柑橘皮中多甲氧基黄酮的体外抗氧化活性研究.pdf

100 2007, Vol. 28, No. 08 食品科学 ※基础研究 1,2 2 1 单 杨 ，李高阳 ，李忠海 (1.中南林业科技大学食品科学与工程学院，湖南 长沙 410004； 2.湖南省农产品加工研究所柑桔工程技术研究中心，湖南 长沙 410125) ：通过体外抗氧化实验对柑橘皮中五种多甲氧基黄酮单体的抗氧化功能进行研究。结果表明：柑橘皮中五 种黄酮单体均有一定抗亚油酸氧化能力，且均强于芦丁；类黄酮单体抑制脂质体氧化能力均表现出一定的浓度依赖 关系；清除·O H 自由基能力与相应浓度也存在正相关关系。 ：柑橘皮；黄酮；抗氧化活性 In virto Antioxidation Activity of Multimethoxyl Flavonoids from Citrus Peel 1,2 2 1 SHAN Yang ，LI Gao-yang ，LI Zhong-hai (1.School of Food Science and Engineering Technology, Central South University of Forestry and Technology, Changsha 410004, China；2.Centre for Citrus Engineering Technology Research, Institute of Hunan Agricultural Product Processing, Changsha 410125,China) Abstract ：The antioxidant properties of five multimethoxyl flavonoids from citrus peel were determined respectively by ferric thiocyanate method and phospholipids peroxidantion in liposome. The results showed that five flavonoids are able to inhibit linoleic acid peroxidation, and the inhiting capacity is better than rutin. The inhibiting capacities of flavonoids to liposome are relative with their concentrations. And the physiological functions of scavenging ·OH increase also significantly with increases of their concentrations. Key words：citrus peel；flavonoids；antioxidant activity 中图分类号：TS209 文献标识码：A 文章编号：1002-6630(2007)08-0100-04 20 世纪60 年代末，人们就发现黄酮类化合物有抗 低