食品科学 ›› 2013, Vol. 34 ›› Issue (3): 7-10.

• 基础研究 • 上一篇    下一篇

光谱法研究硒代大蒜新素与大蒜新素对DPPH自由基的清除作用

周美云   

  1. 暨南大学化学系
  • 收稿日期:2011-12-04 修回日期:2012-12-24 出版日期:2013-02-15 发布日期:2017-12-29
  • 通讯作者: 周美云 E-mail:tzhoumy@jnu.edu.cn
  • 基金资助:

    国家自然科学基金项目

Spectrometric Investigation of the Antioxidant Activity of Allicin and Se-Allicin Against DPPH and ABTS Free Radicals

ZHOU meiyun   

  • Received:2011-12-04 Revised:2012-12-24 Online:2013-02-15 Published:2017-12-29
  • Contact: ZHOU meiyun E-mail:tzhoumy@jnu.edu.cn

摘要:

通过化学合成手段,制备了富硒大蒜中的特征化合物——硒代大蒜新素,以大蒜新素为对照,研究了两者清除DPPH自由基的能力及其光谱学特征。采用分光光度法测定DPPH自由基体系,确定其检测波长为517nm, 稳定时间为30min。在优化的反应体系中,硒代大蒜新素与大蒜新素对DPPH自由基的半数抑制浓度( IC50)分别为15.3和387mmol/L,说明硒代大蒜新素具有良好的抗氧化活性,能有效、快速地抑制溶液中DPPH自由基的形成。该研究结果为富硒大蒜具有比普通大蒜更好的抗氧化活性的原因提供了新的解释,亦为富硒大蒜的推广提供了新的依据。

关键词: 硒代大蒜新素, 大蒜新素, 大蒜, 抗氧化活性, DPPH自由基

Abstract:

Two compounds ---Alliin and Se-Allicin were prepared by chemical synthetic method. The antioxidant activity of Allicin and Se-Allicin against DPPH free radicals was evaluated and compared using spectrometric methods. The results showed that the detection wavelength and stable time for DPPH system were 517nm and 30min respectively. Se-Alliin and Allicin could effectively inhibit the formation of DPPH free radicals in a dose and time dependent manner. In the optimized systems, the IC50 values of Se-Allicin and Allicin were 15.3 and 387mmol/L, respectively, indicating the former was significantly better than the latter. Our results gave new explanation for the fact that Se-rich garlic has better bioactivity than common one.

中图分类号: