摘要
通过测定洋葱黄酮类化合物对亚油酸过氧化、油脂过氧化和脱氧核糖氧化损伤的抑制作用及H2O2诱导的红细胞氧化溶血实验和大鼠肝匀浆脂质过氧化实验,研究了洋葱黄酮类化合物的抗氧化作用。实验结果表明:洋葱黄酮类化合物对亚油酸过氧化、油脂过氧化及脱氧核糖的氧化损伤均有良好的抑制作用,并能明显抑制H2O2诱导的红细胞氧化溶血反应和肝组织匀浆脂质过氧化反应的发生,即洋葱黄酮类化合物具有很强的体外抗氧化活性,有望作为天然抗氧化剂及功能性食品得到开发应用。
The antioxidant activity of onion flavonoids was investigated by measuring its inhibiton effects on peroxidation of linoleic acid and oil, and oxidation of 2＇- deoxyribose, as well as their protective effects on hemolysis of red cells induced by H2O2 and lipid peroxidation of rat liver homogenate. The results showed that the onion flavonoids did not only significantly inhibit the peroxidation of linoleic acid , linoleic esters, and oxidation of 2＇- deoxyribose, but also restrained remarkably on the hemolysis of red cells induced by H2O2 and lipid peroxidation homogenate rat liver. Due to its strong vitro antioxidation ability, onion flavonoids has a high potential to used as natural antioxidant in the future.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第11期57-60,共4页
Food and Fermentation Industries
基金
安徽科技学院引进人才项目(No.ZRC200680)
