色米提取物的抗氧化作用与成分分析研究
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摘要
为探讨色米提取物总酚含量与抗氧化相关性及其抗氧化的物质基础,以4种不同品种的色米为材料,采用Folin-Ciocalteu法测定总酚含量,三氯化铝比色法测定黄酮含量,DPPH·、ABTS~+·清除法和O~(2-)·清除法评价抗氧化活性,高效液相色谱法进行多酚成分分析。结果表明,4个品种的色米总酚含量范围为42~305.2 mg GAE/g,红米具有最高的总酚和黄酮含量以及最好的抗氧化能力,绿米各项指标均最低。提取物成分分析结果显示,4个品种均具有一定含量的没食子酸、儿茶素、香草酸、咖啡酸和阿魏酸。
In order to discuss correlation between the total phenolic content and the antioxidant activity in colored rice and the material basis of antioxidant activity,based on using four different varieties of colored rice as materials,the total phenolic content was determined by Folin-Ciocalteu method,the flavonoid content was determined by alchlor colorimetric method,the antioxidant activity was evaluated by DPPH·,ABTS~+·clearance assay and,O(~2-)·clearance assay,high performance liquid chromatography( HPLC) method was used for polyphenol content analysis.Results indicated that the total phenolic content of the four colored rice was in the range of 42 ~ 305. 2 mg GAE/g.Red rice exhibited the highest total phenolic and flavone content and the best antioxidant properties,while the green rice was the lowest. Extract components analysis results showed that the four varieties had certain content of gallic acid,catechin,vanillic acid,caffeic acid and ferulic acid.
In order to discuss correlation between the total phenolic content and the antioxidant activity in colored rice and the material basis of antioxidant activity,based on using four different varieties of colored rice as materials,the total phenolic content was determined by Folin-Ciocalteu method,the flavonoid content was determined by alchlor colorimetric method,the antioxidant activity was evaluated by DPPH·,ABTS~+·clearance assay and,O(~2-)·clearance assay,high performance liquid chromatography( HPLC) method was used for polyphenol content analysis.Results indicated that the total phenolic content of the four colored rice was in the range of 42 ~ 305. 2 mg GAE/g.Red rice exhibited the highest total phenolic and flavone content and the best antioxidant properties,while the green rice was the lowest. Extract components analysis results showed that the four varieties had certain content of gallic acid,catechin,vanillic acid,caffeic acid and ferulic acid.
引文
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[2]童继平,李素敏,刘学军,等.有色稻米研究进展[J].植物遗传资源学报,2011,12(1):13-18Tong Jiping,Li Sumin,Liu Xuejun,et al.Research progress of colored rice[J].Journal of Plant Genetic Resources,2011,12(1):13-18
[3]孙涛,孙斐,巢骏,等.不同加成数C-β-60丙氨酸衍生物的还原能力及金属螯合能力[J].东北农业大学学报,2012,43(8):21-24Sun Tao,Sun Fei,Cao Jun,et al.Reducing power and metal chelating ability of different added number C-β-60 alanine derivatives[J].Journal of Northeast Agricultural University,2012,43(8):21-24
[4]周云,张守文.“特种稻米”功能特性及其开发利用[J].粮食与油脂,2002(7):36-38Zhou Yun,Zhang Shouwen.The functional characteristics of"special rice"and its development and utilization[J].Cereals and Oil,2002(7):36-38
[5]王忠和,初莉娅,宋世庆.水果中多酚类的生物学作用[J].中国园艺文摘,2011,27(5):37-38Wang Zhonghe,Chu Liya,Song Shiqing.Biological effects of polyphenols in fruits[J].Chinese Horticultural Abstracts,2011,27(5):37-38
[6]Su T,Kozo N,Hiroshi K.Analysis of phenolic compounds in white rice,brown rice[J].Agricultral and Food Chemistry,2004(52):4808-4813
