苹果多酚抗氧化作用及其清除自由基能力的研究

苹果多酚是一类很强的抗氧化剂,具有较好清除自由基的作用.还有抗变异原性、防龋齿作用、抑制血压上升等生理功能,极具开发潜力.以猪油、芝麻油为底物,采用碘量法研究了苹果多酚的抗氧化性,结果表明,苹果多酚对油脂的脂质过氧化有良好的阻断作用,且抗氧化效果随其用量的增加而加强.在油脂中按油重的0.5％添加苹果多酚,可延长芝麻油出厂期4d,过氧化值为10.49 mmol/kg,抑制率达到36.78％；对猪油的抗氧化性在第6天时达到最大,抑制率达到61.78％.由此可见,苹果多酚对延长芝麻油的保质期有明显的功效,对植物油和动物油均有较明显的抗氧化作用.在此基础上,对苹果多酚清除DPPH自由基的动力学性质进行了研究,并与茶多酚比较其抗氧化能力.结果表明:苹果多酚清除DPPH自由基速度快,EC50值为0.07,而茶多酚的EC50值为0.075,表现出比茶多酚较强的抗氧化能力,具有良好的发展前景.

Study on the Antioxidant and Free Radical Scavenging Ability of Apple Polypbenol

Apple polypbenol is a kind of strong antioxidant and it can scaveng free radicals better. In addition, apple polyphenol also can resist variation, prevent dental caries, inhibit the increasing of blood pressure. So the comprehensive exploration and utilization of hickory are inevitable. The results show that apple polyphenol has significant resistance to the lipid peroxidation of oil. According to 0.4% of oil heavy, the apple polyphenols was added in fat and the rapeseed oil may lengthen storage time for 4 days . The POV value was 10.49 mmol/ kg and the suppression rate achieved 36.78% . To the lard the anti-oxidabiiity could last for 6 days and the suppression rate reached 61.78% . Thus it can be seen the apple polyphenols was effective in lengthening the rapeseed oil to guarantee the guaiity . The test studied me dyllamics characteristic of scavenging DPPH radical of AP and compared antioxidant power of AP with tea polyphenol. The results showed that the scavenging action of DPPH radicals in apple polyphenols was better, the value of 0.7, and tea polyphenols value of 0.75, It shows that apple polyphenols is high than tea polyphenol in antioxidant activities.