细叶韭花提取物抗氧化及抑制亚硝化反应的研究
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摘要
探究细叶韭花不同溶剂提取物的抗氧化活性及亚硝化反应的抑制作用。对细叶韭花采用4种不同极性的溶剂(水、95%乙醇、乙酸乙酯、石油醚)进行提取,并对不同提取物的生物活性成分、抗氧化活性及抑制亚硝化作用进行研究。结果显示细叶韭花水提取物中的总糖含量(total sugar content,TSC)及还原糖含量(reducing sugar content,RSC)较高,分别为(50.32±1.23)、(30.33±0.05)mg/g,而95%乙醇提取物中总酚含量(total phenolics content,TPC)和总黄酮含量(total flavonoids content,TFC)较高,分别为(11.80±1.09)、(12.65±0.85)mg/g;细叶韭花各提取物中水提取物清除DPPH自由基、ABTS+自由基以及总还原能力最强;在体外模拟人体胃液的条件下(pH3.0,温度37℃),各提取物均能有效地清除亚硝酸盐及阻断亚硝胺合成,并随着浓度的增大及反应时间的延长呈上升趋势,其中水提取物对亚硝酸盐的清除能力和亚硝胺合成阻断能力均强于其他提取物。细叶韭花具有较好的抗氧化活性及抑制亚硝化作用,将为其在抗氧化剂研究及新型防癌抗癌药物研究等方面提供科学理论依据。
Antioxidant and inhibitory effect on N-nitrosation of Allium tenuissimum flowers extracts were studied. Four various polar solvents(water,95 % ethanol,ethyl acetate,petroleum ether)were used to extract compounds from Allium tenuissimum flowers. In addition,the content of bioactive compounds,antioxidant properties and inhibitory effect on N-nitrosation of extracts were investigated. The results showed that total sugar content(TSC),reducing sugar content(RSC)which were highest in water extract,were(50.32±1.23)and(30.33±0.05)mg/g,respectively. While total phenolics content(TPC),total flavonoids content(TFC)whichwere highest in 95 % ethanol extract,were(11.80 ±1.09),(12.65 ±0.85)mg/g,respectively. The effects of scavenge free radical induding DPPH,ABTS+and total reducing power were best in water extract. In simulated gastric environment in vitro(pH 3.0,temperature 37 ℃),each extracts could effectively scavenge nitrite and inhibit N-nitrosames formation,and presented an increasing trend with the increase of concentration and reaction time,in which water extract showed that nitrite scavenging activity and inhibitory activity of N-nitrosamines formation were best. The results indicated that Allium tenuissimum flowers had good antioxidant activity and inhibitory effect on nitrosation,which would provide the scientific theory basis for antioxidants research and new anti-cancer drug research.
Antioxidant and inhibitory effect on N-nitrosation of Allium tenuissimum flowers extracts were studied. Four various polar solvents(water,95 % ethanol,ethyl acetate,petroleum ether)were used to extract compounds from Allium tenuissimum flowers. In addition,the content of bioactive compounds,antioxidant properties and inhibitory effect on N-nitrosation of extracts were investigated. The results showed that total sugar content(TSC),reducing sugar content(RSC)which were highest in water extract,were(50.32±1.23)and(30.33±0.05)mg/g,respectively. While total phenolics content(TPC),total flavonoids content(TFC)whichwere highest in 95 % ethanol extract,were(11.80 ±1.09),(12.65 ±0.85)mg/g,respectively. The effects of scavenge free radical induding DPPH,ABTS+and total reducing power were best in water extract. In simulated gastric environment in vitro(pH 3.0,temperature 37 ℃),each extracts could effectively scavenge nitrite and inhibit N-nitrosames formation,and presented an increasing trend with the increase of concentration and reaction time,in which water extract showed that nitrite scavenging activity and inhibitory activity of N-nitrosamines formation were best. The results indicated that Allium tenuissimum flowers had good antioxidant activity and inhibitory effect on nitrosation,which would provide the scientific theory basis for antioxidants research and new anti-cancer drug research.
