油茶饼提取物的抗氧化活性研究及酚类化合物含量的测定
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摘要
本研究采用福林-酚法测定7种油茶饼提取物中的总多酚含量,并用高效液相色谱法(HPLC)对其多酚类物质的成分进行鉴定和定量分析,同时应用DPPH自由基清除法、ABTS自由基清除法、羟基自由基(OH·)清除法和FRAP法测定油茶饼提取物的抗氧化能力。结果表明,7种油茶饼中海南(炒)(6.10 mg/g)的总多酚含量显著高于江西(蒸)(2.66 mg/g),且在所有样品中共鉴定出6个多酚组分,分别为没食子酸、儿茶素、表儿茶素、槲皮素、3,4-二羟基苯乙酸和山茶甙,其中海南(炒)油茶饼的山茶甙含量为18.444 mg/g,是广西(蒸)中山茶甙含量的18倍,是广西(炒)的15倍;此外,海南(炒)中槲皮素含量是江西(蒸)中槲皮素含量的50倍,差异十分显著。7种油茶饼提取物均具有明显的抗氧化活性,且在一定范围内呈量效关系。因此,油茶饼有望作为一种潜在的天然抗氧化剂应用于食品、保健品、医药品及化妆品中,具有较高的开发利用价值。
The total polyphenol contents of 7 cakes of Camellia oleifera Abel. were evaluated by Folin-Ciocalteu method, and the polyphenol constitutions and individual phenolic content were analyzed by HPLC. In addition, the antioxidant activites of the cakes of Camellia oleifera were studied in this paper, including the DPPH radical scavenging activity, ABTS radical scavenging activity, hydroxyl radical(OH·) scavenging activity and FRAP test.The results indicated that the content of total phenolic(6.10 mg/g) in the cake produced by stir-frying and squeezing from Hainan provience was significantly higher than that(2.66 mg/g) in the cake produced by steaming and squeezing from Jiangxi provience. There were 6 polyphenol species(Gallic acid, catechinic acid, epicatechin, 3,4-dihydroxy phenylacetic acid, quercetin, and camellianin A) identified by HPLC, the level of camellianin A in Hainan(stir-fried)(18.444 mg/g) was approximately 18 times higher than that in Guangxi(steamed), and was 15 times higher than that in Guangxi(stir-fried), furthermor, the level of quercetin in Hainan(stir-fried) was approximately 50 times higher than that in Jiangxi(steamed), the difference was significant. The cakes of Camellia oleifera exhibited clear antioxidant activities in a dose-dependent manner. Therefore, the above results suggest that the cakes of Camellia oleifera had higher value in development and utilization, which could be applied in food, health care and cosmetic industry as a source of natural antioxidant.
The total polyphenol contents of 7 cakes of Camellia oleifera Abel. were evaluated by Folin-Ciocalteu method, and the polyphenol constitutions and individual phenolic content were analyzed by HPLC. In addition, the antioxidant activites of the cakes of Camellia oleifera were studied in this paper, including the DPPH radical scavenging activity, ABTS radical scavenging activity, hydroxyl radical(OH·) scavenging activity and FRAP test.The results indicated that the content of total phenolic(6.10 mg/g) in the cake produced by stir-frying and squeezing from Hainan provience was significantly higher than that(2.66 mg/g) in the cake produced by steaming and squeezing from Jiangxi provience. There were 6 polyphenol species(Gallic acid, catechinic acid, epicatechin, 3,4-dihydroxy phenylacetic acid, quercetin, and camellianin A) identified by HPLC, the level of camellianin A in Hainan(stir-fried)(18.444 mg/g) was approximately 18 times higher than that in Guangxi(steamed), and was 15 times higher than that in Guangxi(stir-fried), furthermor, the level of quercetin in Hainan(stir-fried) was approximately 50 times higher than that in Jiangxi(steamed), the difference was significant. The cakes of Camellia oleifera exhibited clear antioxidant activities in a dose-dependent manner. Therefore, the above results suggest that the cakes of Camellia oleifera had higher value in development and utilization, which could be applied in food, health care and cosmetic industry as a source of natural antioxidant.
