食品科学 ›› 2005, Vol. 26 ›› Issue (4): 236-238.

• 营养卫生 • 上一篇    下一篇

葛根黄酮对DNA氧化损伤的保护研究

 裴凌鹏, 惠伯棣, 张帅, 金宗濂   

  1. 北京联合大学应用文理学院
  • 出版日期:2005-04-15 发布日期:2011-09-19

Study on Protection Against DNA Damage by Flavones from Puerarea willa ohwi

 PEI  Ling-Peng, HUI  Bo-Di, ZHANG  Shuai, JIN  Zong-Lian   

  1. College of Applied Arts and Sciences, Beijing Union University
  • Online:2005-04-15 Published:2011-09-19

摘要: 本文使用不同方法提取葛根黄酮,并在CuSO4-Phen-VC-H2O2-DNA化学发光体系中测定其对DNA氧化损伤的保护作用。实验结果表明黄酮作为天然抗氧化剂能够明显抑制DNA损伤发光,并通过量效关系的研究确定在0.02~1000μg/ml范围内能有效抑制自由基对DNA的损伤。

关键词: 黄酮, DNA损伤, 提取, 化学发光

Abstract: Flavone fraction was extracted from Kudzu with different protocols in this study. Protection against DNA damage by the extracts was demonstrated by CuSO4-Phen-VC-H2O2-DNA reaction. The photon count of the reacts suggested that flavones, a natural antioxidant, at the concentration 0.02~1000μg/ml could reduce (in amount) and delay DNA damage.

Key words: flavones, DNA damage, extraction, chemiluminescence