陈皮与普洱茶总黄酮的协同抗氧化作用研究

以大红柑柑普茶为原料,应用超声辅助法分别提取陈皮和普洱茶中的总黄酮,提取液经AB-8大孔树脂纯化,旋蒸浓缩得到待测液。将陈皮、普洱茶总黄酮按照浓度比3∶1、1∶1、1∶3混合,测定样品总黄酮溶液和VC对·OH、ABTS^+·和DPPH自由基清除能力和总还原力。结果表明,陈皮和普洱茶总黄酮均有较好的抗氧化作用,各复配组自由基清除率的IC50 mix均小于IC50add且在95%置信区间内有显著性差异,陈皮和普洱茶总黄酮相互作用指数(γ)在各组中均小于1,表明陈皮和普洱茶总黄酮具有协同抗氧化作用。

Synergistic Antioxidant Effects of Total Flavonoids from Tangerine Peel and Pu'er Tea

Dahong tangerine peel Pu'er tea,produced by Chakeng Village,Xinhui District,Jiangmen City,Guangdong Province,was used as raw material.Total flavonoids were extracted from the tangerine peel and Pu'er tea with an ultrasonic-assistance.The extract was then purified by AB-8 macroporous resin,and concentrated by rotary evaporation.The total flavonoids from tangerine peel and Pu'er tea were mixed in the proportion of 3∶1,1∶1 and 1∶3,the scavenging capacity to·OH,ABTS+·and DPPH free radicals and total reducing power of VC and the total flavonoids of mixture,tangerine peel and Pu'er tea were determined.The results demonstrated that the total flavonoids from both tangerine peel and Pu'er tea had a good antioxidant activity.The IC50 mix of free radical scavenging rate of each compound group was less than IC50add,and there was a statistically significant difference at the 95%confidence level between them,he interaction index(γ)was less than 1 in each group between total flavonoids from tangerine peel and Pu'er tea,which indicated a synergistic antioxidant effect.