两种海藻中MAAs抗氧化活性的研究

Study on antioxidant activity of mycosporine-like amino acids in two seaweeds

对两种海藻(紫菜、江蓠)中MAAs化合物(mycosporine-like amino acicds)的抗氧化活性进行了研究,并利用高效液相色谱法对MAAs化合物中抗氧化活性因子进行了定量解析。结果表明:紫菜和江蓠中的MAAs化合物对羟基自由基和超氧阴离子的生成都有一定的抑制作用,且紫菜抽提物中的MAAs化合物有较好的自由基活性。紫菜中的MAAs化合物对卵磷脂的氧化也具有抑制作用,其作用强度随着浓度的增大而增大,而江蓠抽提物对卵磷脂氧化抑制作用不明显。高效液相色谱检测分析结果显示紫菜MAAs化合物中起抗脂质氧化作用的主要活性成分为porphyra-334,江蓠抗氧化抑制作用不明显的原因为抽提物MAAs化合物中porphyra-334含量过少所致。

The antioxidative ability of mycosporine-like amino acids abstracted from Porphyra cornea and Graillardia chilensis was determined. The antioxidants were determined by HPLC. The results show that the mycosporine-like amino acids from P. cornea and G. chilensis could prevent the oxidation of hydroxyl radical （ OH· ） and superoxide anion （ O2^-· ）. The P. cornea extracts have the moderately strong inhibition activity and G. chilensis extracts have the low oxidation inhibition activity. The porphyra-334 was the antioxidant by analysis of HPLC.