黑豆乙醇萃取物中抗氧化成分的分离与鉴定  

Chemical Constituents of Antioxidant Species in Black Soybean

作　　者：郑聪聪[1] 苏艳芳[1] 黄雄[1] 阙梦 

机构地区：[1]天津大学药物科学与技术学院,天津300072

出　　处：《食品科学》2015年第6期155-160,共6页Food Science

基　　金：新世纪优秀人才支持计划资助项目(NCET-09-0589);天津市科技支撑计划国际科技合作项目(11ZCGHHZ00800)

摘　　要：目的:研究黑豆抗氧化活性成分。方法:采用1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)法筛选黑豆乙醇提取物抗氧化活性部分,并综合运用硅胶柱色谱、聚酰胺柱色谱、D-101大孔吸附树脂柱色谱、凝胶柱色谱等方法对黑豆乙醇提取物具有较强抗氧化活性部分进行分离纯化,并根据理化性质和波谱数据对化合物进行结构鉴定。结果:采用DPPH法筛选表明黑豆乙醇提取物乙酸乙酯萃取部分和正丁醇萃取部分具有较强抗氧化活性,并从黑豆乙酸乙酯萃取部分、正丁醇萃取物经大孔吸附树脂体积分数30%乙醇洗脱部分中分离鉴定了10个化合物,其中包括7个黄酮类化合物:染料木素(1)、大豆素(2)、黄豆黄苷(3)、大豆苷(4)、染料木苷(5)、槲皮素-3-O-葡萄糖苷(6)、3’-甲氧基-表儿茶素-7-O-葡萄糖苷(7),以及胡萝卜苷(8),麦芽酚(9)、岩白菜素(10)。结论:化合物6、7、9、10为首次从大豆植物中分离得到,黑豆的抗氧化活性与其含较多酚类化合物有关。Objective: To investigate the chemical constituents of the antioxidant species present in black soybean. Methods: The antioxidant species were isolated and purified from black soybean via silica gel, polyamide, D-101 macroperous resin and Sephadex LH-20 column chromatography and their antioxidant activity was determined by the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging method. Their chemical structures were identified on the basis of spectral analysis and physicochemical properties. Results: Ten compounds including seven flavonoids were isolated and identified as genistein (1), daidzein(2), glycitin(3), daidzin(4), genistin(5), quercetin-3-O-β-D-glucopyranoside(6), 3'-O-methylepicatechin-7-O-β-D-glucopyranoside(7), daucosterol(8), maltol(9), and bergenin(10). Conclusion: Compounds 6, 7, 9 and 10 were isolated from Glycine max (L.) Merr. for the first time, and the antioxidant activity of black soybean is mainly attributed to the phenolic compounds.

关 键 词：大豆 黑豆 化学成分 黄酮类 抗氧化活性 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]