Comparison of DPPH Scavenging Ability of Flavonoid and Polysaccharide from Dandelion ( T

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黑枸杞不同溶剂提取物抗氧化活性

黑枸杞不同溶剂提取物抗氧化活性崔施展;谢晓亮;贾东升;李荣乔;温春秀;刘灵娣;韩进现【摘要】探究黑枸杞不同溶剂提取物体外抗氧化活性.分别以水、50%乙醇、75%乙醇、乙醇、正丁醇、乙酸乙酯,制备不同溶剂提取物,测定各提取物中总酚、黄酮含量,比较不同溶剂提取物体外抗氧化活性,并分析活性物质含量及抗氧化能力的相关性.结果表明,50%乙醇提取物总酚、黄酮含量均最高,对DPPH、ABTS+自由基的清除能力及铁离子还原能力最强,总酚含量与抗氧化活性具有较高的相关性.黑枸杞50%~75%乙醇提取物抗氧化活性相对较高.%The antioxidant activity of different solvent extracts of black wolfberry was explored. Preparation of water, 50%ethanol, 75%ethanol, ethanol, n-butyl alcohol, ethyl acetate solvent extract, determination of total phenol and flavonoids content in the extract, comparison of antioxidant activity of different solvent extracts in vitroand the correlation between the content of active substances and antioxidant capacitywereanalyzed. The resultsshowed that, 50%ethanol extract of the total phenol, flavonoids were the highest, 50%ethanol extract had the strongest scavenging ability to DPPH and ABTS free radical and the ability of iron ion reduction, The content of total phenol had a high correlation with the antioxidant activity. The antioxidant activity of ethanol ex-tract from black wolfberry 50%-75%was relatively high.【期刊名称】《食品研究与开发》【年(卷),期】2017(038)009【总页数】4页(P38-41)【关键词】黑枸杞;抗氧化活性;提取溶剂;总酚;黄酮【作者】崔施展;谢晓亮;贾东升;李荣乔;温春秀;刘灵娣;韩进现【作者单位】河北省农林科学院经济作物研究所,药用植物研究中心,河北石家庄050051;河北省农林科学院经济作物研究所,药用植物研究中心,河北石家庄050051;河北省农林科学院经济作物研究所,药用植物研究中心,河北石家庄050051;河北省农林科学院经济作物研究所,药用植物研究中心,河北石家庄050051;河北省农林科学院经济作物研究所,药用植物研究中心,河北石家庄050051;河北省农林科学院经济作物研究所,药用植物研究中心,河北石家庄050051;河北省农林科学院经济作物研究所,药用植物研究中心,河北石家庄050051【正文语种】中文人体在新陈代谢过程中会产生大量的活性氧（ROS），包括超氧阴离子自由基、羟自由基等氧自由基，氧自由基具有强氧化性，具有一定的细胞毒性，过度积累会造成机体组织及细胞损害[1]。

不同产地火麻仁的品质特性比较

不同产地火麻仁的品质特性比较王世连，阮征，李汴生（华南理工大学食品科学与工程学院，广东广州 510640）摘要：本研究选取了来自中国6个主要产区的火麻仁：安徽六安（ALHS）、广西巴马（GBHS）、甘肃天水（GTHS）、河北保定（HBHS）、黑龙江绥化（HSHS）、云南大姚（YDHS），对其外观、物理指标、基本营养成分、总酚和总黄酮含量进行测定，以自由基清除能力和铁离子还原能力评价火麻仁的抗氧化性，并对营养成分和抗氧化活性成分之间的相关性进行分析。

研究结果表明：YDHS 质量最大，为7.29 g/100粒，蛋白质（19.18 g/100 g）、总糖（4.98 g/100 g）和总氨基酸（28.92 g/100 g）含量最高；GBHS出仁率最高，为54.92%；ALHS脂肪含量最高，达53.06%；GTHS灰分（4.86 g/100 g）含量最高，出仁率最低（45.57%）；各产地的火麻仁含有大量常量元素P（1050.51~1260.09 mg/100 g）和微量元素Fe（6.93~9.83 mg/100 g）；不同产地火麻仁的总酚和总黄酮含量分别在1.71~2.57 mg GAE/g和0.41~2.92 mg QE/g之间，其中YDHS的总酚和总黄酮含量均最高。

抗氧化实验结果表明，对于DPPH自由基清除能力和FRAP值，YDHS表现出最高值（1.92 μmol TE/g和8.89 μmol FE/g），GBHS表现出最低值（1.29 μmol TE/g和4.69 μmol FE/g）。

