草菇子实体GC-MS分析及不同极性部位体外抗氧化活性研究
|
摘要
目的:研究草菇乙醇提取物不同极性部分的抗氧化活性及子实体GC-MS分析。方法:用95%的乙醇回流提取草菇,依次用有机溶剂萃取获得石油醚层、氯仿层、乙酸乙酯层、正丁醇层4个不同极性部位。以2,6-二叔丁基对甲酚(BHT)为对照,分别考察其总抗氧化能力、DPPH自由基清除活性、铁离子还原能力、ABTS自由基清除活性,比较草菇乙醇提取物不同极性部位的抗氧化作用。结果:通过GC-MS分析,分析出49个化合物,以烷烃类、脂肪酸类、醛类、酯类、酮类为主,含量分别为22.54%、19.94%、15.38%、13.08%、7.33%。通过四种体外抗氧化能力的测定,草菇乙醇提取物的不同极性部位均有抗氧化活性,其中乙酸乙酯层和正丁醇层表现出较好的抗氧化活性,氯仿层的抗氧化活性最弱。在所设定浓度范围内,其乙酸乙酯层的总抗氧化能力、DPPH自由基清除率、铁离子还原能力明显高于其它层(p<0.05)。在ABTS自由基清除体系中,正丁醇层的ABTS自由基清除率高于乙酸乙酯层,但差异不显著(p>0.05)。结论:通过对草菇子实体GC-MS分析及抗氧化活性测试,草菇提取物的乙酸乙酯层和正丁醇层的抗氧化作用强,是天然抗氧化剂的良好来源,应对其进一步分离纯化。
Objective: To investigate antioxidant activities in vitro of different polarity fractions of ethanolextract and GC-MS analysis from Volvariella volvacea fruiting bodies.Methods: Volvariella volvacea was extracted with volume fraction of 95% ethanol reflux extraction,and decompressed concentrating to obtain ethanol extract,then four different polarity parts of Volvariella volvacea extracts were prepared by the addition of petroleum ether,chloroform,ethylacetate and butanol layer. The antioxidant activity in vitro of different polar parts of Volvariella volvacea extracts were investigated by the total antioxidant capacity,DPPH free radical scavenging activity,ferric reducing ability and ABTS radical scavenging activity,and 2,6-ditert butylated hydroxytoluene( BHT) was the control.Results: 49 compounds were analyzed from the Volvariella volvacea fruiting bodies by GC-MS analysis,which mainly included alkanes,fatty acids,aldehydes,esters,alcohols,ketones,and the content was respectively22.54%,19.94%,15.38%,13.08%,7.33%.Through the determination of four in vitro antioxidant capacity,straw mushroom ethanolic extracts of different polar parts all showed antioxidant activity,which layer of ethyl acetate and butanol layer showed good antioxidant activity and the chloroform layer of antioxidant activity was the lowest.Within the set concentration range,the total antioxidant capacity,DPPH free radical scavenging rate and iron ion reduction ability of the ethyl acetate layer were significantly higher than those of other layers( p < 0.05).In the ABTS free radical scavenging system,the ABTS radical scavenging rate of the normal butanol layer was higher than that of the ethyl acetate layer,but the difference was not significant( p > 0.05). Conclusions: Through the analysis ofGC-MS and test of antioxidant activity of the fruiting body,ethy lacetate fraction and normal butyl alcohol fraction,which were a kind of good source for natural antioxidants,showed relatively strong antioxidant activities,and were worth separating and purifying further.
Objective: To investigate antioxidant activities in vitro of different polarity fractions of ethanolextract and GC-MS analysis from Volvariella volvacea fruiting bodies.Methods: Volvariella volvacea was extracted with volume fraction of 95% ethanol reflux extraction,and decompressed concentrating to obtain ethanol extract,then four different polarity parts of Volvariella volvacea extracts were prepared by the addition of petroleum ether,chloroform,ethylacetate and butanol layer. The antioxidant activity in vitro of different polar parts of Volvariella volvacea extracts were investigated by the total antioxidant capacity,DPPH free radical scavenging activity,ferric reducing ability and ABTS radical scavenging activity,and 2,6-ditert butylated hydroxytoluene( BHT) was the control.Results: 49 compounds were analyzed from the Volvariella volvacea fruiting bodies by GC-MS analysis,which mainly included alkanes,fatty acids,aldehydes,esters,alcohols,ketones,and the content was respectively22.54%,19.94%,15.38%,13.08%,7.33%.Through the determination of four in vitro antioxidant capacity,straw mushroom ethanolic extracts of different polar parts all showed antioxidant activity,which layer of ethyl acetate and butanol layer showed good antioxidant activity and the chloroform layer of antioxidant activity was the lowest.Within the set concentration range,the total antioxidant capacity,DPPH free radical scavenging rate and iron ion reduction ability of the ethyl acetate layer were significantly higher than those of other layers( p < 0.05).In the ABTS free radical scavenging system,the ABTS radical scavenging rate of the normal butanol layer was higher than that of the ethyl acetate layer,but the difference was not significant( p > 0.05). Conclusions: Through the analysis ofGC-MS and test of antioxidant activity of the fruiting body,ethy lacetate fraction and normal butyl alcohol fraction,which were a kind of good source for natural antioxidants,showed relatively strong antioxidant activities,and were worth separating and purifying further.
引文
[1]何焕清,郭丽琼,肖自添,等.草菇发展历程、现状与展望[J].食用菌学报,2010,21(6):21-26.
[2]Mau JL,Chyau CC,Li JY,et al.Flavor compounds in straw mushrooms Volvariella volvacea harvested at different stages of maturity[J].J Agric Food Chemistry,1997,45(12):4726-4729.
