陈皮抗油脂氧化活性成分研究  

Study on the anti-lipid oxidative components in pericarpium citri reticulatae

作　　者：段志芳 DUAN Zhi-fang(College of Food and Pharmaceutical Engineering,Zhaoqing University,Zhaoqing 526061)

机构地区：[1]肇庆学院食品与制药工程学院,肇庆526061

出　　处：《中国食品添加剂》2020年第8期31-39,共9页China Food Additives

基　　金：广东省教育厅“创新强校工程”特色创新项目(2015KTSCX158)资助。

摘　　要：为了得到陈皮中的抗油脂氧化活性成分,以2,2-二苯基-1-苦味酰基自由基(DPPH)清除作用、亚油酸过氧化抑制作用、卵黄脂质过氧化抑制作用和食用油氧化抑制作用,作为实验模型依次递进筛选其提取物、柱层析洗脱物和薄层层析制备物的活性,先同浓度下比较得到效果较好的单体成分,再测定该化合物在不同浓度下对此四种抗氧化模型的抑制作用,并确定其结构。实验结果表明,陈皮乙酸乙酯提取物和无水乙醇提取物对DPPH清除作用较显著;将它们分别经柱层析分为三个洗脱物后,由乙酸乙酯提取物所得到的三个洗脱物对DPPH自由基的清除作用较强,并且对亚油酸过氧化具有抑制作用;石油醚∶乙酸乙酯=1∶1的洗脱物和乙酸乙酯洗脱物经制备薄层层析法各得到三个单体,从石油醚∶乙酸乙酯=1:1洗脱物所得到的1个化合物对DPPH、亚油酸过氧化、卵黄脂质过氧化及食用油氧化均表现出较显著的抑制效果,并与浓度呈较好的量效关系,仪器分析方法鉴定其为5,6,7,8,4’-五甲氧基黄酮。In order to obtain the anti-lipid oxidative components in pericarpium citri reticulatae,the activity of the extracts,eluates and monomers were compared progressively by using the methods of scavenging 2,2-diphenyl-1-picryl hydrazinyl radical(DPPH),inhibiting linoleic acid peroxidation,reducing the products of lipid peroxidation in yolk and inhibiting edible oil oxidation as activity screening methods in turn.When the anti-oxidative compound compared with the same concentration was screened out,its inhibiting effect on these four anti-oxidation models at different concentration was also determined and the structure was identified.The results showed that the ethyl acetate extract and the absolute ethanol extract had significant scavenging effect on DPPH.After they were separated into three eluting fractions by column chromatography,the scavenging effect of the three fractions obtained from ethyl acetate extract on DPPH was stronger than others and could also inhibit linoleic acid peroxidation.When these eluting fractionswere separated respectively into threemonomers by TLC,one compoundobtained from petroleum ether∶ethyl acetate=1∶1 eluent had better inhibition activities on DPPH,linoleic acid peroxidation,lipid peroxidationin yolk and edible oil oxidation,and also showed good dose-effect relationship with the concentration.The compoundwasidentifiedas5,6,7,8,4’-pentamethoxyflavone by instrumental analysis methods.

关 键 词：陈皮 活性筛选 抗油脂氧化 活性成分 

分 类 号：TS202.3[轻工技术与工程—食品科学] O657[轻工技术与工程—食品科学与工程]