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《Food Science》 2006-12
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Structure-activity Relationship of Flavonoids in Antioxidant Activity

LU Xi,WANG Lei,WEI Hong,YANG Zhuan-qin,WANG Wei* (College of Chemistry and Life Science, Tianjin Normal University, Tianjin 300074, China)  
A study of the antioxidant activity of four flavonoids and five hydroxyl compounds was carried out by DPPH method and pyrogallol method. The result showed the tested samples all had the antioxidant activity. The orders of the DPPH scavenging ability was quercetinpyrogallolrutincatechincatecholascorbic acidmorinresorcinolphenol.The effect of restraining pyrogallol autoxidation in turns was ascorbic acidcatecholresorcinolphenolrutincatechin quercetinmorin. Therefore it was discovered that the activities of the adjacent hydroxyl groups in scavenging free radical were increased. And C ring with C2-C3 double bond could enhance its effect in scavenging free radical on condition that B ring had the adjacent hydroxyl. When the hydroxyl group at 3 position on the C ring was glycosylated, it could weaken other hydroxyl groups.
【Fund】: 天津市自然科学基金项目(033610911)
【CateGory Index】: TS201.2
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