摘要
采用DPPH法、羟自由基、超氧阴离子、对羟基致DNA的氧化损伤的保护作用,研究了沙棘汁的抗氧化能力,并对沙棘汁中各活性成分的含量进行了分析。结果显示,沙棘汁对DPPH自由基、羟自由基、超氧自由基均有很好的抑制效果,并且对羟基致DNA的氧化损伤具有很强的保护能力。沙棘汁中的VC、总黄酮、总酚含量较高,其总体抗氧化值随着沙棘汁浓度的增加而增加,二者具有剂量效应关系。
The study reported four assays for assessing peroxyl radical scavenging capacity of Hippophae juice. DPPH,hydroxyl radicals, super oxide radicals and the protection of the antioxidant of DNA damage induced by hydroxyl radical.Results showed that Hippophae juice had good antioxidant effect on the free radical of the DPPH, hydroxyl radical,super oxide radicals and hydroxyl radical scavenger exerted inhibition effects on hydroxyl radical -mediated DNA damage. Hippophae juice contented a great deal of Vc, total flavonoids and total phenol.The inhibition effect increased with the increase of Hippophae juice concentration and they had dose-effect relationship.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第9期130-132,共3页
Science and Technology of Food Industry
基金
北京市教委科技计划面上项目(KM200810011010)
关键词
沙棘汁
抗氧化
清除自由基能力
Hippophae juice
antioxidant
peroxyl radical scavenging capacity
