食品科学

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DPPH法评价抗氧化活性研究进展

韦献雅,殷丽琴,钟 成,章明海,牛应泽   

  1. 1.四川农业大学油菜研究中心,四川 成都 611130;2.四川农业大学玉米研究所,四川 成都 611130
  • 出版日期:2014-05-15 发布日期:2014-05-19

Advances in the DPPH Radical Scavenging Assay for Antioxidant Activity Evaluation

WEI Xian-ya, YIN Li-qin, ZHONG Cheng, ZHANG Ming-hai, NIU Ying-ze   

  1. 1. Rapeseed Research Center, Sichuan Agricultural University, Chengdu 611130, China;
    2. Maize Research Institute, Sichuan Agricultural University, Chengdu 611130, China
  • Online:2014-05-15 Published:2014-05-19

摘要:

植物化合物或植物提取物的抗氧化活性的体外评价是研究功能因子的一个重要方面。1,1-二苯基-2-三硝基苯肼(1-diphenyl-2-picrylhydrazyl,DPPH)法常用于评价化合物或植物提取物的抗氧化活性,但由于没有一个标准化的方法,因而不同实验的结果难于相互比较。本文从DPPH法的原理、测定方法、检测波长、DPPH初浓度、反应时间、清除率计算公式、结果表达、评价指标等几个方面对DPPH法做归纳总结,分析几种外界因素对DPPH法的影响,有助于研究者提高认识,从而准确的开展研究工作。

关键词: DPPH法, 自由基, 抗氧化剂, 抗氧化活性

Abstract:

in vitro evaluation of the antioxidant activity of plant compounds or plant extracts is an important aspect of
functional factor research. The DPPH (1-diphenyl-2-picrylhydrazyl) radical scavenging assay is widely used for antioxidant
activity evaluation of plant compounds and extracts. However, this method lacks a standardized program so that results from
different experiments may be difficult to compare with each other. The present review presents a comprehensive overview
of the principle, measurement procedure and wavelength, initial DPPH free radical concentration, reaction time, calculation
of the scavenging rate, expression of results and evaluation indices. Several external factors influencing the DPPH assay are
also discussed.

Key words: DPPH method, free radical, antioxidant, antioxidant activity