番茄红素与葡萄籽油、V_E、原花青素的协同抗氧化活性研究

The antioxidant activity and synergistic effects of lycopene, grape seed oil, V_E and procyanidine

选择DPPH自由基清除体系,探讨番茄红素、葡萄籽油、VE及原花青素单独和复配后的抗氧化能力。结果显示:番茄红素、VE及原花青素的IC50值分别是7.92、44.60、14.93μg/mL,红葡萄籽油及白葡萄籽油的IC50值分别为2.54、3.77 mg/mL,表明这几种天然抗氧化剂对DPPH自由基均有明显的清除作用。并采用正交实验对以上几种抗氧化剂复配组合进行优化,确定优化配比为:番茄红素5μg/mL、葡萄籽油0.1 mg/mL、VE 25μg/mL、原花青素3μg/mL。通过计算协同系数SE,证实这几种抗氧化剂的协同作用与抗氧化剂的种类、浓度以及复配组合均显著相关,这将为复合抗氧化剂的合理使用提供理论参考。

The antioxidant activity of lycopene, grape seed oil, VE and procyanidine, alone and in different combinations were measured using the stable free radical 2,2-diphenyl-l-picrylhydrazyl （DPPH） method. The results indicated that the IC50 of lycopene, VE and procyanidine were 7.92, 44.60, 14.93 μg/mL, the IC50 of red grape seed oil and white grape seed oil were 2.54, 3.77 mg/mL, respectively. That suggested those antioxidants had significant DPPH radical scavenging effect. The prescription of the composite antioxidants was optimized by orthogonal design. Results： The best ratio of composite antioxidants is： lycopene 5μg/mL, grape seed oil 0.1 mg/mL, VE 25μg/mL, procyanidine 3μg/mL. The results suggest that the combination of thoese antioxidants produce synergistic effect through calculate the synergistic effects （SE） between the antioxidants, and these interactions can enhance the antioxidant effectiveness of natural antioxidants. The results could guide in the formulation and development of functional food products that have high antioxidant potential.