摘要
以10种野菜醇提取物活性成分含量及其体外抗氧化为研究目的,选用甲醇为溶剂,热水回流法制备野菜提取物。分别采用Folin-酚法和Al Cl3-乙酸钾比色法测定野菜提取物总酚和总黄酮含量,以自由基清除率(1,1-Diphenyl-2-picrylhydrazyl radical,DPPH)、还原力、Fe2+金属螯合力抗氧化体系来评价它们的抗氧化能力。采用高效液相色谱法(High Performance Liquid Chromatography,HPLC)测定提取物主要活性成分含量。研究结果表明:10种供试野菜提取物总黄酮和总酚含量差异显著,总黄酮含量最高的是苦苣菜(85.69±2.33)mg/g,总酚含量最高的是紫苏(151.57±3.96)mg/g。DPPH自由基清除力最强的是香椿;还原力最强的是紫苏;金属螯合力最强的是野芝麻。野菜提取物中含有黄酮、植物酚酸等多种次生代谢成分。10种供试野菜可以作为良好的天然抗氧化剂来源,总酚是野菜提取物的主要抗氧化活性成分。
The purpose of this study was to investigate the proportion of the main active components and in vitro activity of the extracts of 10 wild vegetables. The extracts of wild vegetables were obtained by hot water recirculation with methanol, and the total flavonoid content and total phenolic content were estimated by the Al Cl3 colorimetric method and Folin＇s reagent, respectively. The antioxidant activities of the extracts were evaluated by determining their reducing capacity, free-radical scavenging activity, and metal chelating ability. The main flavonoid and phenolic content of the extracts were determined by using HPLC. Significant difference was found in content of flavonoids and phenols of the extracts. Sonchus oleraceus showed the highest total flavonoid content of（85.69±2.33） mg/g, and Perilla frutescens showed the highest total phenol content of（151.57±3.96） mg/g. Toona sinensis showed the highest scavenging ability using the DPPH method. P. frutescens showed the highest reducing power. Lamium barbatum showed the highest metal chelating activity. The extracts contained abundant botanical secondary metabolites such as flavonoids and phenols. These vegetables can serve as good sources of natural antioxidants. It can be concluded that phenol is a main contributor to the antioxidant activity of the extracts.
出处
《现代食品科技》
EI
CAS
北大核心
2017年第6期94-99,共6页
Modern Food Science and Technology
基金
宁波市农业攻关项目(2012C10023)
国家自然科学基金项目(31301580)
浙江省自然科学基金项目(LY13C200012)
关键词
野菜
抗氧化能力
黄酮
酚酸
高效液相色谱法(HPLC)
wild vegetables
antioxidant activity
flavone
phenol
high performance liquid chromatography
作者简介
陈惠云（1980-），女，高级农艺师，硕士，研究方向：食品加工与安全
通讯作者：刘兴泉（1973-），男，博士，教授，研究方向：食品加工与安全
