论文部分内容阅读
以红树莓和黑树莓冻果为原料,通过p H试差法、体外还原能力、羟自由基和超氧阴离子清除能力的测定,MTT试验和倒置显微镜观察,比较这2种颜色树莓的花色苷含量,体外抗氧化差异及抑制食管癌EC-109细胞增殖的能力。结果表明:红树莓花色苷含量为(5.22±0.06)mg/g,黑树莓花色苷含量为(7.56±0.11)mg/g;体外还原反应中,黑树莓还原能力比红树莓强;·OH清除作用中,红树莓IC_(50)为41.79μg/m L,黑树莓的IC_(50)为62.71μg/m L;O2-·清除作用中,红树莓的IC_(50)为37.54μg/m L,黑树莓的IC_(50)为46.42μg/m L。综上,黑树莓的花色苷含量和体外抗氧化性比红树莓略高。MTT试验中,红树莓IC_(50)是144μg/m L,黑树莓IC_(50)为154μg/m L。2种树莓均能抑制EC-109细胞的增殖,它们的抑制能力相当。当树莓作用时,EC-109细胞间变得松散,细胞开始固缩、破碎,甚至凋亡,且凋亡的情况具有浓度依赖性。
The red raspberry and black raspberry frozen fruit were used as raw materials. The p H test method, in vitro reduction ability, the determination of hydroxyl radical and superoxide anion scavenging ability, MTT test and inverted microscope were used to compare the two raspberries Anthocyanin content, antioxidant differentiation in vitro and inhibition of esophageal cancer EC-109 cells proliferation. The results showed that the content of anthocyanin in red raspberry was (5.22 ± 0.06) mg / g and the content of anthocyanin in black raspberry was (7.56 ± 0.11) mg / g. In reducing reaction, the reducing power of black raspberry was stronger than that of red raspberry ; In the scavenging effect of OH, the IC 50 of red raspberry was 41.79 μg / m L, the IC 50 of black raspberry was 62.71 μg / m L; ) Was 37.54μg / m L, black raspberry IC_ (50) was 46.42μg / m L. In summary, the black raspberry anthocyanin content and in vitro antioxidant than red raspberry slightly higher. In the MTT test, IC 50 of red raspberry was 144 μg / m L and IC 50 of black raspberry was 154 μg / m L. Both raspberry can inhibit EC-109 cell proliferation, their inhibitory capacity is quite. When raspberry acted, the EC-109 cells became loose and the cells began to shrink, break and even apoptosis, and the apoptosis was concentration-dependent.