河南蜂胶中多酚类物质成分分析

食品科学 ›› 2013, Vol. 34 ›› Issue (10): 139-143.

河南蜂胶中多酚类物质成分分析

张红城

中国农业科学院蜜蜂研究所

收稿日期:2012-11-08 修回日期:2013-04-11 出版日期:2013-05-25 发布日期:2013-05-07
通讯作者: 张红城 E-mail:460414874@qq.com
基金资助:
"十二五"国家科技支撑计划项目;国家蜂产业技术体系资助项目

Analysis of polyphenolics of propolis from Henan province

Received:2012-11-08 Revised:2013-04-11 Online:2013-05-25 Published:2013-05-07

摘要/Abstract

摘要：

通过高效液相色谱（HPLC）方法对九种河南蜂胶样品中的多酚类物质进行了分析。在这九种蜂胶的75%乙醇提取物中鉴定出29种多酚类成分，并对其中25种成分进行了定量分析。结果表明：蜂胶中含有大量的酚酸、黄酮及酯类物质，酚酸及其酯类中含量较高的主要有咖啡酸苯乙酯、亚桂皮乙酸、P-香豆酸、苯甲酸、异阿魏酸、咖啡酸、3,4-二甲氧基肉桂酸，其中咖啡酸苯乙酯平均含量最高；黄酮中含量较高的主要有短叶松素-3-乙酸酯、柯因、松属素、短叶松素及高良姜素，其中短叶松素-3-乙酸酯的平均含量最高。

Abstract:

Polyphenolics in nine propolis samples from Henan province was analyzed through high-performance liquid chromatography (HPLC) method. 29 compounds were confirmed in 75% ethanol-water extracts of nine propolis samples, and 25 of them were quantified. The results showed that propolis mainly contained flavonoids, phenolic acids and their esters. Phenolic acids and their esters mainly included caffeic acid phenethyl ester, cinnamylideneacetic acid, P-coumaric acid , benzoic acid, isoferulic acid, caffeic acid, 3,4-dimethoxy cinnamic acid, and the average content of caffeic acid phenethyl ester was the highest among them. Flavonoids mainly included pinobanksin-3-O-acetate, chrysin, pinocembrin, pinobanksin, galangin, and the average content of pinobanksin-3-O-acetate was the highest among them.

中图分类号:

S896

张红城. 河南蜂胶中多酚类物质成分分析[J]. 食品科学, 2013, 34(10): 139-143.

参考文献

[1] 董捷, 张红城, 尹策, 等. 蜂胶研究的最新进展[J].食品科学，2007，28(9):639-642.

[2] Bankova V. Recent trends and important developments in propolis research[J]. Evidence-based Complementary and Alternative Medicine，2005，2(1):29-32.

[3] Medana C, Carbone F, Aigotti R, et al. Selective analysis of phenolic compounds in propolis by HPLC-MS/MS [J]. Phytochemical Analysis, 2008, 19(1):32-39.

[4] Kumazawa S, Hayashi K, Kajiya K, et al. Studies of the constituents of Uruguayan propolis [J]. Journal of Agricultural and Food Chemistry, 2002, 50(17): 4777-4782.

[5] Midorikawa K, Banskota A H, Tezuka Y, et al. Liquid chromatography-mass spectrometry analysis of propolis [J]. Phytochemical Analysis, 2001, 12(6): 366-373.

[6] Kumazawa S, Hayashi K, Kajiya K, et al. Studies of the constituents of Uruguayan propolis [J]. Journal of Agricultural and Food Chemistry, 2002, 50(17): 4777-4782

[7] Federica Pellati, Giulia Orlandini, Diego Pinetti, et al. HPLC-DAD and HPLC-ESI-MS/MS methods for metabolite profiling of propolis extracts [J].Journal of Pharmaceutical and Biomedical Analysis, 2011, 55:934-948.

[8] Maciejewicz W, Daniewski M，Dzido T H, et al. GC-MS and HPLC analysis of phenolic acids extracted from propolis and from Populus nigra bud exudates [J]. Chemistry Analysis (Warsaw), 2002, 47(1): 21-30.

[9] 符军放. 中国蜂胶中酚类化合物的色谱分析方法研究[D]. 西安: 西北大学, 2006.

[10] 杨理, 闫清华, 邓月娥等.高效液相色谱法检测蜂胶中黄酮类物质的研究[J].食品工业科技，2010，31(6):353-355.

[11] 徐元君, 罗丽萍, 丽艳, 等. HPLC测定两种中国蜂胶醇提物化学组成[J].林产业化学与工业，2010，30(2):61-66.

[12] 李熠, 赵静, 薛晓锋等. 超高效液相色谱法同时测定蜂胶中的12种活性成分[J].色谱，2007，25(6):857-860.

[13] 赵亮亮, 王光新, 陈平, 等. 高效液相色谱法分析北方部分地区蜂胶醇提物成分[J].食品科学，2012，30(18):143-148.

[14] Zhang Cuiping, Zheng Huoqing, Liu Gang, et al. Development and validation of HPLC method for determination of salicin in poplar buds: application for screening of counterfeit propolis [J]. Food Chemistry, 2011, 127: 345–350

[15] Mok-Ryeon Ahn, Shigenori Kumazawa, Yumiko Usui,et al. Antioxidant activity and constituents of propolis collected in various areas of China[J]. Food Chemistry，2007，101:1383-1392.

[16] Yang Haisha, Dong Yuqiong, Du Huijing, et al. Antioxidant Compounds from propolis Collected in Anhui China[J]. Molecules, 2011.16:3444-3455.

[17] Shigenori K, Tomoko H, Tsutomu N. Antioxidant activity of propolis of various geographic origins[J]. Food Chemistry, 2004, 84(3): 329-339.

[18] Tepy Usia, Arjun H, Banskota et al. Constituents of chinese propolis and their antiproliferative activities[J]. Journal of Natural Products，2002，65: 673-676.

[19] Sha Na, Guan Shuhong, Lu Zhiqiang, et al. Cytotoxic constituents of chinese propolis[J]. Journal of Natural Products，2009，72: 799-801

[20] Claudio Gardana, Martina Scaglianti, Piergiorgio Pietta et al. Analysis of the polyphenolic fraction of propolis from different sources by liquid chromatography–tandem mass spectrometry[J]. Journal of Pharmaceutical and Biomedical Analysis,2007,45:390-399.

[21] Dora Valencia, Efrain Alday, Ramon Robles-Zepeda, et al. Seasonal effect on chemical composition and biological activities of Sonoran propolis [J]. Food Chemistry, 2012, 131: 645-651.

[22] Silici S, Unlu M, Vardar-Unlu G. Antibacterial activity and phytochemical evidence for the plant origin of Turkish propolis from different regions [J]. World Journal of Microbiology and Biotechnology, 2007, 23(12): 1797-1803

[23] Mendes da Silva F J, Souza M C, Matta S R, et al. Correlation analysis between phenolic levels of Brazilian propolis extracts and their antimicrobial and antioxidant activities [J]. Food Chemistry, 2006, 99: 431-435.

[24] Elena Gregoris, Roberto Stevanato. Correlations between polyphenolic composition and antioxidant activity of Venetian propolis [J]. Food and Chemical Toxicology, 2010, 48: 76-82.