摘要
为探究谷胱甘肽与6种酚酸(丁香酸、香草酸、没食子酸、咖啡酸、芥子酸、阿魏酸)的抗氧化活性及联合抗氧化作用,以ABTS+·清除能力、DPPH·清除能力、还原力和氧自由基吸收能力为抗氧化指标,测定了谷胱甘肽与酚酸单独和联合作用的抗氧化能力,并通过协同系数(SE)分析两者是否能协同抗氧化。结果表明,在四个抗氧化实验中,酚酸的抗氧化能力均强于谷胱甘肽。谷胱甘肽与丁香酸和香草酸均存在拮抗作用,与没食子酸仅在还原力实验中有明显的协同作用(p<0.05)。谷胱甘肽与阿魏酸无协同作用,与芥子酸仅在DPPH·清除实验中存在协同。而谷胱甘肽与咖啡酸在ABTS+·、DPPH·和还原力实验中均表现出显著的协同抗氧化作用,其SE分别为1.21、2.20和1.29,为最具潜力的协同抗氧化组合。
In order to investigate the antioxidant activities of glutathione and six phenolic acids(syringic acid, vanilic acid, gallic acid, caffeic acid, sinapic acid, ferulic acid) alone and in combination, ABTS+· scavenging ability, DPPH· scavenging ability, reducing power and oxygen free radical absorption capacity were used to evaluate their antioxidant activities, and the synergistic effect(SE) was used to analyze whether they have synergistic antioxidant. The results showed that glutathione had antagonistic effects with syringic acid and vanillic acid in the four antioxidant experiments, and had obvious synergistic effects with gallic acid only in reducing power experiment(p<0.05). There was no synergistic effect between glutathione and ferulic acid, but only synergistic effect with sinapic acid in DPPH· scavenging experiment. However, glutathione and caffeic acid showed significant synergistic antioxidant activity in ABTS, DPPH free radical scavenging experiment and reducing power experiment and its SE were 1.21, 2.20 and 1.29, respectively, which was the most potential synergistic antioxidant combination.
作者
冉玲
黄琰
曾红棱
任尧
何强
RAN Ling;HUANG Yan;ZENG Hong-leng;REN Yao;HE Qiang(College of Biomass Science and Engineering Sichuan University,Chengdu 610065,China)
出处
《现代食品科技》
EI
CAS
北大核心
2020年第3期48-55,共8页
Modern Food Science and Technology
基金
国家自然科学基金青年基金项目(31701565
31601442)
国家博士后科研基金资助项目(2017M623035)。
关键词
谷胱甘肽
酚酸
抗氧化活性
协同作用
glutathione
phenolic acids
antioxidant activity
synergistic effect
