干巴菌黄酮抗氧化性及水溶性成分降血脂的研究  

Antioxidant activity of flavonoids and water soluble constituents on reducing blood lipids in Thelephora ganbajun

作　　者：刘品华[1] 杨涛[1] 刘明研[2] 杨芬[1] 

机构地区：[1]曲靖师范学院化学与环境科学学院,曲靖655011 [2]广西百色农业学校,百色533000

出　　处：《食品科技》2016年第12期169-173,共5页Food Science and Technology

基　　金：上海师范大学资源化学省部共建教育部重点实验室项目;曲靖师范学院资源与环境化学重点实验室项目(SYS2010BX01)

摘　　要：研究了干巴菌总黄酮含量,75%乙醇洗脱溶解黄酮(B)、95%乙醇洗脱溶解黄酮(C)、水溶性黄酮(D)的抗氧化活性及干巴菌水溶性成分降血脂的能力。结果表明:(1)干巴菌总黄酮含量为6.96 mg/g;(2)3种黄酮的还原能力都明显大于芦丁,且D>C>B;(3)3种黄酮在低浓度均表现出较强的清除DPPH自由基能力,且明显优于芦丁;(4)水溶性黄酮对羟基自由基的清除率随浓度的增加而增加,高浓度时明显优于芦丁;(5)水溶性成分吸附胆酸盐的能力低于考来烯胺,但对胆固醇有较好的吸附能力。干巴菌作为一种天然美味的山珍,其潜在的保健功能值得重视。The content of total flavonoids and antioxidant activity of eluted-dissolved flavonoids with 75% ethanol（B）, 95% ethanol（C） and water-soluble flavonoids（D） in Thelephora ganbajun were studied. The ability of water soluble extract to reduce blood lipids also was tested. The results showed that： （1） The content of total flavonoids was 6.96 mg/g in Thelephora ganbajun. （2）The reduction ability of three flavonoids was significantly higher than rutin, which was D〉C〉B. （3）The scavenging ability to DPPH free radical of three flavonoids at a low concentration was superior to rutin. （4）The scavenging rate of hydroxyl radical rapidly increased with the increase of the concentration, which was obviously better than rutin at a high concentration. （5）The adsorption capacity of water soluble constituents to cholates was lower than colestyramine, but showed better adsorption capacity to cholesterol. As a natural delicious delicacies, the potential health functions of Thelephora ganbajun was worth attention.

关 键 词：黄酮 水溶性成分 抗氧化性 吸附 

分 类 号：TS201.3[轻工技术与工程—食品科学]