草质素体外清除自由基及抑制蛋白质氧化的作用-食品科学.PDF

106 2013, Vol.34, No.17 食品科学 ※基础研究 草质素体外清除自由基及抑制蛋白质 氧化的作用 乔 燕，刘学波* (西北农林科技大学食品科学与工程学院，陕西杨凌 7 12100) 摘  要： · 2+ 从DPPH 自由基、羟自由基( OH)清除能力以及对Cu -H O /AAPH体系诱导蛋白氧化损伤及羰基化的抑 2 2 制4个方面对草质素的体外抗氧化活性进行观察。结果表明：10～100μmol/L 的草质素能够显著清除DPPH 自由基 2+ 和·OH ，半抑制浓度(IC 值)分别为49.28、2 19.20μmol/L 。同时，草质素呈浓度依赖方式抑制Cu -H O 及AAPH诱 50 2 2 导的蛋白氧化损伤及羰基化。草质素具有较强清除自由基和抑制蛋白质氧化的能力。 关键词：草质素；自由基；蛋白损伤；羰基化；抗氧化 in vitro Free Radical Scavenging and Protein Oxidation Inhibitory Effects of Herbacetin * QIAO Yan ，LIU Xue-bo (College of Food Science and Engineering, Northwest AF University, Yangling 7 12100, China) Abstract ：The in vitro antioxidant activity of herbacetin was investigated in terms of scavenging activities against DPPH 2+ and hydroxyl free radicals and inhibitory effects against oxidative protein damage and carbonylation induced by Cu - H2O2 or AAPH. At a concentration between 10 μmol/L and 100 μmol/L, herbacetin exerted a marked scavenging effect on DPPH and hydroxyl free radicals, with respective IC50 values of 49.28 μmol/L and 219.2 μmol/L. Meanwhile, herbacetin could significantly inhibit oxidative protein damage and carbonylation induced by Cu2+-H O or AAPH