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通过测定薇菜黄酮类化合物体外条件下还原能力、清除天然超氧自由基(O2-.)、羟基自由基(.OH)、人工合成DPPH.自由基和ABTS+自由基能力及其抑制油脂氧化能力,综合分析薇菜总黄酮的体外抗氧化活性。结果表明:薇菜总黄酮还原能力较强,清除O2-.、.OH、DPPH.和ABTS+自由基的IC50分别为97μg.mL-1、0.25mg.mL-1、4.95μg.mL-1和8.4μg.mL-1,且薇菜总黄酮对脂质过氧化的抑制活性较强。薇菜总黄酮具有较强的抗氧化活性,是一种优良的天然抗氧化剂和自由基清除剂。
The natural superoxide radical (O2-.), Hydroxyl radical (.OH), synthetic DPPH. Free radical and ABTS + free radical capacity and its ability to inhibit lipid oxidation were determined by measuring the reduction ability of the flavonoids in vitro. , A comprehensive analysis of the anti-oxidative activity of the total flavonoids of Viburnum flavonoids in vitro. The results showed that the total flavonoids of Cabernet Sauvignon had stronger reducing ability and IC50 of removing O2 -, OH, DPPH and ABTS + were 97μg.mL-1, 0.25mg.mL-1, 4.95μg.mL-1 and 8.4μg.mL-1, and flavonoids flavonoids lipid peroxidation inhibitory activity. Osmunda flavonoids has a strong antioxidant activity, is an excellent natural antioxidants and free radical scavengers.