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薏米中多酚化合物的分离纯化及抗氧化活性分析
引用本文:张怡一,徐 茜,陈 琳,姚轶俊,鞠兴荣,王立峰. 薏米中多酚化合物的分离纯化及抗氧化活性分析[J]. 食品科学, 2017, 38(13): 26-33. DOI: 10.7506/spkx1002-6630-201713005
作者姓名:张怡一  徐 茜  陈 琳  姚轶俊  鞠兴荣  王立峰
作者单位:南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏高校粮油质量安全控制及深加工重点实验室,江苏 南京 210023
摘    要:利用葡聚糖凝胶将薏米中两类多酚类物质进行分离纯化,从而得到6个不同的组分。采用Folin-Ciocalteu法测定该6个组分总酚含量,采用氧自由基吸收能力(oxygen radical absorbance capacity,ORAC)、过氧化氢自由基清除能力(peroxyl radical scavenging capacity,PSC)和细胞内抗氧化能力(cellular antioxidant activity assay,CAA)分析法测定所得6个组分抗氧化能力。在所得的6个组分中选择抗氧化活性最强的3个组分进行半制备,可制得4种薏米多酚纯化物,并测定其4种纯化物的抗氧化活性。结果发现,所分离的6个组分中,薏米中的多酚主要存在于组分2、组分3及组分5中,其总酚含量分别为(30.56±2.25)、(17.40±2.76)、(25.18±1.10)mg GAE/100 g薏米粉末,结合型酚类化合物占薏米总酚含量1/3以上。组分2、组分3及组分5薏米多酚的抗氧化能力较强。经过半制备液相得到的4种多酚纯化物质分别为N_1,N_5-双(对香豆酰)亚精胺、对香豆酸、阿魏酸及芦丁,其中N_1,N_5-双(对香豆酰)亚精胺为游离型多酚的主要物质,而阿魏酸为结合型多酚的主要物质,但在游离型多酚中也有少许存在。4种酚类化合物均具有强抗氧化活性,是薏米中多酚类物质发挥抗氧化作用的主要活性成分。

关 键 词:薏米  多酚  分离纯化  抗氧化活性  

Isolation and Purification of Polyphenols from Adlay and Their Antioxidant Activity
ZHANG Yiyi,XU Qian,CHEN Lin,YAO Yijun,JU Xingrong,WANG Lifeng. Isolation and Purification of Polyphenols from Adlay and Their Antioxidant Activity[J]. Food Science, 2017, 38(13): 26-33. DOI: 10.7506/spkx1002-6630-201713005
Authors:ZHANG Yiyi  XU Qian  CHEN Lin  YAO Yijun  JU Xingrong  WANG Lifeng
Affiliation:Jiangsu Key Laboratory for Grain and Oil Quality Control and Further Processing Technology, Jiangsu Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
Abstract:In this study, Sephadex LH-20 column chromatography was used to separate and purify six polyphenol fractions from adlay. The Folin-Ciocalteu method was used for the determination of the total phenolic content in each fraction. Three different antioxidant assays namely, oxygen radical absorbance capacity (ORAC), peroxyl radical scavenging capacity (PSC) and cellular antioxidant activity (CAA) were carried out to evaluate antioxidant capacity of six fractions. Among these, three fractions (Ⅱ, Ⅲ and V) with the strongest antioxidant activity were purified by semi-preparative HPLC to obtain four polyphenol compounds, whose antioxidant activity was investigated. The results indicated that polyphenols were mainly distributed in fraction Ⅱ, Ⅲ and V, with total phenolic contents of (30.56 ± 2.25), (17.40 ± 2.76) and (25.18 ± 1.10) mg GAE/100 g md. It was also found that bound phenolic compounds accounted for more than one third of the total phenolics in adlay. The purified phenolics were identified as N1,N5-double (p-coumaroyl) spermine, p-coumaric acid, ferulic acid and rutin, with N1,N5-double (p-coumaroyl) spermine being the major free phenolic compound and ferulic acid being the major bound one, which also existed in a small quantity in the bound form. All these phenolics were the main active compounds responsible for the strong antioxidant activity of polyphenols from adlay.
Keywords:adlay  polyphenols  isolation  antioxidant activity  
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