树莓的抗氧化活性与主要化学成分的相关分析

目的研究树莓提取物的抗氧化活性与总花色苷、总多酚和总黄酮含量间的相关性。方法采集不同品种及不同成熟期的树莓,采用DPPH和ABTS法测定各树莓乙醇提取物的清除自由基能力,再分别采用pH示差法、Folin-Ciocalteu法和亚硝酸钠-硝酸铝-氢氧化钠显色法测定不同树莓中总花色苷、总多酚和总黄酮的含量,利用Pearson相关系数分析树莓的抗氧化活性与各成分含量间的相关性。结果树莓的抗氧化活性与总黄酮和总多酚含量显著相关,尤其与总多酚含量的相关性最高(r>0.91),但与总花色苷含量的相关性不明显。结论多酚类物质是树莓发挥抗氧化作用的主要物质基础。     

金莲花黄酮类成分抗菌及抗氧化活性研究

目的 比较研究金莲花总黄酮及其黄酮主成分荭草苷和牡荆苷的体外抗菌活性及抗氧化活性。方法 体外抗菌活性试验采用管碟法对9个菌株（大肠杆菌、沙门氏菌、金黄色葡萄球菌、枯草芽胞杆菌、变异链球菌、链霉菌、红酵母、黑曲霉、白色念珠菌）进行体外抑菌圈测定;采用连续稀释法和活菌计数法测定最低抑菌浓度（MIC）和最低杀菌浓度（MBC）;分别采用邻苯三酚法-超氧阴离子清除能力测定试验、水杨酸法-羟基自由基清除能力测定试验和DPPH清除能力试验评价3种样品的抗氧化活性差异。结果 在体外抗菌活性试验中,金莲花总黄酮、荭草苷、牡荆苷对革兰阳性菌的抑菌效果明显,对革兰阴性菌和真菌无明显抑菌作用;三种药物对金黄色葡萄球菌也表现出较好的抑菌活性,其抑菌作用强弱为荭草苷=总黄酮>牡荆苷,其中荭草苷和总黄酮的最低抑菌浓度和最低杀菌浓度分别为0.156 25 mg·mL^-1和0.625 mg·mL^-1;三种药物对变异链球菌均表现出较好的抑菌活性,其抑菌作用强弱为荭草苷>总黄酮>牡荆苷,其中荭草苷的最低抑菌浓度和最低杀菌浓度分别为0.156 25 mg·mL^-1和0.625 mg·mL^-1。在抗氧化活性测定中,金莲花总黄酮对三种自由基均表现出较强的清除能力。结论 金莲花总黄酮、荭草苷和牡荆苷对革兰阳性菌表现出明显的抑制作用,也表现出较好的抗氧化活性。荭草苷的杀菌效力及抗氧化活性整体上优于牡荆苷,可能是其清热解毒的主要成分。     

蛇莓的抗氧化活性研究

目的 研究蛇莓醇提取物的体外抗氧化活性.方法 采用紫外分光光度法测定不同提取物中总酚和总黄酮的含量.采用清除DPPH自由基、ABTS自由基、铁氰化钾还原法、螯合Fe2+评价法比较不同浓度醇提取物的抗氧化活性,并考察总酚、总黄酮含量与抗氧化活性的关系.结果 蛇莓醇提取物具有较好的抗氧化活性,本研究提取蛇莓总酚、总黄酮含量...     

葡萄多酚对心肌保护作用研究进展

心血管疾病是目前威胁人类健康的世界头号杀手。近年来,葡萄中多酚类物质在心肌保护作用的研究取得了重要进展。就葡萄中的主要多酚类成分白藜芦醇、花青素、原花青素在心肌保护方面的研究进展进行综述,并讨论这些研究成果在临床上的潜在应用以及仍需进行的动物实验研究。     

