目的 研究五脉绿绒蒿总黄酮和苜蓿素的体外抗氧化作用.方法 采用体外实验研究五脉绿绒蒿总黄酮与不同剂量苜蓿素的化学抗氧化作用(包括对羟基自由基和超氧阴离子的清除作用)以及动物组织抗氧化作用(包括对大鼠肝匀浆脂质过氧化的抑制作用和对H2O2诱导的红细胞氧化溶血的保护作用).结果 五脉绿绒蒿总黄酮和苜蓿素可清除羟基自由基与超氧阴离子；抑制大鼠肝匀浆自发性与VitC-Fe2+诱导性脂质过氧化产物丙二醛(MDA)的生成；减少H2O2诱导的红细胞氧化溶血.结论 五脉绿绒蒿总黄酮和苜蓿素具有清除自由基及抗脂质过氧化的作用.%Objective To study on anti-oxidative activity of total flavones of radix angelicae sinensis and tricin in vitro. Methods Anti-oxidative activities of chemistry (oxygen radicals) and of mammal fabric (rat liver and red blood cells) were adopted to observe the ant-oxidative effects of total flavones of radix angelicae sinensis and tricin in vitro. Results Total flavones of radix angelicae sinensis and tricin exhibited an inhibitory effect on the hydroxyl free radical and superoxide an ion free radical showing antioxidant activity in homogenates of the rat liver. The haemolysis of rat red blood cells on H2O2-induced was blocked by total flavones of radix angelicae sinensis and tricin (P < 0.05 ). Conclusions Total flavones of radix angelicae sinensis and tricin show antioxidant activity in experiments in vitro.
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