食品科学

• 基础研究 • 上一篇    下一篇

15 种柑橘果实主要酚类物质的体外抗氧化活性比较

张 华1,2,周志钦1,3,席万鹏1,3,*   

  1. 1.西南大学园艺园林学院,重庆 400716;2.重庆三峡学院生命科学与工程学院,重庆 404100;
    3.南方山地园艺学教育部重点实验室,重庆 400715
  • 出版日期:2015-06-15 发布日期:2015-06-07

Comparison of Antioxidant Activity in vitro of 15 Major Phenolic Compounds in Citrus Fruits

ZHANG Hua1,2, ZHOU Zhiqin1,3, XI Wanpeng1,3,*   

  1. 1. College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China; 2. College of Life Science
    and Engineering, Chongqing Three Gorges University, Chongqing 404100, China; 3. Key Laboratory of Horticulture for Southern
    Mountainous Regions, Ministry of Education, Chongqing 400715, China
  • Online:2015-06-15 Published:2015-06-07

摘要:

为了明确柑橘果实主要酚类物质单体的抗氧化活性差异,利用1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)法、2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(2,2’-azino-bis(3-ethylbenzthiozoline-6)-sulphonic acid,ABTS)法、铁离子还原(ferric reducing/antioxidant power,FRAP)法3 种离线法,以及两种在线高效液相色谱-DPPH/ABTS(high performance liquid chromatography-DPPH/ABTS,HPLC-DPPH/ABTS)柱后衍生系统联用技术分别对15 种柑橘果实主要酚类物质单体的抗氧化活性进行测定和比较分析。结果表明:抗氧化活性综合(antioxidant potency composite,APC)指数可有效反应各单体的抗氧化活性,柑橘果实15 种主要酚类物质抗氧化活性明显不同,4 种酚酸的抗氧化活性最强,依次为:没食子酸(92.32%)>咖啡酸(85.29%)>绿原酸(69.75%)>阿魏酸(50.97%)。圣草酚(39.38%)、圣草次苷(39.36%)和芦丁(27.42%)的抗氧化活性中等,橙皮素、柚皮素、地奥司明、橙皮苷、川陈皮素、甜橙黄酮、柚皮苷和橘皮素的抗氧化活性较小(<5%)。酚羟基的糖基化或甲基化会都降低柑橘酚类物质的自由基清除能力,酚羟基数目越多,抗氧化活性越强。

关键词: 酚酸, 黄烷酮, 抗氧化活性, DPPH法, ABTS法, 铁离子还原法, 高效液相色谱-柱后衍生系统联用技术

Abstract:

The antioxidant activities of 15 major phenolic compounds in citrus were evaluated by 1,1-diphenyl-
2-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzthiozoline-6)-sulphonic acid (ABTS) radical scavenging capacity and
ferric reducing/antioxidant power (FRAP) assays alone and in combination with high performance liquid chromatography-
DPPH/ABTS (HPLC-DPPH/ABTS) post-column reaction system. The results showed that the antioxidant potency
composite (APC) index was a valid comprehensive index for evaluating antioxidant activities of phenolic compounds, and
an obvious difference in antioxidant activities of these major phenolic compounds was observed. Four phenolic acids had
the highest antioxidant activities in the declining order of gallic acid (92.32%) > caffeic acid (85.29%) > chlorogenic acid
(69.75%) > ferulic acid (50.97%), eriodictyol (39.38%), eriocitrin (39.36%) and rutin (27.42%) were in the middle, and the
antioxidant activities of hesperitin, naringenin, diosmin, hesperidin, nobiletin, sinensetin, naringin and tangeretin (< 5%)
were very low. The antioxidant activities of these phenolic compounds were reduced by glycosylation or methoxylation, but
increased with increasing number of phenolic hydroxyl groups.

Key words: phenolic acid, flavanone, antioxidant activity, DPPH method, ABTS method, FRAP method;

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