山核桃壳中黄酮提取及其抗氧化活性测定
摘要
以生产山核桃仁产生的废弃物山核桃壳为原料,采用超声波辅助提取法得到粗提液,经大孔树脂柱层析,采用30%、50%、70%乙醇梯度洗脱,将洗脱物真空冷冻干燥,研究洗脱物黄酮纯度和抗氧化物质对ABTS自由基、DPPH自由基、羟自由基的清除能力及还原铁离子的能力。结果表明,黄酮纯度高低依次为:30%洗脱物>50%洗脱物>粗提物>70%洗脱物;清除ABTS自由基的能力大小依次为:维生素C>2,6-二叔丁基-4-甲基苯酚(BHT)>30%洗脱物>50%洗脱物>70%洗脱物;清除DPPH自由基的能力大小依次为:维生素C>30%洗脱物>50%洗脱物>70%洗脱物>BHT;清除羟自由基的能力大小依次为:维生素C>30%洗脱物>50%洗脱物>70%洗脱物;还原铁离子能力大小依次为:维生素C>BHT>30%洗脱物>50%洗脱物>70%洗脱物。30%洗脱物抗氧化性最强,与黄酮纯度呈正相关。
引文
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[3]Bae K.The medicinal plants of Korea[M].Seoul:Kyo-Hak Publishing Co.,2000.
[4]Xu H L,Yu X F,Qu S C,et al.Juglone,from Juglans mandshruica maxim,inhibits growth and induces apoptosis in human leukemia cell HL-60 through a reactive oxygen species-dependent mechanism[J].Food and Chemical Toxicology,2012,50(3/4):590-596.
[5]于阳阳,包怡红.碱溶性东北山核桃蛋白的提取及SDS-PAGE分析[J].食品科学,2012,33(18):10-13.
[6]徐红艳,包怡红,杨丽芸.响应面法优化超声波辅助提取胡桃楸种仁壳总黄酮工艺[J].食品工业科技,2012,33(17):248-251.
[7]苑雅萍,赵洪云,秦香芹,等.山核桃壳化学成分的研究[J].黑龙江医药,2006,19(1):33-34.
[8]Shao P,He J Z,Sun P L,et al.Analysis of conditions for microwave-assisted extraction of total water-soluble flavonoids from Perilla frutescens leaves[J].Journal of Food Science and Technology,2012,49(1):66-73.
[9]徐任生.天然产物化学[M].北京:科学出版社,2004:526528.
[10]Li H,Cao D D,Yi J Y,et al.Identification of the flavonoids in mungbean(Phaseolus radiatus L.)soup and their antioxidant activities[J].Food Chemistry,2012,135(4):2942-2946.
[11]董晶,张焱,曹赵茹,等.藜麦总黄酮的超声波法提取及抗氧化活性[J].江苏农业科学,2015,43(4):267-269.
[12]郭志红,周鸿立.玉米须多糖和黄酮的半仿生提取及抗氧化活性[J].江苏农业科学,2015,43(4):273-276.
[13]王刚,王东,饶力群.苦瓜藤黄酮的富集工艺及抗氧化性能[J].江苏农业科学,2015,43(4):277-279.
[14]Melidou M,Riganakos K,Galaris D.Protection against nuclear DNA damage offered by flavonoids in cells exposed to hydrogen peroxide:the role of Iron chelation[J].Free Radical Biology&Medicine,2005,39(12):1591-1600.
[15]李兆君.3个荞麦品种黄酮含量及清除自由基活性比较[J].江苏农业科学,2015,43(7):355-356.
[16]Chen J,Li Y,Yang L Q,et al.Biological activities of flavonoids from pathogenic-infected Astragalus adsurgens[J].Food Chemistry,2012,131(2):546-551.
[17]Tripoli E,Guardia M L,Giammanco S,et al.Citrus flavonoids:molecular structure,biological activity and nutritional properties:a review[J].Food Chemistry,2007,104(2):466-479.
[18]Wang S Q,Zhu X F,Wang X N,et al.Flavonoids from Malus hupehensis and their cardioprotective effects against doxorubicin-induced toxicity in H9c2 cells[J].Phytochemistry,2012,87(3):119-125.
[19]Androutsopoulos V P,Papakyriakou A,Vourloumis D,et al.Dietary flavonoids in cancer therapy and prevention:substrates and inhibitors of cytochrome P450 CYP1 enzymes[J].Pharmacology&Therapeutics,2010,126(1):9-20.
[20]游辉,孙爱东,唐玲,等.竹叶黄酮纯化中吸附剂的优选及解析特性研究[J].食品科学,2010,31(8):24-27.
[21]程超,朱玉昌,莫开菊.零余子皂苷的抗氧化性研究究[J].食品科学,2007,28(10):83-86.
[22]李波,包怡红,高锋,等.Sephadex LH-20纯化红松松球鳞片多酚及其体外抗氧化研究[J].食品工业科技,2014,35(7):57-61.
[23]周丽萍.Ralls苹果多酚分离及抗氧化与脂肪代谢调节作用研究[D].哈尔滨:东北林业大学,2010.
[24]Wang C C,Chang S C,Stephen I B,et al.Isolation of carotenoids,flavonoids and polysaccharides from Lycium barbarum L.and evaluation of antioxidant activity[J].Food Chemistry,2010,120(1):184-192.