小檗果实中酚类化合物含量测定及其抗氧化活性研究  

Determination of Phenolic Compounds and Research of Its Antioxidant Activity in Berberis thunbergii DC. Fruit

作　　者：元王涛[1] 窦慧馨 冶英 马雪莲[1] 张得钧[1] 

机构地区：[1]青海大学生态环境工程学院,西宁810016

出　　处：《基因组学与应用生物学》2017年第1期395-401,共7页Genomics and Applied Biology

基　　金：国家林业公益性行业科研专项"青藏高原野生五裂茶藨子繁育及藏药成分研究"(201304812)资助

摘　　要：本试验采用UV法和HPLC法测定小檗果实中酚类化合物的含量,通过DPPH自由基清除率对酚类化合物进行抗氧化活性研究。UV法测得小檗果实总酚含量为3.858 mg/g,HPLC法测得小檗果实中绿原酸、芦丁、槲皮素、山奈酚平均含量分别为0.980 22%、0.006 23%、0.000 44%、0.001 51%;测得DPPH自由基清除率K为85.59%。HPLC法分析速度快,重复性好,能较准确测定小檗果实中总酚含量,且其中酚类化合物具有较强的抗氧化活性,小檗果实可作为天然抗氧化原料开发应用研究。In this study, we determined the phenolic compounds content in the fruit of Berberis with ultraviolet spectrophotometry （UV） and high performance liquid phase chromatographic （HPLC） methods, and investigated its antioxidant activity by DPPH free radical scavenging rate. We detected that the total phenols content of Berberis was 3.858 mg/g through UV, the average content of chlorogenic acid, rutin, quercetin, and kaempferol was 0.980 22%, 0.006 23%, 0.000 44%, and 0.001 51% respectively through HPLC, and the scavenging rate K of DPPH free radical was 85.59%. The results showed that the HPLC method had advantages of being fast, good repeatability and it could determine phenols content in the fruit of Berberis more accurately. Due to the strong antioxidant activity of the phenolic compound in the fruit of Berberis, it could be used as a natural antioxidant material for further development.

关 键 词：小檗果实 酚类化合物 HPLC法 抗氧化活性 

分 类 号：Q946[生物学—植物学]