摘要
研究芫荽对生物大分子氧化损伤的保护作用及自由基清除能力,采用福林酚法检测芫荽的多酚含量,利用2,2'-偶氮二异丁基脒二盐酸盐(2,2'-azobis-2-methyl-propanimidamide,AAPH)作为体外氧化诱导剂,采用凝胶电泳检测芫荽对DNA和蛋白质的氧化损伤保护,用1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)法检测芫荽自由基清除率,用氧化自由基吸收能力(oxygen radical absorbance capacity,ORAC)分析检测芫荽的抗氧化能力值。结果表明,芫荽里的多酚类物质质量分数为4.054μg/mg;芫荽对DNA氧化损伤的最低保护质量浓度为4.0μg/m L,对牛血清蛋白的损伤保护质量浓度为125.0μg/m L;芫荽提取物对DPPH·的IC_(50)值为0.17μg/μL,芫荽提取物的ORAC值为485.3。综上所述,芫荽提取物具有较好的抗氧化活性。
In order to study bio-molecules damage protective effect and free radical scavenging capacity of Coriandrum sativum L. （ coriander） , Folin-phenol assay was used for estimating total polyphenol of cori-ander. Gel electrophoresis was performed for detecting DNA and protein damage protective effect of cori-ander. Free radical scavenging capacity of coriander extract was evaluated using DPPH assay. ORAC assay was used to confirm the value of oxygen radical absorbance capacity. The result showed that the content of total polyphenol was 4. 054 μ g/mg and the minimum protective concentrations on DNA and bull serum albumin were 4. 0 μg/mL and 125. 00μg/mL. The IC50 value for DPPH radical scavenging ability was 0. 17μg/μL while the ORAC value for antioxidant capacity was 485. 3. The result indicated that the coriander extract had distinct antioxidant activity.
出处
《食品科学技术学报》
CAS
2017年第1期64-69,94,共7页
Journal of Food Science and Technology
关键词
芫荽
DNA
蛋白质
损伤保护
抗氧化
多酚
coriander
DNA
protein
damage protection
antioxidant
polyphenols
