中国食品学报2017，Vol.17Issue(9)：41-47,7.DOI:10.16429/j.1009-7848.2017.09.006
菊苣中菊苣酸、绿原酸和木犀草苷的协同抗氧化作用
Investigation of Synergistic Antioxidant Effect of Chicoric Acid, Chlorogenic Acid and Galuteolin from Cichorium intybus L.
摘要
Abstract
The antioxidant activities of five components from Cichorium intybus L.stem were studied by detecting the effect of scavenging DPPH and ·OH free radical as well as ferric reducing antioxidant power (FRAP),and the method of DPPH and Isobologram were adopted to research synergistic antioxidant effect of three components.The resuits showed that the ability of scavenging DPPH and ·OH free radical was as follows:chicoric acid ＞ galuteolin ＞ chlorogenic acid ＞ caffeic acid ＞ caftaric acid,and the ability of ferric reducing antioxidant power was:caftaric acid ＞ caffeic acid ＞ galuteolin ＞ chlorogenic acid ＞ chicoric acid.And all effect-response points were observed below the addition line with 95％ confidence interval in Isobologram plots,and all γ interaction index were less than 1.Therefore,there were synergistic antioxidant effect among the three antioxidants,and galuteolin was stronger than chicoric acid and chlorogenic acid.关键词
菊苣酸/抗氧化/Isobologram分析法/协同抗氧化Key words
chicoric acid/antioxidant/Isobologram plots/synergistic antioxidant effect引用本文复制引用
孟创鸽,傅虹飞,周良付,张永迪,雷玉洁,王云阳..菊苣中菊苣酸、绿原酸和木犀草苷的协同抗氧化作用[J].中国食品学报,2017,17(9):41-47,7.基金项目
科技资源共享服务体系建设项目(31171761) （31171761）
