贡水白柚柚皮黄酮的体外抗氧化作用

doi:10.7506/spkx1002-6630-201015032

食品科学 ›› 2010, Vol. 31 ›› Issue (15): 143-148.doi: 10.7506/spkx1002-6630-201015032

贡水白柚柚皮黄酮的体外抗氧化作用

王威¹，左双海¹，程超^1,2,*

1.湖北民族学院生物科学与技术学院
2.华中农业大学食品科学技术学院

收稿日期:2010-03-31 出版日期:2010-08-15 发布日期:2010-12-29
通讯作者: 程超 E-mail:chengchaolw@126.com
基金资助:
湖北省生物资源开发与利用重点实验室开放课题(2007016)

in vitro Antioxidant Effect of Ethanol Extract from Gongshui White Pomelo Peel

WANG Wei1， ZUO Shuang-hai1，CHENG Chao1,2,*

1. School of Biological Science and Technology, Hubei University for Nationallities, Enshi 445000, China；
2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2010-03-31 Online:2010-08-15 Published:2010-12-29
Contact: CHENG Chao1 E-mail:chengchaolw@126.com

摘要/Abstract

摘要：

对贡水白柚柚皮乙醇提取物的体外抗氧化作用进行研究，同时与椪柑皮乙醇提取物、VC、没食子酸丙酯(PG)等物质的抗氧化作用进行对比。结果表明：在水杨酸体系中椪柑皮乙醇提取物上清液、VC 和PG 对羟自由基的清除能力分别是贡水白柚柚皮乙醇提取物上清液的5.515、1.320、0.428 倍；而椪柑皮乙醇提取物结晶、VC和PG 分别是贡水白柚柚皮乙醇提取物结晶部分清除能力的17.407、1.586、0.514 倍。在邻二氮菲体系中贡水白柚柚皮乙醇提取物对自由基的清除作用均弱于椪柑皮、PG 和VC，其中椪柑皮乙醇提取物上清液、PG 和VC 分别是贡水白柚柚皮乙醇提取物上清液清除能力的18.416、4.820、1.716 倍；而椪柑皮乙醇提取物结晶、PG 和VC 是贡水白柚柚皮乙醇提取物结晶清除能力的6.589、3.609、1.285 倍。椪柑皮乙醇提取物上清液、PG 和VC 对超氧阴离子自由基的清除作用分别是贡水白柚柚皮乙醇提取物上清液的13.941、1.059、2.442 倍；椪柑皮乙醇提取物结晶、PG 和VC 是贡水白柚柚皮乙醇提取物结晶的5.908、1.471、3.392 倍。贡水白柚柚皮乙醇提取物具有一定的还原力，但弱于椪柑皮乙醇提取物、PG 和VC。

关键词: 贡水白柚, 椪柑, 抗氧化作用, 羟自由基, 超氧阴离子自由基, 还原力

Abstract:

In this study, the in vitro antioxidant effect of the 80% ethanol extract from Gongshui white pomelo peel was assessed and compared with those of the 80% ethanol extract from ponkan peel, VC, propyl gallate (PG). The results were showed that the scavenging abilities of the 80% ethanol extract (supernatant) from ponkan peel, VC and PG against hydroxyl free radicals trapped with salicylic acid were 5.515 and 1.320 times higher and 0.428 lower than that of the 80% ethanol extract (supernatant) from Gongshui white pomelo peel, while the freeze dried crystal of 80% ethanol extract from ponkan peel, VC and PG were 17.407 and 1.586 times higher and 0.514 times lower than that of the freeze dried crystal of 80% ethanol extract from Gongshui white pomelo peel, respectively. The scavenging abilities of the 80% ethanol extract from ponkan peel, PG and VC against hydroxyl free radicals generated in Fe2+/H2O2 reaction system were 18.416, 4.820 and 1.716 times higher than that of the 80% ethanol extract from Gongshui white pomelo peel, and the hydroxyl free radical scavenging abilities of the freeze dried crystal of 80% ethanol extract from ponkan peel, PG and VC were 6.589, 3.609 and 1.285 times higher than that of the freeze dried crystal of 80% ethanol extract from Gongshui white pomelo peel, respectively. In superoxide anion free radical scavenging ability, the 80% ethanol extract from ponkan peel, PG and VC were 13.941, 1.059 and 2.442 higher than the 80% ethanol extract from Gongshui white pomelo peel and the freeze dried crystal of 80% ethanol extract from ponkan peel, PG and VC were 5.908, 1.471 and 3.392 times higher than the freeze dried crystal of 80% ethanol extract from Gongshui white pomelo peel. The 80% ethanol extract from Gongshui white pomelo peel had the potential to reduce ferric ions, but its reducing power was weaker than those of 80% ethanol extract from ponkan peel, VC and PG.

Key words: Gongshui white pomelo, ponkan, antioxidation, hydroxy radical, superoxide anion radical, reducing power

中图分类号:

TS202.3

王威1，左双海1，程超1,2,*. 贡水白柚柚皮黄酮的体外抗氧化作用[J]. 食品科学, 2010, 31(15): 143-148.

WANG Wei1， ZUO Shuang-hai1，CHENG Chao1,2,*. in vitro Antioxidant Effect of Ethanol Extract from Gongshui White Pomelo Peel[J]. FOOD SCIENCE, 2010, 31(15): 143-148.

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贡水白柚柚皮黄酮的体外抗氧化作用

in vitro Antioxidant Effect of Ethanol Extract from Gongshui White Pomelo Peel

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