不同采收期艾蒿水提物体外抗氧化活性的研究
|
摘要
试验研究了不同采收期艾蒿水提物主要的生物活性成分及其体外抗氧化活性。以料液比(艾蒿:水)1:15(g/mL),70℃水浴4 h制备艾蒿水提物,测定不同采收期艾蒿水提物中多糖、黄酮和多酚的含量,并测定艾蒿提取物对Fe~(3+)的还原力及其对DPPH自由基和羟基自由基的清除力。结果发现,8月份艾蒿水提物中多糖、黄酮和多酚的含量最高,体外抗氧化能力也最强,而6、7月份和9月份艾蒿水提物的体外抗氧化能力较低。研究表明,艾蒿水提物作为一种潜在的天然抗氧化剂资源,其主要的生物活性成分和抗氧化活性受采收期影响而存在一定的差异,与其他月份相比,8月份收割的艾蒿更适宜制备艾蒿水提物。
This experiment compared the material composition and antioxidant activity of water extracts from Artemisia argyi in different harvest period. The water extract was obtained according to the ratio of material to liquid(Artemisia argyi:water) 1 : 15(g/mL), 70 ℃ water bath for 4 h. The contents of polysaccharides, flavonoids and polyphenols in extracts at different harvest period were determined. The extracts were tested for Fe~(3+) reducing power, DPPH scavenging power and hydroxyl radical scavenging power by in vitro test. The results showed that the content of sugar, flavonoids and polyphenols in the water extract of Artemisia argyi was the highest and the antioxidant capacity in vitro was the strongest in August. It was followed by July, which was the lowest in September. Therefore, the results of this study indicate that the water extract of Artemisia argyi as a potential natural antioxidant resource has some differences due to the harvest period, but it still has certain development prospects.
This experiment compared the material composition and antioxidant activity of water extracts from Artemisia argyi in different harvest period. The water extract was obtained according to the ratio of material to liquid(Artemisia argyi:water) 1 : 15(g/mL), 70 ℃ water bath for 4 h. The contents of polysaccharides, flavonoids and polyphenols in extracts at different harvest period were determined. The extracts were tested for Fe~(3+) reducing power, DPPH scavenging power and hydroxyl radical scavenging power by in vitro test. The results showed that the content of sugar, flavonoids and polyphenols in the water extract of Artemisia argyi was the highest and the antioxidant capacity in vitro was the strongest in August. It was followed by July, which was the lowest in September. Therefore, the results of this study indicate that the water extract of Artemisia argyi as a potential natural antioxidant resource has some differences due to the harvest period, but it still has certain development prospects.
引文
[1] Scarborough P, Allender S, Rayn M, et al. Validation of model-based estimates(synthetic estimates)of the prevalence of risk factors for coronary heart disease for wards in England[J]. Health and Place, 2009, 15(2):596-605.
[2] Skuladottir H, Tjoenneland A, Overvad K, et al. Does high intake of fruit and vegetables improve lung cancer survival[J]. Lung Cancer, 2006, 51(3):267-273.
[3] Teng L L, Ammu kutty R, Thavamanithevi S, et al. Assessment of antioxidant capacity and cytotoxicity of selected Malaysian plants[J].Molecules, 2010, 15(4):2139-2151.
[4] Vinson J A, Dabbagh Y A, Serry M M, et al. Plant flavonoids, especially tea flavonols, are powerful antioxidants using an in vitro oxidation model for heart disease[J]. Jagric Food Chem., 1995, 43(11):2800-2802.
[5] Amarowicz R, Estrella I, Hernand T, et al. Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil(Lens culinaris)[J]. Food Chemistry, 2010, 121(3):705-711.
[6] Vwlioglu Ysm, Gao L, Oomah B D. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products[J]. Agric Food Chem., 1998, 10:4113-4117.
[7] Ahameethunisa A R, Hopper W. In vitro antimicrobial activity on clinical microbial strains and antioxidant properties of Artemisia parviflora[J].Annals of Clinical Microbiology and Antimicrobials, 2012, 11(1):30-35.
