葡萄籽原花青素抗氧化作用的研究

Anti-Oxidization Activity of Grape Seed Anthocyanin

采用亚油酸体系、脂质体体系、DPPH.及O2-.研究葡萄籽原花青素提取物的抗氧化活性,结果表明,葡萄籽原花青素具有很强的抗氧化和自由基清除能力,在亚油酸及脂质体体系中,原花青素的抗氧化活性高于VC和VE,并与VC、VE具有协同增效作用,随着浓度的增加,其抗氧化能力可以与合成抗氧化剂BHT相近;原花青素对DPPH.自由基的清除能力优于VC、VE及BHT,半抑制浓度分别为:原花青素1.8μg/mL、VC 2.5μg/mL、VE 6.3μg/mL、BHT 3.5μg/mL。对O2-.的清除能力优于VE而与VC相近,半抑制浓度分别为原花青素15.4μg/mL、VC 14.5μg/mL、VE 177μg/mL。

The anti - oxidization activity of the anthocyanin extracted from grape seeds were assessed through four assays including linoleic acid system, liposome peroxidation system, DPPH · , and O2^ ·- chemical irritant light reactions. Results indicate the potent anti - oxidization and radical - scavenging ability of the anthocyanin is higher than that of VC and VE in linoleic acid and liposome system,and it exhibits synergistic effect with VC and VE. The DPPH · scavenging ability of the anthocyanin is higher than that of VC, VE, and BHT, with IC50 being 1.8μg/ mL, 2.5 μg/mL, 6.3μg/mL and 3.5μg/mL respectively. For O2^- · , the scavenging ability of procyanidins is higher than VE and similar to VC,with IC50 being 15.4μg/mL, 14.5μg/mL,and 177μg/mL, respectively.