摘要
以丹参根、茎、叶为研究对象,在测定其总酚酸及总黄酮含量的基础上,以VC为阳性对照,选用还原力、DPPH自由基清除率和多不饱和脂肪酸(PUFA)过氧化体系对不同部位醇提物进行抗氧化活性评价。结果表明:叶中总酚酸和总黄酮含量显著高于其他部位,其总酚酸含量分别为根和茎的1.07倍和6.81倍;总黄酮含量分别为根和茎的4.79倍和14.5倍。在预设质量浓度为20mg/mL时,丹参叶醇提物的抗氧化活性最强,其还原力、DPPH自由基清除率、对PUFA过氧化体系的抑制作用分别相当于VC(1mg/mL)的1.08、1.01、5.78倍。总酚酸的含量和抗氧化活性之间具有很高的相关性,表明抗氧化活性可能与酚酸类物质有关。
The contents of total phenols and total flavonoids from different parts of Salvia miltiorrhiza Bunge were determined. Antioxidant activities of the extracts from root, leaves and stem of Salvia miltiorrhiza Bunge were evaluated by reducing power on Fe^3＋, scavenging capability on DPPH free radicals and inhibitory effect on PUFA using vitamin C as the reference. Results indicated that the contents of total phenolic acids and total flavonoids from leaves were significantly higher than those in root and stem. Total phenols in leaves were 1.07 folds and 6.81 folds higher than that of root and stem, respectively. Total flavonoids in leaves were 4.79 folds and 14.5 folds higher than that of root and stem, respectively. Antioxidant activities of ethanol extract from leaves were significantly higher than those of root and stem. The reducing power, scavenging capability on DPPH free radicals and inhibitory effect on PUFA of extracts from Salvia miltiorrhiza were 1.08-, 1.01- folds and 5.78-folds higher than those of vitamin C. A positive correlation was observed between the content of total phenols and antioxidant activities, which demon- strated that the antioxidant activity was related to the content of total phenols.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第3期108-111,共4页
Food Science
基金
河南科技大学科研创新能力培育基金项目(2009CZ0015)
关键词
丹参
总酚酸
总黄酮
抗氧化活性
Salvia miltiorrhiza Bunge
total flavonoids
total phenols
antioxidant activity
作者简介
李欣（1979-），女，副教授，博士，研究方向为天然产物活性。E—mail：lixinpxy@hotmail．com
