食品科学2012，Vol.33Issue(3)：5-8,4.
荔枝皮原花青素与VC、VE的协同抗氧化研究
Synergistic Antioxidant Effects of Procyanidins from Litchi chinensis Pericarp and VC or VE
摘要
Abstract
In order to explore the synergistic antioxidant effects of procyanidins from Litchi chinensis pericarp（LPPC） and vitamin C（VC） or vitamin E（VE）,the antioxidant capacity of LPPC in the presence of VC or VE was evaluated by DPPH radical scavenging assay coupled with isobologram method.The results indicated that the IC50 of LPPC,VC and VE were 9.98,9.21mg/L,and 27.96 mg/L,respectively,which suggested that LPPC had significant DPPH radical scavenging effect.The effect-response points of LPPC combined with VC or VE were observed below the addition line with 95% confidence interval in isobolographic plots.Meanwhile,a significant difference between theoretical IC50add value and experimental IC50mix value was achieved.The interaction index of each combination was less than 1.These findings indicate that there is a synergistic antioxidant effect between LPPC and VC or VE,which will reveals promising prospects in practical applications.关键词
荔枝皮原花青素/抗氧化/Isobologram分析/协同作用Key words
procyanidins from Litchi chinensis pericarp（LPPC）/antioxidation/isobologram/synergistic effect分类
轻工纺织引用本文复制引用
周玮婧,隋勇,孙智达,谢笔钧..荔枝皮原花青素与VC、VE的协同抗氧化研究[J].食品科学,2012,33(3):5-8,4.基金项目
国家自然科学基金-广东省联合基金项目 （）
