柑橘不同部位提取物对羟自由基的清除作用研究  

Free Radical Scavenging Effects of Extracts from Various Parts of Citrus

作　　者：伍钢[1] 彭密军[1] 彭胜[1] 

机构地区：[1]吉首大学林产化工工程湖南省重点实验室,湖南张家界427000

出　　处：《食品科学》2009年第23期41-43,共3页Food Science

基　　金：湖南省教育厅重点项目(08AO56);张家界市科技局攻关项目(2008031)

摘　　要：分别用不同溶剂对柑橘不同部位(柑橘树嫩枝、树叶,柑橘皮)的活性物质进行提取,采用亚甲基兰分光光度法对其羟自由基清除能力进行比较,发现柑橘嫩枝的水提物对羟自由基的清除能力最好,且随提取物浓度增加而增大,当添加2ml浓度2mg/ml的该提取物时,羟自由基清除率达78.36%,效果优于杜仲素、杜仲绿原酸、茶多酚等植物提取物。对柑橘嫩枝提取物中总黄酮含量与其清除效果之间关系的考察显示二者之间有较好的相关性,提取物中总黄酮含量越高,对羟自由基的清除效果越好。This study was aiming to find natural and efficient radical scavenger. Different parts of citrus （branch, leaves and skin） were extracted by water and organic solvent. The radical scavenging activities of citrus extracts were determined by methylene blue spectrophotometry. The results showed that the aqueous extract of citrus branch possessed the highest radical scavenging efficiency and the activity increased dose-dependently. In addition of 2 ml of 2 mg / ml solution to reaction system, the scavenging activity reached 78.36%, which is higher than those of the Eucommia ulmoides Oliver leave extract, chlorogenic acid and polyphenols. High correlation was observed between the scavenging effeiciency and the content of flavonoids in citrus branches.

关 键 词：柑橘不同部位 提取物 亚甲基蓝 羟自由基清除能力 

分 类 号：O629.13[理学—有机化学]