引文
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[28]盛玮,高翔,薛建平,等.黑糯玉米色素清除亚硝酸盐及阻断亚硝胺合成的研究[J].食品科学,2013,34(17):92-95
[29]梁英岳,傅亮,孙颖莺,等.模拟胃液条件下红豆多肽清除亚硝酸盐及阻断亚硝胺合成的研究[J].食品与发酵工业,2010,36(4):40-44
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[32]李桂星,胡晓丹,孙红男,等.模拟胃液条件下苹果多酚对亚硝酸盐的清除作用[J].食品科学,2011,32(11):1-4
[33]陈冬丽,黄俊生.南姜清除亚硝酸盐及阻断亚硝胺合成的研究[J].中国调味品,2010,35(5):59-61
[34]黄俊生.南姜表皮花青素清除亚硝酸盐及阻断亚硝胺合成的研究[J].中国中药杂志,2012,37(2):243-246
[35]余华,曹丽容,汤修琴.核桃体外清除亚硝酸盐及阻断亚硝胺合成的研究[J].食品科技,2005(12):17-20
[36]范瑞霞,仪慧兰.葡萄果皮提取物清除自由基、亚硝酸盐及阻断亚硝胺合成的研究[J].营养学报,2017,39(6):583-587
[37]郑晶泉.抗氧化剂抗氧化实验研究进展[J].国外医学:卫生学分册,2000,27(1):37-40
[38]ZHOU C,SUN C,CHEN K,et al.Flavonoids,phenolics,and antioxidant capacity in the flower of japonica Lindl[J].International Journal of Molecular Sciences,2011,12(5):2935
[39]李利华.鱼腥草多糖体外抗氧化活性研究[J].安徽农业科学,2012,40(6):3286-3288
[2]BOORA F,CHIRISA E,MUKANGANYAMA S.Evaluation of Nitrite Radical Scavenging Properties of Selected Zimbabwean Plant Extracts and Their Phytoconstituents[J].Journal of Food Processing,2014,2014(2):1-7
[3]HAZRA B,BISWAS S,MANDAL N.Antioxidant and free radical scavenging activity of Spondias pinnata[J].BMC Complementary and Alternative Medicine,2008,8(1):63
[4]王洁,孙建云,冯新昌.啤酒、肉制品中亚硝胺含量的调查[J].甘肃科技纵横,2009,38(2):199
[5]ZHAN G,PAN L,TU K,et al.Antitumor,Antioxidant,and Nitrite Scavenging Effects of Chinese Water Chestnut(Eleocharis dulcis)Peel Flavonoids[J].Journal of Food Science,2016,81(10):2578-2586
[6]CIOROI M.Study on total polyphenols and reducing power of aqueous extracts from selected Lamiaceae species[J].Journal of Agroalimentary Processes and Technologies,2009,15:521-524
[7]贺学林.细叶韭花的生物学特性及开发利用研究[J].安徽农业科学,2008,36(5):1814-1814,1823
[8]栗利元,张未芳,郑联寿.细叶韭生活习性的研究[J].黑龙江农业科学,2013(12):161-162
[9]刘建文.葱属4种植物物候期观测及不同生育期营养成份的研究[D].呼和浩特:内蒙古农业大学,2009:10
[10]栗利元,张未芳.细叶韭花调味品的产业化初探[J].黑龙江农业科学,2011(9):104-106
[11]邹忠梅,于德泉,丛浦珠,等.葱属植物化学及药理研究进展[J].药学学报,1999,34(5):395-400
[12]栗利元,张未芳,张素珍,等.细叶韭花一年实生苗发育节律生物学特性研究[J].黑龙江农业科学,2011(5):68-70
[13]张未芳,栗利元,郑联寿.细叶韭花采收保存技术[J].现代农业科技,2014(17):124-125
[14]杨忠仁,刘建文,郝丽珍,等.内蒙古地区四种葱属野菜花期物候及花营养成分研究[J].北方园艺,2013(8):1-4
[15]许曼筠,张婕,李美萍,等.HS-GC-O-MS分析细叶韭花易挥发性风味成分[J].食品科学,2017,38(10):199-203
[16]穆启运.细叶韭花化学成分的研究[J].西北植物学报,2001,21(6):1204-1208
