摘要
采用化学发光法研究了樟树果实红色素(RPCF)的抗氧化活性及其对DNA损伤的保护作用。运用Pyrogallol-Luminol化学发光体系测定了RPCF对超氧阴离子的清除作用,CuSO4-Phen-VC-H2O2体系测定了RPCF对羟基自由基的清除作用,H2O2-Luminol体系测定了RPCF对双氧水的清除作用,CuSO4-Phen-VC-H2O2-DNA测定了RPCF对体外DNA损伤的保护作用。试验结果表明RPCF有较好的清除活性氧和保护DNA损伤的活性,其清除.O2-、.OH、H2O2能力及对DNA损伤的保护作用的半抑制浓度(IC50)分别为0.207,0.383,0.227和0.401 mg/mL。
The scavenging abilities of red pigment from camphor tree fruits （RPCF） to reactive oxygen （ROS） in vitro, as well as protect effect on damaged DNA was investigated. Effect of RPCF on removal of superoxide anion was determined by Pyrogallol-Luminol system. Scavenging ability of RPCF on hydroxide radical was determined by CuSO4-Phen-VC-H202 system. Luminol-H202 system was used to measure scavenging effect on hydrogen peroxide. Preventing DNA damage effect of RPCF was determined by CuSO4-Phen-VC-H202- DNA chemiluminescence system. The results showed that RPCF possess a good scavenging potency on ROS in different system, the half inhibitory concentration （IC50） of scavenge O2-, .OH, H202 and the effect of preventing DNA damage was 0.207, 0.383, 0.227 and 0.401 mg/mL, respectively.
出处
《食品工业》
北大核心
2012年第5期125-129,共5页
The Food Industry
