[1]王兴娜,汪晶,黄午阳,等.青梅果实不同极性组分的抗氧化活性[J].江苏农业学报,2016,(01):211-215.[doi:10.3969/j.issn.1000-4440.2016.01.033 ]
　WANG Xing-na,WANG Jing,HUANG Wu-yang,et al.Antioxidative activities of different polar extracts from Prunus mume fruits[J].,2016,(01):211-215.[doi:10.3969/j.issn.1000-4440.2016.01.033 ]
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青梅果实不同极性组分的抗氧化活性()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2016年01期
页码:
211-215
栏目:
加工贮藏·质量安全
出版日期:
2016-01-08

文章信息/Info

Title:
Antioxidative activities of different polar extracts from Prunus mume fruits
作者:
王兴娜1; 汪晶2; 黄午阳1; 王猛2; 李春阳1; 王帆1
(1.江苏省农科院农产品加工所，江苏南京210014；2.南京林业大学化学工程学院，江苏南京210037)
Author(s):
WANG Xing-na1; WANG Jing2; HUANG Wu-yang1; WANG Meng2; LI Chun-yang1; WANG Fan1
(1.Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;2.College of Nanjing Forest University, Nanjing 210037, China)
关键词:
青梅; 抗氧化活性; 极性组分; 总黄酮; 总多酚
Keywords:
Prunus mume; antioxidative activity; polar extract; total flavonoid; total polyphenol
分类号:
S662.4
DOI:
10.3969/j.issn.1000-4440.2016.01.033
文献标志码:
A
摘要:
为了研究青梅（Prunus mume）果实不同极性组分的抗氧化活性，按极性梯度对乙醇提取物的水悬液依次用氯仿、乙酸乙酯、正丁醇进行液-液萃取，获得氯仿萃取物、乙酸乙酯萃取物、正丁醇萃取物及剩余的水相4个组分。分别测定乙醇提取物原液和这4个组分的多项抗氧化能力指标，包括总抗氧化能力（TEAC）、氧化自由基清除能力（ORAC）、DPPH自由基清除能力（DPPH）、亚硝酸盐清除能力、三价铁还原抗氧化能力（FRAP），以及其中的总黄酮和总多酚含量。结果显示，经萃取后剩余水溶物的抗氧化能力比乙醇提取物降低，各萃取物比乙醇提取物抗氧化能力增强，其中以正丁醇萃取物抗氧化活性最高，其次为乙酸乙酯萃取物。总黄酮和总多酚含量也以正丁醇萃取物最高,水相含量最低,与抗氧化能力具有一致性。说明青梅主要抗氧化组分存在于正丁醇萃取物中,总黄酮和总多酚是其具有抗氧化活性的主要成分。
Abstract:
In order to study the antioxidant activities of different polar components from fruits of Prunus mume, ethanol extract was partitioned with chloroform, ethyl acetate,and n-butanol successively, and four different polarity(chloroform, ethyl acetate, n-butanol, water) extracts were obtained. Trolox equivalent andoxidant capacity (TEAC), oxygen radical absorbance capacity (ORAC), DPPH radical scavenging activity (DPPH), nitrite scavenging activity, ferric reducing antioxidant power (FRAP), the total flavonoid and total polyphenol contents of the 4 extracts and the ethanol extract were detected. The extracts of chloroform, ethyl acetate and n-butanol had stronger antioxidative activities than ethanol extract which likewise outperformed water. The n-butanol component showed the best antioxidative activities, followed by ethylacetate. The contents of both total flavonoids and total polyphenols had consistency with the antioxidant activities. It was concluded that the major antioxidant components existed in the n-butanol extract, and total flavonoids and total polyphenols might be responsible for the antioxidative activities.

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备注/Memo

备注/Memo:
收稿日期：2015-05-22 基金项目：国家自然基金项目（NSF31401615）；江苏省农业科技自主创新基金项目[CX（12）5028]； 江 苏省农业科学院基本科研业务专项 [ZX（15）4047] 作者简介：王兴娜（1978-），女，山东沂水人，博士，副研究员，研究方向为天然产物研究与开发。（E-mail）xingnawang.nn@163.com 通讯作者：汪晶，(E-mail)wjcrystal_gl@163.com；王帆，(E-mail)wangfan713@126.com
更新日期/Last Update: 2017-05-08