黑果小檗总黄酮含量测定及体外抗氧化活性研究

目的测定黑果小檗各部位中总黄酮含量并评价其体外抗氧化活性,为有效利用黑果小檗资源提供参考。方法采用紫外分光光度法测定黑果小檗中总黄酮的含量,并通过DPPH、羟自由基和氧自由基清除法评价黑果小檗提取物的抗氧化活性。结果黑果小檗果实中总黄酮含量较高;其次为茎皮及根皮;果实提取液的抗氧化活性较强,茎皮次之。结论黑果小檗提取物具有一定的抗氧化能力,本研究可为天然抗氧化剂的开发提供依据。     

罗布麻叶总多酚纯化工艺及抗氧化活性研究

目的建立并优化罗布麻叶总多酚的纯化工艺及其抗氧化活性研究。方法以吸附量和解吸率为指标,通过静态吸附实验,确定罗布麻叶总多酚纯化的最佳树脂;并通过动态吸附和解吸实验,对最佳吸附树脂工艺条件进行考察。结果最佳纯化工艺条件:上样浓度6.0 mg·m L-1,吸附速率2 BV·h-1,最大上样量8 BV,除杂用水量5 BV,洗脱液为50%乙醇,洗脱流速2 BV·h-1,洗脱体积为3 BV。结论经HPD-300大孔树脂分离纯化后,罗布麻叶总多酚纯度提高,纯化后抗氧化活性明显增加。     

草豆蔻总黄酮抗氧化活性研究

目的考察草豆蔻总黄酮抗氧化作用,探讨其抗衰老作用机制。方法应用二苯代苦味酰肼自由基法等考察草豆蔻总黄酮的体外抗氧化能力;小鼠灌服草豆蔻总黄酮,考察其对D 半乳糖所致的亚急性衰老小鼠血浆超氧化物歧化酶（superoxide dismutase,SOD）活力及肝脏组织丙二醛（malondialdehyde,MDA）含量的影响。结果草豆蔻总黄酮体外具有与茶多酚相似的抗氧化活性,且抗氧化活性随浓度增加而增强;灌服草豆蔻总黄酮可有效提高衰老小鼠血浆SOD活力,降低肝组织MDA含量。结论草豆蔻总黄酮具有较好的体内外抗氧化作用,这可能是其抗衰老的作用机制之一。     

莲房原花青素提取纯化工艺研究与抗氧化活性评价

目的 优化莲房原花青素提取纯化工艺并评价抗氧化活性。方法 以正交设计L₉(3⁴)优化莲房原花青素提取工艺参数,用大孔吸附树脂进行纯化,而后通过1,1-二苯基-2-苦肼基(DPPH)和羟基自由基(·OH)清除率评价其体外抗氧化活性。结果 在最佳提取工艺条件下(8倍量50%乙醇回流提取2次,每次3 h),提取率达91.3%,进一步通过大孔树脂AB-8纯化,最终提取物中原花青素纯度为80.7%。莲房原花青素抗氧化活性与葡萄籽原花青素无显著性差异,均明显优于维生素C。结论 该提取纯化方法简单、高效,可用于莲房原花青素提取物的制备。莲房原花青素具有较强的抗氧化活性,值得进一步开发利用。     

葛花总黄酮提取工艺及抗氧化活性的研究

目的研究葛花总黄酮最佳提取工艺,测定葛花提取物的抗氧化能力。方法采用超声波辅助萃取的方法,对溶剂浓度、溶剂用量、超声时间、温度进行了考察。用总抗氧化能力试剂盒提供的方法对提取物的抗氧化能力进行了测定。结果葛花总黄酮最佳提取工艺是乙醇浓度为70％,料液比为1：20,时间为80min,温度为80℃,总黄酮含量为5．19％．抗氧化能力（单位／毫升溶液）最多达到53左右。结论本方法采用全物理过程,无任何污染．是提取葛花黄酮类物质的有效途径。     

