牛蒡根中抗氧化活性和黄酮含量的测定  

Determination on the antioxidant activities and flavonoid content of the root of Arctium lappa L.

作　　者：胡喜兰[1] 许瑞波[1] 姜琴[1] 许杰[1] 刘晓敏[1] 

机构地区：[1]淮海工学院化学工程学院,连云港222005

出　　处：《食品科技》2012年第12期184-188,共5页Food Science and Technology

基　　金：连云港市自然科学基金项目(21101069);淮海工学院引进人才启动基金项目(KK01060)

摘　　要：采用食用酒精浸泡提取传统食药两用植物牛蒡根成分,并用石油醚、乙酸乙酯和正丁醇依次进行萃取,利用DPPH自由基清除法、超氧自由基清除法以及对羟基自由基的清除作用测定其抗氧化活性,同时与抗坏血酸(Vc)和叔丁基对苯二酚(TBHQ)等进行了对比,通过标准曲线法对抗氧化活性强的部位进行了黄酮含量的测定。结果显示,传统食药两用植物牛蒡根提取物具有较好的体外抗氧化活性,尤其是乙酸乙酯萃取物清除DPPH自由基的能力,活性强于TBHQ,几乎与Vc相当,其黄酮含量达29%,食药两用植物牛蒡根有望成为抗衰老、抗氧化的资源。Root of Arctium lappa L. was soaking extracted with edible alcohol, and then the extract was partitioned with petroleum ether, EtOAc and BuOH successively. Antioxidant activities of different end extracts were evaluated by the 1,1-diphenyl-2-picrylhydrazyl（DPPH）, ·O2 scavenging, .OH scavenging, compared with the ascorbic acid（Vc） and tertiary-butylhydroquinone（TBHQ） et al. The results showed that the ethyl acetate extract had high activity against the DPPH assay, which has stronger than TBHQ, was similar to Vc. The flavonoids was 29%. Arctium lappa L. in the food-medicine is production resources with good antiaging and antioxidant effect.

关 键 词：牛蒡根 抗氧化活性 黄酮含量 

分 类 号：TS202.3[轻工技术与工程—食品科学]