引文
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Grande F.,Parisi O.I.,Mordocco R.A.,Rocca C.,Puoci F.Scrivano L.,Quintieri A.M.,Cantafio P.,Ferla S.,Brancale A.,Saturnino C.,Cerra M.C.,Sinicropi M.S.,and Angelone T.,2016,Quercetin derivatives as novel antihypertensive ag ents:synthesis and physiological characterization,European Journal of Pharmaceutical Sciences,82:161-170
Huang J.C.,Kan H.,and Liu Y.,2011,Free radicals scavenging effects of polyphenols in Camellia reticulata Lindl.seed oil,Zhongguo Youzhi(China Oils and Fats),38(12):54-57(黄佳聪,阚欢,刘云,2011,腾冲红花油茶籽油中多酚类物质对自由基清除作用的研究,中国油脂,38(12):54-57)
Jin X.C.,2012,Bioactivities of water-soluble polysaccharides from fruit shell of Camellia oleifera Abel:antitumor and antioxidant activities,Carbohydrate Polymers,87(3):2198-2201
Jin X.C.,and Ning Y.,2012,Antioxidant and antitumor activities of the polysaccharide from seed cake of Camellia oleifera A-bel.,International Journal of Biological Macromolecules,51(4):364-368
Kataki M.S.,Kakoti B.B.,Bhuyan B.,Rajkumar A.,and Rajak P,2014,Garden rue inhibits the arachidonic acid pathway,scavenges free radicals,and elevates FRAP:role in inflammation,Chinese Journal of Natural Medicines,12(3):172-179
Kwon T.H.,Kim T.W.,Kim C.G.,and Park N.H.,2013,Antioxidant activity of various solvent fractions from edible brown alga,Eisenia bicyclis and its active compounds,Journal of Food Science,78(5):C679-C684
Li L.M.,2013,Studies on the bioactive compounds and antioxidant activities of extract from the fruit shell of eight kinds of Camellia,Thesis for M.S.,Biological Systems Engineering and Food Science Institute,Zhejiang University,Supervisor:Shen J.F.,pp.1(李利敏,2013,八种油茶蒲提取物活性物质研究及其抗氧化活性比较,硕士学位论文,浙江大学生物系统工程与食品科学学院,导师:沈建福,pp.1)
Li L.M.,Shen J.F.,and Wu X.Q.,2013,Comparative study on contents of bioactive substance and antioxidant activities of eight kinds of Camellia fruit hull extracts,Zhongguo Liangyou Xuebao(Journal of the Chinese Cereals and Oils Association),28(1):41-47(李利敏,沈建福,吴晓琴,2013,8种油茶蒲提取物中活性物质含量及其抗氧化能力的比较研究,中国粮油学报,28(1):41-47)
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Liu Q.,Zhang W.N.,Zhu Y.Y.,and Hu Q.H.,2014,Comparison of the constitutions,distribution,and antioxidant activities of polyphenols from different varieties of tartary buckwheat seed produced from different regions of China,Zhongguo Nongye Kexue(Scientia Agricultura Sinica),47(14):2840-2852(刘琴,张薇娜,朱媛媛,胡秋辉,2014,不同产地苦荞籽粒中多酚的组成,分布及抗氧化性比较,中国农业科学,47(14):2840-2852)
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Novello Z.,Scapinello J.,Magro J.D.,Zin G.,Luccio M.D.,Tres M.V.,and Oliveira,J.V.,2015,Extraction,chemical characterization and antioxidant activity of andiroba seeds oil obtained from pressurized n-butane,Industrial Crops and Products,76:697-701
Rosa L.A.D.L.,Emilio A.P.,and Fereidoon S.,2011,Phenolic compounds and antioxidant activity of kernels and shells of Mexican pecan(Carya illinoinensis),Journal of Agricultura and Food Chemistry,59(1):152-162
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Chen Y.Q.,Kang H.Q.,Chen Q.P.,and Shen J.F.,2011,Antioxidant activity of extracts from the fruit shell of Camellia oleifera,Linye Kexue(Scientia Silvae Sinicae),47(3):20-24(陈亚琪,康海权,陈秋平,沈建福,2011,油茶蒲提取物的抗氧化活性,林业科学,47(3):20-24)
Deng G.L.,Peng C.Y.,and Lu F.,2005,Study on the comprehensive utilization of oil-tea-cake,Sichuan Shipin Yu Fajiao(Sichuan Food and Fermentation),41(3):130-132(邓桂兰彭超英,卢峰,2005,油茶饼粕的综合利用研究,四川食品与发酵,41(3):130-132)
Dong H.M.,Zhang Q.,Li L.,Liu J.,Shen L.W.,Li H.Y.,and Qin W.,2015,Antioxidant activity and chemical compositions of essential oil and ethanol extract of Chuanminshen violaceum,Industrial Crops and Products,76(6):290-297
