油菜蜂花粉超临界提取物HPLC-FLD分析及体外清除自由基活性研究  

Analysis of Rape Bee Pollen Supercritical Fluid Extract Using HPLC-FLD and Its Free Radicals Scavenging Activity Investigation

作　　者：吕欢欢[1,2] 王小艳[1] 王洪伦[1] 索有瑞[1] 

机构地区：[1]中国科学院西北高原生物研究所,西宁810001 [2]中国科学院大学,北京100049

出　　处：《天然产物研究与开发》2013年第12期1631-1637,共7页Natural Product Research and Development

基　　金：青海省自然基金青年项目(2012-Z-923Q)

摘　　要：本实验通过柱前荧光衍生HPLC-FLD对油菜蜂花粉超临界提取物(Rape bee pollen supercritical fluid extract,PSFE)中的主要成分进行了定性及定量分析,并采用超氧阴离子自由基(O-·2)体系、二苯代苦味酰基自由基(DPPH·)体系和羟基自由基(·OH)体系考察了PSFE提取物的体外清除自由基活性。结果表明,PSFE中含有丰富的游离脂肪酸,其中饱和脂肪酸占总游离脂肪酸的58%,不饱和脂肪酸占42%,尤其是不饱和脂肪酸C18∶3的含量最高,达到了10933.69μg/g。同时,PSFE对O-·2、DPPH·和·OH这三种典型的自由基均具有不同程度的清除作用,其中对DPPH·的清除能力高于阳性对照物L-抗坏血酸,并且随浓度的增大清除效果更显著,最高可达60.29%;而对O-·2和·OH的清除效果在实验浓度范围内最高可分别为11.99%和7.59%,比阳性对照物低。In the present study,the main components of rape bee pollen supemritical fluid extract （PSFE） were qualita- tively and quantitatively analyzed by HPLC with fluorescence detector （FLD） using pre-column fluorescence defivatiza- tion. In addition, superexide anion free radical （O2··）, DPPH free radical （DPPH · ） and hydroxyl free radical （ ~ OH） assays were used to evaluate the free radicals scavenging activities of PSFE. The results indicated that PSFE contained a- bundant free fatty acid （FFA）, in which the saturated FFA accounted for 58% of the total FFA and the unsaturated FFA accounted for 42%. The unsaturated FFA C18：3 was determined to have the highest concentration （ 10933.69 lag/g）. Moreover, PSFE showed various degrees of ability to scavenge these three typical free radicals. The scavenging effects of PSFE on DPPH · were much higher than the positive control L-ascorbic acid. As the concentration increased,the scav- enging rate was getting more significant,even reach to 60.29%. Nevertheless ,the scavenging rates of PSFE on O2·· and ~ OH were both less significant than the positive control and were 11.99% and 7.59%, respectively,in the range of ex- perimental concentrations.

关 键 词：油菜蜂花粉超临界提取物 柱前荧光衍生HPLC-FLD 超氧阴离子自由基 羟基自由基 二苯代苦味酰基自由基 

分 类 号：TS202.3[轻工技术与工程—食品科学]