林产化学与工业2026，Vol.46Issue(1)：27-36,10.DOI:10.20195/j.issn.0253-2417.2025143
粉单竹蒸煮液主要化学成分及其抗氧化活性
Chemical Constituents and Antioxidant Activity of Decoction From Bambusa chungii Culms
摘要
Abstract
Using organic solvent extraction and column chromatography combined with spectroscopic analysis,the main chemical components in the decoction of Bambusa chungii were isolated and identified.The antioxidant activity was evaluated by testing the scavenging abilities of DPPH·and·ABTS+radical,and the ferric reducing antioxidant power(FRAP).Nineteen compounds were isolated and identified,including syringate(1),syringaldehyde(2),vanillin(3),vanillic acid(4),ferulaldehyde(5),trans-ferulic acid(6),p-hydroxybenzoic acid(7),p-hydroxybenzaldehyde(8),p-hydroxybenzoic acid-4-O-glucoside(9),trans-p-coumaric acid(10),syringaresinol(11),2-methoxybenzoic acid(12),thymidine(13),guanosine(14),4,5-dimethoxy-3-hydroxy phenyl-β-D-glucoside(15),tachioside(16),3,5-dimethoxy-4-hydroxyphenyl-β-D-glucoside(17),arbutin(18),and coniferol(19).Results from antioxidant assays indicated that the ethyl acetate fraction of the cooking liquid exhibited the stronger antioxidant activity than n-butyl alcohol fraction and decoction.The IC50 values of syringate,ferulic acid,syringaresinol,and ferulaldehyde against DPPH·were determined to be 19.54,24.77,30.82,and 62.15 mg/L,respectively.The IC50 values of syringate,ferulic acid,syringaresinol,and ferulaldehyde for scavenging·ABTS+were 8.72,6.54,6.93,and 9.09 mg/L,respectively.Furthermore,their FRAP activities were13.79,8.80,6.79,and 8.18 mmol/g(FeSO4 equivalents),respectively.These four compounds were identified as the primary antioxidant constituents in the B.chungii decoction.关键词
粉单竹/加压蒸煮提取/化学成分/抗氧化活性Key words
Bambusa chungii/pressurized hot water treatment/chemical constituent/antioxidant activity分类
化学化工引用本文复制引用
汤锋,袁海华,曹先爽,荀航,姚曦..粉单竹蒸煮液主要化学成分及其抗氧化活性[J].林产化学与工业,2026,46(1):27-36,10.基金项目
国家重点研发计划资助项目(2022YFD2200905) （2022YFD2200905）
