色米提取物的抗氧化作用与成分分析研究

为探讨色米提取物总酚含量与抗氧化相关性及其抗氧化的物质基础,以4种不同品种的色米为材料,采用Folin-Ciocalteu法测定总酚含量,三氯化铝比色法测定黄酮含量,DPPH·、ABTS~+·清除法和O~(2-)·清除法评价抗氧化活性,高效液相色谱法进行多酚成分分析。结果表明,4个品种的色米总酚含量范围为42~305.2 mg GAE/g,红米具有最高的总酚和黄酮含量以及最好的抗氧化能力,绿米各项指标均最低。提取物成分分析结果显示,4个品种均具有一定含量的没食子酸、儿茶素、香草酸、咖啡酸和阿魏酸。

Study On the Antioxidant Effect and Composition Analysis of Colored Rice Extracts

This study aimed to investigate the correlation between the total phenolic content and the antioxidant activity in colored rice and the material basis of antioxidant activity. The total phenolic content was determined by Folin-Ciocalteu method, the antioxidant activity was evaluated by total reducing capacity, the flavonoid content was evaluated by aluminium trichloride colorimetric method. The antioxidant activity was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assays, 3-ehtylbenzothiazolin-6-sulfnic acid diammonium salt (ABTS)radical scavenging and superoxide anion radical scavenging. High performance liquid chromatography (HPLC) method was used for polyphenol content analysis. It was shown that the total phenolic content of the four cultivars colored rice in the range of 42-305.2 mg GAE/g (in quality of dry matter). Red rice exhibited the highest total phenolic content and the best antioxidant properties among four cultivars, while the green rice was the lowest. Extract components analysis results showed that the four varieties have certain content of gallic acid, catechin, vanillic acid, caffeic acid and ferulic acid.