DPPH和FRAP与总酚含量之间呈现显著性相关（p<0.05）。

综合火麻仁主要成分及其抗氧化活性分析，YDHS品质最优。

关键词：火麻仁；物理特性；营养成分；抗氧化活性文章篇号：1673-9078(2021)03-163-170 DOI: 10.13982/j.mfst.1673-9078.2021.3.0233 Comparison of the Quality Characteristics of Hempseeds from DifferentGrowing RegionsW ANG Shi-lian, RUAN Zheng, LI Bian-sheng(College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China) Abstract: In this study, hempseeds from six main growing regions of China were selected: Anhui Lu'an (ALHS), Guangxi Bama (GBHS), Gansu Tianshui (GTHS), Hebei Baoding (HBHS), Heilongjiang Suihua (HSHS), and Y unnan Dayao (YDHS). The appearance, physical indicators, basic nutrients, total phenolic contents and total flavonoid contents, as well as the antioxidant activities (as free radical scavenging capacity and ferric ion reducing power),of these hempseeds were investigated. The correlation between nutritional components and antioxidant activity was also analyzed. The research results showed that YDHS had the highest mass (7.29 g/ 100 grains) protein content (19.18 g/100 g), total sugars content (4.98 g/100 g) and total amino acid content (28.92 g/100 g). GBHS had the highest kernel yield (54.92%) and ALHS had the highest fat content (53.06%) GTHS had the highest ash content (4.86 g/100 g) and the lowest kernel yield (45.57%). The hempseeds from various regions contained large amounts of macro element P (1050.51~1260.09 mg/100 g) and trace element Fe (6.93~9.83 mg/100 g), with their total phenolic contents and total flavonoid contents in the range of 1.71~2.57 mg GAE/g and 0.41~2.92 mg QE/g, respectively (the highest contents of total phenolics and total flavonoids were with YDHS). The results of antioxidant tests showed that in terms of DPPH free radical scavenging ability and FRAP, YDHS had the highest values (1.92 μmol TE/g and 8.89 μmol FE/g, respectively) and GBHS had the lowest values (1.29 μmol TE/g and 4.69 μmol FE/g, respectively).Positive and significant correlations were found between total phenolic contents of hempseeds and their antioxidant activities (p<0.05). Base on the comprehensive analyses of the main components and antioxidant activities of hempseeds, the quality of YDHS was the best.引文格式：王世连,阮征,李汴生.不同产地火麻仁的品质特性比较[J].现代食品科技,2021,37(3):163-170W ANG Shi-lian, RUAN Zheng, LI Bian-sheng. Comparison of the quality characteristics of hempseeds from different growing regions [J]. Modern Food Science and Technology, 2021, 37(3): 163-170收稿日期：2020-03-13基金项目：国家重点研发计划项目（2017YFD0400400）作者简介：王世连（1994-），男，硕士研究生，研究方向：食品加工和保藏；通讯作者：李汴生（1962-），男，博士，教授，研究方向：食品加工和保藏163Key words: hempseed; physical characteristics; nutritional components; antioxidant activity火麻（Cannabis sativa L.）又叫汉麻、线麻等，是大麻科（Cannabaceae）大麻属的草本植物，自古以来就是食物、纤维、药物的重要来源。

酶解大豆乳清蛋白制备抗氧化肽及其体外抗氧化活性评价

林彦君，刘杨静，曲肖凤，等. 酶解大豆乳清蛋白制备抗氧化肽及其体外抗氧化活性评价[J]. 食品工业科技，2023，44（20）：230−238. doi: 10.13386/j.issn1002-0306.2022120012LIN Yanjun, LIU Yangjing, QU Xiaofeng, et al. Antioxidant Peptides Prepared by Enzymatic Hydrolysis of Whey Soy Proteins and Their Antioxidative Activities in Vitro [J]. Science and Technology of Food Industry, 2023, 44(20): 230−238. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120012· 工艺技术 ·酶解大豆乳清蛋白制备抗氧化肽及其体外抗氧化活性评价林彦君，刘杨静，曲肖凤，杜媛媛，房文硕，尹艺童，李　瑞*（济宁医学院生物科学学院，山东日照 276826）摘　要：为了提高大豆乳清废水中大豆乳清蛋白的应用价值，以大豆乳清蛋白为原料采用酶解法在自制的超声-恒温反应体系中制备抗氧化肽。

以总还原力、DPPH 自由基清除率和羟基自由基清除率为指标，结合单因素实验和响应面法优化大豆乳清蛋白的酶解工艺。

随后，利用超滤法（截留分子量30 kDa ）回收水解液中的抗氧化肽，并以抗坏血酸为参照，评价其体外抗氧化活性。

结果表明：中性蛋白酶和胃蛋白酶组合最适于大豆乳清蛋白的水解；在此基础上，确定的最佳工艺条件为酶-底物比5000 U/g 大豆乳清蛋白、酶解时间6 h 和大豆乳清蛋白浓度9.0 mg/mL ，所得大豆乳清蛋白水解液的DPPH 自由基清除率为62.3%±1.1%。

