FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (3): 109-112.

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Study on Extraction and Purification of Chlorogenic Acid from Flos Lonicerae Flowers and Its Antioxidation Properties

 ZHANG  Wei-Min, WEI  Jing, HU  Zhen, ZHONG  Geng   

  1. 1.College of Food Science, Hainan University, Haikou 570228, China; 2.College of Food Science, Southwest University, Chongqing 400716, China
  • Online:2008-03-15 Published:2011-08-24

Abstract: Using the superoxide radical system, hydroxyl radical system and the method of Oyaizu, the antioxidation activities of extraction and purification of chlorogenic acid from Flos Lonicerae flowers were studied and compared with VC. The results showed that extraction and purification of chlorogenic acid from Flos Lonicerae flowers had different scavenging effects in these radical systems. The scavenging capability of extraction and purification of chlorogenic acid from Flos Lonicerae flowers to superoxide radical was not obvious, the scavenging capacity was lower than VC, and the scavenging ratio was 47.71%. But the scavenging capacity of chlorogenic acid to hydroxyl radical and deoxidizing Fe3+ was superior than VC, 82.41%( scavenging ratio) and 0.811 (absorbency) respectively. Chlorogenic acid from Flos Lonicerae had strong capacity to scavenge ·OH, and also had the strong reducing power. The scavenging capacity and the reducing power presented positive relatively with concentration of the chlorogenic acid. Although the scavenging capability of chlorogenic acid to O2· was lower than VC, the scavenging capacity of chlorogenic acid to hydroxyl radical and deoxidizing Fe3+ was superior than VC.

Key words: Flos Lonicerae, chlorogenic acid, antioxidation