枣多糖和黄酮抗氧化互作效应研究

Interactive Effect of Antioxidant Activities of Jujube Polysaccharides and Flavonoids

摘要:

本文以Vc为对照，以对?OH、DPPH?、ABTS+?的清除率和总抗氧化能力（FRAP值）为指标，研究了枣多糖（Jujube Polysaccharides, JP）、枣黄酮（Jujube Flavonoids, JF）两者的抗氧化互作效应。结果显示：JP和JF在四个体系中均呈现抗氧化正协同效应，两者的正协同效应与抗氧化物质浓度的高低、自身的抗氧化能力呈正相关（R2>0.82；P<0.01），同时与反应体系也密切相关；选取?OH的反应体系作为代表，两者抗氧化互作效应的最佳配比为1:1，浓度为1.5 mg/mL，此时清除率高达97.88%，比JP的清除率高63.33%，比JF的清除率高16.36%。该研究以期为大枣多糖、黄酮为原料在抗氧化、抗衰老方面的应用研究提供参考与相关的理论依据。

Abstract:

Using Vc as control and hydroxyl radical (?OH), 2,2-diphenyl-1-picrylhydrazyl (DPPH?), [2,2′-azino-bis(3- ethylbenzothiazoline-6-sulfonic acid)] (ABTS)? + free radical scavenging activities and ferric-reducing/antioxidant power (FRAP) values as indicators, the interactive effect of the antioxidant activities of jujube polysaccharides (JPs) and jujube flavonoids (JFs) were studied. The results showed positive interactions between the antioxidant activities of JPs and JFs in four reaction systems, which were positively related to the effective concentration and activity of the antioxidants (R2 > 0.82; P < 0.01), as well as to the reaction systems. With ?OH reaction system as a representative example, the ratio of JPs and JFs for the optimum antioxidant activity was 1:1; when the concentration was 1.5 mg/mL, the scavenging rate increased to 97.88%, which was 63.33% higher than that of JPs and 16.36% higher than that of JFs. These results provide a theoretical basis for the study of antioxidant and ant-aging activities by using JPs and JFs as raw materials.