食品科学 ›› 2004, Vol. 25 ›› Issue (10): 254-258.

• 分析检测 • 上一篇    下一篇

荞麦蜜酚酸含量的高效液相色谱测定及其抗氧化作用的研究

 苟小锋, 曹炜, 索志荣   

  1. 西北大学化学系,西北大学食品科学与工程系
  • 出版日期:2004-10-15 发布日期:2011-10-24

Determination of Seven Pharmacologically Active Phenolic Acids and Its Antioxidant Activity in Buckwheat Honey

 GOU  Xiao-Feng, CAO  Wei, SUO  Zhi-Rong   

  1. 1.Department of Chemistry, Northwest University;2.Department of Food Science and Technology, Northwest University
  • Online:2004-10-15 Published:2011-10-24

摘要: 以中国产荞麦蜜为原料,采用高效液相色谱-电化学检测法(HPLC-ECD)测定其中的原儿茶酸、没食子酸、咖啡酸、丁香酸、p-香豆酸、绿原酸、阿魏酸和鞣花酸等8种酚酸的含量。结果表明,中国荞麦蜜中含有原儿茶酸、没食子酸、咖啡酸、p-香豆酸、阿魏酸等五种酚酸,其含量分别为没食子酸为461μg/100g蜂蜜,p-香豆酸为150μg/100g蜂蜜,咖啡酸为79μg/100g蜂蜜,原儿茶酸为30μg/100g蜂蜜,阿魏酸为39μg/100g蜂蜜。本文还对荞麦蜜酚酸提取物的抗氧化作用进行了研究,结果显示荞麦蜜酚酸提取物对超氧阴离子自由基、羟基自由基、DPPH自由基和脂质过氧化均有抑制作用。

关键词: 荞麦蜜, 酚酸, HPLC-ECD测定, 抗氧化

Abstract: Eight Pharmacologically Active Phenolic Acids including protocatechuic, gallic acid, caffeic acid, chlorogenic acid,syingic acid, p-coumaric acid, ferulic acid and ellagic acid were identified in buckwheat honey by high-performance liquidchromatography with electrochemical detector(HPLC-ECD). The results showed that the main phenolic acids were gallic acid,p-coumaric acid, protocatechuic, caffeic acid and ferulic acid. Their concentration in buckwheat honey were 461μg/100g honey,150μg/100g honey, 30μg/100g honey, 79μg/100g honey and 39μg/100g honey respectively. Superoxide radical inhibiting,hydroxyl radical scavenging, 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radical scavenging and lipid-microsomal peroxidationassay system were used to evaluated the antioxidant activity of buckwheat honey phenolic acids(BWPC). Our results indicatethat BWPC has the capacity to scavenge free radicals and inhibit lipid peroxidation.

Key words: buckwheat honey, phenolic acids, HPLC-ECD, antioxidant activity