| 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 |
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| 引用本文： | 韩潆仪,任虹,王丹丹,万慧洁,岳锦萍.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[J].北京工商大学学报(自然科学版),2017,35(1):64-69, 94. |
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| 作者姓名： | 韩潆仪 任虹 王丹丹 万慧洁 岳锦萍 |
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| 作者单位： | 北京工商大学 食品学院/北京市食品风味化学重点实验室/食品添加剂与 配料北京高校工程研究中心, 北京 100048,北京工商大学 食品学院/北京市食品风味化学重点实验室/食品添加剂与 配料北京高校工程研究中心, 北京 100048,北京工商大学 食品学院/北京市食品风味化学重点实验室/食品添加剂与 配料北京高校工程研究中心, 北京 100048,北京工商大学 食品学院/北京市食品风味化学重点实验室/食品添加剂与 配料北京高校工程研究中心, 北京 100048,北京工商大学 食品学院/北京市食品风味化学重点实验室/食品添加剂与 配料北京高校工程研究中心, 北京 100048 |
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| 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/mL,对牛血清蛋白的损伤保护质量浓度为125.0μg/mL；芫荽提取物对DPPH·的IC50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。
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| 关 键 词： | 芫荽 DNA 蛋白质 损伤保护 抗氧化 多酚 |
| 收稿时间： | 2016/10/26 0:00:00 |
Bio-molecules Damage Protective Effect and Free Radical Scavenging Capacity of Coriandrum sativum L. |
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| HAN Yingyi,REN Hong,WANG Dandan,WAN Huijie and YUE Jinping.Bio-molecules Damage Protective Effect and Free Radical Scavenging Capacity of Coriandrum sativum L.[J].Journal of Beijing Technology and Business University:Natural Science Edition,2017,35(1):64-69, 94. |
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| Authors: | HAN Yingyi REN Hong WANG Dandan WAN Huijie and YUE Jinping |
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| Institution: | School of Food and Chemical Engineering/Beijing Key Laboratory of Flavor Chemistry/ Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China,School of Food and Chemical Engineering/Beijing Key Laboratory of Flavor Chemistry/ Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China,School of Food and Chemical Engineering/Beijing Key Laboratory of Flavor Chemistry/ Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China,School of Food and Chemical Engineering/Beijing Key Laboratory of Flavor Chemistry/ Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China and School of Food and Chemical Engineering/Beijing Key Laboratory of Flavor Chemistry/ Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China |
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| Abstract: | |
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| Keywords: | coriander DNA protein damage protection antioxidant polyphenols |
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