马齿苋黄酮提取液抗氧化活性的初步研究  

Preliminary study on antioxidant activity of flavone extractive from purslane

作　　者：章爱华[1] 邓斌[2] 蒋刚彪[3] 俞秋[4] 陈小原[1] 吴竹青[1] 

机构地区：[1]吉首大学化学化工学院,吉首416000 [2]湘南学院化学与生命科学系,郴州423000 [3]华南农业大学制药工程系,广州510642 [4]华南理工大学基础化学实验中心,广州510640

出　　处：《食品科技》2008年第8期140-143,共4页Food Science and Technology

基　　金：湖南省教育厅科学研究项目(04C485)

摘　　要：采用浓度为75%的乙醇提取马齿苋中的总黄酮物质,结合柱层析法和分光光度法,测其总黄酮的含量为7.64%。研究马齿苋中黄酮类化合物对超氧自由基、羟基自由基的清除作用。结果表明:马齿苋中黄酮类化合物对清除自由基有明显的作用,黄酮类化合物的加入量在试验范围内与其抗氧化性呈正相关关系。在相同条件下,其抗氧化性优于抗坏血酸、芦丁和β-胡萝卜素,表明黄酮类物质是一种很有潜力的天然、安全、高效的抗氧化剂,研究结果可为利用马齿苋生产黄酮类药用成分提供科学依据。The total flavonoids content in purslane was determined by 75 percent alcohol extraction and column chromatography colorimetric. It was demonstrated that the total flavonoid in purslane was 7.63% using spectrophotometry. The extraction of flavonoids from purslane was studied and the antioxidant activity of the extracts towards free radical scavenging was evaluated, such as the superoxide aninon radicals and hydroxyl radicals. The results showed that the dosage of flavones was in direct proportion to the antioxidation. The antioxidative effect of flavonoids was better than ascorbic acid, rutin and IS-carotene on equivalent condition. Flavonoids was a potential products of natural, safe and effective antioxidant. This study will provide scientific basis on producing medicinal components of flavonoids from purslane.

关 键 词：马齿苋 黄酮提取液 活性氧 清除能力 

分 类 号：TS201.2[轻工技术与工程—食品科学]