裂蹄木层孔菌总黄酮含量的测定及其抗氧化活性研究
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摘要
利用体积浓度为70%的乙醇提取裂蹄木层孔菌中的黄酮类物质,以芦丁为对照品,利用紫外分光光度法测定裂蹄木层孔菌中的总黄酮含量,并研究了裂蹄木层孔菌中黄酮类化合物对DPPH自由基、超氧阴离子自由基、羟基自由基的清除作用.结果表明:在510nm处,芦丁浓度在0.002~0.040mg/mL范围内线性关系良好(r=0.998 5),裂蹄木层孔菌中总黄酮含量为38.2mg/g;裂蹄木层孔菌中的黄酮类化合物对清除自由基有一定的作用,其清除效果在一定范围内随着总黄酮质量浓度的增加而增强.
Total flavonoids of Phellinus rimosus is extracted by 70% ethanol as solvent,the contents of total flavonoids is measured through UV spectroscopy using rutin as control.1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,hydroxyl radical and superoxide anion radical scavenging ability of total flavonoids is evaluated.At the 510 nm,in the range rutin concentration with the good linearity is from 0.002 to 0.040mg/mL(r=0.998 5).The content of total flavonoids in Phellinus linteus(Berk.et Cart.)Teng is 38.2mg/g.The results of antioxidant activity shows that the total flavonoids of Phellinus rimosus implied their definite radical scavenging ablity,in addition,within certain concentration the scavenging effect is enhanced with increasing concentration of total flavonoids.
Total flavonoids of Phellinus rimosus is extracted by 70% ethanol as solvent,the contents of total flavonoids is measured through UV spectroscopy using rutin as control.1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,hydroxyl radical and superoxide anion radical scavenging ability of total flavonoids is evaluated.At the 510 nm,in the range rutin concentration with the good linearity is from 0.002 to 0.040mg/mL(r=0.998 5).The content of total flavonoids in Phellinus linteus(Berk.et Cart.)Teng is 38.2mg/g.The results of antioxidant activity shows that the total flavonoids of Phellinus rimosus implied their definite radical scavenging ablity,in addition,within certain concentration the scavenging effect is enhanced with increasing concentration of total flavonoids.
引文
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[2]孟庆龙.桑黄发酵产物的抑菌作用[J].食品科学,2011,32(3):56-59.
[3]池玉杰,潘学仁.七种木层菌属真菌的培养特性[J].菌物系统,2001,20(3):378-380.
[4]中华本草编委会.中华本草[M].上海:上海科学技术出版社,1999:562.
[5]汪开治.从裂蹄木层孔菌深层培养生产有降血糖活性的细胞外多糖[J].生物技术通报,2002(3):51.
[6]赵子高.桑黄深层发酵生产生物活性物质的研究[D].南京:南京农业大学,2007:49-54.
[7]Jesús Fernando Ayala-Zavala,Brenda Adriana SilvaEspinoza,Manuel Reynaldo Cruz-Valenzuela,et al.Antioxidant and antifungal potential of methanol extracts of Phellinus spp.from Sonora,Mexico[J].Rev Iberoame Micol,2012,29(3):132-138.
[8]回晶,李其久,边媛媛,等.桑黄总黄酮超声提取工艺及其生物活性研究[J].食品科学,2010,31(24):195-198.
[9]张儒,张变玲,赵勇,等.人参根中黄酮类化合物提取及其抗氧化性研究[J].中成药,2012,34(10):1896-1900.
[10]Amarowicz R,Naczk M,Shahidi F.Antioxidant activity of various Fractions of non-tannin phenolics of canola hulls[J].J Agri Food Chem,2000,48:2755-2759.
[11]史礼貌,解成喜.新疆大蓟总黄酮的超声提取及抗氧化性研究[J].食品科学,2011,32(6):120-123.
[12]王文英,于文广,王郝.野生防风不同部位总黄酮类物质的提取及抗氧化性研究[J].天然产物研究与开发,2009(21):182-184.
[13]汪海波,刘大川,畲珠化,等.大豆异黄酮类物质的提取、抗氧化性及稳定性研究[J].食品科学,2004,25(1):111-114.
[14]Concepcion S M,Jose A L.Free radical scavenging capacity and inhibition of lipid oxidation of wines,grape juices and related polyphenolic constituents[J].Food Res Int,1999,32:407-412.
[15]李明静,庆伟霞,杨玉霞,等.七种天然黄酮类化合物对超氧阴离子自由基的清除活性[J].化学研究,2006,17(4):73-75.
[16]张琳,陆维敏.黄酮类化合物抗氧化性能与其结构的关系[J].浙江大学学报:理学版,2006,33(2):187-191.
[17]李利华.香菇中总黄酮含量的测定及抗氧化活性研究[J].光谱实验室,2009,26(3):680-684.