苦荞黄酮的纯化及抗氧化活性的研究  

Purification and Antioxidant Activity of Flavonoids in Tartary Buckwheat

作　　者：尤玲玲[1,2] 刘幻幻 李晓雁[1] 张平平[1] 刘金福[1,2] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]天津市农副产品深加工技术工程中心,天津300384

出　　处：《中国粮油学报》2014年第8期23-27,共5页Journal of the Chinese Cereals and Oils Association

基　　金：天津市科技支撑计划(13ZCZDNC01800);天津市科技支撑计划(ZCKFNC 01600);天津农学院科学研究发展基金计划(2011N03)

摘　　要：利用AB-8大孔吸附树脂对苦荞黄酮提取物样品进行纯化,利用薄层色谱分析了纯化前后苦荞黄酮的成分变化,并以维生素C为参照,比较了纯化前后苦荞黄酮对O2-·和DPPH·体外清除能力。试验结果表明:经过AB-8纯化后,苦荞黄酮提取物2中黄酮的含量由78.42%提高到98.73%,纯化后主要成分为芦丁;其清除O2-·的半数清除浓度IC50由0.099 mg/mL升高到0.123 mg/mL,纯化后清除能力反而降低;清除DPPH·的IC50由0.273 mg/mL降低到0.185 mg/mL,清除能力有所提高。The flavonoids samples from tartary buckwheat have been purified by AB -8 macroporous resin. The components were identified by TLC compared with rutin and quercetin. By adopting superoxide and DPPH radical systems; vitamin C was taken to be the standard, and then the antioxidant activities of tartary buckwheat total fla- vonoid have been studied. The results showed that after purified by AB -8 macroporous resin, the total flavonoid content of sample 2 had increased from 78.42% to 98.73%. The purified flavonoids＇ IC50 value of scavenging O2- increased from 0.099 mg/mL to 0. 123 mg/mL, while the scavenging ability decreased. After being purified, the IC50 value of scavenging DPPH free radicals decreased from 0.273 mg/mL to 0. 185 mg/mL, and the scavenging ability was increased.

关 键 词：苦荞 黄酮 纯化 薄层层析 抗氧化 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]