反应时间对DPPH-法-ABTS-法评价抗氧化性结果的影响-林恋竹

632010,Vol.31,No.05DPPHABTS+*(510640)DPPHABTS+()EC50(50%)(DPPH30minABTS+6min)DPPHABTS+DPPHABTS+EffectofReactionTimeonDPPHandABTS+RadicalScavengingAssaysforAntioxidantCapacityEvaluationLINLian-zhuZHAOMou-ming*(CollegeofLightIndustryandFoodSciences,SouthChinaUniversityofTechnology,Guangzhou510640,China)AbstractDuetotheoperationsimplicityofDPPHandABTS+radicalscavengingarraysforevaluatingantioxidantcapacityandwithoutaneedforspecificequipments,bothassayshavebeenwidelychosentoevaluateantioxidantcapacity.EC50isgenerallyusedasarepresentativeparameterforantioxidantcapacityofantioxidantsdeterminedusingDPPHassayat30minoffixedreactiontimeorusingABTS+assayat6minoffixedreactiontime.TheresultsofthisinvestigationindicatedthatabigdifferencewasmadebythecompositionsandstructuresofantioxidantstoreactionrateswithDPPHandABTS+freeradicals.Thereactionequilibriumtimewasalsodifferentsothatwrongestimationsmightbeachievedattheconditionoffixedreactiontime.KeywordsreactiontimeDPPHradicalscavengingarrayABTS+radicalscavengingarrayantioxidantcapacityevaluationTS202.3A1002-6630(2010)05-0063-052009-06-25(2007A020902002)(1985)[e-mail]*(1964)[e-mail](HAT)(ET)ETHATHATET[1]DPPHABTS+ABTS+DPPHDu[2]VCLiu[3]Shyu[4]Dudonne[5]30Seeram[6]Zhou[7]Liu[8]Zhang[9]Su[10]Cristina[11]ABTS+2010,Vol.31,No.0564ABTSDPPH[12]ABTS+0.68V[13]0.68VABTS+ABTS+HATDPPHETHATDPPHETHATDPPH[1]46minETFRAPPulido[14]Fe3+-TPTZ4min4min30minEC5030minEC504minEC50Antonio[15]DPPH6(AE)DPPHAE=(1/EC50)tEC50tEC50EC5066tEC5012min29minABTS+DPPHEC50BHABHTTBHQVED-ABTS+DPPHABTS+DPPHABTS+DPPH1.1BHABHTTBHQVE(VE50%)D-(95%)(30%)(30%)DPPH(2,2-diphenyl-1-picrylhydrazyl)ABTS(2,2-Azino-bis(3-ethylbenzothiazoline-6-sulfonicacid))Sigma1.2752N-1.31.3.1BHABHTTBHQVE10mLD-10mL60%10mL1.3.21.3.2.1DPPHLuo[16]2.0mL0.2mmol/LDPPH2.0mL517nm(A)2.0mL2.0mL517nm(A)2.0mLDPPH2.0mL517nm(A)DPPHAADPPH/%(1)100A1.3.2.2ABTS+Re[17]ABTS+2.45mmol/LABTS7mmol/LABTS1216h34dABTS+ABTS+(10mmol/LpH7.4)734nm0.7000.0204mLABTS+40L30s734nmAABTS+/%(1)1000.7002.1DPPHEC50TBHQBHABHTD-652010,Vol.31,No.05VE10g/mL30g/mLDPPH32.1.1DPPH1TBHQD-3DPPHBHABHT55DPPH(6min)DPPHTBHQBHAD-BHT18minDPPHTBHQBHABHTD-36minBHTDPPHDPPH42minBHTDPPHDPPH2.1.2DPPHDPPHDPPHVEDPPHDPPHDPPH(EC50)DPPHDPPHDPPHDPPH30minDPPH60minDPPHDPPHDPPH2.2ABTS+EC50TBHQBHABHTD-VE100g/mL600g/mLABTS+32.2.1ABTS+DPPHFig.1EffectofchemicalreactiontimeonantioxidantcapacityevaluationofsamplesfromthefirstgroupusingDPPHassay1009080706050403020100TBHQBHAD-BHTDPPH/%/min06121824303642485460ABTS+Fig.3EffectofchemicalreactiontimeonantioxidantcapacityevaluationofsamplesfromthefirstgroupusingABTS+assay80706050403020BHATBHQBHTD-ABTS+/%/min06121824303642485460DPPHFig.2EffectofchemicalreactiontimeonantioxidantcapacityevaluationofsamplesfromthesecondgroupusingDPPHassay6050403020100VE/min061218243036424854602VEDPPH/%3BHATBHQD-ABTS+4ABTS+BHTABTS+4ABTS+(6min)ABTS+2010,Vol.31,No.0566BHATBHQBHTD-12minBHTABTS+BHATBHQ2.2.2ABTS+4VEABTS+ABTS+3ABTS+3ABTS+(6min)ABTS+VE24minABTS+ABTS+(EC50)ABTS+ABTS+ABTS+ABTS+6minABTS+60minABTS+(ABTS+ABTS+)ABTS+ABTS+ABTS+ABTS+3.1DPPHDPPH(EC50)ABTS+(EC50)3.2DPPHABTS+DPPHABTS+DPPHABTS+60minDPPHABTS+()[1]PRIORRL,WUXL,SCHAICHK.Standardizedmethodsforthedeterminationofantioxidantcapacityandphenolicsinfoodsanddietarysupplements[J].JournalofAgriculturalandFoodChemistry,2005,53(10):4290-4302.[2]DUGR,LIMJ,MAFW,etal.Antioxidantcapacityandtherelation-shipwithpolyphenolandvitaminCinActinidiafruits[J].FoodChemistry,2009,113:557-562.[3]LIUSC,LINJT,WANGCK,etal.Antioxidantpropertiesofvarioussolventextractsfromlychee(LitchichinenesisSonn.)flowers[J].FoodChemistry,2009,114:577-581.[4]SHYUYS,LINJT,CHANGYT,etal.Evaluationofantioxidantabilityofethanolicextractfromdill(AnethumgraveolensL.)flower[J].FoodChemistry,2009,115:515-521.[5]DUDONNES,VITRACX,COUTIEREP,etal.Comparativestudyofantioxidantpropertiesandtotalphenoliccontentof30plantextractsofindustrialinterestusingDPPH,ABTS,FRAP,SOD,andORACassays[J].JournalofAgriculturalandFoodChemistry,2009,57(5):1768-1774.[6]SEERAMNP,AVIRAMM,ZHANGYJ,etal.Comparisonofantioxi-dantpotencyofcommonlyconsumedpolyphenol-richbeveragesintheunitedstates[J].JournalofAgriculturalandFoodChemistry,2008,56(4):1415-1422.[7]ZHOUSH,FANGZX,LUY,etal.Phenolicsandantioxidantproper-tiesofbayberry(MyricarubraSieb.etZucc.)pomace[J].FoodChemistry,2009,112:394-399.[8]LIULX,SUNY,LAURAT,etal.DeterminationofpolyphenoliccontentandantioxidantactivityofkudingchamadefromIlexkudingchaC.J.Tseng[J].FoodChemistry,2009,112:35-41.[9]ZHANGQF,ZHONGZR,CHEUNGHY.Antioxidantactivityofrhizomasmilacisglabraeextractsanditskeyconstituent-astilbin[J].FoodChemistry,2009,115:297-303.[10]SUL,YINJJ,CHARLESD,etal.Totalphenoliccontents,chelatingcapacities,andradical-scavengingpropertiesofblackpeppercorn,nutmeg,rosehip,cinnamonandoreganoleaf[J].FoodChemistry,2007,100:990-997.[11]CRISTINAMV,HENRYKZ,JUANAF,etal.AntioxidantcapacityFig.4EffectofchemicalreactiontimeonantioxidantcapacityevaluationofsamplesfromthesecondgroupusingABTS+assay9080706050403020VEABTS+/%/min06121824303642485460672010,Vol.31,No.05a