[3]刘主,肖仔君,何智丹,等.草菇凝集素VL-2的分离纯化及其凝血活性研究[J].江苏农业科学,2015,43(5):273-275.
[4]Xilin S,Wei H,Sijia X,et al.Extracellular expression and efficient purification of a functional recombinant Volvariella volvacea immunomodulatory protein(FIP-vvo)using Pichia pastoris system[J].Protein Expression and Purification,2014,94:95-100.
[5]赵俊霞,袁广峰,徐瑞雅,等.草菇培养物中粗三萜和黄酮含量及抗氧化抗肿瘤活性研究[J].菌物学报,2007,26(3):426-432.
[6]Mallavadhani UV,Sudhakar AVS.Chemical and analytical screening of some edible mushrooms[J].Food Chemistry,2006,95:58-64.
[7]刘学铭,廖森泰,陈智毅.草菇的化学特性与药理作用及保鲜与加工研究进展[J].食品科学,2011,32(1):260-264.
[8]黄来年,林志彬,陈国良,等.中国食药用菌学[M].上海:上海科学技术文献出版社,2014:602.
[9]Warintorn RKW.Potent in vitro collagen biosynthesis stimulating and antioxidant activities of edible mushroom Volvariella volvacea aqueous extract[J].International Journal of Pharmacy and Pharmaceutical Sciences,2014,6(2):406-412.
[10]吴峰华,刘相真,杨虎清,等.覆盆子醇提物及其不同极性部位抗氧化活性研究[J].中国食品学报,2012,12(2):24-29.
[11]Pan YM,He CH,Wang HS,et al.Anti-oxidant activity of microwave-assisted extract of Buddleia officinalis and its major active component[J].Food Chemistry,2010,121:497-502.
[12]韦献雅,殷丽琴,钟成.DPPH法评价抗氧化活性研究进展[J].食品科学,2014,35(9):317-321.
[13]许宗运,马少宾,张秀萍,等.DPPH法评价37种植物抗氧化活性[J].塔里木农垦大学学报,2004,16(1):1-3.
[14]陈玉霞,刘建华,林峰,等.DPPH和FRAP法测定41种中草药抗氧化活性[J].实验室研究与探索,2011,30(6):11-14.
[15]郑善元,陈填烽,郑文杰.单丛茶水提物清除DPPH和ABTS自由基的光谱学研究[J].2010,30(9):2417-2423.
[16]Ozsoy N,Can A,Yanardag R,et al.Antioxidant Activity of Smilax Excelsa L.Leaf Extracts[J].Food Chemistry,2008,110(3):574.
[17]张京芳,王冬梅,周丽,等.香椿叶提取物不同极性部位体外抗氧化活性研究[J].中国食品学报,2007,7(5):12-18.
[2]Mau JL,Chyau CC,Li JY,et al.Flavor compounds in straw mushrooms Volvariella volvacea harvested at different stages of maturity[J].J Agric Food Chemistry,1997,45(12):4726-4729.
[3]刘主,肖仔君,何智丹,等.草菇凝集素VL-2的分离纯化及其凝血活性研究[J].江苏农业科学,2015,43(5):273-275.
[4]Xilin S,Wei H,Sijia X,et al.Extracellular expression and efficient purification of a functional recombinant Volvariella volvacea immunomodulatory protein(FIP-vvo)using Pichia pastoris system[J].Protein Expression and Purification,2014,94:95-100.
[5]赵俊霞,袁广峰,徐瑞雅,等.草菇培养物中粗三萜和黄酮含量及抗氧化抗肿瘤活性研究[J].菌物学报,2007,26(3):426-432.
[6]Mallavadhani UV,Sudhakar AVS.Chemical and analytical screening of some edible mushrooms[J].Food Chemistry,2006,95:58-64.
[7]刘学铭,廖森泰,陈智毅.草菇的化学特性与药理作用及保鲜与加工研究进展[J].食品科学,2011,32(1):260-264.
[8]黄来年,林志彬,陈国良,等.中国食药用菌学[M].上海:上海科学技术文献出版社,2014:602.
[9]Warintorn RKW.Potent in vitro collagen biosynthesis stimulating and antioxidant activities of edible mushroom Volvariella volvacea aqueous extract[J].International Journal of Pharmacy and Pharmaceutical Sciences,2014,6(2):406-412.
[10]吴峰华,刘相真,杨虎清,等.覆盆子醇提物及其不同极性部位抗氧化活性研究[J].中国食品学报,2012,12(2):24-29.
[11]Pan YM,He CH,Wang HS,et al.Anti-oxidant activity of microwave-assisted extract of Buddleia officinalis and its major active component[J].Food Chemistry,2010,121:497-502.
[12]韦献雅,殷丽琴,钟成.DPPH法评价抗氧化活性研究进展[J].食品科学,2014,35(9):317-321.
[13]许宗运,马少宾,张秀萍,等.DPPH法评价37种植物抗氧化活性[J].塔里木农垦大学学报,2004,16(1):1-3.
[14]陈玉霞,刘建华,林峰,等.DPPH和FRAP法测定41种中草药抗氧化活性[J].实验室研究与探索,2011,30(6):11-14.
[15]郑善元,陈填烽,郑文杰.单丛茶水提物清除DPPH和ABTS自由基的光谱学研究[J].2010,30(9):2417-2423.
[16]Ozsoy N,Can A,Yanardag R,et al.Antioxidant Activity of Smilax Excelsa L.Leaf Extracts[J].Food Chemistry,2008,110(3):574.
[17]张京芳,王冬梅,周丽,等.香椿叶提取物不同极性部位体外抗氧化活性研究[J].中国食品学报,2007,7(5):12-18.