中国食品添加剂Issue(7)：87-95,9.
乌饭树叶提取物的化学成分与抗氧化活性研究
Study on chemical constituents and antioxidant activities of the extractions of Vaccinium bracteatum Thunb.leaves
摘要
Abstract
Objective:To study the chemical constituents and antioxidant activities of the extractions from fresh and dried leaves of Vaccinium bracteatum Thunb.Methods:The chemical constituents of fresh and dried leaves were extracted by water or ethanol,impregnation or reflux.The contents of total flavonoids were determined by ultraviolet spectrophotometers and the antioxidant activities were determined by DPPH and ABTS in vitro.The chemical compositions of the extracts were analyzed byultra performance liquid chromatography,time of flight mass spectroscopy (UPLC-Q-TOF/MS) and principal component analysis of base peak chromatogram.Results:The total flavonoids content of the alcohol reflux extracts was the highest (19.48％),but the antioxidant activity of the water reflux extracts was the strongest.The chemical components of fresh leaves compared with dry leaves were significantly different;chemical constituents extracted from dry leaf by cold water and cold ethanol were very close.Chemical constituents extracted from dry leaf by ethanol reflex were the most complicated ones.Eighteen compounds were identified and it mainly included flavonoids,triterpenes and polyphenols in the leaves.Conclusion:The chemical compositions and antioxidation activities of the leaves extracted by different extraction methods were quite different.关键词
乌饭树叶/提取方式/抗氧化活性/化学成分分析Key words
Vaccinium bracteatum Thunb.leaves/extraction method/antioxidant/chemical composition analysis分类
轻工纺织引用本文复制引用
苏凯迪,姚士,李贺然,张健..乌饭树叶提取物的化学成分与抗氧化活性研究[J].中国食品添加剂,2017,(7):87-95,9.基金项目
江苏省优势学科项目(PAPD). （PAPD）
