杨梅叶原花色素与BHT、TBHQ的协同抗氧化作用  

Synergistic Antioxidant Activities of Proanthocyanidins from Chinese Bayberry(Myrica rubra Sieb. et Zucc.) Leaves and BHT or TBHQ

作　　者：潘俊娴[1,2] 李昕[1] 陈士国[1] 叶兴乾[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院馥莉食品研究院浙江省农产品加工技术研究重点实验室浙江省食品加工技术与装备工程中心,杭州310058 [2]中华全国供销合作总社杭州茶叶研究院浙江省茶资源跨界应用技术重点实验室,杭州310016

出　　处：《中国食品学报》2017年第12期65-71,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目(2012BAD31B06);浙江省科技特派员专项(2012T2T123)

摘　　要：采用卵黄脂蛋白脂质过氧化抑制试验和等高线法相结合的方法,研究杨梅叶原花色素、BHT、TBHQ单独和复配的抗氧化作用。结果表明:杨梅叶原花色素、BHT、TBHQ的IC_(50)值分别为9.598,4.164,0.218 mg/m L,表明杨梅叶原花色素具有较好的抑制卵黄脂蛋白脂质过氧化的能力。等高线分析图中,杨梅叶原花色素与BHT、TBHQ复配后的效应点都在相加线及95%可信限的下方,理论IC_(50add)值与试验IC_(50mix)值具有显著性差异,相互作用指数都小于1,表明杨梅叶原花色素与BHT、TBHQ存在协同抗氧化效应,能减少合成抗氧化剂的使用量,为复合抗氧化剂的研究提供理论依据。The antioxidant activities of proanthocyanidins from Chinese bayberry leaves（PCBLs） in the presence of BHT and TBHQ were studied using inhibitory assay on peroxidation of yolk lipoprotein combined with isobologram method to explore the synergistic antioxidant activities between them. The results indicated that the IC50 of PCBLs, BHT and TBHQ were 9.598, 4.164, 0.218 mg/m L, respectively, which suggested that PCBLs had good inhibitory effect on peroxidation of yolk lipoprotein. The effect-response points of PCBLs combined with BHT or TBHQ were observed below the addition line with 95% confidence interval in isobolographic plots. Meanwhile, there was siginificant difference between theoretical IC50add value and experimental IC50mix value. The interaction index of each combination was less than 1. These results indicate that there is a synergistic antioxidant effect between PCBLs and BHT or TBHQ, showing promising prospects in practical applications.

关 键 词：杨梅叶原花色素 抗氧化 等高线法 协同作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]