CAJ | 학술논문

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.
문장고사흑수작률총황동대간기자유기(·OH)、초양음리자자유기(O2-·)이급DPPH자유기적청제능력,병통과NBT환원실험、이탄기화합물측정실험、비매당기화종산물적형광성측정시험,연구황동대비매당기화반응삼개계단적억제작용.결과표명,재황동농도위1.0 mg·mL-1시,대간자유기적청제솔체도82.46%;농도위0.8 mg·mL-1시,대초양음리자자유기적청제솔체도81.33%;농도위0.6 mg·mL-1시,대DPPH자유기청제솔체도57.68%;대비매당기화반응삼개계단적억제솔분별위30.69%、48.15%、42.59%;흑수작률총황동작위일충천연자유기청제제,구유량호적항양화활성,동시야표현출일정적항비매당기화활성.
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.