天麻水提物活性成分分析及其抗氧化活性

目的:测定天麻水提物中营养成分含量及其抗氧化活性。方法:采集湿天麻,炮制后烘干粉碎,热水回流提取,脱色,冷冻干燥得到天麻水提物干粉,进而测定天麻水提物中水分、灰分、淀粉、粗蛋白、粗脂肪、总多糖、碳水化合物、总多酚、总黄酮、原花青素和天麻素等成分含量,并通过4种方法评价了天麻水提物的抗氧化活性。结果:天麻水提物中水分、灰分、淀粉、粗蛋白、粗脂肪、总多糖和碳水化合物的含量分别是4.60、1.55、40.30、9.21、4.01、38.24、79.80 g/100 g,矿物质中钾元素的含量最高,为25477.45 mg/kg;天麻水提物中总多酚、总黄酮和原青花素含量分别为17.0、9.0、3.3 mg/g,天麻素和对羟基苯甲醇的含量为2.87%和0.64%。通过超高效液相色谱(Ultra Performance Liquid Chromatography,UPLC)检测到7种多酚成分,其中荭草素的含量最高,为161.96 mg/100 g。天麻水提物具有一定的还原能力和对自由基的清除能力,且随着提取物浓度的升高,其还原力和对自由基的清除能力以剂量依赖性方式增强。在实验范围内其最大浓度的抗氧化活性最强,其中天麻水提物浓度为0.2、10、1、0.1 mg/mL时,总还原力、DPPH·清除率、OH·清除率、O₂^-·清除分别达到1.05、90%、76%和58%。结论:天麻水提物具有较高的营养价值和一定的抗氧化活性,开发和应用前景广阔。

Analysis of Active Components and Antioxidant Activity of Aqueous Extract of Gastrodia elata

Objective:Determination of nutrient contents and antioxidant activity in water extracts of Gastrodia elata. Method:Wet Gastrodia elata was collected, dried and smashed after atmospheric cooking, heat reflux extraction, decolorization and the dry powder of Gastrodia elata was obtained by freeze-dried, and then the contents of water, ash, starch, crude protein, crude fat, total polysaccharides, carbohydrates, total polyphenols, total flavonoids, procyanidin and gastrodin of the aqueous extract of Gastrodia elata were measured. The antioxidant activity of aqueous extract of Gastrodia elata was evaluated by four methods. Results:The contents of water, ash, starch, crude protein, crude fat, total polysaccharides, and carbohydrates in Gastrodia elata extraction were 4.60, 1.55, 40.30, 9.21, 4.01, 38.24 and 79.80 g/100 g respectively. And the highest contents of potassium in minerals was 25477.45 mg/kg. The contents of total polyphenols, total flavonoids and procyanidin in the aqueous extract of Gastrodia elata was 17.0 mg/g, 9.0 mg/g, 3.3 mg/g, and the contents of gastrodin and p-hydroxybenzyl alcohol was 2.87% and 0.64%. Seven polyphenols were detected by UPLC, and the highest content of valerin was 161.96 mg/100 g. The aqueous extract of Gastrodia elata had moderate reduction ability and scavenging ability to free radicals, and its reducing power and scavenging ability to free radicals increased in a dose-dependent manner with the increase of extract concentration. When the concentration of the aqueous extract was 0.2, 10, 1 and 0.1 mg/mL, the total reducing power, DPPH·scavenging rate, OH·scavenging rate and O₂-·scavenging rate reached 1.05, 90%, 76% and 58% respectively. Conclusion:The aqueous extract of Gastrodia elata had broad prospects for development and application due to its nutritional value and high antioxidant potential.