刺梨不同药用部位中鞣花酸的含量测定及其醇提物的体外抗氧化活性研究
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篇名: 刺梨不同药用部位中鞣花酸的含量测定及其醇提物的体外抗氧化活性研究
TITLE:
摘要: 目的:比较刺梨果、刺梨根和刺梨叶中3个药用部位中游离鞣花酸与总鞣花酸含量,并评价刺梨不同药用部位醇提物的体外抗氧化活性。方法:采用超声提取和酸水解的方法分别得到刺梨不同药用部位的游离鞣花酸和总鞣花酸,并使用超高效液相色谱法(UPLC)分别测定其含量。以半数清除浓度(IC50)为抗氧化活性为评价指标,对不同药用部位醇提物进行1,1-二苯基-2-三硝基苯肼(DPPH)和2,2′ -联氮基双(3-乙基苯并噻唑啉-6-磺酸)(ABTS)自由基清除试验,并以维生素C(VC)为阳性对照。结果:游离鞣花酸和总鞣花酸在刺梨药用不同部位中的含量均存在明显差异,游离鞣花酸含量高低顺序为刺梨叶(38.49 mg/g)>刺梨果(20.59 mg/g)>刺梨根(11.35 mg/g),总鞣花酸含量高低顺序为刺梨叶(197.08 mg/g)>刺梨果(49.36   mg/g)>刺梨根(21.86 mg/g),且刺梨果和刺梨根中总鞣花酸含量约为相应部位游离鞣花酸含量的2倍,刺梨叶中总鞣花酸含量约为相应部位游离鞣花酸含量的5倍。在DPPH自由基和ABTS自由基清除试验中,抗氧化活性强弱顺序均为VC>刺梨叶>刺梨果>刺梨根,并且刺梨叶[对DPPH自由基和ABTS自由基的IC50分别为(4.57±0.70)、(115.99±2.21) μg/mL]和刺梨果[对DPPH自由基和ABTS自由基的IC50分别为(5.12±0.24)、(127.61±3.31) μg/mL]的作用效果与VC[对DPPH自由基和ABTS自由基的IC50分别为(4.47±0.38)、(121.42±2.65) μg/mL]比较差异无统计学意义(P>0.05)。结论:在刺梨果、刺梨根和刺梨叶3个药用部位中,刺梨叶的游离(总)鞣花酸含量最高,并且其醇提物的体外抗氧化活性最强。
ABSTRACT: OBJECTIVE: Compare the contents of free ellagic acid and total ellagic acid in fruits, roots and levels of Rosa roxburghii, and to evaluate the in vitro anti-oxidant activity of ethanol extract of three medicinal parts of R. roxburghii. METHODS: Free ellagic acid and total ellagic acid were obtained from different medicinal parts of R. roxburghii by ultrasonic extraction and acid hydrolysis, respectively. The contents of them were determined by UPLC. Using half-clearance value (IC50) as anti-oxidant evaluation index, free radical scavenging test of 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) and 2,2′ -binitro-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) were conducted for ethanol extract of different medicinal part, using vitamin C (VC) as positive control. RESULTS: There were significant differences in the content of free ellagic acid and total ellagic acid in different medicinal parts of R. roxburghii. The content level of free ellagic acid was in descending order: R. roxburghii leaves (38.49 mg/g)>R. roxburghii fruits (20.59 mg/g)>R. roxburghii roots (11.35 mg/g); the content level of total ellagic acid was in descending order: R. roxburghii leaves (197.08 mg/g) > R. roxburghii fruits (49.36 mg/g) > R. roxburghii roots (21.86 mg/g). The contents of total ellagic acid in the fruits and roots of R. roxburghii were twice as much as that of free ellagic acid in corresponding parts; the contnets of total ellagic acid in the leaves of R. roxburghii were five times higher than that of free ellagic acid in corresponding parts. In the DPPH free radical scavenging test and ABTS free radical scavenging test, the order of antioxidant activity was VC > R. roxburghii leaves>R. roxburghii fruits>R. roxburghii roots. There was no statistical significance in the effects of R. roxburghii leaves [IC50 to DPPH free radical and ABTS free radical were (4.57±0.70)、(115.99±2.21) μg/mL] and R. roxburghii fruits [IC50 to DPPH free radical and ABTS free radical were (5.12±0.24)、(127.61±3.31)    μg/mL], compared with the effects of VC [IC50 to DPPH free radical and ABTS free radical were (4.47±0.38)、(121.42±2.65)      μg/mL] (P>0.05). CONCLUSIONS: Among fruits, roots and leaves of R. roxburghii, the content of free (total) ellagic acid is the highest in the R. roxburghii leaves and in vitro anti-oxidant activity of its ethanol extract is the strongest.
期刊: 2019年第30卷第9期
作者: 谭登航,王鹏娇,张硕,赵梅,刘燕,张敏,高秀丽
AUTHORS: TAN Denghang,WANG Pengjiao,ZHANG Shuo,ZHAO Mei,LIU Yan,ZHANG Min,GAO Xiuli
关键字: 刺梨果;刺梨根;刺梨叶;鞣花酸;超高效液相色谱法;酸水解;抗氧化活性
KEYWORDS: Rosa roxburghii fruits; Rosa roxburghii roots; Rosa roxburghii leaves; Ellagic acid; UPLC; Acid hydrolysis; Anti-oxidant activity
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