银杏叶原花青素的制备及其抗氧化活性研究

目的 制备高纯度的银杏原花青素,为系统研究银杏来源的原花青素提供物质基础。方法 利用NP-HPLC方法指导大孔树脂及聚酰胺树脂的纯化工艺,分析并定量所得原花青素提取物中黄酮杂质的组成及含量,用DPPH法比较银杏和葡萄籽来源的原花青素的抗氧化活性。结果 制备得到的银杏原花青素提取物中原花青素的含量>90%,黄酮杂质含量仅为3.44%,DPPH清除率IC₅₀为22.87 μg·mL^-1,葡萄籽原花青素IC₅₀为36.99 μg·mL^-1。结论 本研究工艺可制备获得高纯度的银杏原花青素,其抗氧化活性较葡萄籽原花青素更强。     

Comparison of antioxidant potentials of red wine, white wine, grape juice and alcohol

Antioxidant potential (AOP) and non-enzymatic superoxide radical scavenger activity (NSSA) values of red wine, white wine, grape juice and ethyl alcohol were assessed and values were compared. The effects of these beverages on serum AOP and NSSA values were also measured in vitro. Red wine, white wine and grape juice exert strong antioxidant activity in similar degrees and all produce significant effects on serum AOP and NSSA values. However, ethyl alcohol does not have either AOP or NSSA, nor does it have an effect on serum AOP or NSSA values. AOP values (nmol/ml h) of red wine, white wine and grape juice were 20.8 +/- 4.2, 23.2 +/- 4.0 and 24.6 +/- 4.8, respectively. NSSA values (U/ml) of red wine, white wine and grape juice were 30.4 +/- 6.8, 26.8 +/- 5.6 and 32.6 +/- 5.8, respectively. There were no statistically meaningful differences between AOP and NSSA values of the groups (p > 0.05 for all). Results suggest that red wine, white wine and grape juice all have high antioxidant potential to protect cellular structures against peroxidation reaction owing to their rich phenolic contents.     

Effects of red wine intake on human salivary antiradical capacity and total polyphenol content

The protective effects of grape polyphenols have been reported on oral health, though unreasonable alcohol consumption represents a risk factor for developing oral cancer. The possible effects of red wine consumption on salivary antiradical activity were investigated in healthy volunteers for the first time, to the best of our knowledge. Time-course (from 0 min to 240 min) changes of salivary radical-scavenging capacity were measured by the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⁺) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, in twelve healthy volunteers, after the intake of red wine (125 mL), a capsule of red wine extract (300 mg) or water (125 mL). Furthermore, time-course of salivary total polyphenol levels, detected by the Folin–Ciocalteu colorimetric method, was also determined. Both ABTS and DPPH tests showed that red wine consumption did not increase salivary antiradical activity in volunteers. Conversely, red wine extract administration caused a marked rise in salivary ABTS radical-scavenging capacity within 30 min, followed by a plateau up to 240 min. The same treatment also raised salivary DPPH radical-scavenging activity at any time point, though to a minor extent. The highest salivary polyphenol concentration was reached 30 min after wine drinking, followed by a steady decrease up to 240 min. Wine drinking was not associated to a reduced salivary antiradical capacity. However, wine extract greatly improved the salivary antioxidant status.     

Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India

Legumes are rich source of proteins, dietary fiber, micronutrients and bioactive phytochemicals. Thirty different varieties of commonly consumed legumes in India, were screened for phenolic content and antioxidant activity using, radical scavenging [(1,1-diphenyl-2-picryl-hydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenz-thiazoline-6-sulfonic acid, (ABTS⁺)], Ferric Reducing Antioxidant Power (FRAP) and metal ion (Fe²⁺) chelation assays. Legumes varied largely in their antioxidant activity. Horse gram, common beans, cowpea (brown and red) and fenugreek showed high DPPH radical scavenging activity (>400 units/g), while lablab bean (cream and white), chickpea (cream and green), butter bean and pea (white and green) showed low antioxidant activity (<125 units/g). Green gram, black gram, pigeon pea, lentils, cowpea (white) and common bean (maroon) showed intermediate activity. Similar trend was observed when the activity was assessed with ABTS⁺ and FRAP assays. Thus most of the varieties having light color seed coat, except soybean exhibited low antioxidant activity. While legumes having dark color seed coat did not always possessed high antioxidant activity (e.g. moth bean, black pea, black gram, lentils). Antioxidant activity showed positive correlation (r² > 0.95) with phenolic contents, in DPPH, ABTS⁺ and FRAP assays, whereas poor correlation (r² = 0.297) was observed between Fe²⁺ chelating activity of the legumes and phenolic contents.     

