食品科学 ›› 2011, Vol. 32 ›› Issue (21): 112-117.doi: 10.7506/spkx1002-6630-201121023

• 基础研究 • 上一篇    下一篇

蜜蜂巢脾醇提物的抗氧化活性研究

侯 爽1,2,董 捷2,张根生1,张红城2,*   

  1. 1.哈尔滨商业大学食品工程学院 2.中国农业科学院蜜蜂研究所
  • 出版日期:2011-11-15 发布日期:2011-11-11
  • 基金资助:
    “十二五”国家科技支撑计划项目(2011BAD33B04);国家蜂产业技术体系资助项目(CARS-45-KXJ18)

Antioxidant Activity of Ethanol Extract from Honeybee Comb

HOU Shuang1,2,DONG Jie2,ZHANG Gen-sheng1,ZHANG Hong-cheng2,*   

  1. (1. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; 2. Bee Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100093, China)
  • Online:2011-11-15 Published:2011-11-11

摘要: 目的:研究蜜蜂巢脾不同浓度乙醇提取物的综合抗氧化能力。方法:制备蜜蜂巢脾的乙醇提取物;测定蜜蜂巢脾的总多酚和总黄酮含量;采用总抗氧化力、清除DPPH自由基、还原力、清除超氧阴离子自由基(O2- ·)、清除羟自由基( ·OH)能力等指标,评价蜜蜂巢脾醇提物的综合抗氧化性能。结果:6种不同浓度乙醇提取物中50%醇提物的总多酚含量最多为(9.75±0.16)mg/g,95%醇提物中黄酮含量最多为(14.2±0.26)mg/g;抗氧化实验结果表明,6种不同浓度乙醇提取物均有较强的综合抗氧化能力,其综合抗氧化能力由大到小依次为:50%醇提物、75%醇提物>25%醇提物、95%醇提物、水提物>100%醇提物。结论:蜜蜂巢脾醇提物是一种优良的天然抗氧化剂。

关键词: 蜜蜂巢脾, 醇提物, 抗氧化性

Abstract: The total polyphenolic and flavonoid contents of different concentrations (0, 25%, 50%, 75%, 95% and 100%) of ethanol extracts from honeybee comb were determined and meanwhile, their antioxidant activity was comprehensively evaluated based on total antioxidant capacity, scavenging capacities against ABTS, DPPH, superoxide anion and hydroxyl free radicals and reducing power activity. Among 6 honeybee comb extracts, 50% ethanol extract showed the highest total polyphenolic content, reaching (9.75 ± 0.16) mg gallic acid equivalent/g and 95% ethanol extract had the highest total flavonoid content, reaching (14.2 ± 0.26) mg rutin equivalent/g. Viewed comprehensively, the antioxidant activity of 6 honeybee comb extracts could be ranked from high to low in the following order: 50% ethanol extract, 75% ethanol extract, 25% ethanol extract, 95% ethanol extract, 0% ethanol extract and 100% ethanol extract. In conclusion, ethanol extract from honeybee comb is an excellent natural antioxidant.

Key words: honeybee comb, ethanol extract, antioxidant activity

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