Gan Y.J.,Li X.,Yang L.L.,Ding C.B.,Zeng X.Y.,Zhang H.Y.Chen Z.Y.,and Du X.G.,2015,In vitro antioxidant and antiproliferative activities of the different extracts from shell of Camellia oleifera Abel.,Shipin Gongye Keji(Science and Technology of Food Industry),36(8):171-174(淦永鉴,李旭,杨莉琳,丁春邦,曾宪垠,张怀渝,陈志渝,杜小刚2015,油茶籽壳提取物抗氧化及抗癌活性研究,食品工业科技,36(8):171-174)
Grande F.,Parisi O.I.,Mordocco R.A.,Rocca C.,Puoci F.Scrivano L.,Quintieri A.M.,Cantafio P.,Ferla S.,Brancale A.,Saturnino C.,Cerra M.C.,Sinicropi M.S.,and Angelone T.,2016,Quercetin derivatives as novel antihypertensive ag ents:synthesis and physiological characterization,European Journal of Pharmaceutical Sciences,82:161-170
Huang J.C.,Kan H.,and Liu Y.,2011,Free radicals scavenging effects of polyphenols in Camellia reticulata Lindl.seed oil,Zhongguo Youzhi(China Oils and Fats),38(12):54-57(黄佳聪,阚欢,刘云,2011,腾冲红花油茶籽油中多酚类物质对自由基清除作用的研究,中国油脂,38(12):54-57)
Jin X.C.,2012,Bioactivities of water-soluble polysaccharides from fruit shell of Camellia oleifera Abel:antitumor and antioxidant activities,Carbohydrate Polymers,87(3):2198-2201
Jin X.C.,and Ning Y.,2012,Antioxidant and antitumor activities of the polysaccharide from seed cake of Camellia oleifera A-bel.,International Journal of Biological Macromolecules,51(4):364-368
Kataki M.S.,Kakoti B.B.,Bhuyan B.,Rajkumar A.,and Rajak P,2014,Garden rue inhibits the arachidonic acid pathway,scavenges free radicals,and elevates FRAP:role in inflammation,Chinese Journal of Natural Medicines,12(3):172-179
Kwon T.H.,Kim T.W.,Kim C.G.,and Park N.H.,2013,Antioxidant activity of various solvent fractions from edible brown alga,Eisenia bicyclis and its active compounds,Journal of Food Science,78(5):C679-C684
Li L.M.,2013,Studies on the bioactive compounds and antioxidant activities of extract from the fruit shell of eight kinds of Camellia,Thesis for M.S.,Biological Systems Engineering and Food Science Institute,Zhejiang University,Supervisor:Shen J.F.,pp.1(李利敏,2013,八种油茶蒲提取物活性物质研究及其抗氧化活性比较,硕士学位论文,浙江大学生物系统工程与食品科学学院,导师:沈建福,pp.1)
Li L.M.,Shen J.F.,and Wu X.Q.,2013,Comparative study on contents of bioactive substance and antioxidant activities of eight kinds of Camellia fruit hull extracts,Zhongguo Liangyou Xuebao(Journal of the Chinese Cereals and Oils Association),28(1):41-47(李利敏,沈建福,吴晓琴,2013,8种油茶蒲提取物中活性物质含量及其抗氧化能力的比较研究,中国粮油学报,28(1):41-47)
Liao Y.X.,2013,The study of polyphenol and oxidation stability of oil from camellia,Thesis for M.S.,Food Science and Engineering Institute,Central South University of Forestry and Technology,Supervisor:Zhong H.Y,pp.13-14(廖义秀,2013,茶油多酚分析及其抗氧化稳定性研究,硕士学位论文,中南林业科技大学食品科学与工程学院,导师:钟海雁,pp.13-14)
Liu Q.,Zhang W.N.,Zhu Y.Y.,and Hu Q.H.,2014,Comparison of the constitutions,distribution,and antioxidant activities of polyphenols from different varieties of tartary buckwheat seed produced from different regions of China,Zhongguo Nongye Kexue(Scientia Agricultura Sinica),47(14):2840-2852(刘琴,张薇娜,朱媛媛,胡秋辉,2014,不同产地苦荞籽粒中多酚的组成,分布及抗氧化性比较,中国农业科学,47(14):2840-2852)
Liu Z.J.,Yang X.B.,Su F.,Li D.H.,and Cen J.R.,2016,Determination of antioxidant activity,free total polyphenols contents and total flavonoids contents of bark extracts from guttiferae plants,Fenzi Zhiwu Yuzhong(Molecular Plant Breeding),14(12):3536-3543(刘子金,杨小波,苏凡,李东海,岑举人2016,七种藤黄科植物树皮抗氧化性及游离型总多酚,总黄酮含量的测定,分子植物育种,14(12):3536-3543)
Ma L.,2007,The comprehensive utilization of Camellia oleifera seed,Zhongguo Shipin Tianjiaji(China Food Additives),(3)126-129(马力,2007,油茶籽的综合开发利用,中国食品添加剂,(3):126-129)
Moghaddam M.,Miran S.N.K.,Pirbalouti A.G.,Mehdizadeh L.and Ghaderi Yadollah.,2015,Variation in essential oil composition and antioxidant activity of cumin(Cuminum cyminum L.)fruits during stages of maturity,Industrial Crops and Products,70(6):163-169
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