川东獐牙菜中抗氧化成分的提取及活性研究  

The extraction of antioxidant components from Swertia davidi Franch and evaluation of their activities

作　　者：韩林[1] 徐龙[1] 叶茜攀[1] 祁晓丽[1] 

机构地区：[1]重庆三峡学院生物系,万州404100

出　　处：《食品科技》2012年第3期217-220,共4页Food Science and Technology

基　　金：重庆高校创新团队建设计划(201040);重庆三峡学院科研创新团队

摘　　要：为了研究川东獐牙菜中的抗氧化活性成分,采用不同的溶剂(乙酸乙酯、70%乙醇和水)对獐牙菜进行提取,利用DPPH法、ABTS法和铁氰化钾还原法对提取物进行抗氧化实验。结果表明3种提取物中,体积分数70%乙醇提取物的还原力、清除DPPH自由基及ABTS自由基能力为最强,水提取物次之,而乙酸乙酯提取物相对较弱,并且随着各提取物浓度的增加,其抗氧化活性也相应增强。各提取物的抗氧化活性与其总酚组成及含量有关。In order to research the antioxidant activity compounds of the Swertia davidi Franch, ethyl acetate, 70% ethanol and water were used as extraction solvents, three extracts were got from Swertia davidi Franch. Antioxidant activities of different extracts were evaluated by three different methods, including DPPH radical scavenging assay, potassium ferricyanide reduction method and ABTS radical scavenging assay. The results showed that the reducing power, DPPH and ABTS radicals scavenging activity of 70% ethanol extract were stronger than those of water extract and ethyl acetate extract. The antioxidant activity of each extract which was correlated with the composition and contents of phenolic compounds, became stronger with the increasing of concentration.

关 键 词：獐牙菜 提取 总酚 抗氧化活性 

分 类 号：R284[医药卫生—中药学]