银杏黄酮抑制脂质氧化的研究

Inhibiting Effect of Gingko Flavonoid on Lipid Peroxidation

为明确银杏黄酮的有效活性形态,为银杏黄酮作为天然抗氧化剂提供实验依据,本研究将苷元型和糖苷型银杏黄酮分别添加到大豆油和鼠脑组织匀浆中,考察它们对高温下大豆油氧化的抑制效果和对由FeCl_2-H_2O_2诱导产生的丙二醛(MDA)的抑制效果。结果表明,苷元型和糖苷型的黄酮均能有效地抑制脂质氧化,且在相同浓度下苷元型比糖苷型银杏黄酮有更强的抑制脂质氧化的能力(p<0.05);作为天然的抗氧化剂,苷元型银杏黄酮有更好的抗氧化效果。

Lipid peroxidation inhibiting activity of two types of Gingko flavonoid（i.e.aglycone and glycoside） was evaluated in this study.With the addition of the aglycone and the glycoside flavonoid into the soybean oil and the mice brain homogenate,peroxide value and the maleic dialdehyde（MDA） quantity were determined,respectively.Results showed that both the aglycone and glycoside flavonoids had efficiently inhibition effect on the lipid peroxidation,and aglycone exhibited stronger inhibiting activity（p〈0.05）.The aglycone is a more useful form of the Gingko flavonoid as the antioxidant additive.