[8] Temraz A, Tantawy W H. Characterization of antioxidant activity of extract from Artemisia vulgaris[J]. Pakistan Journal of Pharmaceutical Sciences, 2008, 21(4):321-326.
[9]王登奎,吴刚,程向晖,等.野艾蒿中氨基酸、维生素、微量元素的含量分析[J].中成药,2006,28(11):1658-1660.
[10] Zhang L B, Chen H L, Yan X Q, et al. Chemical constituents from Artemisia argyi and their chemotaxonomic significance[J]. Biochemical Systematics and Ecology, 2013, 50(10):455-458.
[11]吴娜.艾蒿黄酮的提取分离纯化、结构鉴定及其抗氧化性研究[D].武汉:华中农业大学,2008:46-54.
[12]陈宏燕.艾蒿粉对肉仔鸡抗氧化和免疫功能及相关基因表达量的影响[D].呼和浩特:内蒙古农业大学,2017:50-52.
[13]祝叶华.青蒿素研究进展[J].科技导报,2015,33(20):36-41.
[14]陈义勇,冯燕红.微波辅助提取银杏叶多糖工艺及其体外抗氧化活性研究[J].食品科学,2012,33(6):24-28.
[15]陈虎.药桑椹总黄酮的抗炎镇痛活性研究[D].重庆:西南大学,2018:20-23.
[16]王志宏.油橄榄果渣多酚活性物制备及其生物活性研究[D].北京:中国林业科学院,2018:15-16.
[17]邢利沙.大蒜脂溶性成分及其生物活性的研究[D].天津:天津大学,2015:21-22.
[18]涂宗财,寇玉,王辉,等.荷叶多糖的超声波辅助提取和抗氧化活性[J].食品科学,2013,34(16):108-112.
[19]Lin C L, Wang C C, Chang S C,et al. Antioxidative activity of polysaccharide fractions isolated from Lycium barbarum Linnaeus[J].International Journal of Biological Macromolecules, 2009, 45(2):146-151.
[20]孟繁磊,陈瑞战,张敏,等.刺五加多糖的提取工艺及抗氧化活性研究[J].食品科学,2010,31(10):168-174.
[21]GandhiS,AbramovAY.Mechanismofoxidativestressin neurodegeneration[J]. Oxidative Medicine and Cellular Longevity, 2012,2012(3):428-430.
[22]ShankeRS.Reactiveoxygenspecies,oxidativedamage,and antioxidative defense mechanism in plants under stressful conditions[J].Journal of Botany, 2012, 12:1-26.
[23]李楠,刘元,侯滨滨.黄酮类化合物的功能特性[J].食品研究与开发,2005,26(6):139-141.
[24]熊子文.野艾蒿的化学组成及抗氧化、抑菌活性研究[D].南昌:南昌大学,2011:35-39.
[25]赵飞.艾蒿水提物对肉仔鸡免疫和抗氧化功能及相关基因表达的影响[D].呼和浩特:内蒙古农业大学,2017:65-67.
[26]王雅莉.艾蒿水提物毒理学安全性及其对小白鼠免疫和抗氧化功能的影响[D].呼和浩特:内蒙古农业大学,2018:42-44.
[27]周峰,秦路平,连佳芳,等.艾叶的化学成分、生物活性和植物资源[J].药学实践杂志,2000(2):96-103.
[28]Yun K W, Jeong H J, Kim J H. The influence of the growth season on the antimicrobial and antioxidative activity in Artemisia princeps var.orientalis[J]. Industrial Crops and Products, 2008, 27(1):69-74.
[2] Skuladottir H, Tjoenneland A, Overvad K, et al. Does high intake of fruit and vegetables improve lung cancer survival[J]. Lung Cancer, 2006, 51(3):267-273.
[3] Teng L L, Ammu kutty R, Thavamanithevi S, et al. Assessment of antioxidant capacity and cytotoxicity of selected Malaysian plants[J].Molecules, 2010, 15(4):2139-2151.
[4] Vinson J A, Dabbagh Y A, Serry M M, et al. Plant flavonoids, especially tea flavonols, are powerful antioxidants using an in vitro oxidation model for heart disease[J]. Jagric Food Chem., 1995, 43(11):2800-2802.