[7]张名位,郭宝江,池建伟,等.黑米皮提取物的体外抗氧化作用与成分分析[J].中国粮油学报,2009,20(6):49-54Zhang Mingwei,Guo Baojiang,Chi Jianwei,et al.Analysis of antioxidant activities in vitro and composition in black rice pericarp extract[J].Journal of the Chinese Cereals and Oils Association,2009,20(6):49-54
[8]吕海涛,邓锐.高效液相色谱法测定苹果汁中8种酚类化合物[J].理化检验-化学分册,2009,45(2):125-127LüHaitao,Deng Rui.8 kinds of phenolic compoundsin apple juice by high performance liquid chromatography[J].Physical Testing and Chemical Analysis Part B:Chemical Analgsis,2009,45(2):125-127
[9]Lai P,Li K Y,Lu S,et al.Phytochemicals and antioxidant properties of solvent extracts from Japonica rice bran[J].Food Chemistry,2009,117(3):538-544
[10]李清华,江川,林玲娜,等.不同色稻精米与米糠中黄酮含量的差异分析[J].福建农业学报,2005,20(1):49-52Li Qinghua,Jiang Chuan,Lin Lingna,et al.Differentanalysisof flavonoids content in different colored polished rice and rice bran[J].Journal of Fujian Agricultural Science,2005,20(1):49-52
[11]Sharma O P,Bhat T K.DPPH antioxidant assay revisited[J].Food Chemistry,2009,113(4):1202-1205
[12]Re R,Pellegrini N,Proteggente A,et al.Antioxidant activity applying an improved abts radical cation decolorization assay[J].Free Radical Biology&Medicine,1999,26(9):1231-1237
[13]Obied H K,Prenzler P D,Konczak I,et al.Chemistry and bioactivity of olive biophenols in some antioxidant and antiproliferative in vitro bioassays[J].Chemical Research in Toxicology,2009,22(1):227-234
[14]Qawasmeh A,Obied H K,Raman A,et al.Influence of fungal endophyte infection on phenolic content and antioxidant activity in grasses:interaction between Lolium perenne and different strains of Neotyphodium lolii[J].Journal of Agricultural and Food Chemistry,2012,60(13):3381-3388
[15]周厚德.提高大米还原糖含量探讨[J].发酵科技通讯,2001,30(3):29Zhou Houde.Discussion on improving the content of reducing sugar inrice[J].Bulletin of Fermentation Science and Technology,2001,30(3):29
[16]彭长连,陈少薇,林植芳,等.用清除有机自由基DPPH法评价植物抗氧化能力[J].生物化学与生物物理进展,2000,27(6):658-661Peng Changlian,Chen Shaowei,Lin Zhifang,et al.Evaluation of the antioxidant capacity of plants by scavenging organic free radical DPPH method[J].Progress in Biochemistry and Biophysics,2000,27(6):658-661
[17]Xu J G,Hu Q P,Liu Y.Antioxidant and DNA-protective activities of chlorogenic acid isomers[J].Journal of Agricultural and Food Chemistry,2012,60:11625-11630
[18]贾之慎,唐孟成,朱祥瑞.桑树黄酮类化合物清除超氧自由基O2-·的研究[J].浙江农业大学学报,1996,22(5):519-523Jia Zhishen,Tang Mengcheng,Zhu Xiangrui.Study of the scavenging superoxide free radical O2-·inmulberry flavonoids compounds[J].Journal of Zhejiang Agricultural University,1996,22(5):519-523
[19]Shen Y,Jin L,Xiao P,et al.Total phenolics,flavonoids,antioxidant capacity in rice grain and their relations to grain color,size and weight[J].Journal of Cereal Science,2009,49(1):106-111
[20]Zhou Z K,Robards K,Helliwell S,et al.The distribution of phenolic acids in rice[J].Food Chemistry,2004,87(3):401-406
[21]杜娟,杨涛,曾亚文,等.利用HPLC法测定水稻子粒主要黄酮类化合物[J].植物遗传资源学报,2012,13(5):896-900Du Juan,Yang Tao,Zeng Yawen,et al.The HPLC method for the determination of mainly flavonoids compounds in rice grain[J].Journal of Plant Genetic Resources,2012,13(5):896-900
[22]Tian S,Nakamura K,Cui T,et al.High-performance liquid chromatographic determination of phenolic compounds in rice[J].Journal of Chromatography A,2005,1063(1-2):121-128.