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The antioxidant activity of triterpenes from Caculis of Schisandra Chinensis(Turcz.) baill by means of ethanol extraction were evaluated by various methods in vitro systems, including total reducing power, superoxide anion radical, hydroxyl radical, DPPH radical-scavenging assays and the POV value. The experimental results show: Triterpenes have better reducing power, stronger antioxidation effect on the hydroxyl radical and DPPH radical, and the IC50 value are 0.6mg/mL and 0.077mg/mL in the hydroxyl radical and DPPH radical scavenging assay. It have less effect on inhibiting the superoxide anion radical. Triterpenes can inhibit peroxidation of lard, and have less effect of lard peroxidation than VC and TBHQ. But the triterpenes added with VC exhibit remarkable synergistic antioxidation in lard.