4[轻工技术与工程—食品科学]