[17]张小利,刘烈淼.超临界CO2提取细叶韭花提取液花香精油的工艺研究[J].中国调味品,2012,37(8):74-78
[18]JUNAID S,RAKESH K N,PRASHITH K T R,et al.Contents of total phenolics and flavonoids,radical scavenging and anticaries activity of leaf and seed extract of Anisomeles indica Linn[J].International Journal of Drug Development&Research,2013(4):286-292
[19]KIM S N,KIM M R,CHO S M,et al.Antioxidant activities and determination of phenolic compounds isolated from oriental plums(Soldam,Oishiwase and Formosa)[J].Nutrition Research and Practice,2012,6(4):277-285
[20]ISMAIL H F,HASHIM Z,SOON W T,et al.Comparative study of herbal plants on the phenolic and flavonoid content,antioxidant activities and toxicity on cells and zebrafish embryo[J].Journal of Traditional and Complementary Medicine,2017,7:452-465
[21]孔庆龙,余汪平,郭冬梅,等.苯酚-硫酸法测定三七枸杞酒中多糖含量[J].食品安全质量检测学报,2017,8(6):2267-2271
[22]黄晓钰,刘邻渭.食品化学与分析综合试验(第2版)[M].北京:中国农业大学出版社,2009:138-139
[23]秦龙,王艺璇,黄燕,等.麻花艽不同部位抗氧化活性研究[J].天然产物研究与开发,2016,28(12):1924-1928
[24]张泽俊,沙坤,马雯.无花果叶不同溶剂提取物抗氧化活性的比较研究[J].安徽农业科学,2011,39(12):6981-6982,7010
[25]何念武,白瑶,陈明山.核桃青皮不同溶剂提取物的体外抗氧化活性[J].商洛学院学报,2016,30(4):44-48
[26]KO E H,DONG H S,SUNG J J,et al.Antioxidant and Nitrite Scavenging Ability of Mugwort Extracted with Different Solvents[C].Proceedings of 2014 4th International Conference on Biotechnology and Environment anagement,2014:5
[27]崔月花,徐鹏,章克昌.灵芝液态发酵有效产物体外抗氧化活性的研究[J].食品与发酵工业,2006,32(8):32-34
[28]盛玮,高翔,薛建平,等.黑糯玉米色素清除亚硝酸盐及阻断亚硝胺合成的研究[J].食品科学,2013,34(17):92-95
[29]梁英岳,傅亮,孙颖莺,等.模拟胃液条件下红豆多肽清除亚硝酸盐及阻断亚硝胺合成的研究[J].食品与发酵工业,2010,36(4):40-44
[30]赵二劳,王晓妮,张海容,等.山楂清除亚硝酸盐及阻断亚硝胺合成的研究[J].食品与发酵工业,2006,32(10):29-31
[31]袁毅桦,陈忻,陈纯馨,等.柚皮提取物对亚硝化反应的抑制作用的研究[J].化学世界,2004,45(1):26-28,34
[32]李桂星,胡晓丹,孙红男,等.模拟胃液条件下苹果多酚对亚硝酸盐的清除作用[J].食品科学,2011,32(11):1-4
[33]陈冬丽,黄俊生.南姜清除亚硝酸盐及阻断亚硝胺合成的研究[J].中国调味品,2010,35(5):59-61
[34]黄俊生.南姜表皮花青素清除亚硝酸盐及阻断亚硝胺合成的研究[J].中国中药杂志,2012,37(2):243-246
[35]余华,曹丽容,汤修琴.核桃体外清除亚硝酸盐及阻断亚硝胺合成的研究[J].食品科技,2005(12):17-20
[36]范瑞霞,仪慧兰.葡萄果皮提取物清除自由基、亚硝酸盐及阻断亚硝胺合成的研究[J].营养学报,2017,39(6):583-587
[37]郑晶泉.抗氧化剂抗氧化实验研究进展[J].国外医学:卫生学分册,2000,27(1):37-40
[38]ZHOU C,SUN C,CHEN K,et al.Flavonoids,phenolics,and antioxidant capacity in the flower of japonica Lindl[J].International Journal of Molecular Sciences,2011,12(5):2935
[39]李利华.鱼腥草多糖体外抗氧化活性研究[J].安徽农业科学,2012,40(6):3286-3288