食品红花黄色素抗氧化作用的研究

为观察食品红花黄色素 (foodsaffloryellow ,FSY)的抗氧化作用 ,用邻二氮菲 Fe2 + 氧化法检测FSY清除H2 O2 /Fe2 + 体系产生的羟自由基的作用 ,用硫代巴比妥酸比色法观察小鼠肝匀浆的脂质过氧化 ,用比色法观察Fe2 + /H2 O2 体系产生的羟自由基致红细胞膜的破裂。发现 :2 .0 0～ 5 .3 3 g/LFSY对羟自由基的清除率为 2 9.6%～ 1 0 0 % ,呈明显的量效关系 ;0 .2 98～ 1 .1 94g/LFSY对小鼠肝匀浆脂质过氧化的抑制率为 4.6%～ 70 .6% ,呈明显的量效关系 ;0 .0 2 3～ 0 .2 2 8g/LFSY缓解羟自由基引发红细胞破裂的抑制率为 1 6.0 %～ 2 9.8%。研究结果提示 :FSY具有明显的抗氧化作用。

Study on the Antioxidative Effect of Food Safflor Yellow

The aim was to observe the antioxidative effect of food safflor yellow (FSY). Hydroxyl radical scavenge effect of FSY was tested with 1,10-phenanthroline-Fe 2 oxidative assay. Lipid peroxidation of mouse liver suspension was measured with thiobarbituric acid colorimetry technique. Hemocytocatheresis was determined with colorimetry. Hydroxyl radical can be scavenged by 2.00 to 5.33 g/L FSY dose dependently. Mouse liver suspension peroxidation was inhibited by 0.298 to 1.194 g/L FSY dosage dependently. Hemocytocatheresis was attenuated by 0.023 to 0.228 g/L FSY dose dependently. FSY is effective against oxidative damage.