天然产物银杏类黄酮的抗氧化活性研究  

The Activity of Antioxidant of Natural Product Gingko Flavonoids

作　　者：余正萍[1] 陈林[1] Yu Zhengping;Cheng Lin(Department of pharmaceutical and environmental engineering Sichuan Vocational College of Chemical Technology,Luzhou 646099,China)

机构地区：[1]四川化工职业技术学院制药与环境工程系,四川泸州646099

出　　处：《广东化工》2020年第12期74-75,共2页Guangdong Chemical Industry

摘　　要：以过氧化值(PV)作为油脂稳定性的评价指标,采用Schaal烘箱法就银杏提取物中类黄酮在猪油中联合抗坏血酸、柠檬酸及番茄红素等协同抗氧化的增效作用作了抗氧化活性实验。通过比较各组复合抗氧化效果及抗氧化机制,认为常温条件时类黄酮与番茄红素及抗坏血酸协同抗氧化效果最好。结合类黄酮母核C6-C3-C6框架与酚羟基取位、酚羟基数目和C2与C3双键等结构特征对抗氧化活性的影响—构效关系,探讨该组化合物分子修饰的方向,从而更好更有效地增强天然产物类黄酮的抗氧化活性。Taking peroxide value(PV)of lard as the evaluating indicator of its stability,synergistic effect of several assembled antioxidants using flavonoids extracted from Gingko,Vitamin C,citric acid and lycopene,which were investigated by Schaal oven test.Compared the result and the mechanism of antioxidants in each group,it was shown that the most potent assembled group is flavonoids with lycopene and ascorbic acid in normal condition.

关 键 词：类黄酮 抗氧化 协同 构效关系 

分 类 号：TQ[化学工程]