青梅叶中多酚含量测定及抗氧化活性研究  

Study on total phenolic content and antioxidant activity of ethanol extraction from the leaves of Vatica mangachampoi

作　　者：尹文清[1] 宋鑫明[1,2] 陈光英[2] 韩长日[2] 纪明慧[2] 李小丽[2] 

机构地区：[1]广西师范大学药用资源化学与药物分子工程教育部重点实验室,桂林541004 [2]海南师范大学化学系海南省热带药用植物化学重点实验室,海口571158

出　　处：《食品科技》2009年第5期283-286,共4页Food Science and Technology

基　　金：国家自然科学基金资助项目(20762004);海南省自然科学基金项目(20604);海南省重点科技项目(070207)

摘　　要：采用紫外分光光度法,以焦性没食子酸为标准品,在波长540nm处,对青梅叶提取物中总多酚类化合物含量进行了测定,并用流动注射化学发光法研究了青梅叶的抗氧化性能。实验结果表明:青梅叶中总多酚含量达0.8914%,标准曲线的回归方程Y=16.76X-0.0948,r=0.9997,RSD=0.745%(n=5);青梅叶具有较强的自由基清除能力,其IC50为0.023mg/mL。Method of UV-spectrophotometry was used at the wavelength of 540 nm to quantify total polyphenol in the extract of Vatica mangachampoi Blanco, using pyrogallic acid as standard. This thesis also determined antioxidation of the leaves of Vatica mangachampoi Blanco by flow injection chemiluminescence method using luminoI-H202 system. The results showed as follows： polyphenols content were 0.8914%. The regression equation with a good linearity（r=0.9997） between the absorbance and concentration was found. RSD was 0.745%. The leaves of Vatica mangachampoi Blanco have the strong antioxidative effect. The ICs0 values were found to be 0.023 mg/mL.

关 键 词：青梅 流动注射化学发光 抗氧化性 多酚 紫外分光光度法 

分 类 号：TS201.2[轻工技术与工程—食品科学]