薏苡根不同极性组分的抗氧化活性分析  

Research on Different Part Antioxidant Sctivity of Coix Seed

作　　者：黄忠有 黄锁义 喻巧容 李庭树 张忠伟 Huang Zhongyou;Huang Suoyi;Yu Qiaorong;Li Tingshu;Zhang Zhongwei(School of Pharmacy,Youjiang Medical University for Nationalities,Baise 533000,China;Key Laboratory of Guangxi Universities on National Medicine in Youjiang River Basin,Baise 533000,China)

机构地区：[1]右江民族医学院药学院,广西百色533000 [2]广西高校右江流域特色民族药研究重点实验室,广西百色533000

出　　处：《中国野生植物资源》2019年第1期17-20,共4页Chinese Wild Plant Resources

基　　金：国家自然科学基金资助项目(81360684);广西自然科学基金资助项目(2011GXNSFA018046);广西高校右江流域特色民族药研究重点实验室开放课题(xzdsysyy2016305)

摘　　要：目的:提取薏苡根有效成分并比较不同组分的抗氧化活性。方法:利用不同极性的溶剂对薏苡根进行提取,并进行显色反应,通过测定薏苡根的铁还原力,总抗氧化能力和对DPPH自由基清除率的测定,从中比较乙酸乙酯,正丁醇和水三个不同极性部位的体外抗氧化活性。结果:乙酸乙酯部位、水部位、正丁醇部位均含有不同程度的体外抗氧化活性物质,且总抗氧化力和铁还原力与浓度之间有相关性,有较好的量效关系。根据各样品的体外抗氧化活性实验可得出各部位所含抗氧化物质的含量或种类:正丁醇提取物>水提取物>乙酸乙酯提取物。结论:薏苡根各提取部位均具有一定的抗氧化活性,但抗氧化能力不同,其中正丁醇的抗氧化能力最强。Object:The purpose of experiment is to extract the active ingredients of coix root and compare with the antioxdant activity from extractive.Methods:Using different polar solvents to extract coix root and the roots were extracted and separated into 3 parts.In order to get the strongest antioxidant activitie by 3 methods inculding 2,2-diphenyL^-1-picrylhyd-razyal radical scavening assay,ferric reducing power and total antioxidant power were performed to detect the antioxidant activity.Conclusion:Ethyl acetate parts,water part and n-butanol part contains substances in vitro antioxidant activity of different level,and the total antioxidant power and there are correlation between concentration and iron reduction force,good concentration-response relationship.According to the in vitro antioxidant activity of samples to test can be concluded that each part contains antioxidant levels or types:water extract of n-butyl alcohol extracts >water part >ethyl acetate extracts.Result:The results showed that among the 3 fractions,n-butanol layer exhitbited the strongest antioxidant activitie compareing with ethylacetate and water layer.

关 键 词：薏苡根 总抗氧化力 抗氧化活性 自由基 

分 类 号：TS202.3[轻工技术与工程—食品科学]