食品与机械2017，Vol.33Issue(2)：17-21,5.DOI:10.13652/j.issn.1003-5788.2017.02.004
6种黄酮协同抗氧化作用及构效关系研究
The synergistic antioxidant effect and structure-activity relationship of six flavonoids
摘要
Abstract
In this study,the ABTS free radicals scavenging activity was as an indicator,the Chou-Talalay method was used to investigate the synergistic antioxidant effect and structure activity relationship of six kinds of small molecules with different structures.The results showed that the ABTS free radicals scavenging activity of the six kinds of flavonoids was in following order,i.e.,5,6,7-trihydroxy flavone ＞ 6-hydroxyl flavone ＞ 3,7-dihydroxy flavone ＞ 5-hydroxy flavone ＞ 3-hydroxy flavone ＞ 7-hydroxyl flavone ＞ ascorbic acid.Among them,5,6,7-trihydroxy flavone,6-hydroxy flavone and 3,7-dihydroxy flavone oxidation effect significantly,under different concentration and two flavonoid compounds on ABTS free radicals scavenging activity of the combined effect of CI values are quite different,dihydroxy flavone and other five kinds of flavonoids have obvious synergistic effect.h was also found that the synergistic antioxidant effects of the six flavonoid compounds were related to the position and quantity of the hydroxyl group,the main structural feature of the synergistic antioxidant effect of 3,7 dihydroxy.关键词
黄酮/抗氧化/构效关系/相互作用/中效原理Key words
flavone/antioxidant/structure-activity relationship/interaction/Chou-Talalay method引用本文复制引用
肖星凝,徐雯慧,左丹,廖霞,明建..6种黄酮协同抗氧化作用及构效关系研究[J].食品与机械,2017,33(2):17-21,5.基金项目
国家自然科学基金面上项目(编号:31471576) （编号:31471576）
重庆市特色食品工程技术研究中心能力提升项目(编号:cstc2014pt-gc8001) （编号:cstc2014pt-gc8001）
重庆市社会民生科技创新专项(编号:cstc2015shmszx80019) （编号:cstc2015shmszx80019）
