论文部分内容阅读
对比研究了樟树果实红色素与Vc、茶多酚清除羟基自由基(·OH)和二苯代苦味酰肼基(DPPH·)的活性。结果表明:在0.025～1.6mg/mL浓度范围内,随色素浓度的增大,清除·OH的能力增强,色素、Vc、茶多酚对·OH的半清除率浓度(IC50)分别为0.33、0.25、0.12mg/mL,色素是Vc的75.76%和茶多酚的36.36%;在1～100μg/mL范围内,色素对DPPH·的清除率与浓度呈量效依赖关系,色素、Vc、茶多酚IC50分别为42.97、14.51、10.83μg/mL,色素为Vc的33.77%和茶多酚25.20%。稳定性研究结果表明:色素经光照16d对·OH和DPPH·的清除率均稳定。
The activities of hydroxyl radical (· OH) and dibenzyl picolinic acid hydrazide (DPPH ·) of camphor tree fruits were compared with Vc, tea polyphenols. The results showed that the ability of scavenging OH was enhanced with the increase of pigment concentration in the range of 0.025-1.6 mg / mL, and the IC50 values of pigment, Vc and polyphenol to · OH were 0.33, 0.25, 0.12mg / mL, pigment was 75.76% of Vc and 36.36% of tea polyphenols. In the range of 1 ~ 100μg / mL, the clearance rate and the concentration of DPPH · were dose- The IC50 of polyphenols were 42.97, 14.51 and 10.83μg / mL respectively, the pigment was 33.77% of Vc and 25.20% of polyphenols. The results of the stability study showed that the clearance rate of · OH and DPPH · were all stable after 16 days.