食品科学 ›› 2009, Vol. 30 ›› Issue (15 ): 75-77.doi: 10.7506/spkx1002-6630-200915016
• 基础研究 • 上一篇 下一篇
苏 伟，赵 利，刘建涛，刘 华，伍小华，刘 丹，陈玉霞，黄 宇
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SU Wei，ZHAO Li，LIU Jian-tao，LIU Hua，WU Xiao-hua，LIU Dan，CHEN Yu-xia，HUANG Yu
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摘要：
本研究对栀子总皂苷的抗氧化能力进行测定。通过对栀子总皂苷清除·OH、O2·的能力和其抗Cu2+ 诱导的LDL 氧化修饰能力的实验，综合评价栀子总皂苷的体外抗氧化活性。结果表明：栀子总皂苷在各抗氧化体系中均表现出较强的抗氧化活性，并呈正相关性量效关系。
关键词: 栀子, 总皂苷, 抗氧化, 清除自由基
Abstract:
The antioxidant activity in vitro of total saponins from dried ripe fruits of Gardenia jasminoides was comprehensively evaluated in terms of the, ·OH and O2· radicals scavenging activities and the protection effect against Cu2+-induced LDL oxidative modification. Saponins were obtained using petroleum ether by soxhlet extraction and then subjected to purification with cation exchange column followed by D1400 macroporous resin. Total saponins from Gardenia jasminoides fruits exhibited strong antioxidant activity against free radicals of O2· and ·OH and significantly inhibited Cu2+ induced LDL oxidation in a concentration-dependent manner.
Key words: Gardenia jasminoides, total saponins, antioxidation, free radicals scavenging
中图分类号:
TS202.3
苏 伟，赵 利，刘建涛，刘 华，伍小华，刘 丹，陈玉霞，黄 宇. 栀子总皂苷抗氧化能力的研究[J]. 食品科学, 2009, 30(15 ): 75-77.
SU Wei，ZHAO Li，LIU Jian-tao，LIU Hua，WU Xiao-hua，LIU Dan，CHEN Yu-xia，HUANG Yu. Antioxidant Activity of Total Saponins from Gardenia jasminoides Fruits[J]. FOOD SCIENCE, 2009, 30(15 ): 75-77.
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