摘要
应用DPPH自由基清除法、羟自由基清除法、超氧阴离子自由基清除法、ABTS+·清除法四个抗氧化指标对不结球白菜的5个不同极性部位石油醚相、氯仿相、乙酸乙酯相、正丁醇相和水相的抗氧化能力进行评价,同时考察了总酚和总黄酮的含量与抗氧化能力的关系,并对活性最强部位进行了脂质抗氧化研究。结果表明,除水相外,不结球白菜其他4个极性部位均表现出一定的抗氧化能力。总酚和总黄酮的含量与各部位的抗氧化能力具有显著相关性。乙酸乙酯相清除DPPH自由基、羟自由基、超氧阴离子自由基、ABTS+·的EC50值分别为(0.64±0.05)、(1.17±0.12)、(1.02±0.15)、(0.78±0.07)mg/m L;乙酸乙酯相的抗氧化能力最高,其总酚的含量为(151.32±1.87)mg GAE/g DW,总黄酮含量为(32.97±0.56)mg rutin/g DW;10 mg/m L的乙酸乙酯相对H2O2诱导红细胞氧化的抑制率达到62.11%,对H2O2诱导小鼠肝脏脂质过氧化的抑制率为51.26%。实验结果表明,不结球白菜乙酸乙酯相具有较强的抗氧化活性,是天然抗氧化活性物质的良好来源。
This study was carried out to explore the antioxidant activities of five extracts obtained from non-heading Chinese cabbage by using different polarity solvents, including petroleum ether, chloroform, ethyl acetate,n-butyl alcohol and water. The antioxidant activities of the five fractions were evaluated by the scavenging power of four free radicals,namely DPPH·,·OH,O2-· and ABTS＋·. The relationship between the antioxidant activity and the content of total phenolics and total flavonoids were also analysed. The results showed that four fractions except water fraction had great antioxidant activity and the content of total phenolics and total flavonoids had a highly significant correlation with the antioxidant activity. The ethyl acetate fraction was the most effective fraction. The EC50 values based on DPPH·,·OH,O2-· and ABTS＋· were（0.64±0.05）,（1.17±0.12）,（1.02±0.15） mg/m L and（0.78±0.07） mg/m L,respectively. The highest contents of total phenolics and total flavonoids were in the ethyl acetate fraction and their contents were（151.32±1.87） mg gallic acid equivalent/g DW and（32.97±0.56） mg rutin equivalent/g DW,respectively. Effect of the ethyl acetate fraction on anti-lipid peroxidation was investigated. The inhibition of the ethyl acetate fraction on hemolysis of mice erythrocytes and lipid perexidation of mice liver homogenate induced by H2O2 were 62.11% and 51.26% when the ethyl acetate fraction concentration was 10 mg/m L. The ethyl acetate fraction of non-heading Chinese cabbage,a strong ability to act as antioxidant,might be considered as a natural source of active compounds.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第4期132-137,共6页
Science and Technology of Food Industry
基金
福建省科技厅重点项目(2012N0020)
福建省教育厅A类项目(JA12320)
国家自然科学基金培育项目(LG2014014)
关键词
不结球白菜
抗氧化活性
总酚
总黄酮
脂质过氧化
non-heading Chinese cabbage
antioxidant activity
total phenolics
total flavonoids
lipid peroxidation
