一次性灌胃不同水果汁对大鼠外周血抗氧化力影响的研究

目的:观察不同抗氧化力水果汁对大鼠外周血抗氧化活性的影响。方法:以FRAP法测定水果汁的抗氧化活性,以灌胃法观察不同水果制汁后对大鼠外周血抗氧化活性的影响。取山楂、猕猴桃、石榴、草莓、苹果、梨果肉制汁后灌胃,连续动态观察大鼠外周血抗氧化力的变化。结果:测定的6种水果汁抗氧化活性排序依次为山楂、猕猴桃、石榴、草莓、红香蕉苹果、水晶梨。灌胃4g抗氧化力较强的山楂、猕猴桃、石榴制汁,大鼠外周血抗氧化力均显著增强,与对照组相比有显著性差别(P<0.01);抗氧化力较弱的红富士苹果和水晶梨制汁灌胃后外周血抗氧化力无变化;灌胃2g水果制汁后变化趋势与4g相同,但与对照组比较无显著差别。结论:在体外具有较强抗氧化力的水果汁对大鼠外周血抗氧化力影响较为显著,但抗氧化力较弱水果汁该作用较弱。

Studies on the Effect of Once Administration Different Fruit Juices by Gavage on Antioxidant Capacity of Rat Peripheral Blood

Objective: To observe the effect of fruit juices with different antioxidant capacity on antioxidant capacity of rat peripheral blood. Methods: The antioxidant activity of fruit juices was determined by FRAP assay. Fruit juices were squeezed from hawkthorns, kiwifruits, pomegranates, strawberries, apples and pears. The rats were administrated with fruit juices by gavage. The changes of peripheral blood antioxidant capacity after gavage were determined dynamically. Results: The antioxidant activity of six fruit juices was in the following order: hawkthorns, kiwifruits, pomegranates, strawberries, apples and pears. The antioxidant capacity of rat peripheral blood was increased obviously(P<0.01) after given the juices prepared from 4 g hawkthorns, kiwifruits, pomegranates which were higher in antioxidant capacity, while no changes were observed after given the juices prepared from 4g apples and pears which were lower in antioxidant capacity. The administration of juices prepared from 2 g different fruits presented similar action on peripheral blood antioxidant capacity, but without statistical significance. Conclusion: Fruit juices with higher antioxidant capacity in vitro could increase antioxidant capacity of rat peripheral blood in a dose dependent manner, while those with lower antioxidant capacity have no remarkable effects.