坛紫菜不同溶剂组分的抗氧化活性

doi:10.7506/spkx1002-6630-201017043

食品科学 ›› 2010, Vol. 31 ›› Issue (17): 186-191.doi: 10.7506/spkx1002-6630-201017043

坛紫菜不同溶剂组分的抗氧化活性

赵国玲¹，刘承初^{1 ,}*，谢晶¹，李应森²，李家乐^2,3

1.上海海洋大学食品学院 2.上海海洋大学省部共建水产种质资源发掘与利用教育部重点实验室 3.上海市高等学校水产养殖学E- 研究院

收稿日期:2010-06-21 修回日期:2010-08-27 出版日期:2010-09-15 发布日期:2010-12-29
通讯作者: 刘承初 E-mail:ccliu@shou.edu.cn
基金资助:
上海高校创新团队建设项目；上海市教育委员会重点学科建设项目(J50704)

Antioxidant Effects of the Soxhlet Extraction Product from Porphyra haitanensis and Its Different Solvent-soluble Fractions

ZHAO Guo-ling1，LIU Cheng-chu1,*，XIE Jing1，LI Ying-sen2，LI Jia-le2,3

1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China；
2. Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Shanghai Ocean University, Ministry of Education,
Shanghai 201306, China；3. Aquaculture Division, E-Institute of Shanghai Universities, Shanghai 201306, China

Received:2010-06-21 Revised:2010-08-27 Online:2010-09-15 Published:2010-12-29
Contact: LIU Cheng-chu E-mail:ccliu@shou.edu.cn

摘要/Abstract

摘要：

为研究坛紫菜酚类化合物的抗氧化活性，通过提取和萃取得到坛紫菜4 种溶剂组分：石油醚、乙酸乙酯、正丁醇和水溶性组分，对其DPPH 自由基清除率和还原力大小进行比较，并研究其中多酚和黄酮类化合物的分布。结果表明：4 种溶剂组分在0.2～1.5g/L 质量浓度范围内与抗氧化活性均存在显著剂量效应关系，其DPPH 自由基清除率和还原力大小均为：乙酸乙酯＞正丁醇＞石油醚＞水溶性组分。在质量浓度为1.5g/L 时，乙酸乙酯组分的还原力吸光度为1.97，大于80% 茶多酚(1.90)，接近于BHT(2.00)。对多酚类化合物和黄酮类化合物而言，同样是在乙酸乙酯组分中分布最多(分别为69.84mg GAE/g md 和299.49mg RE/g md)，在水溶性组分中最少(分别为11.1mgGAE/g md 和32.36mg RE/g md)，因此酚类化合物主要分布在中等极性溶剂中，而不是强极性溶剂中。研究还发现，1g/L 坛紫菜4 种溶剂组分的多酚类化合物含量与DPPH自由基清除率、还原力间的相关系数为：r =0.9311 和r=0.7530，而黄酮类化合物含量与DPPH 自由基清除率、还原力间的相关系数为r=0.8899 和r=0.7211，可见坛紫菜多酚类化合物为其抗氧化的主要活性成分。

关键词: 坛紫菜, 抗氧化, DPPH 自由基, 还原力, 多酚类化合物含量, 黄酮类化合物含量, 相关性

Abstract:

The Soxhlet extraction product from Porphyra haitanensis was fractionized according to solubility difference in different solvents into petroleum ether (PE)-soluble fraction, ethyl acetate (EA)-soluble fraction, n-butanol-soluble fraction and water-soluble, and the extraction product and its fractions were tested and compared for their DPPH radical scavenging capacity and reducing power and their contents of total polyphenols and total flavonoids were also determined. All these fractions had an antioxidant effect in a significant dosage-dependent manner in the range of 0.2 to 1.5 g/L and the EV-soluble fraction exhibited the highest ranking for both DPPH radical scavenging capacity and reducing power and followed by the n-butanol-soluble fraction, the PE-soluble fraction and the water-soluble fraction. The EA-soluble fraction at a concentration of 1.5 g/L exhibited a reducing power absorbance of 1.97, which was higher than that (1.90) of 80% tea polyphenols, a commercial product and close to that (2.00) of BHT. Likewise, the EV-soluble fraction ranked first for both the contents of total polyphenols (69.84 mg GAE/g dry weight) and total flavonoids (299.49 mg RE/g dry weight), and the water-soluble fraction last, with a total polyphenol content of 11.1 mg GAE/g dry weight and a total flavonoid content of 32.36 mg RE/g dry weight. Therefore, phenolics are mainly distributed in mid-polarity solvents rather than high-polarity ones. Moreover, the contents of total polyphenols and total flavonoids of the Soxhlet extraction product and its four fractions were linearly plotted against their DPPH radical scavenging capacities or reducing power at 1 g/L, respectively, and the results showed that correlation coefficients were 0.9311 and 0.7530 for the relationship between total polyphenol content and DPPH scavenging capacity or reducing power and 0.8899 and 0.7211 for the relationships between total flavonoid content and DPPH scavenging capacity or reducing power, respectively. Based on these investigations, it can be concluded that polyphenlics mainly contribute to the antioxidant effect of Porphyra haitanensis.

Key words: Porphyra haitanensis, anti-oxidation, DPPH, reducing power, total polyphenol content, total flavonoid content, correlation

中图分类号:

TS254.1

赵国玲，刘承初，谢晶，李应森，李家乐. 坛紫菜不同溶剂组分的抗氧化活性[J]. 食品科学, 2010, 31(17): 186-191.

ZHAO Guo-ling1，LIU Cheng-chu1,*，XIE Jing1，LI Ying-sen2，LI Jia-le2,3. Antioxidant Effects of the Soxhlet Extraction Product from Porphyra haitanensis and Its Different Solvent-soluble Fractions[J]. FOOD SCIENCE, 2010, 31(17): 186-191.

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坛紫菜不同溶剂组分的抗氧化活性

Antioxidant Effects of the Soxhlet Extraction Product from Porphyra haitanensis and Its Different Solvent-soluble Fractions

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