竹醋液与低聚壳聚糖协同抗氧化性能

Synergistic Antioxidant Activity of Bamboo Vinegar and Chitosan Oligosaccharide

考察了3种复配液(竹醋液与低聚壳聚糖溶液的体积比分别为10∶1、5∶1和2∶1)对二苯代苦味酰肼自由基(DPPH)、超氧阴离子(O-2.)和羟基自由基(.OH)的清除能力。结果显示:某些比例的复配液抗氧化能力优于单独竹醋或单独低聚壳聚糖溶液,显示出协同抗氧化作用;说明复配液抗氧化能力不仅与复配物质本身的性质有关,并且与复配比例有关。

An experiment was conducted to study the synergistic anfioxidant activity of bamboo vinegar and chitosan oligosacehafide. The antioxidant activity of three types of mixtures, with volume ratios of bamboo vinegar to chitosan oligosaccharide of 10 ： 1,5 ： 1 and 2 ： 1 respectively, was investigated by employing various established in vitro systems, such as DPPH （2,2-diphenyl-1-picrylhydrazyl）, superoxide anion and hydroxyl radical scavenging activities. Results showed that some types of mixtures had strong antioxidant activity compared with bamboo vinegar or chitosan oligosaccharide, indicating that the antioxidant activity of the mixtures may be related not only to the properties of bamboo vinegar or chitosan, oligosaccharide, but also to the volume ratio of mixture.