葡萄、芒果、草莓乙醇提取物抗氧化活性组分分析及其抗氧化相互作用

发布时间：2018-06-22 10:21

本文选题：抗氧化相互作用 + 等辐射分析法　；参考：《食品科学》2017年04期

【摘要】：利用高效液相色谱-质谱联用技术分析3种水果(葡萄、芒果、草莓)乙醇提取物的主要组成成分。建立2种体外抗氧化模型:1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)和2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS),比较3种不同水果提取物在不同抗氧化模型中相互作用的能力。同时,利用等辐射分析法,分析以不同比例混合后,各物质之间抗氧化相互作用的差异。结果表明:葡萄提取物的总酚以及总黄酮含量最高,其次是草莓和芒果。草莓提取物中主要含有鞣花酸、花葵素-3-葡糖苷、花葵素-3-乙酰葡糖苷和花葵素-3-芸香苷等。芒果提取物主要含有鞣花酸、芒果苷和桑橙素等。葡萄提取物中主要含有反-白藜芦醇、花色苷等。同一组合,在不同抗氧化模型中表现出的活性不同,葡萄提取物体外抗氧化性较强,其次是芒果和草莓。同一模型中,抗氧化协同率最高的组合比例为草莓-芒果1∶9(DPPH模型)和草莓-芒果1∶1(ABTS模型)。
[Abstract]:The main components of ethanol extracts from three kinds of fruits (grape, mango and strawberry) were analyzed by high performance liquid chromatography-mass spectrometry (HPLC / MS). Two antioxidant models of 1: 1 1 diphenyl-2-picrylhydrazylhydrazylhydrazylhydrazylhydrazylhydrazylhydrazylhydrazylhydrazylhydrazylhydrazylhydrazylhydrazylhydrazylhydrazylhydrazylhydrazylhydrazylhydrazylhydrazyl (DPPH) and 2-ethylbenzothiazole-6-sulfonic acid (2ethylbenzothiazinobis- (3-ethylbenzthiazoline-6-sulphonate) were established in vitro to compare the interaction of three different fruit extracts in different antioxidant models. At the same time, the difference of antioxidative interaction between the substances mixed with different proportion was analyzed by using the method of isoradiation analysis. The results showed that the content of total phenol and flavonoids in grape extract was the highest, followed by strawberry and mango. Strawberry extracts mainly contain tannin, anthocyanin-3-glucoside, anthocyanin-3-acetyl glucoside and anthocyanin-3-rutin. Mango extract mainly contains tannin, mangiferin and mandarin. Grape extract mainly contains-resveratrol, anthocyanin and so on. In the same combination, the antioxidation activity of grape extracts was different in different antioxidant models, followed by mango and strawberry. In the same model, the highest synergistic ratio of antioxidant was strawberry-mango 1:9 (DPPH model) and strawberry-mango 1:1 (Abts model).
【作者单位】：南昌大学食品科学与技术国家重点实验室;
【基金】：国家自然科学基金青年科学基金项目(31301433) 中国博士后科学基金项目(2014T70618)
【分类号】：R151.3

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