| 猕猴桃果实中酚类物质的分离鉴定及抗氧化活性 |
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| 引用本文： | 张云,刘芳,卜范文,陆英,徐海,汤佳乐,尹春峰,林文力. 猕猴桃果实中酚类物质的分离鉴定及抗氧化活性[J]. 食品科学, 2019, 40(19): 104-112. DOI: 10.7506/spkx1002-6630-20180815-153 |
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| 作者姓名： | 张云 刘芳 卜范文 陆英 徐海 汤佳乐 尹春峰 林文力 |
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| 作者单位： | （1.中南林业科技大学食品科学与工程学院，湖南 长沙 410004；2.湖南省园艺研究所，湖南 长沙 410125；3.湖南农业大学园艺园林学院，湖南 长沙 410128） |
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| 基金项目： | 湖南省农业科技创新资金项目（2018ZD09）；湖南省自然科学基金项目（2016JJ6068）；湖南省重点研发计划项目（2018NK2013） |
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| 摘 要： | 采用高速逆流色谱与制备型高效液相色谱联用技术对猕猴桃果实中酚类化合物进行分离，共获得8 种化合物。利用波谱方法鉴定出7 种化合物，分别为：新绿原酸（化合物1）、咖啡酸-3-O-葡萄糖苷（化合物2）、2-O-咖啡酰基苏糖酸（化合物3）、表儿茶素（化合物5）、原花青素C1（化合物6）、Malaxinic acid（化合物7）、槲皮苷（化合物8）。化合物4经初步推测为B-型原花青素二聚体。化合物2、5、6、7对1,1-二苯基-2-三硝基苯肼和2,2’-联氮-二-(3-乙基-苯并噻唑-6-磺酸)阳离子自由基都有清除效果，清除能力排序为：原花青素C1＞表儿茶素＞咖啡酸-3-O-葡萄糖苷＞Malaxinic acid。
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| 关 键 词： | 猕猴桃 多酚 分离鉴定 抗氧化活性 |
Isolation,Identification and Antioxidant Activity of Polyphenols from Kiwifruits |
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| ZHANG Yun,LIU Fang,BU Fanwen,LU Ying,XU Hai,TANG Jiale,YIN Chunfeng,LIN Wenli. Isolation,Identification and Antioxidant Activity of Polyphenols from Kiwifruits[J]. Food Science, 2019, 40(19): 104-112. DOI: 10.7506/spkx1002-6630-20180815-153 |
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| Authors: | ZHANG Yun LIU Fang BU Fanwen LU Ying XU Hai TANG Jiale YIN Chunfeng LIN Wenli |
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| Affiliation: | (1. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China; 2. Hunan Horticultural Research Institute, Changsha 410125, China; 3. College of Horticulture and Landscape, Hunan Agricultural University, Changsha 410128, China) |
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| Abstract: | High-speed countercurrent chromatography (HSCCC) and preparative high performance liquid chromatography were used to separate polyphenols from kiwifruits (KPT). A total of 8 compounds were obtained and 7 of them were identified by spectroscopically: neochlorogenic acid (compound 1), caffeic acid-3-O-glucoside (compound 2), 2-O-caffeoylthreonic acid (compound 3), epicatechin (compound 5), procyanidin C1 (compound 6), malaxinic acid (compound 7), and quercitrin (compound 8). Compound 4 may be presumed to be a B-type proanthocyanidin dimer. Compounds 2, 5, 6 and 7 had effective scavenging effects on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cations in the decreasing order: proanthocyanidin C1 > epicatechin > caffeic acid-3-O-glucoside > malaxinic acid. |
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| Keywords: | kiwifruit polyphenols isolation and identification antioxidant activity |
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