大蒜抗氧化活性成分的测定及薄层生物自显影技术分析

目的测定和分析大蒜抗氧化活性成分。方法利用1,1-二苯基苦基苯肼法(DPPH·)测定大蒜灭酶体系和蒜酶激活体系抗氧化活性成分,利用大蒜氨基酸展开系统(正丁醇-冰乙酸-水)、大蒜辣素展开系统(甲苯-乙酸乙酯)和大蒜多糖展开系统(冰乙酸-氯仿-水)对大蒜抗氧化活性成分进行分析。结果大蒜灭酶体系中氨基酸、大蒜多糖和蒜酶激活体系中的大蒜含硫化合物的半数抑制质量浓度(IC50)分别为0.058,0.170和0.068mg·mL-1。大蒜灭酶体系中的蒜氨酸和蒜酶激活体系中的大蒜辣素有抗氧化活性,其他抗氧化活性成分有待进一步确定。结论大蒜中氨基酸和含硫化合物有一定的抗氧化活性,具有研究价值。

Evaluation of antioxidant active components in garlic by TLC-bioautography

Objective To determine and analyze the antioxidant active components in garlic.Methods The antioxidant activity of inactivation of enzyme and enzyme activation system was measured with the methods of DPPH·free radicals,the antioxidant activity constituents of garlic was analyzed by amino acid deployment system (n-butanol-water-acetic acid), allicin deployment system (toluene-ethylacetate),and garlic polysaccharide deployment system (acetic acid-chloroform-water).Results The results showed that the IC50 of amino acids,polysaccharide and sulfur-contained compounds in garlic were 0.058,0.170 and 0.068 mg·mL-1, respectively.Alliin in inactivation of enzyme system and allicin in enzyme activation system in garlic showed antioxidant properties,but other antioxidant active components need to be further determined.Conclusion The amino acids and sulfur-contained compounds in garlic had certain antioxidant activity,and the value was worth of further research.