青、红花椒提取物体外抗氧化性质分析

Analysis on Antioxidant Properties of Green and Red Peppers' Extracts in Vitro

分别采用无水乙醇、50%乙醇和蒸馏水作为溶剂,从青、红花椒果皮中提取6种提取物,通过测定其总还原力、DPPH·清除率、脂质过氧化抑制力和NO_2^-清除率,分析不同提取物体外抗氧化活性差异。结果显示:不同青、红花椒提取物均具有很强的体外抗氧化活性,且呈现不同程度量效关系。6种提取物的脂质过氧化抑制能力和NO_2^-清除能力均高于VC,其中脂质过氧化的抑制能力最强的是青花椒无水乙醇提取物GE-100和水提取物GE-W,GE-100对NO_2^-的清除效果最好,红花椒无水乙醇提取物(RE-100)DPPH·清除率高于VC,其他提取物总还原力和DPPH·清除率均比VC弱。结果表明:青、红花椒提取物抗氧化作用存在明显差异。2种花椒提取物具有非常优良的体外抗氧化活性,尤其是在抑制脂质过氧化和清除NO_2^-方面,因此,可以作为天然防腐保鲜剂用在含脂食品中。

Six kinds of green and red peppers＇ extracts are prepared in this paper using anhydrous ethanol,50% ethanol and distilled water as solvent separately.The antioxidant activities＇ differences in vitro of diverse extracts are researched by determining their total reduction capacities,DPPH · clearance rates,lipid peroxidation inhibition and NO2^-clearance rates,which have been compared with natural antioxidant VC.The results show that different green and red peppers＇ extracts all have strong antioxidant activities in vitro,and presents dose-effect relationships with different degrees.The lipid peroxidation inhibition and NO2^-clearance rates of six kinds of extracts are higher wholly compared with antioxidant VC.The anhydrous ethanol extracts（GE-100）and water extracts（GE-W）of green peppers have the strongest lipid peroxidation inhibition,and the GE-100 shows the highest NO2^-clearance rate simultaneously.The total reduction capacities,DPPH· clearance rates of extracts are all lower than those of VC,except for red peppers＇ anhydrous ethanol extracts（RE-100）revealing better DPPH·clearance rates.The research suggests that there are distinct differences between the green and red peppers＇ extracts in antioxidant activities.The two kinds of peppers＇ extracts have pretty obvious antioxidant properties in vitro,especially in terms of lipid peroxidation inhibition and NO2^-clearance rates.Therefore,it can be used in fatty foods as natural preservative.