[5] Amarowicz R, Estrella I, Hernand T, et al. Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil(Lens culinaris)[J]. Food Chemistry, 2010, 121(3):705-711.
[6] Vwlioglu Ysm, Gao L, Oomah B D. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products[J]. Agric Food Chem., 1998, 10:4113-4117.
[7] Ahameethunisa A R, Hopper W. In vitro antimicrobial activity on clinical microbial strains and antioxidant properties of Artemisia parviflora[J].Annals of Clinical Microbiology and Antimicrobials, 2012, 11(1):30-35.
[8] Temraz A, Tantawy W H. Characterization of antioxidant activity of extract from Artemisia vulgaris[J]. Pakistan Journal of Pharmaceutical Sciences, 2008, 21(4):321-326.
[9]王登奎,吴刚,程向晖,等.野艾蒿中氨基酸、维生素、微量元素的含量分析[J].中成药,2006,28(11):1658-1660.
[10] Zhang L B, Chen H L, Yan X Q, et al. Chemical constituents from Artemisia argyi and their chemotaxonomic significance[J]. Biochemical Systematics and Ecology, 2013, 50(10):455-458.
[11]吴娜.艾蒿黄酮的提取分离纯化、结构鉴定及其抗氧化性研究[D].武汉:华中农业大学,2008:46-54.
[12]陈宏燕.艾蒿粉对肉仔鸡抗氧化和免疫功能及相关基因表达量的影响[D].呼和浩特:内蒙古农业大学,2017:50-52.
[13]祝叶华.青蒿素研究进展[J].科技导报,2015,33(20):36-41.
[14]陈义勇,冯燕红.微波辅助提取银杏叶多糖工艺及其体外抗氧化活性研究[J].食品科学,2012,33(6):24-28.
[15]陈虎.药桑椹总黄酮的抗炎镇痛活性研究[D].重庆:西南大学,2018:20-23.
[16]王志宏.油橄榄果渣多酚活性物制备及其生物活性研究[D].北京:中国林业科学院,2018:15-16.
[17]邢利沙.大蒜脂溶性成分及其生物活性的研究[D].天津:天津大学,2015:21-22.
[18]涂宗财,寇玉,王辉,等.荷叶多糖的超声波辅助提取和抗氧化活性[J].食品科学,2013,34(16):108-112.
[19]Lin C L, Wang C C, Chang S C,et al. Antioxidative activity of polysaccharide fractions isolated from Lycium barbarum Linnaeus[J].International Journal of Biological Macromolecules, 2009, 45(2):146-151.
[20]孟繁磊,陈瑞战,张敏,等.刺五加多糖的提取工艺及抗氧化活性研究[J].食品科学,2010,31(10):168-174.
[21]GandhiS,AbramovAY.Mechanismofoxidativestressin neurodegeneration[J]. Oxidative Medicine and Cellular Longevity, 2012,2012(3):428-430.
[22]ShankeRS.Reactiveoxygenspecies,oxidativedamage,and antioxidative defense mechanism in plants under stressful conditions[J].Journal of Botany, 2012, 12:1-26.
[23]李楠,刘元,侯滨滨.黄酮类化合物的功能特性[J].食品研究与开发,2005,26(6):139-141.
[24]熊子文.野艾蒿的化学组成及抗氧化、抑菌活性研究[D].南昌:南昌大学,2011:35-39.
[25]赵飞.艾蒿水提物对肉仔鸡免疫和抗氧化功能及相关基因表达的影响[D].呼和浩特:内蒙古农业大学,2017:65-67.
[26]王雅莉.艾蒿水提物毒理学安全性及其对小白鼠免疫和抗氧化功能的影响[D].呼和浩特:内蒙古农业大学,2018:42-44.
[27]周峰,秦路平,连佳芳,等.艾叶的化学成分、生物活性和植物资源[J].药学实践杂志,2000(2):96-103.
[28]Yun K W, Jeong H J, Kim J H. The influence of the growth season on the antimicrobial and antioxidative activity in Artemisia princeps var.orientalis[J]. Industrial Crops and Products, 2008, 27(1):69-74.