灰毡毛忍冬提取纯化物抗氧化性研究

食品科学 ›› 2008, Vol. 29 ›› Issue (3): 109-112.

灰毡毛忍冬提取纯化物抗氧化性研究

张伟敏, 魏静, 胡振, 钟耕

海南大学食品学院；西南大学食品科学学院；西南大学食品科学学院海南海口570228；重庆400716；海南海口570228；

出版日期:2008-03-15 发布日期:2011-08-24

Study on Extraction and Purification of Chlorogenic Acid from Flos Lonicerae Flowers and Its Antioxidation Properties

ZHANG Wei-Min, WEI Jing, HU Zhen, ZHONG Geng

1.College of Food Science, Hainan University, Haikou 570228, China; 2.College of Food Science, Southwest University, Chongqing 400716, China

Online:2008-03-15 Published:2011-08-24

摘要/Abstract

摘要： 目的:研究灰毡毛忍冬提取纯化物的抗氧化性。方法:采用超氧阴离子自由基体系、羟基自由基体系和Oyaizu法,对灰毡毛忍冬提取纯化物的抗氧化活性进行研究,并与抗坏血酸(VC)进行比较。结果:灰毡毛忍冬提取纯化物对几种自由基均有不同程度的清除作用,其对超氧阴离子清除作用不明显,比抗坏血酸要弱,最大清除率只有47.71%,并没有超过50%,而灰毡毛忍冬提取纯化物对羟自由基的清除能力以及对Fe3+的还原能力均要明显强于抗坏血酸,分别达到了82.41%(清除率)和0.811(吸光度)。结论:灰毡毛忍冬提取纯化物对羟自由基具有较强的清除能力,对Fe3+具有较好的还原作用。清除作用和还原能力与绿原酸的浓度呈正相关性。除对O2·的清除能力比VC稍弱外,在清除·OH能力和还原力方面均较VC的能力强。

关键词: 金银花, 绿原酸, 抗氧化

Abstract: Using the superoxide radical system, hydroxyl radical system and the method of Oyaizu, the antioxidation activities of extraction and purification of chlorogenic acid from Flos Lonicerae flowers were studied and compared with VC. The results showed that extraction and purification of chlorogenic acid from Flos Lonicerae flowers had different scavenging effects in these radical systems. The scavenging capability of extraction and purification of chlorogenic acid from Flos Lonicerae flowers to superoxide radical was not obvious, the scavenging capacity was lower than VC, and the scavenging ratio was 47.71%. But the scavenging capacity of chlorogenic acid to hydroxyl radical and deoxidizing Fe3+ was superior than VC, 82.41%( scavenging ratio) and 0.811 (absorbency) respectively. Chlorogenic acid from Flos Lonicerae had strong capacity to scavenge ·OH, and also had the strong reducing power. The scavenging capacity and the reducing power presented positive relatively with concentration of the chlorogenic acid. Although the scavenging capability of chlorogenic acid to O2· was lower than VC, the scavenging capacity of chlorogenic acid to hydroxyl radical and deoxidizing Fe3+ was superior than VC.

Key words: Flos Lonicerae, chlorogenic acid, antioxidation

张伟敏, 魏静, 胡振, 钟耕. 灰毡毛忍冬提取纯化物抗氧化性研究[J]. 食品科学, 2008, 29(3): 109-112.

ZHANG Wei-Min, WEI Jing, HU Zhen, ZHONG Geng. Study on Extraction and Purification of Chlorogenic Acid from Flos Lonicerae Flowers and Its Antioxidation Properties[J]. FOOD SCIENCE, 2008, 29(3): 109-112.

[1]	刘兴勇，陈兴连，杜丽娟，林涛，尹本林，杨东顺，邵金良，汪禄祥. 多因素交互作用导致烘焙咖啡中绿原酸快速降解[J]. 食品科学, 2021, 42(9): 7-14.
[2]	白海军，李志江. 牛磺酸-水解大豆蛋白复合体系对运动性疲劳大鼠的影响[J]. 食品科学, 2021, 42(9): 145-150.
[3]	阴宏婕，鞠化鹏，钟利敏，孙娜，林松毅. 核黄素结合肽的生物活性及结构表征[J]. 食品科学, 2021, 42(9): 137-144.
[4]	王大将，张梦宇，岳正洋，周会玲. 绿原酸对苹果采后灰霉病抗性的影响[J]. 食品科学, 2021, 42(9): 177-183.
[5]	陈树俊，郑婕. 复合果蔬发酵汁有机酸动态分析及体外模拟消化抗氧化活性和功能成分分析[J]. 食品科学, 2021, 42(7): 90-97.
[6]	肖瀛，许豪杰，杨昌铭，宋晓秋，周小理. 肉桂精油对小鼠肝肠组织抗氧化能力以及肠道菌群结构的调节作用[J]. 食品科学, 2021, 42(7): 198-206.
[7]	郭刚军，胡小静，付镓榕，马尚玄，徐荣，黄克昌，彭志东，贺熙勇，邹建云. 澳洲坚果青皮不同极性溶剂分步提取物功能成分与抗氧化活性及其相关性分析[J]. 食品科学, 2021, 42(7): 74-82.
[8]	肖媚，李闽，张菡，彭帮柱. 绿原酸对酿酒酵母发酵特性的影响[J]. 食品科学, 2021, 42(6): 88-93.
[9]	李阳，苏艳瑜，李国豪，李琪，王宇翔，丁玉松. 槲皮素通过Nrf2通路对糖尿病大鼠胰腺氧化损伤的拮抗作用机制[J]. 食品科学, 2021, 42(5): 208-214.
[10]	李明亮，姜盛，郭颖，陈亮，王雨辰，蔡木易，谷瑞增，魏颖. 紫苏籽肽对环磷酰胺致性功能损伤大鼠的改善作用[J]. 食品科学, 2021, 42(5): 177-186.
[11]	李伟，叶嘉宜，陈运娇，曹庸. 桉叶多酚提取物体内外抗氧化活性评价[J]. 食品科学, 2021, 42(5): 160-168.
[12]	谢文，陈华国，赵超，龚小见，周欣. 枸杞多糖的生物活性及作用机制研究进展[J]. 食品科学, 2021, 42(5): 349-359.
[13]	张雪娇，刘登勇，王惠民. 羟脯氨酸小肽的体外抗氧化活性[J]. 食品科学, 2021, 42(5): 55-60.
[14]	梅邢，王广，田瑞，刘宇，夏兰欣，田成，李伟，程超. 5种不同纯度藻蓝蛋白的抗氧化特性[J]. 食品科学, 2021, 42(5): 17-23.
[15]	麦绮莹，范亚苇，邓泽元，张兵. 胎牛血清与矢车菊素-3-葡萄糖苷非共价相互作用机制及对其抗氧化活性的影响[J]. 食品科学, 2021, 42(5): 1-8.