黑胡椒提取物的抗氧化活性研究

Study on Antioxidant Activity of the Extracts from Black Pepper

研究了黑胡椒提取物的抗氧化活性。分别采用60%乙醇、蒸馏水、正丁醇、乙酸乙酯提取黑胡椒中的抗氧化活性物质,以Vc为阳性对照,通过体外对羟基自由基(·OH)、超氧阴离子自由基(O_2^-·)、亚硝酸盐(NO_2^-)的清除作用及还原能力的测定,评价其抗氧化性能。结果表明:在不同的抗氧化体系中,四种黑胡椒提取物在不同的均具有一定的抗氧化活性且与提取物的质量浓度呈明显的量效关系。60%乙醇提取物在对·OH和O_2^-·清除中表现出较好的抗氧化活性,乙酸乙酯提取物在对NO_2^-清除中表现出较好的抗氧化活性,60%乙醇提取物和正丁醇提取物在还原能力测定中表现出较好的抗氧化活性,且其抗氧化活性均强于同浓度的阳性对照品Vc。

The antioxidant activity of the extracts from black pepper is studied. The extracts from black pepper are extracted with 60M ethanol, distilled water, n-butanol and ethyl acetate respectively. Use Vc as a positive control, the antioxidant properties of the extracts are tested by scavenging of hydroxyl free radical （ · OH） ,superoxide anion free radical （O2^-·） and nitrite （NO2^-）, and detect the reducing capacity. The results show that all the four extracts from black pepper exhibit a certain antioxidation activity in a significant dosage-dependent manner in the different antioxidant assays. The extracts of 60% ethanol have excellent antioxidation activity on radical scavenging of · OH and O2^- · ,the extracts of ethyl acetate have excellent antioxidation activity on scavenging of NO2^-, the extracts of 60% ethanol and n-butanol have excellent antioxidation activity on reducing capacity, and the antioxidation activities are all stronger than Vc at the same concentration.