葡萄酒醒酒过程中酚类成分与抗氧化活性的变化

目的建立醒酒过程葡萄酒抗氧化活性与总多酚(total phenolics,TP)、总黄酮(total flavonoid,TF)、总原花青素(total procyanidins,TPA)以及单体酚之间的数学联系,确立葡萄酒抗氧化活性的物质基础及最佳醒酒条件。方法采用传统化学分析方法测定不同醒酒条件下葡萄酒中总多酚、总黄酮、总原花青素的含量;采用总还原能力测定法(cupric reducing antioxidant capacity,CUPRAC)、脂质过氧化抑制能力测定法(lipid peroxidation inhibition,TBARS)、清除1,1-二苯基-2-三硝基苯肼自由基能力测定法(2,2-diphenyl-1-picrylhydrazyl,DPPH)和清除超氧阴离子测定法(superoxide radical-scavenger activity,SRSA)测定葡萄酒醒酒样品的抗氧化活性;采用SPSS 16.0双变量相关分析方法探讨醒酒过程葡萄酒抗氧化活性与多酚类物质和单体酚类成分之间的相关性。结果总多酚、总黄酮、总原花青素及多种单体酚类与醒酒过程中葡萄酒抗氧化活性显著相关,是葡萄酒醒酒过程抗氧化活性发生变化的物质基础。结论葡萄酒醒酒过程中为了避免抗氧化活性发生变化,应尽量缩短醒酒时间、降低醒酒温度以及减少光照。     

Evaluation of polyphenol composition in red leaves from different varieties of Vitis vinifera

In order to evaluate sustainable sources of high-quality pharmaceutical starting material, a comparative study of 135 samples of red vine leaves of different origin was conducted to determine flavonol, anthocyanin and polyphenol contents. Total flavonol content was found to be between 0.6 % and 3.5 %, anthocyanin content between 0.2 % and 1.45 % and polyphenol content between 4.6 % and 18.9 %. The results are discussed in view of published data on red vine leaf components. In order to define the optimum timeframe for collecting leaves without damaging their grape-bearing vines the ontogenetic development of red vine leaves constituents was studied. High-performance liquid chromatography (HPLC) methods used for determining anthocyanins and flavonols in red vine leaves were validated and findings were compared to results produced by assays described in the French Pharmacopoeia. Whereas the correlation between conventional photometric and HPLC methods was satisfactory for anthocyanins, the correlation between the pharmacopoeia assay for total polyphenols and the HPLC analysis for flavonols was poor. As flavonol compounds are considered relevant for the vasoprotective effect of red vine leaves, their content in starting material used in the production of herbal medicines needs to be quantified.     

The effect of red wine on blood antioxidant potential

We investigated the effects of red wine on blood antioxidant potential in an attempt to elucidate molecular mechanisms concerning the possible protective role of red wine in atherosclerosis. Volunteer subjects in the study group consumed a standard meal and drank red wine (5 mg/kg) while controls consumed the same meal and drank water. Over 4 1/2 hours, blood samples were taken, and malondialdehyde (MDA) and antioxidant potential (AOP, obtained from MDA levels before and after superoxide radical attack) values were measured in the plasma and erythrocytes. We found that AOP values of plasma and erythrocyte samples from the study group were at their highest after 1 1/2 hours and then declined to basal values at 4 1/2 hours. There were no statistically significant differences between the basal AOP values of the study group and the control group. With regard to MDA levels, gradual increases were seen in the plasma of the control group during the 3 hours after food, but no changes were seen in the plasma of the study group in this period. Although there were increases in erythrocyte MDA levels of both groups over 3 hours, the MDA production rate was significantly higher in the control group. Our results suggest that red wine causes significant increases in AOP values of plasma and erythrocytes, which may prevent cellular peroxidation reactions and lessen atherosclerotic complications through inhibition of LDL.     

