摘要
采用大豆卵磷脂脂质模型系统、低密度脂蛋白体系和牛血清白蛋白介质三个不同的评价体系考察欧李多酚的清除自由基和抗氧化活性。研究表明,欧李多酚的脂质过氧化和蛋白质氧化抑制呈剂量和时间依赖性方式,总酚与抗氧化能力之间的相关性较好,能完全抑制由过氧自由基和铜离子诱导早期的共轭二烯(CD)的生成,延长脂质氧化诱导期,有效地抑制由过氧自由基诱导的牛血清白蛋白氧化。欧李多酚能通过淬灭自由基的方式抑制因自由基所致的生物膜、脂蛋白和血清白蛋白氧化损伤。
The radical scavenging capacity of polyphenolic compounds from Prunus humilis Bge fruit was studied by three different antioxidant tests system such as soybean phosphatidylcholine liposome model system, LDL media and bovine serum album media. The correlation between the total phenols and antioxidant capacities assayed by the three methods is high, and polyphenol in Prunus humilis Bge fruit is found to inhibit the lipid peroxidation and protein oxidation in a close-dependent and a time course manner. There is a complete inhibition of conjugate diene （CD） formation induced by proxyl radicals and Cu^2＋ at the early stages. In inhibition study of lipid peroxide, lag phase was increased. Peroxidation of BSA induced by proxyl radical is also efficiently scavenged. Free radical scavenging activities present polyphenols from Prunus humilis Bge fruit to be effective antioxidants to protect against oxidative damage of biofilm, lipoprotein and serum protein induced by free radicals. These results indicated that polyphenol in Prunus humilis Bge fruit has potential application value.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第9期57-61,共5页
Food Science
关键词
欧李
自由基清除剂
抗氧化活性
多酚成分
Prunus humilis Bge
free radical scavengers
antioxidant activity
polyphenolic compounds
