蛤蒌叶水提取物抗氧化活性的热稳定性研究

Thermal stability of antioxidant property in aqueous extract of Piper sarmentosum Roxb. leaf

中文关键词:  蛤蒌叶  抗氧化活性  热稳定性

英文关键词:Piper sarmentosum Roxb. leaf  antioxidant activities  thermal stability

中文摘要:

      目的 探究较高温条件下蛤蒌叶水提取物抗氧化活性的热稳定性。方法 采用不同温度水浸提蛤蒌叶, 检测不同温度提取物对DPPH及羟自由基清除能力, 评估抗氧化活性, 并定量其中总多酚、总多糖和总黄酮含量。结果 蛤蒌叶水提物有较好的抗氧化能力, 呈现浓度依赖性。当提取温度为50 ℃和80 ℃时, 水提物分别对羟自由基和DPPH自由基有最强的清除能力。相应的IC50值分别为(0.604±0.004) mg/mL、(0.314±0.002) mg/mL, 其活性物质含量的变化与抗氧化能力的变化呈现出相关性, 提取温度为80 ℃时, 提取物中总黄酮、总多糖、总多酚有较高的含量, 分别为24.91、232.07、34.98 mg/mL。结论 蛤蒌叶水提物对2类自由基有最佳清除能力时的提取温度不同, 其中对DPPH自由基清除活性具有一定的热稳定性, 而对羟自由基的清除活性的热稳定性则较差。而总黄酮、总多糖、总多酚在80 ℃时能被充分提取, 同时不受热分解。

英文摘要:

      Objective To investigate the thermal stability of the antioxidant activity of the aqueous extract of Piper sarmentosum Roxb. leaf. Methods The extraction of Piper sarmentosum Roxb. leaf with water at different temperatures was used to detect the DPPH and hydroxyl radical scavenging ability of the extracts at different temperatures, and to evaluate the antioxidant activity,, and the content of total polyphenols, total polysaccharides and total flavonoids were quantified. Results The aqueous extract of Piper sarmentosum Roxb. leaf had antioxidant capacity in a dose-dependent manner. When the extraction temperature was 50 ℃ and 80 ℃, the aqueous extract had the strongest scavenging ability to hydroxyl radical and DPPH radical and the corresponding IC50 numerical values were (0.604±0.004) mg/mL and (0.314±0.002) mg/mL, respectively. The changes in the content of active substances were correlated with the changes in antioxidant capacity. When the extraction temperature was 80 ℃, the content of total flavonoids, total polysaccharides and total polyphenols in the extract was higher, they were 24.91, 232.07 and 34.98 mg/mL, respectively. Conclusion When the aqueous extract of Piper sarmentosum Roxb. leaf has the best scavenging ability for 2 kinds of free radicals, the extraction temperature is different, and the scavenging activity of DPPH free radical has a certain thermal stability, while the scavenging activity of hydroxyl free radical has a poor thermal stability. However, total flavonoids, total polysaccharides and total polyphenols can be fully extracted at 80 ℃ without thermal decomposition.