细小炭角菌深层发酵产物的抗氧化活性研究

摘要

The antioxidant potency of components from Xylaria gracillima in submerged culture was investigated, employing various established in vitro systems, such as superoxide (O^(2·-)) and hydroxyl (·OH) radical scavenging, reducing power, and ferrous ion chelating ability. Tocopherol (Ve), butylated hydroxytoluene (BHT) and ethylenediaminetetraacetic acid (EDTA) were used as positive controls. According to the results, components from X. gracillima in submerged culture showed significant effect on ferrous ion chelating ability, O^(2·-) and ·OH radical scavenging ability at the range of concentration tested, and their highest antioxidant activities reached 89.72%, 70.90% and 77.46% respectively. The components also showed positive results of reducing power. These in vitro results suggested the possibility that components from X. gracillima in submerged culture could be effectively employed as an ingredient in healthy or functional food.