| 黑穗醋栗总黄酮的抗氧化及抗非酶糖基化活性研究 |
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| 引用本文： | 徐雅琴,李静,于泽源,杨昱,于子淇.黑穗醋栗总黄酮的抗氧化及抗非酶糖基化活性研究[J].东北农业大学学报,2013(2):59-64. |
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| 作者姓名： | 徐雅琴 李静 于泽源 杨昱 于子淇 |
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| 作者单位： | 东北农业大学理学院;东北农业大学园艺学院 |
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| 基金项目： | 农业部公益性行业专项基金(201103037) |
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| 摘 要： | 文章考查黑穗醋栗总黄酮对羟基自由基(.OH)、超氧阴离子自由基(O2-.)以及DPPH自由基的清除能力,并通过NBT还原实验、二羰基化合物测定实验、非酶糖基化终产物的荧光性测定试验,研究黄酮对非酶糖基化反应三个阶段的抑制作用。结果表明,在黄酮浓度为1.0 mg.mL-1时,对羟自由基的清除率达到82.46%;浓度为0.8 mg.mL-1时,对超氧阴离子自由基的清除率达到81.33%;浓度为0.6 mg.mL-1时,对DPPH自由基清除率达到57.68%;对非酶糖基化反应三个阶段的抑制率分别为30.69%、48.15%、42.59%;黑穗醋栗总黄酮作为一种天然自由基清除剂,具有良好的抗氧化活性,同时也表现出一定的抗非酶糖基化活性。
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| 关 键 词： | 黑穗醋栗 黄酮 抗氧化性 非酶糖基化反应 |
Study on antioxidant and anti-non-enzymatic glycation activity of flavonoids in black currant |
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| XU Yaqin,LI Jing,YU Zeyuan,YANG Yu,YU Ziqi.Study on antioxidant and anti-non-enzymatic glycation activity of flavonoids in black currant[J].Journal of Northeast Agricultural University,2013(2):59-64. |
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| Authors: | XU Yaqin LI Jing YU Zeyuan YANG Yu YU Ziqi |
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| Institution: | 1(1.School of Science,Northeast Agricultural University,Harbin 150030,China;2.School of Horticulture,Northeast Agricultural University,Harbin 150030,China) |
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| Abstract: | This study is to investigate the hydroxyl radical,superoxide anion radical and DPPH radical scavenging capacity of the flavonoids in black currant,and through NBT reductive assay,measurement of dicarbonyl compounds and the fluorescence of advanced glycation end products,the Inhibitory effect of flavonoids on the three periods of non-enzymatic glycation reaction were investigated.Results showed that the concentration was 1 mg·mL-1,the scavenging rate of hydroxyl radical reached 82.46%,the concentration was 0.8 mg·mL-1,the scavenging rate of superoxide radical was 81.33%,the concentration was 0.6 mg·mL-1,the scavenging rate of DPPH radical was 57.68%.The three stages of non-enzymatic glycosylation reaction inhibition rate was 30.69%,48.15%,42.59% respectively.Black currant flavonoids,as a kind of natural free radical scavenger,had good antioxidant activity,also showed certain inhibitory effects on the non-enzymatic glycation. |
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| Keywords: | black currant flavonoids antioxidant activity non-enzymatic glycation reaction |
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