首页|苜蓿提取物不同极性部位抗氧化活性研究

苜蓿提取物不同极性部位抗氧化活性研究

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对苜蓿地上部分不同极性部位成分进行鉴别,并比较不同极性部位的抗氧化活性.采用苜蓿的70％醇提物为样本,使用石油醚、乙酸乙酯和正丁醇对苜蓿醇提物进行萃取,得到不同极性部位并对其进行成分鉴别.采用硝酸铝显色法、福林酚显色法和苯酚-硫酸法测定黄酮、酚类和糖的含量.采用ABT、DPPH、OH-清除率和总还原能力比较各部位的抗氧化活性.黄酮主要分布在乙酸乙酯与石油醚部位,含量为0.144 6 mg/mL和0.086 9 mg/mL;酚类主要分布于乙酸乙酯和正丁醇部位,含量为2.697 5 mg/mL和2.574 9 mg/mL;糖主要分布在水和石油醚部位,含量为1.154 2 mg/mL和1.069 9 mg/mL.4个指标综合评价得出水部位抗氧化能力最强,正丁醇部位次之.紫花苜蓿水部位和正丁醇部位抗氧化能力最强,抗氧化的主要活性成分为糖.
Antioxidant Activities of the Different Polarity Parts of Extract from Medicago sativa L.
To explore the antioxidant activity of different polarity part of ethanol extract from Medicago sativa L.in vitro,taking the 70％ethanol extract of Medicago sativa L.as a sample,the different polar parts were obtained by extraction with petroleum ether,ethyl acetate and n-butanol,which were identified the main chemicals.Silver nitrate colorimetric method,Folin-Ciocalteu method and Phenol-sulfuric acid method were used to determine the content of flavonoids,polyphenols and glycosides.DPPH,ABTS,Hydroxyl and total reducing capacity were used to evaluate its anti-oxidant activity in vitro.Flavonoids were mainly distributed in ethyl acetate and petroleum ether,and the contents were 0.144 6 mg/mL and 0.086 9 mg/mL;Phenols were mainly distributed in ethyl acetate and n-butanol,and the contents were 2.697 5 mg/mL and 2.574 9 mg/mL;Glycosides were mainly distributed in water and petroleum ether,and the contents were 1.154 2 mg/mL and 1.069 9 mg/mL.The water part exhibited the best antioxidant capacity,then followed by n-butanol part.The water part and n-butanol part extract of Medicago sativa L.had the strongest antioxidant capacity.The active ingredients with an antioxidant effect were glycosides.

Medicago sativa L.different polar partsidentification of componentscontent determinationantioxidant activity

李倩、孙勇康、安琼、王贞香、张振、梁艳婷

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河西学院医学院,甘肃省河西走廊特色资源利用重点实验室(张掖 734000)

苜蓿 不同极性部位 成分鉴别 含量测定 抗氧化活性

甘肃省教育科技创新项目甘肃省教育科技创新项目甘肃省高等学校创新基金项目甘肃省大学生国家级创新训练项目甘肃省大学生国家级创新训练项目

2022B-1722022B-2052021A-120202310740002202210740004

2024

食品工业
上海市食品工业研究所

食品工业

影响因子：0.47
ISSN：1004-471X
年,卷(期)：2024.45(3)
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