肉桂多酚清除自由基及抑制α-葡萄糖苷酶活性的能力  

The Abilities of Cinnamon Polyphenols to Scavenge Free Radicals and Inhibitα-Glucosidase

作　　者：龙晓珊 廖森泰[1,3] 刘书成 刘凡 黎尔纳[1] 庞道睿 穆利霞 王卫飞[1] 邹宇晓 LONG Xiao-shan;LIAO Sen-tai;LIU Shu-cheng;LIU Fan;LI Er-na;PANG Dao-rui;MU Li-xia;WANG Wei-fei;ZOU Yu-xiao(Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Marine Food,Guangdong Province Engineering Laboratory for Marine Biological Products,Zhanjiang 524088,China;Maoming Branch,Guangdong Laboratory for Lingnan Modern Agriculture,Maoming 525000,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [2]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研发中心,广东省海洋生物制品工程重点实验室,广东湛江524088 [3]岭南现代农业科学与技术广东省实验室茂名分中心,广东茂名525000

出　　处：《现代食品科技》2021年第8期119-126,共8页Modern Food Science and Technology

基　　金：国家自然科学基金项目(31801525);高水平农科院建设科学创新战略专项基金(R2018QD-082,R2018PY-JG001);广东省农业科学院院长基金(201805B);南药专家工作站(2020工作站20-14)。

摘　　要：本研究主旨是探讨肉桂多酚的体外抗氧化和α-葡萄糖苷酶抑制能力,为肉桂多酚的开发利用提供理论基础。通过福林酚法测定肉桂多酚的总酚含量,采用试剂盒以及有机试剂检测肉桂多酚清除ABTS+、Fe3+、DPPH、OH-等自由基的能力以及对α-葡萄糖苷酶活性的抑制效果。结果表明,肉桂多酚的含量为64.43 mg/g(干重),对ABTS+、Fe3+、DPPH、OH-等自由基具有明显的清除能力,其IC50值(半抑制率浓度)分别为0.71、0.27、0.18、0.97 mg/mL,对以上四种自由基的清除能力由强到弱依次为DPPH>Fe3+>ABTS+>OH-,且存在剂量依赖性,自由基的清除能力随着样品质量浓度的增加而提高。肉桂多酚对α-葡萄糖苷酶具有显著的抑制能力,其IC50值为0.048 mg/mL,同样存在剂量依赖性,且抑制效果显著高于阿卡波糖对照。因此,肉桂多酚对ABTS+、Fe3+、DPPH、OH-等自由基具有明显的清除能力,对α-葡萄糖苷酶具有显著的抑制能力。The main aim of this study to investigate the in vitro antioxidant activity and ability to inhibitα-glucosidase of the cinnamon polyphenols,to provide theoretical basis for their development and applications.The total phenolic contents of the cinnamon polyphenols were determined by the folin-phenol method.The ABTS+,Fe3+,DPPH·and OH-scavenging abilities and the inhibition ofα-glucosidase activity of the cinnamon polyphenols were detected using the kits and organic reagents.The results showed that the content of cinnamon polyphenols was 64.43 mg/g(dry weight),and significant scavenging abilities towards ABTS+,Fe3+,DPPH·and OH-were detected with the IC50 values(half inhibitory concentration)being 0.71,0.27,0.18 and 0.97 mg/mL,respectively).The scavenging abilities of the cinnamon polyphenols towards the above-mentioned free radicals were in the order of DPPH·>Fe3+>ABTS+>OH-,and exhibited in a dose-dependent manner(scavenging ability increased with an elevated mass concentration).The cinnamon polyphenols had a significant inhibitory effect onα-glucosidase in a dose-dependent manner,with an IC50 value as 0.048 mg/mL,and such inhibition was significantly greater than that of acarbose.Therefore,the cinnamon polyphenols possess significant abilities to scavenge ABTS+,Fe3+,DPPH·,OH-radicals,and inhibit the activity ofα-glucosidase.

关 键 词：肉桂 多酚 自由基 Α-葡萄糖苷酶 抗氧化 

分 类 号：R285[医药卫生—中药学]