食用委陵菜黄酮的抗氧化性及清除自由基能力研究

Investigation of antioxidant activities and free radical scavenging of edible potentilla flavones

从总体抗氧化能力、对Fe2+诱发卵黄脂蛋白PUFA过氧化体系的抑制能力、清除羟基自由基能力、清除超氧阴离子自由基能力、清除DPPH自由基能力五个方面评价了四种委陵菜中黄酮类化合物的活性,并与其他的合成抗氧化剂VC和PG进行了比较。实验结果表明,在一定浓度范围内,四种委陵菜中黄酮类化合物在上述前四个方面的性能有着固定的顺序:三叶(福建)>三叶(河北)>西南(河北)>西南(福建),但在清除DPPH自由基方面,其强弱顺序为:西南(福建)>三叶(河北)>西南(河北)>三叶(福建),且与VC和PG相比,清除DPPH自由基的能力相差无几。

The antioxidant activities and free radical scavenging of Potentilla freyniana and Potentilla fulgens were evaluated based on total antioxidant ability, yolk lipoprotein, hydroxyl radical and superoxide anion scavenging activities, and scavenging DPPH radical. The various antioxidant activities were compared with synthetic antioxidants such as ascorbic acid （Vc）and propyl gallate（ PG）.The results revealed that within certain range of concentration,four kinds of potentilla flavone compounds in the first four aspects had a fixed order P. freyniana （Fujian） 〉 P.freyniana（Hebei） P.fulgens（Hebei） 〉 P.fulgens（Fujian） ,but in the DPPH free radical scavenging a slightly different,the order was P.fulgens（Fujian） 〉 P.freyniana（Hebei） 〉 P.fulgens（Hebei） 〉 P.freyniana（ Fujian）, compared with synthetic antioxidants such as Vc and PG,this activity performances was similar.