食品工业科技2017，Vol.38Issue(15)：35-39,44,6.DOI:10.13386/j.issn1002-0306.2017.15.008
油茶粕中黄酮化合物的分离鉴定及抗氧化性研究
Extraction, antioxidant activity of flavonoids from oil-tea camellia seed cake
摘要
Abstract
To explore the molecular composition and antioxidant activity of flavonoids in oil tea camcllia seed cake,the optimized extraction and purification method was used to purify the flavonoids in the seed cake and the HZ816 macroporous adsorption resin was used for the enrichment and purification,then the silica gel column was used to chromatograph the flavonoid compounds and two flavonoid compounds were obtained,which were designated as compounds Ⅰ and Ⅱ.The two flavonoid compounds were identified by nuclear magnetic resonance,mass spectrometry,infrared and ultraviolet spectroscopy.The results revealed that:the two substances were kaempferol 3-O-[2-O-β-D-xylopyranosyl-6-O-α-L-rhamnopyranosyl]-β-D-glucopyranoside (Ⅰ) and kaempferol 3-O-[2-O-β-D-galactopyranosyl-6-O-α-L-rhamnopyranosyl]-β-D-glucopyranoside(Ⅱ).The antioxidant test was carried out on the isolated flavonoid compounds using 1,1-diphenyl-3-nitrophenylhydrazine radical scavenging(DPPH method)and pyrogallol autoxidation in vitro.The results showed that the IC50 of DPPH free radicals of the total flavonoids,compound Ⅰ and compound Ⅱ was 0.44,1.88,2.41 mg/mL respectively,and the IC50 of superoxide anion free radicals was 1.38,1.13,1.29 mg/ml respectively.关键词
油茶粕/黄酮苷/分离纯化/结构/抗氧化Key words
oil-tea camellia seed cake/flavonoids/extraction/structure/antioxidant activity分类
轻工纺织引用本文复制引用
高进勇,高永平,余炎炎,李欢,卢志萍,卜付军,班龙海..油茶粕中黄酮化合物的分离鉴定及抗氧化性研究[J].食品工业科技,2017,38(15):35-39,44,6.基金项目
十一五国家科技支撑项目(2009BADB1B010209) （2009BADB1B010209）
河南省高等学校重点科研项目(15A180060) （15A180060）
大学生创新创业训练计划项目(CX20170074). （CX20170074）
