红枣色素与枣多糖的协同抗氧化作用  

Synergistic Antioxidant Effects of Pigments and Polysaccharides from Jujube

作　　者：李帆[1] 邢珂慧 邵佩兰[1] 鲁倩茹 黄凤玲 LI Fan;XING Ke-hui;SHAO Pei-lan;LU Qian-ru;HUANG Feng-ling(College of Agriculture Science,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《食品工业科技》2019年第9期13-17,23,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31260375)

摘　　要：探讨红枣色素与枣多糖的协同抗氧化作用,采用DPPH·、ABTS^+·、·OH、O^-_2·清除能力和还原力评价红枣色素、枣多糖的抗氧化活性,并通过等辐射分析法研究红枣色素与枣多糖的协同抗氧化作用。结果表明,红枣色素、枣多糖的抗氧化活性随浓度升高而增强,呈一定量效关系,且红枣色素与枣多糖复配后的抗氧化活性优于红枣色素、枣多糖单独使用。红枣色素与枣多糖复配后的效应点均落在相加线及95%可信限的左侧,试验IC_(50mix)值均小于理论IC_(50add)值(p<0.05),相互作用指数γ值均小于1,其清除DPPH·、ABTS^+·、·OH、O^-_2·能力和还原力的协同率分别为53.53%±2.14%、61.64%±2.26%、85.73%±3.69%、65.34%±3.28%、87.04%±4.31%,表明红枣色素与枣多糖具有明显的协同抗氧化作用。To explore the synergistic antioxidant effects of pigments and polysaccharides from jujube.The antioxidant activities of pigments and polysaccharides from jujube were evaluated by detecting the scavenging capacity of DPPH·,ABTS+·,·OH,O-2·and reducing power,and isobologram analysis was adopted to study synergistic antioxidant effects of pigments and polysaccharides from jujube after combination.The results showed that,the antioxidant activities of pigments and polysaccharides from jujube were enhanced with increasing of pigment and polysaccharide concentration,there was obvious dose-effect relationship,and the antioxidant activities of the compounds were significantly stronger than those of pigment or polysaccharide.The effect-response points of the compounds of pigments and polysaccharides from jujube were observed below the addition line with 95%confidence interval in isobolographic plots of antioxidant activity assay.Meanwhile,the experiment IC50mix value was less than theoretical IC50add value(p<0.05),the interaction indexγof combination was less than 1,and the synergistic rate of scavenging capacity of DPPH·,ABTS^+·,·OH,O2^-·and reducing power was 53.53%±2.14%,61.64%±2.26%,85.73%±3.69%,65.34%±3.28%and 87.04%±4.31%,respectively.It was indicated that there was a significant synergistic antioxidant effects between the pigments and polysaccharides from jujube.

关 键 词：红枣色素 枣多糖 协同抗氧化 等辐射分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]