荞麦蜜抗氧化成分的挖掘和活性评价

Excavation and activity evaluation of antioxidant compounds from polyphenols in buckwheat honey

中文关键词:  荞麦蜜  多酚  抗氧化活性  成分分析

英文关键词:buckwheat honey  polyphenols  antioxidant activity  composition analysis

中文摘要:

      目的 确定荞麦蜜中具有抗氧化活性的主要成分。方法 分别采用细胞抗氧化方法(cellular antioxidant activity, CAA)、清除DPPH?自由基和氧自由基吸收能力法(oxygen radical absorbance capacity, ORAC法)测定荞麦蜜多酚粗提物及通过凝胶色谱柱分离的8个级份的抗氧化活性, 并采用液相色谱-质谱法(liquid chromatography-mass spectrometry, LC-MS)对活性较高的级份进行鉴定。结果 荞麦蜜多酚粗提物和级份8对DPPH?自由基清除能力明显强于其他级份强(P<0.05), IC50值分别为139.3 μg/mL和180.1 μg/mL; 而ORAC评价发现级份5、8的ORAC值比其他组份高(P<0.05), 抗氧化活性高, 且级份5、8的ORAC值差异不显著 (P>0.05), IC50值分别为84.54、84.24 mmol/mg, 细胞抗氧化方法评价结果显示级份3、4、8的抗氧化活性好于其他级份和多酚粗提物(P<0.05), 其EC50值分别为0.369、0.305、0.126 mg/mL, 且3者之间没有显著性差异(P>0.05)。由此可见级份8可能含有荞麦蜜中特征性抗氧化成分。结论 实验表明4-羟基苯甲酸、香草酸、对香豆酸和柠檬酸是荞麦蜜多酚具有抗氧化活性的主要成分, 为提高荞麦蜜产品的商品价值提供理论依据。

英文摘要:

      Objective To determination the main components of buckwheat honey with antioxidant activity. Methods Cellular antioxidant activity, DPPH free radical scavenging and oxygen radical absorbance capacity methods were used to determine the antioxidant activity of the crude extracts of buckwheat honey polyphenols and the 8 components separated by gel column, and liquid chromatography-mass spectrometry was used to identify the higher active components. Results The results showed that the scavenging ability of buckwheat polyphenol crude extract and component 8 were stronger than that of other components (P<0.05), IC50 values were 139.3 μg/mL and 180.1 μg/mL. ORAC evaluation found that the ORAC values of 5 and 8 were higher than those of other components (P<0.05), the antioxidant activity of them were high, the ORAC values of 5 and 8 levels had no significant difference (P>0.05). and IC50 values were 84.54 mmol/mg and 84.24 mmol/mg, respectively. The antioxidant activity of cells showed that the antioxidant activities of component 3, 4 and 8 were better than other components and polyphenol crude extracts (P<0.05), their EC50 values were 0.369, 0.305 and 0.126 mg/mL, and there were no significant difference between three components (P>0.05). It could be seen that the component 8 might contain the characteristic antioxidant components of buckwheat honey. Conclusion The experimental results show that 4-hydroxybenzoic acid, vanillin, citric acid and citric acid are the main components of the antioxidant activity of buckwheat honey polyphenols, and provide a theoretical basis for improving the commodity value of buckwheat honey products.