花椒麻素的抗氧化活性

为研究花椒麻素的抗氧化活性，采用体外抗氧化实验，评价不同剂量花椒麻素的总抗氧化能力、还原力以及对羟自由基（.OH）和1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基的清除作用，并以人肝癌细胞HepG2为模型，探讨其在细胞水平的抗氧化能力。结果表明：花椒麻素具有一定的还原力和总抗氧化能力，且呈现良好的剂量-效应关系；但对DPPH自由基、.OH的清除作用较弱。花椒麻素在较低质量浓度（0～50 μg/mL）条件下可使HepG2细胞内超氧化物歧化酶（superoxide dismutase，SOD）活性降低，丙二醛（malondialdehyde，MDA）含量增加，但当花椒麻素质量浓度达到100 μg/mL时，细胞SOD活性显著增加，MDA含量则显著降低（P＜0.05）。因此，花椒麻素是一类潜在的抗氧化物质，可用于此类功能食品的开发。

Antioxidant Activity in vitro of Sanshool from Sichuan Peppers (Zanthoxylum bungeanum)

The antioxidant activity in vitro of sanshool from Sichuan peppers (Zanthoxylum bungeanum) was assessed by
total antioxidant capacity, reducing power and scavenging capacities against hydroxyl and 1,1-diphenyl-2-picrylhydrazyl
(DPPH) free radicals as well as its cellular antioxidant activity on human liver HepG2 cells. The results indicated that
sanshool had a certain reducing power and total antioxidant capacity in a dose-effect manner, but the scavenging activity on
DPPH and hydroxyl radicals was a little weak. The cellular antioxidant activity on human liver HepG2 cells showed that at
lower concentrations (0–50 μg/mL) of sanshool, superoxide dismutase (SOD) activity was decreased and malondialdehyde
(MDA) content was increased. At a concentration up to 100 μg/mL, SOD activity was increased significantly and MDA
content was reduced significantly (P < 0.05). Therefore, sanshool is can be considered as a potential antioxidant ingredient
for functional foods.