摘要
本研究通过乙醇提取法提取了卡琪花蒂玛茎和叶子中的黄酮。用高效液相色谱法测定黄酮和异黄酮类化合物的含量,并对其抗氧化能力包括DPPH自由基和ABTS自由清除率,以及Fe3+还原力的进行测定。实验结果表明:卡琪花蒂玛茎和叶子中的总黄酮含量分别为27.52±4.21、35.43±14.16 mg芦丁/g鲜重(FW)。其中叶子中含有儿茶素(9.18±1.182 mg/g FW)、黄豆黄苷(2.55±0.031mg/g FW)、芦丁(2.92±0.022 mg/g FW)、柚皮苷(2.50±0.017 mg/g FW)和杨梅素(10.16±2.347 mg/g FW);茎中含有染料木苷(2.44±0.012mg/g FW)、柚皮苷(2.45±0.027 mg/g FW)、和杨梅素(10.16±2.443 mg/g FW)。茎和叶中的黄酮的抗氧化能力在不同的抗氧化体系中均有显著效果:其中叶子中黄酮对DPPH、ABTS自由基清除能力相对较好,IC50值分别为0.99、2.26μg芦丁/m L,茎中黄酮对DPPH、ABTS自由基清除能力的IC50值分别为1.91、3.60μg芦丁/m L。总的来说卡琪花蒂玛的叶子中杨梅素和儿茶素的含量较高,茎中杨梅素的含量也较高。茎和叶子中的黄酮均具有较好的自由基清除能力。
In this study, the flavonoids in stems and leaves of Kacip Fatimah were extracted using ethanol. The contents of flavonoids and isoflavones were analyzed by high performance liquid chromatography（HPLC）, and their antioxidant capacities including the 2,2-diphenyl-1-picrylhydrazyl（ DPPH） and 2,2＇-azino-bis（3-ethylbenzothiazoline-6-sulfonic acid）（ABTS） radical scavenging abilities as well as ferric reducing antioxidant power（FRAP） were also determined. The obtained results showed that the total flavonoid content in the stems and leaves of Kacip Fatimah was 27.52±4.21 and 35.43±14.16 mg rutin/g fresh weight（FW）, respectively. The leaves contained catechins（9.18±1.182 mg/g FW）, glycitin（2.55±0.031 mg/g FW）, and rutin（2.92±0.022 mg/g FW）, naringin（2.50±0.017 mg/g FW）, and myricetin（10.16±2.347 mg/g FW）. The stems contained genistin（2.44±0.012 mg/g FW）, naringin（2.45±0.027 mg/g FW）, and myricetin（10.16±2.443 mg/g FW）. The flavonoids from the stems and leaves exhibited significant antioxidant capacities in different antioxidant assays： the flavonoids in the leaves had relatively greater DPPH and ABTS radical scavenging abilities（IC50： 0.99, 2.26 μg rutin/m L, respectively）, compared to those in the stems（IC50： 1.91, 3.60 μg rutin/m L, respectively）. In summary, the contents of myricetin and catechins in the leaves of Kacip Fatimah were relatively high, with the content of myricetin in the stem also being high. The flavonoids in the stems and leaves all exhibited high free radical scavenging abilities.
作者
席红如
吴晖
赖富饶
马娟娟
刘袆帆
陈文博
XI Hong-ru;WU Hui;LAI Fu-rao;MA Juan-juan;LIU Hui-fan;CHEN Wen-bo(School of food science and engineering,South China University of Technology,Guangzhou 510640,China)
出处
《现代食品科技》
EI
CAS
北大核心
2018年第8期52-56,共5页
Modern Food Science and Technology
基金
国家自然科学基金项目(31201330)
广东省科技项目(2017A020108006
2016B010121014)
广州市科技攻关项目(201300000202)
