LIAO Xia,ZHAN Yong,YANG Yong,et al.Polyphenols and Antioxidant Activity of Artemisia argyi (Qichun) in Different Storage Years[J].Northern Horticulture,2023,(05):110-116.[doi:10.11937/bfyy.20222867]
不同年份蕲艾酚类化合物及抗氧化活性
- Title:
- Polyphenols and Antioxidant Activity of Artemisia argyi (Qichun) in Different Storage Years
- Keywords:
- Qiai; polyphenols; HPLC; antioxidant activity; contribution rate
- 文献标志码:
- A
- 摘要:
- 以2017—2020年采蕲艾为试材，采用福林-酚法、硝酸铝比色法分别测定总酚和总黄酮含量，通过高效液相色谱法对蕲艾提取物主要酚类成分进行定性和定量分析，采用DPPH和ABTS自由基清除能力评价其抗氧化活性，研究不同贮藏年份蕲艾中酚类化合物含量及其抗氧化活性差异，并阐明其对蕲艾提取物总抗氧化能力贡献情况，以期为蕲艾的开发利用及品质形成提供参考依据。结果表明：2018年蕲艾总酚和总黄酮含量最高，分别为50.60 GAE mg ?g-1和118.68 GAE mg ?g-1，高效液相色谱法鉴定出新绿原酸、绿原酸、隐绿原酸、异绿原酸A和异绿原酸C 5种酚类物质，其中异绿原酸A含量最高；2018年蕲艾提取物抗氧化活性最好，清除DPPH和ABTS自由基的EC50值分别为18.43、0.37 μg?mL-1；5种酚类成分中，绿原酸清除DPPH和ABTS自由基能力最强，异绿原酸A对蕲艾提取物抗氧化活性贡献率最大，约为总抗氧化能力的15%~38%。不同贮存年份蕲艾酚类化合物成分和抗氧化活性均存在差异，以2018年采蕲艾品质较好。
- Abstract:
- Qiai from 2017 to 2020 were used as the test material,the contents of total phenolics and total flavonoids were determined by Folin-phenol method and aluminum nitrate colorimetry,respectively.Meanwhile,the composition of polyphenols was analyzed by high performance liquid chromatography (HPLC) and the antioxidant activities were evaluated by DPPH and ABTS free radical scavenging capacity,in order to provide reference for the development,utilization and quality formation of Qiai.The results showed that,the total phenolics and flavonoids contents of Qiai from 2018 was the highest,which were 50.60 GAE mg?g-1 and 118.68 GAE mg?g-1 respectively.Five polyphenols,5-caffeoylquinic acid,3-caffeoylquinic acid,4-caffeoylquinic acid,3,4-di-O-caffeoylquinic acid and 4,5-di-Ocaffeoylquinic acid were identified by HPLC,and 3,4-di-O-caffeoylquinic acid was the highest.The antioxidant activity of Qiai extract from 2018 was the best,and the EC50 values of DPPH and ABTS free radicals were 18.43 and 0.37 μg?mL-1,respectively.Among the five phenolic components,3-caffeoylquinic acid had the strongest ability to scavenge DPPH and ABTS free radicals,and 3,4-di-O-caffeoylquinic acid contributed the most to the antioxidant activity of Qiai extract,about 62%-69% of the total antioxidant capacity.The polyphenols and antioxidant activities of Qiai in different storage years were different,and the quality of Qiai from 2018 was better.
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备注/Memo
第一作者简介：廖霞(1992-)，女，硕士，工程师，现主要从事天然产物开发等研究工作。E-mail:lx_food@163.com.责任作者：詹永（1969-），女，硕士，研究员，现主要从事中药材及健康产品开发等研究工作。E-mail:zyzhanyong@126.com.收稿日期：2022-07-12