柚皮苷二氢查尔酮的抗氧化活性研究  

Studies on Antioxidant Activity of Naringin Dihydrochalcone

作　　者：彭颖[1,2] 何婉莺 范鑫 卢琪[1] 何小燕[1] 潘思轶 Peng Ying;He Wanying;Fan Xin;Lu Qi;He Xiaoyan;Pan Siyi(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070;Angel Yeast Co.Ltd.,Yichang 443003,Hubei)

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]安琪酵母股份有限公司,湖北宜昌443003

出　　处：《中国食品学报》2021年第2期45-54,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(31571847);2019湖北省博士后创新岗位基金项目。

摘　　要：利用4种常见的抗氧化方法和分子对接,研究柚皮苷二氢查尔酮的抗氧化活性。通过测定酪氨酸酶活性,研究其美白活性,并用MTT试验测定其细胞毒性。试验结果表明:柚皮苷二氢查尔酮有较好的抗氧化性和美白活性,对小鼠黑色素瘤B16细胞的安全浓度为小于等于500μmol/L。Four common antioxidant methods and molecular docking were used to study the antioxidant activity of naringin dihydrochalcone,the whitening activity of naringin dihydrochalcone was studied by measuring the activity of tyrosinase and the cytotoxicity of naringin dihydrochalcone was determined by MTT assay.The conclusion was that naringin dihydrochalcone had better antioxidant and whitening activity.The safe concentration of naringin dihydrochalcone in mice melanoma B16 cells was less than 500 mol/L.

关 键 词：柚皮苷二氢查尔酮 抗氧化活性 美白活性 细胞毒性 

分 类 号：TS201.2[轻工技术与工程—食品科学]