食品科学 ›› 2005, Vol. 26 ›› Issue (2): 216-218.

• 营养卫生 • 上一篇    下一篇

沙棘籽原花青素体外抗氧化活性研究

 徐晓云, 潘思轶, 谢笔钧, 曹少谦   

  1. 华中农业大学食品科技学院
  • 出版日期:2005-02-15 发布日期:2011-09-19

The Anti-oxidative Effect of Sea Buckthorn Seed Procyanidins in Vitro

 XU  Xiao-Yun, PAN  Si-Yi, XIE  Bi-Jun, CAO  Shao-Qian   

  1. College of Food Science and Technology,Huazhong Agricultural University
  • Online:2005-02-15 Published:2011-09-19

摘要: 研究沙棘籽原花青素(SBSPC)体外抗氧化的作用。采用水杨酸法检测沙棘籽原花青素对羟自由基(·OH)的清除作用,用硫代巴比妥酸法测定小鼠肝丙二醛(MDA)的含量,用分光光度法测定小鼠红细胞溶血和肝线粒体肿胀程度,研究SBSPC的抗氧化效果。结果表明:SBSPC可以清除·OH,抑制·OH所致的丙二醛的产生,减少·O H所致的红细胞溶血,降低·OH所致线粒体肿胀程度,证明S B S P C具有抗·O H所致的氧化的作用。

关键词: 沙棘籽, 原花青素, 羟自由基, 抗氧化

Abstract: Objective: To study the anti-oxidative effects of Sea Buckthorn Seed Procyanidins (SBSPC). Methods: The hydroxyl radicals scavenging effect was assayed by salicylic acid method, the content of MDA (Malondialdehyde) in liver mitochondria was determined by TBA assay; Hemolysis of RBC and the swelling of mitochondria were detected by spectrophotometric methods. Result: SBSPC had a significant effect on scavenging hydroxyl radicals. It could inhibit the generation of MDA in liver homogenate, swelling of mitochondria and hemolysis of red blood cell induced by ·OH. The conclusion was that SBSPC had the effect of anti-oxidation induced by ·OH.

Key words: Sea Buckthorn Seed, procyanidins, hydroxyl radical, anti-oxidation