ESR法对蓝莓提取物清除自由基能力的测定

目的:比较并分析蓝莓果与蓝莓叶提取物清除自由基的能力。方法:采用电子自旋共振波谱法(ESR),对不同浓度蓝莓果实与蓝莓叶提取物的瞬时清除羟基自由基(·OH)能力及在3~45 min清除DPPH自由基能力进行了测定。结果:当蓝莓叶提取物浓度在2.500 mg/L,反应2 min时,其清除·OH自由基的能力达到87%,高于蓝莓果提取物;当蓝莓果提取物浓度在2.500 mg/L,反应时间为30 min时,其清除DPPH自由基的能力达到80%以上,且高于蓝莓叶提取物。结论:蓝莓提取物均具有良好的清除自由基的能力,其能力与提取物中总酚含量和组成多酚的成分有关。 

ESR detection method of radical scavenging activity of blueberry extracts

Objective: The scavenging radical ability of blueberry fruits and leaves extract was compared and analyzed.Method: Electron spin resonance( ESR) spectroscopy was used to measure hydroxyl radical( ·OH) in transient time and 1,1- diphenyl-2- picryllhydrazyl radical( DPPH) in 3~45 min scavenging ability of blueberry fruits and leaves extract at different concentrations. Results: The result showed that scavenging capacity of OH radical( 87%) of blueberry leaves extract was higher than blueberry fruits extract at concentration of 2.500 mg /L and treatment time of 2 min.Scavenging capacity of DPPH radical( > 80%) of blueberry fruits extract was higher than blueberry leaves extract at concentration of 2.500 g / L and treatment time of 30 min.Conclusion: Extract of blueberry had strong scavenging radical ability,which was certainly correlated with the contents of total polyphenol and its composition.