红豆越橘不同溶剂萃取物组成及抗氧化相关性  

Correlation between Antioxidant Activity in Vitro and Active Components of Different Solvent Extracts from Lingonberry

作　　者：樊梓鸾[1] 陈凯莉[1] 柳雅馨 杨蕾玉[1] 付玉杰[1] FAN Ziluan;CHEN Kaili;LIU Yaxin;YANG Leiyu;FU Yujie(College of Forestry, Northeast Forestry University, Harbin 150040, China)

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040

出　　处：《食品科学》2017年第17期138-144,共7页Food Science

基　　金：黑龙江省自然科学基金青年科学基金项目(QC2016021);中央高校科学前沿与交叉学科创新基金项目(2572016CA06);国家自然科学基金面上项目(31170510);中国博士后科学基金项目(2016M600239)

摘　　要：以矮丛红豆越橘为研究对象,用体积分数95%乙醇提取后,分别用石油醚、乙酸乙酯、正丁醇进行萃取,评价乙醇粗提取物和不同溶剂萃取物中总酚、总黄酮、总花色苷、齐墩果酸含量及体外抗氧化能力(1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基(2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS^+·)清除能力)。红豆越橘粗提取物及不同溶剂萃取物均具有一定的抗氧化活性,其中乙酸乙酯、正丁醇萃取物的抗氧化活性较强,乙酸乙酯萃取物具有最好的DPPH自由基清除能力(半抑制浓度(50%inhibitory concentration,IC_(50))为0.27 mg/m L)与ABTS+·清除能力(IC_(50)为0.05 mg/m L)。不同溶剂萃取物的抗氧化活性与总黄酮和总酚的含量具有较强的相关性。The95%ethanol extract from lingonberry(Vaccinium vitis-idaea L.)was fractionated by successive extraction with petroleum ether,ethyl acetate and n-butanol.The contents of total phenols,total flavonoids,total anthocyanins and oleanolic acid in the crude extract and its fractions were evaluated as well as their antioxidant activities in vitro as indicated by radical scavenging capacities against1,1-diphenyl-2-picrylhydrazyl(DPPH)and(2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate(ABTS)radicals.Besides,the correlation between total phenols,total flavonoids,total anthocyanins or oleanolic acid and antioxidant activity was analyzed.Results indicated that different solvent extracts from lingonberry showed a significant antioxidant activity.The ethyl acetate-soluble and butyl alcohol-soluble fractions had higher free radical scavenging capacity,and the former exhibited the strongest DPPH and ABTS radical scavenging activity with an IC50value of0.27and0.05mg/mL,respectively.There was a positive correlation between the antioxidant activity of the different extracts and the contents of total phenols and total flavonoids.

关 键 词：红豆越橘 抗氧化 总酚 总黄酮 总花色苷 齐墩果酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]