蛤蒌叶提取物抗氧化活性研究

Antioxidant capacity of the extractive from Piper sarmentosum Roxb. leaf

中文关键词:  蛤蒌叶  提取物  抗氧化

英文关键词:Piper sarmentosum Roxb. leaf  extractive  antioxidant activity

中文摘要:

      目的 探究不同提取条件下, 蛤蒌叶提取物的抗氧化活性。方法 在不同提取条件下, 采用匀浆-超声波法对蛤蒌叶进行粗提取, 并对不同提取物的DPPH (1,1-diphenyl-2-picrylhydrazyl) 自由基清除能力进行分析。结果 蛤蒌叶乙醇提取物对DPPH有较好的清除作用, 当乙醇浓度为100%、提取温度为55 ℃、提取时间为8 h时, 蛤蒌叶提取物对DPPH自由基的清除效果较佳。在较佳的提取条件下蛤蒌叶提取物的黄酮含量为62.29 mg/g、多酚含量为61.83 mg/g、多糖含量为391.43 mg/g、蛋白质含量为62.28 mg/g。结论 蛤蒌叶乙醇提取物的抗氧化活性优于水提取物, 当乙醇浓度达到100%时抗氧化活性最强, 且乙醇提取物的黄酮、多酚和蛋白质含量要明显高于水提物, 两者的多糖含量则相当。

英文摘要:

      Objective To investigate the antioxidant activity of extractive from Piper sarmentosum Roxb. leaf under different extraction conditions. Methods Under different extraction conditions, Piper sarmentosum Roxb. leaf was extracted by homogenate-ultrasonic method, the free radical scavenging ability of DPPH (1,1-diphenyl-2- picrylhydrazyl) of different extracts was analyzed. Results The alcohol extraction of Piper sarmentosum Roxb. leaf had a good scavenging effect on DPPH. When ethanol concentration was 100%, extraction temperature was 55 ℃, extraction time was 8 h, Piper sarmentosum Roxb. leaf extract had better scavenging effect on DPPH free radical. Under the better extraction conditions, the flavonoid content of Piper sarmentosum Roxb. leaf extract was 62.29 mg/g, the polyphenol content was 61.83 mg/g, the polysaccharide content was 391.43 mg/g, and the protein content was 62.28 mg/g. Conclusion The antioxidant capacity of alcohol extract from Piper sarmentosum Roxb. leaf is better than that of the water extract. Extract with 100% of alchohol has the best antioxidant capacity. The content of total flavonoids, total polyphenols and proteins in alcohol extract is higher than that in water extract, but the polysaccharides content is equivalent.