黑穗醋栗总黄酮的抗氧化及抗非酶糖基化活性研究.docVIP

2013年2月 Journal of Northeast Agricuhural University Feb. 2013 黑穗醋栗总黄酮的抗氧化及抗非酶糖基化活性研究 aa 徐雅琴】，李 静】，于泽源2,杨 昱蔦于子淇】 (1.东北农业大学理学院，哈尔滨150030； 2?东北农业大学园艺学院，哈尔滨150030) 摘 要：文章考查黑穩醋栗总黄酮对務基自由基(?0H)、趨氧阴离子自由基(0??)以及DPPH自由基的清除能 力，并通过NBT还原实验、二幾基化合物测定实验、非酶糖基化终产物的荧光性测定试脸，研究黄酮对非酶糖基 化反应三介阶段的抑制作用。结果表明，在黄酮浓度为1.0 mg-ml/时，对理自由基的清除率达到82.46%;浓度为 0.8mg?m「时，对趨氧阴离子自由基的清除率达到81.33%;浓度为0.6 mg-mL-1时，对DPPH自由基清除率达到 57.68%;对非酶塘基化反应三个阶段的抑制率分别为30.69%、48.15%、42.59%; *穗踣栗总黄酮作为一种天然 自由基清除剂，具有良好的抗氧化活性，同时也表现出一定的抗非酶蜒基化活性。 关键词：黑穗醋栗；黄酮；抗氧化性；非酶糖基化反应 中图分类号：S663.2 文献标志码：A 文章编号：1005-9369(2013)02-0059-05 徐雅琴，李静，于泽源，等.愿穗醋栗总黄酮的抗氯化及抗非确糖基化活性研究[J].东北农业大学学报,2013, 44(2)： 59-63. XU Yaqin, LI Jing, YU Zeyuan, et al. Study on antioxidant and anti-non-enzymatic glycation activity of flavonoids in black cur- rant[J]. Journal of Northeast Agricultural University, 2013, 44(2): 59~63.(in Chinese with English abstract) Study on antioxidant and anti-non-enzymatic glycation activity of fla- vonoids in black currant/xu Yaqin1, LI Jing\ YU Zeyuan2, YANG Yu, YU Ziqi1(1. School of Science, Northeast Agricultural University, Harbin 150030, China; 2. School of Horticulture, Northeast Agricultural University, Harbin 150030, China) Abstract: This study is to investigate the hydroxyl radical, superoxide anion radical and DPPH radical scavenging capacity of the flavonoids in black currant, and through NBT reductive assay, measurement of dicarbonyl compounds and the fluorescence of advanced glycation end products, the Inhibitory effect of flavonoids on the three periods of non?enzymatic glycation reaction were investigated. Results showed that the concentration was 1 mg ? mL\ the scavenging rate of hydroxyl radical reached 82.46%, the concentration was 0.8 mg ?mb1, the scavenging rate of superoxide radical was 81.33%, the 8ncentration was 0￡ mg*mL \ the scavenging rate of DPPH radical was 57.68%. The three stages of non-enzymatic glycosylation reaction inhibition rate was 30.69% t 48.15% f 42.59% respectively. Black currant flavonoids, as a k