摘要
目的研究蒜氨酸、蒜酶及其混合物的体外抗氧化活性。方法建立超氧阴离子自由基(.O2-)和羟基自由基(.OH)产生体系,应用Fe2+引发的卵磷脂过氧化体系,分别采用羟胺法、水杨酸法及硫代巴比妥酸法测定蒜氨酸、蒜酶及其混合物对.O2-和.OH的清除能力及抗脂质过氧化能力。结果蒜氨酸,蒜酶及其混合物对.O2-和.OH具有良好的清除作用,其最大清除率分别为40.94%、55.75%、88.47%及21.65%、99.38%、98.72%;对脂质过氧化有良好的抑制作用,最大抑制率分别为10.82%、33.88%、79.88%。结论蒜氨酸、蒜酶及其混合物有较强的体外抗氧化活性,混合物比分别单独使用的抗氧化作用更强。
OBJECTIVE To study the in vitro antioxidative effect of alliin,alliinase and their mixture.METHODS Production system of superoxide radical（·O2-）and hydroxyl radical（·OH） were established,respectively.The peroxidation system of the lipid was triggered by Fe2＋.The scavenging effect of alliin,alliinase and their mixture on ·O2-and ·OH was evaluated by the method of hydroxylamine and salicylic acid,and their inhibition effect on lipid peroxidation was also measured by TBA assay.RESULTS For alliin/alliinase/their mixture,the maximum scavenge rate to ·O2-and ·OH was 40.94%,55.75%,88.47% and 21.65%,99.38%,98.72% respectively,and the maximum inhibition of lipid peroxidation was 10.82%,33.88%,79.88%,respectively.CONCLUSION Alliin,alliinase and their mixture,especially for the mixture,had significant antioxidant activity in vitro.
出处
《华西药学杂志》
CAS
CSCD
北大核心
2011年第4期328-330,共3页
West China Journal of Pharmaceutical Sciences
关键词
蒜氨酸
蒜酶
氧自由基
抗氧化
Alliin
Alliinase
Oxygen radical
Antioxidation
作者简介
徐颖（1986-），男，正攻读药剂学专业的硕士学位。
通信作者（Correspondent author），Email：yzn@scu．edu．cn
