干、鲜青蒿叶中活性成分含量及抗氧化性对比研究  

Comparative Study on Active Components Content and Antioxidantn Properties of Artemisia annua L. in Dry and Fresh Leaves

作　　者：刘秋文[1] 赵金玲[1] 陈金娥[1] 张海容[1] 

机构地区：[1]忻州师范学院化学系生化分析技术研究所

出　　处：《中国食品工业》2011年第7期63-65,共3页China Food Industry

基　　金：基金项目：山西省高校科技开发项目（晋教科2010.3No.20101122）,山西省留学回国人员科技活动择优项目（201097-10）.

摘　　要：采用紫外一可见分光光度法测定了干、鲜青蒿叶中黄酮、多酚和Vc的含量，并用DPPH·法、水杨酸法和邻苯三酚法对比研究了其抗氧化能力。结果表明：干青蒿叶中黄酮、多酚和Vc的含量远高于鲜青蒿；且干青蒿叶提取液抗氧化能力远大于鲜青蒿叶提取液抗氧化能力。当提取液体积为1mL时：DPPH·法清除总自由基能力，干青蒿（92．53％）〉鲜青蒿（7．58％）；水杨酸法清除羟自由基的能力，干青蒿（3145％）〉鲜青蒿（21．73％）；邻苯三酚法清除过氧阴离子的能力，干青蒿（76．36％）〉鲜青蒿（18．58％）。可见提取液的抗氧化能力随提取液体积增大而增加，二者呈现一定的量效关系。The content of flavone, polyphenol and vitamin C in the extracts of dry leaves and fresh leaves of arteminsia annua L.were determined by means of ultraviolet-visible spectrophotometry, then its antioxidant capacity were comparatively investigated with DPPH method, salicylic acid method and pyrogallol method. The results showed that, the content of flavonoids, polyphenols, and Vc in dry leaves ofArtemisia annua L was much higher than that in fresh leaves ofArtemisia annua L, and the antioxidant capacity of dry leaves extract ofArtemisia annua L was much more higher than that of fresh leaves extract. Antioxidant capacities with lmL of extracts ofArtemisia annua L was 92.53% （dry） 〉7.58% （fresh） with DPPH method and 31.45% （dry） 〉21.73% （fresh） with salicylic acid method, and 76.36% （dry）〉l 8.58% （fresh） with pyrogallol method, respectively. Free radical scavenging capacity of extracts ofArtemisia annua L increased with the extract volume increased. There were some quantity-effect relationship between volume of extracts and scavenging capacity of free radicals.

关 键 词：青蒿叶 黄酮 多酚 VC 抗氧化性 

分 类 号：TS202.3[轻工技术与工程—食品科学]