A comparative study of roles of phytic acid and several antioxidants in eradication of free radicals | 植酸和几种抗氧化物质对自由基清除能力的比较
2011
Jia Yan, Huazhong Agricultural University, Wuhan(China), College of Resource and Environment | Tu Shuxin, Huazhong Agricultural University, Wuhan(China), College of Resource and Environment | Tang Shirong, Huazhong Agricultural University, Wuhan(China), College of Resource and Environment
صينى. 摘 要：在离体条件下,比较研究了植酸和几种常见的抗氧化物质（抗坏血酸、谷胱甘肽）以及部分蔬菜（青椒、黄瓜、番茄、洋葱）提取物对二苯代苦味酰基（DPPH）自由基的清除作用。结果表明：体系的pH值是影响抗氧化物质自由基清除能力的重要因子;在一定的pH值条件下,植酸表现出清除DPPH自由基的能力,其IC50值为1.94×10-2（pH 2.0）,而谷胱甘肽和抗坏血酸的IC50值分别为0.26（pH 4.6）和1.86（pH 5.7）。试验表明,蔬菜提取液添加植酸后的自由基清除能力明显提高。
اظهر المزيد [+] اقل [-]إنجليزي. Diphenylpicrylhydrazyl（DPPH） spectrocolorimetery method was used to evaluate the anti-oxidative capacity of phytic acid,ascorbic acid（ASA）,glutathione（GSH） and vegetable extracts.The results showed that eradication of free radical of phytic acid,ASA and GSH was pH dependent.The IC50,a value describing the ability of DPPH free radical scavenging,was 1.94 ×10-2（pH=2.0）,0.26（pH=4.6） and 1.86（pH=5.7） for phytic acid,GSH and ASA,respectively.In addition,adding phytic acid enhanced the eradicating ability of free radical of vegetable extracts.The results suggested that phytic acid would be an important antioxidant in plants due to its high content in plants,and pose a crucial role in resistance to oxidative stress.
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