黑果枸杞与枸杞子水提取液清除羟自由基及抗脂质过氧化活性比较研究

Comparative Study the Scavenging Hydroxyl Free Radical and Anti-Lipidperoxidation Activity of Water Extract between Lycium ruthenicum and Lycium barbarum Fruits

摘要: 目的：对黑果枸杞和枸杞子水提取液的清除羟自由基及抗亚油酸脂质过氧化活性进行比较研究。方法：采用Fenton-水杨酸法及亚油酸-硫氰酸铁法，分别测定黑果枸杞和枸杞子水提取液的清除羟自由基和抗脂质抗氧化能力。结果：黑果枸杞水提取液清除羟自由基及抗亚油酸脂质过氧化能力IC₅₀值分别为1.718 mg∙ml⁻¹、0.112 mg∙ml⁻¹ (枸杞子水提取液分别为及1.298 mg∙ml⁻¹、0.058 mg∙ml⁻¹)。结论：枸杞子水提液清除羟自由基及抗脂质过氧化活性均强于黑果枸杞水提取液，二者均具有明显的体外清除自由基抗氧化活性及开发天然抗氧化剂的潜力。

Abstract: Objective: To compare antioxidant activity of water extract between Lycium ruthenicum Murr. and Lycium barbarum L. Methods: The scavenging hydroxyl radical and anti-lipidperoxidation capacity of water extract of Lycium ruthenicum Murr. and Lycium barbarum L. were evaluated by the Fen-ton-salicylic acid method and Linoleic acid-ferric thiocyanate assay. Results: The IC₅₀ value of Lycium ruthenicum Murr. with hydroxyl free radical scavenging capacity and anti-lipidperoxidation ability was 1.7176 mg∙ml⁻¹ and 0.112 mg∙ml⁻¹, respectively (Lycium barbarum L. 1.2977 mg∙ml⁻¹, 0.058 mg∙ml⁻¹, respectively). Conclusion: The results suggest that Lycium ruthenicum fruit and Lycium barbarum fruit show remarkably high antioxidant activity in vitro and are natural antioxidant development potential.