摘要
为研究花椒麻素的抗氧化活性,采用体外抗氧化实验,评价不同剂量花椒麻素的总抗氧化能力、还原力以及对羟自由基（？OH）和1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基的清除作用,并以人肝癌细胞Hep G2为模型,探讨其在细胞水平的抗氧化能力。结果表明：花椒麻素具有一定的还原力和总抗氧化能力,且呈现良好的剂量-效应关系;但对DPPH自由基、？OH的清除作用较弱。花椒麻素在较低质量浓度（0~50μg/m L）条件下可使Hep G2细胞内超氧化物歧化酶（superoxide dismutase,SOD）活性降低,丙二醛（malondialdehyde,MDA）含量增加,但当花椒麻素质量浓度达到100μg/m L时,细胞SOD活性显著增加,MDA含量则显著降低（P〈0.05）。因此,花椒麻素是一类潜在的抗氧化物质,可用于此类功能食品的开发。
The antioxidant activity in vitro of sanshool from Sichuan peppers（Zanthoxylum bungeanum） was assessed by total antioxidant capacity,reducing power and scavenging capacities against hydroxyl and 1,1-diphenyl-2-picrylhydrazyl（DPPH） free radicals as well as its cellular antioxidant activity on human liver Hep G2 cells.The results indicated that sanshool had a certain reducing power and total antioxidant capacity in a dose-effect manner,but the scavenging activity on DPPH and hydroxyl radicals was a little weak.The cellular antioxidant activity on human liver Hep G2 cells showed that at lower concentrations（0–50 μg/m L） of sanshool,superoxide dismutase（SOD） activity was decreased and malondialdehyde（MDA） content was increased.At a concentration up to 100 μg/m L,SOD activity was increased significantly and MDA content was reduced significantly（P 0.05）.Therefore,sanshool is can be considered as a potential antioxidant ingredient for functional foods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第13期27-31,共5页
Food Science
基金
国家自然科学基金面上项目(NSFC31171679)
重庆市科学技术基金项目(CSTC2010BB1350)
