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1、2013年2月JournalofNortheastAgricuhuralUniversityFeb.2013黑穗醋栗总黄酮的抗氧化及抗非酶糖基化活性研究aa徐雅琴】,李静】,于泽源2,杨昱蔦于子淇】(1.东北农业大学理学院,哈尔滨150030;2•东北农业大学园艺学院,哈尔滨150030)摘要:文章考查黑穩醋栗总黄酮对務基自由基(・0H)、趨氧阴离子自由基(0»・)以及DPPH自由基的清除能力,并通过NBT还原实验、二幾基化合物测定实验、非酶糖基化终产物的荧光性测定试脸,研究黄酮对非酶糖基化反应三介阶段的抑制作用。结果表明,在黄酮浓度为1.0mg-ml/时,对理自由基的清除率达到8
2、2.46%;浓度为0.8mg・m「时,对趨氧阴离子自由基的清除率达到81.33%;浓度为0.6mg-mL-1时,对DPPH自由基清除率达到57.68%;对非酶塘基化反应三个阶段的抑制率分别为30.69%、48.15%、42.59%;*穗踣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蜒基化活性。关键词:黑穗醋栗;黄酮;抗氧化性;非酶糖基化反应中图分类号:S663.2文献标志码:A文章编号:1005-9369(2013)02-0059-05徐雅琴,李静,于泽源,等.愿穗醋栗总黄酮的抗氯化及抗非确糖基化活性研究[J].东北农业大学学报,2013,44(
3、2):59-63.XUYaqin,LIJing,YUZeyuan,etal.Studyonantioxidantandanti-non-enzymaticglycationactivityofflavonoidsinblackcur-rant[J].JournalofNortheastAgriculturalUniversity,2013,44(2):59~63.(inChinesewithEnglishabstract)Studyonantioxidantandanti-non-enzymaticglycationactivityoffla-vonoidsinblackcurra
4、nt/xuYaqin1,LIJingYUZeyuan2,YANGYu',YUZiqi1(1.SchoolofScience,NortheastAgriculturalUniversity,Harbin150030,China;2.SchoolofHorticulture,NortheastAgriculturalUniversity,Harbin150030,China)Abstract:Thisstudyistoinvestigatethehydroxylradical,superoxideanionradicalandDPPHradicalscavengingcapacit
5、yoftheflavonoidsinblackcurrant,andthroughNBTreductiveassay,measurementofdicarbonylcompoundsandthefluorescenceofadvancedglycationendproducts,theInhibitoryeffectofflavonoidsonthethreeperiodsofnon・enzymaticglycationreactionwereinvestigated.Resultsshowedthattheconcentrationwas1mg•mLthescavengingr
6、ateofhydroxylradicalreached82.46%,theconcentrationwas0.8mg•mb1,thescavengingrateofsuperoxideradicalwas81.33%,the8ncentrationwas0£mg*mLthescavengingrateofDPPHradicalwas57.68%.Thethreestagesofnon-enzymaticglycosylationreactioninhibitionratewas30.69%t48.15%f42.59%respectively.Blackcurrantflavono
7、ids,asakindofnaturalfreeradicalscavenger,hadgoodantioxidantactivity9alsoshowedcertaininhibitoryeffectsonthenon-enzymaticglycation・Keywords:blackcurrant;flavonoids;antioxidantactivity;non-enzymaticglycationreaction黑穗醋栗(RibesnigrumL.),俗名黑