雀嘴茶中三大酚类成分的抗氧化活性和酪氨酸酶抑制活性分析

为深入挖掘雀嘴茶的利用价值，本文以其中含量丰富的6’-O-咖啡酰熊果苷(CA)、β-熊果苷和绿原酸三大酚类成分为研究对象，对其抗氧化活性和酪氨酸酶抑制活性进行分析。结果表明，雀嘴茶三大酚类成分均表现出较好的抗氧化活性，6’-O-咖啡酰熊果苷(CA)、β-熊果苷和绿原酸清除DPPH自由基的IC₅₀值分别为13.56±0.14、104.41±6.52和8.42±0.21μg/mL，清除ABTS⁺自由基的IC₅₀值分别为18.01±0.06、50.60±1.25和26.93±0.38μg/mL，清除OH自由基的IC₅₀值为2.64±0.06、>10.00和<1.00 mg/mL，对铁离子总还原能力的强度依次为绿原酸>CA>β-熊果苷；雀嘴茶三大酚类成分对酪氨酸酶的抑制活性差异较大，CA对酪氨酸酶兼具单酚酶和二酚酶抑制作用，其IC₅₀值分别为1.114±0.035和95.198±1.117μmol/L,β-熊果苷仅有单酚酶抑制作用，IC₅₀...

Antioxidant Activity and Tyrosinase Inhibitory Activity of Three Phenolic Compounds from Quezui Tea

In order to deeply explore the utilization value of Quezui tea, the antioxidant activity and tyrosinase inhibitory activity of its three phenolic compounds including 6'-O-caffeoylarbutin (CA), β-arbutin, and chlorogenic acid were analyzed in this study. The results indicated that all three phenolic compounds of Quezui tea had excellent antioxidation activity. The IC₅₀ values of CA, β-arbutin, and chlorogenic acid on DPPH radical scavenging were 13.56±0.14, 104.41±6.52 and 8.42±0.21 μg/mL, respectively. The IC₅₀ values of ABTS+ radical scavenging were 18.01±0.06, 50.60±1.25 and 26.93±0.38 μg/mL, respectively. The IC₅₀ values of OH radical scavenging were 2.64±0.06, >10.00 and <1.00 mg/mL, respectively. The intensity of total iron reduction was in the order of chlorogenic acid>CA>β-arbutin. In addition, the inhibitory activities of all three phenolic compounds of Quezui tea were significantly different. CA had inhibitory effects on both monophenolase and diphenolase activities with IC₅₀ values of 1.114±0.035 and 95.198±1.117 μmol/L, respectively. β-arbutin only had inhibitory effects on monophenolase activities with IC₅₀ value of 681.335±17.975 μmol/L, and chlorogenic acid had no inhibitory effect on either monophenolase activity or diphenolase activity. The results would provide an important foundation for the development and utilization of the active compounds from Quezui tea.