山竹壳总黄酮抗氧化及抑制亚硝化作用研究

The Flavonoids Antioxidant and Inhibition Effect of Nitrosation from Mangosteen Shell

对山竹壳总黄酮的抗氧化作用及对亚硝化反应的抑制作用进行研究。采用超声辅助热水浸提的方法提取山竹壳中的黄酮类化合物,以芦丁为标准物质来测定提取物的总黄酮含量,通过水杨酸法测定山竹壳总黄酮对羟自由基的清除作用、邻苯三酚自氧化法测定山竹壳总黄酮对超氧阴离子自由基的清除作用,以评价山竹壳总黄酮的抗氧化能力;并通过用分光光度法测定山竹壳总黄酮对亚硝酸盐的清除率和对亚硝胺合成的阻断率,以评价山竹壳总黄酮对亚硝化反应的抑制能力。采用超声辅助热水浸提方法提取的山竹壳提取物中总黄酮的含量为42.36%,该类化合物对羟自由基和超氧阴离子自由基具有一定的清除作用,随反应浓度增加清除率增大;在模拟人体胃液的条件下(pH 3.0、温度37℃),山竹壳总黄酮能有效地清除亚硝酸盐和阻断亚硝胺合成,随反应浓度增加清除率和阻断率增大。山竹壳总黄酮具有一定的抗氧化作用及抑制亚硝化反应的作用。

The flavonoids from mangosteen shell antioxidant and the inhibitory effect of Nitrosation was studied. The ultrasound-assisted extraction of hot water extraction method in the mangosteen hull flavonoids, rutin as the standard material to determine the total flavonoid content of flavonoids of mangosteen shell on hydroxyl radical scavenging, extract, through the salicylic acid method of total pyrogallol autoxidation method for the determination of total flavonoids of mangosteen shell scavenging superoxide anion radical to evaluate the mangosteen shell flavonoids antioxidant and determined by spectrophotometry of total flavonoids nitrate removal rate and blocking rate of nitrosamine to evaluate the mangosteen shell flavonoids on the ability to inhibit nitrosation reactions. The hot water extraction method of ultrasonic assisted extraction of the mangosteen shell extract the content of total flavonoids 42.36 %, of such compounds on hydroxyl radicals and superoxide anion radical scavenging effect has a certain, with the clearance rate of increase in the concentration response increased; in simulated conditions of human gastric juice （pH 3.0, temperature 37℃）, flavonoids of mangosteen shell can effectively block the removal of nitrite and nitrosamine synthesis, with the reaction concentration increased scavenging and blocking rate increasing. The total flavonoids of mangosteen shell has a certain antioxidant and role of Nitrosation mechanism.