现代食品科技2017，Vol.33Issue(6)：94-99,6.DOI:10.13982/j.mfst.1673-9078.2017.6.014
10种野菜醇提取物活性成分及抗氧化活性研究
Active Components and Antioxidant Activity of the Extracts of 10 Wild Vegetables
摘要
Abstract
The purpose of this study was to investigate the proportion of the main active components and in vitro activity of the extracts of 10 wild vegetables.The extracts of wild vegetables were obtained by hot water recirculation with methanol,and the total flavonoid content and total phenolic content were estimated by the AlCl3 colorimetric method and Folin's reagent,respectively.The antioxidant activities of the extracts were evaluated by determining their reducing capacity,free-radical scavenging activity,and metal chelating ability.The main flavonoid and phenolic content of the extracts were determined by using HPLC.Significant difference was found in content of flavonoids and phenols of the extracts.Sonchus oleraceus showed the highest total flavonoid content of (85.69±2.33) mg/g,and Perilla frutescens showed the highest total phenol content of (151.57+3.96) mg/g.Toona sinensis showed the highest scavenging ability using the DPPH method.P frutescens showed the highest reducing power.Lamium barbatum showed the highest metal chelating activity.The extracts contained abundant botanical secondary metabolites such as flavonoids and phenols.These vegetables can serve as good sources of natural antioxidants.It can be concluded that phenol is a main contributor to the antioxidant activity of the extracts.关键词
野菜/抗氧化能力/黄酮/酚酸/高效液相色谱法(HPLC)Key words
wild vegetables/antioxidant activity/flavone/phenol/high performance liquid chromatography引用本文复制引用
陈惠云,花雪梅,吴峰华,刘兴泉,孙志栋,柴霖..10种野菜醇提取物活性成分及抗氧化活性研究[J].现代食品科技,2017,33(6):94-99,6.基金项目
宁波市农业攻关项目(2012C10023) （2012C10023）
国家自然科学基金项目(31301580) （31301580）
浙江省自然科学基金项目(LY13C200012) （LY13C200012）
