韭菜不同极性部位抗氧化活性研究
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摘要
目的:测定韭菜不同极性部位的体外抗氧化能力。方法:用Vc作为阳性对照品,以普鲁士蓝法、邻二氮菲-Fe~(2+)氧化法、邻苯三酚自氧化法、DPPH·法、ABTS+·法分别测定韭菜不同极性部位的抗氧化能力。结果:乙醇相、乙酸乙酯相和正丁醇相对O_2~—·、DPPH·、ABTS+·这3种自由基的清除能力相当且较强,清除率可达到50%以上。乙醇相和乙酸乙酯相对·OH的清除率超过了阳性对照Vc达到67%以上。而石油醚相对O_2~—·的清除能力较强,达到了82.9%,但其总还原能力、对DPPH·和ABTS+·的清除能力相对较弱。水相显示了较强的总还原能力。结论:韭菜不同极性部位均具有一定体外抗氧化能力。
Objective: Determination of antioxidant capacity of different polar parts of Chinese chive in vitro. Method: Using Vc as a reference substance, the antioxidant capacities of different polar parts of Chinese chive were determined by Prussian blue method, ortho-phenanthroline-Fe~(2+) oxidation method, pyrogallol autoxidation method, DPPH· method and ABTS+· method. Result: The antioxidant activity of ethanol phase, ethyl acetate phase and n-butanol phase were similar and stronger than that of O_2~—·, DPPH·, ABTS+·, the scavenging rate can reach more than 50%. Ethanol and ethyl acetate to remove hydroxyl ions relative rate than positive control of Vc reached more than 67%. The relative scavenging power of petroleum ether to superoxide anion was 82.9%, but its total reduction ability and scavenging ability to DPPH· and ABTS+· were relatively weak. The water phase shows a strong total reduction capacity. Conclusion: The different polar parts of Chinese chive have the ability of anti-oxidation in vitro.
Objective: Determination of antioxidant capacity of different polar parts of Chinese chive in vitro. Method: Using Vc as a reference substance, the antioxidant capacities of different polar parts of Chinese chive were determined by Prussian blue method, ortho-phenanthroline-Fe~(2+) oxidation method, pyrogallol autoxidation method, DPPH· method and ABTS+· method. Result: The antioxidant activity of ethanol phase, ethyl acetate phase and n-butanol phase were similar and stronger than that of O_2~—·, DPPH·, ABTS+·, the scavenging rate can reach more than 50%. Ethanol and ethyl acetate to remove hydroxyl ions relative rate than positive control of Vc reached more than 67%. The relative scavenging power of petroleum ether to superoxide anion was 82.9%, but its total reduction ability and scavenging ability to DPPH· and ABTS+· were relatively weak. The water phase shows a strong total reduction capacity. Conclusion: The different polar parts of Chinese chive have the ability of anti-oxidation in vitro.
引文
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[3]陈涛涛.韭菜籽中活性生物分子的分离纯化及活性表征[D].福州:福州大学,2014:1-86
[4]王向阳,叶珊珊,葛丽.韭菜的抗凝血活性及其成分分析[J].中国食品学报,2015,15(3):216-221
[5]尹国友,孙婕,陈兰英,等.韭菜籽中活性物质的提取及抑菌检测[J].河南城建学院学报,2010,19(4):81-83
[6]王向阳,叶珊珊,葛丽.韭菜粗提物对保护酒精性肝损伤及辅助降血脂功能的影响[J].中国食品学报,2014,14(1):28-32
[7]林慧韭菜药用价值的研究进展[J].今日药学,2013,23(10):702-704
[8]吴悠,曹冲,杨玲,等.洋葱蛋白及多肽体外抗氧化活性研究[J].食品科技,2017,42(10):235-238
[9]李丽,阮金兰,钱伟亮,等.多指标评价核桃蛋白及多肽的抗氧化活性[J].食品研究与开发,2017,38(3):1-4
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[11]田玉欣,王炎,谢梦,等.地椒中总黄酮的含量测定及其体外抗氧化活性的研究[J].华西药学杂志,2017,32(1):37-39
[12]向极钎,王应玲,刘晓鹏,等.忍冬藤总黄酮超声辅助提取工艺及其体外抗氧化活性研究[J].食品工业科技,2017,38(2):251-256