CAJ | 학술논문

目的：测定槲皮素、根皮苷、杨梅素、原花青素、葛根素和柚皮苷对超氧阴离子自由基(O-2·)的清除能力，探讨6种化合物清除O-2·的构效关系。方法采用流动注射邻苯三酚-鲁米诺化学发光法测定6种化合物对O-2·的清除率，采用IC50来衡量样品对自由基的清除能力。以维生素C为阳性对照。结果槲皮素、根皮苷、杨梅素、柚皮苷、葛根素、原花青素对O-2·的抑制率分别为0.1547、0.2048、0.4623、0.6157、1.8098、2.9798μmol/L。6种化合物清除O-2·能力从大到小依次为槲皮素、根皮苷、杨梅素、柚皮苷、葛根素、原花青素，均高于维生素C(4.9586μmol/L)。结论6种黄酮类化合物结构与清除O-2·能力密切相关：酚羟基是其清除O-2·的必要基团，B环的羟基化程度、羟基的数目和位置，C环开环后形成的羟基和双键，A环取代基的位置、数目以及化合物的空间结构，均是影响抗氧化活性的重要因素。
목적：측정곡피소、근피감、양매소、원화청소、갈근소화유피감대초양음리자자유기(O-2·)적청제능력，탐토6충화합물청제O-2·적구효관계。방법채용류동주사린분삼분-로미낙화학발광법측정6충화합물대O-2·적청제솔，채용IC50래형량양품대자유기적청제능력。이유생소C위양성대조。결과곡피소、근피감、양매소、유피감、갈근소、원화청소대O-2·적억제솔분별위0.1547、0.2048、0.4623、0.6157、1.8098、2.9798μmol/L。6충화합물청제O-2·능력종대도소의차위곡피소、근피감、양매소、유피감、갈근소、원화청소，균고우유생소C(4.9586μmol/L)。결론6충황동류화합물결구여청제O-2·능력밀절상관：분간기시기청제O-2·적필요기단，B배적간기화정도、간기적수목화위치，C배개배후형성적간기화쌍건，A배취대기적위치、수목이급화합물적공간결구，균시영향항양화활성적중요인소。
Objective To study the scavenging superoxide anion free radical (O-2·) ability of quercetin, myricetin, phlo-ridzin, naringin, puerarin and proanthocyanidins, and to explore their structure-activity relationships for removing O-2·. Methods The scavenging O-2·ability was determined by flow injection analysis-pyrogallol-chemiluminescence. IC50 was calculated and used to examine the scavenging free radical ability. Vitamin C was used as positive control. Results The results showed that IC50 of quercetin, myricetin, phloridzin, naringin, puerarin and proanthocyanidins were 0.1547, 0.2048, 0.4623, 0.6157, 1.8098, 2.9798μmol/L, respectively. The scavenging O-2·ability of the 6 compounds were ar-ranged as quercetin, myricetin, phloridzin, naringin, puerarin and proanthocyanidins, and all were higher than Vitamin C (4.9586 μmol/L). Conclusion The scavenging O-2·ability of 6 flavonoids compounds have been closely related to their structures:phenolic hydroxyl is the necessary group for removing the O-2·, the degree of hydroxylation, the number and location of hydroxyl of B ring, the hydroxyl and double bond of the formatting of C ring opening, substituent posi-tion, number and spatial structure of A ring, are all important influencing factors of antioxidant activity.