新疆3个地区葡萄树伤流液抗氧化能力的比较研究

目的比较研究新疆3个地区葡萄树伤流液的抗氧化能力。方法采用统计分析方法研究新疆葡萄树伤流液对·OH,O_2~,DPPH·,NO_2~和ABTS·这5种自由基的清除率。结果单因素方差分析结果显示,喀什木纳格、吐鲁番无核白以及和田沙依巴克乡红葡萄的葡萄树伤流液对5种自由基的清除能力间差异有统计学意义(P<0.05);多重比较显示,对·OH的清除能力和其他4种自由基的清除能力之间差异有统计学意义(P<0.05);3个地区葡萄树伤流液对5种自由基的清除能力之间差异无统计学意义(P>0.05)。结论 3个地区的葡萄树伤流液都有很强的抗氧化活性,差异无统计学意义。各产地葡萄树伤流液对·OH自由基的清除能力比其他自由基强,并存在明显差异。     

不同产区掌叶大黄酒蒸前后指纹图谱的建立及3种差异性成分的含量测定

目的 建立掌叶大黄酒蒸前后高效液相色谱(HPLC)指纹图谱,并测定其中3种差异性成分的含量.方法 采用HPLC法建立掌叶大黄(酒蒸前)、熟大黄(酒蒸后)各15批样品的指纹图谱并进行相似度评价,通过主成分分析、聚类分析、偏最小二乘法-判别分析、正交偏最小二乘法-判别分析对指纹图谱进行化学模式识别分析.对30批样品中的3种...     

A comparative study on antioxidant activities of different varieties of Solanum melongena

Eggplant is one of most common vegetables consumed all around the world. The present study evaluates the antioxidant potential of four different varieties of eggplant (long green, purple coloured big size, purple coloured moderate size and purple coloured small size) in terms of total phenolic content, DPPH, total reducing power, superoxide radical scavenging activity, metal chelating activity and total anthocyanin content. Extracts from purple colour small size eggplant fruit demonstrated better antioxidant activities than the other samples which may be attributed to the higher phenolic and anthocyanin content since a linear relation was observed between the TPC and the antioxidant parameters.     

The antioxidant activity of caroverine

Caroverine, 1-(2-diethylaminoethyl)-3-(p-methoxy benzyl)-1,2-dihydro-2-quinoxalin-2-on-hydrochloride, is a class B calcium-channel-blocker and antiglutamatergic agent with significant effects on the brain function. Caroverine exhibits competitive AMPA antagonism, and at higher concentrations, noncompetitive NMDA antagonism. In clinical practice caroverine is used as a spasmolytic and otoneuroprotective agent. Since reactive oxygen species are supposed to be involved in the pathogenesis of inner ear diseases in which caroverine shows beneficial effects, the present study aimed to investigate the antioxidant properties of caroverine. Lipid peroxidation of liposomal membranes was suppressed in the presence of caroverine. In order to understand the mechanism of this antioxidant action of caroverine, we determined the rate constants both for a possible reaction with superoxide (O(2)(.-)) radicals from xanthine/xanthine oxidase and for a possible reaction with hydroxyl (.OH) radicals in Fenton system. Using a defined chemical reaction model O(2)(.-) scavenging was found to occur at a rather low rate constant only (3 x 10(2)M(-1)s(-1)). Thus, a reaction of caroverine with O(2)(.-) radicals is of marginal significance. In contrast, the reaction of caroverine with .OH radicals occurs at an extremely high rate constant (k=1.9 x 10(10)M(-1)s(-1)). The strong antioxidant activity of caroverine is therefore based both on the partial prevention and highly active scavenging of hydroxyl radicals.