DPPH法研究聚烯烃抗氧剂的抗氧化能力及反应动力学_王俊

第６期
ＤＰＰＨ法研究聚烯烃抗氧剂的抗氧化能力及反应动力学
９７５
以聚烯烃抗氧剂１０１０为例，根据不同温度下抗氧剂１０１０清除自由基的清除率随时间的关系曲线，计算该清除反应的反应级数；假设该反应为一级反应，计算抗氧剂１０１０清除自由基的反应速率常数。根据Ａｒｒｈｅｎｉｕｓ方程，以ｌｎｋ对１／Ｔ作图，得到清除反应的活化能Ｅａ及指前因子Ｋ。
ＳｔｕｄｙｏｎｔｈｅＡｎｔｉｏｘｉｄａｎｔＣａｐａｃｉｔｙａｎｄＫｉｎｅｔｉｃｓｏｆＰｏｌｙｏｌｅｆｉｎＡｎｔｉｏｘｉｄａｎｔｂｙＵｓｉｎｇＤＰＰＨＭｅｔｈｏｄ
ＷＡＮＧＪｕｎ，ＳＨＩＣｈｕｎｘｉａ，ＬＩＣｕｉｑｉｎ，ＷＥＩＹｕｊｉａ
（ＰｒｏｖｉｎｃｉａｌＫｅｙＬａｂｏｒａｔｏｒｙｏｆＯｉｌ＆ＧａｓＣｈｅｍｉｃａｌＴｅｃｈｎｏｌｏｇｙ，ＳｃｈｏｏｌｏｆＣｈｅｍｉｓｔｒｙ＆ＣｈｅｍｉｃａｌＥｎｇｉｎｅｅｒｉｎｇ，ＮｏｒｔｈｅａｓｔＰｅｔｒｏｌｅｕｍＵｎｉｖｅｒｓｉｔｙ，Ｄａｑｉｎｇ１６３３１８，Ｃｈｉｎａ）
收稿日期：２０１１－１０－２０基金项目：黑龙江省自然科学基金（Ｂ２００８２０）和黑龙江省教育厅重点项目（１２５１ｚ００５）资助通讯联系人：王俊，男，教授，博士，从事树状大分子及高分子材料方面的研究；Ｅ－ｍａｉｌ：ｗａｎｇｊｕｎ１９６５＠ｙｅａｈ．ｎｅｔ
９７４
石油学报（石油加工）第２８卷
聚烯烃材料在使用过程均需要添加抗氧剂来抑制其因受到光、热、氧等作用而发生的氧化降解。受阻酚类抗氧剂由于其无污染、不变色性好等优点成为聚烯烃抗氧化添加剂的主流。［１－２］不同的抗氧剂作用机理不同，受阻酚类抗氧剂是通过迅速终止动力学链，以阻止自动氧化链反应的增长来实现其抗氧化作用的［３］。由于聚烯烃材料在使用中不可避免的会生成过氧化自由基ＲＯＯ·，该自由基和聚烯烃长链Ｒ—Ｈ反应又生成新的碳链自由基Ｒ· 和ＲＯＯＨ，ＲＯＯＨ对热和光敏感，会发生氧化降解，生成的ＲＯ·和ＨＯ· 继续参加自由基链反应，从而构成循环，加速了降解反应。［４－５］受阻酚类抗氧剂通过捕获材料氧化降解生成的自由基，形成稳定性较高的新自由基来终止降解反应链。［６］因此，直接快速有效地捕捉并清除自由基，成为评价抗氧剂抗氧化能力的重要方面。目前，有关抗氧剂抗氧化性能的研究方法较多，如氧化诱导期、熔体流变速率等［７－８］，但从清除自由基机理上入手评价聚烯烃抗氧剂抗氧能力的研究相对较少。在现有的自由基及抗氧化分析中，一般是人工建立活性氧或自由基的发生体系，检测自由基清除剂对所产生自由基的抑制清除行为。因自由基性质非常活泼，寿命较短，对于上述途径产生的自由基，基本上不能较准确地量化，而只能根据其所产生的后果来反推自由基的产生及被清除、抑制的效果［９］。至于直接利用已有的自由基来分析聚烯烃用抗氧剂抗氧能力的研究，国内尚未见报道。ＤＰＰＨ· （１，１－二苯基－２－苦肼基自由基）是一种相对稳定的以氮为中心的自由基，这类自由基易被具有较强还原能力的物质直接捕获。［１０－１１］采用ＤＰＰＨ· 为清除自由基，用于评价抗氧剂的抗氧化性能现已广泛应用于食品和医药等领域。［１２－１３］若试样能够清除ＤＰＰＨ·，则表示该试样能够降低羟基自由基、烷基自由基或过氧自由基的有效浓度，或者能够打断脂质过氧化链反应。［１４－１５］笔者根据食品和医药中抗氧化性能的评价方法，将ＤＰＰＨ· 应用于聚烯烃抗氧剂的抗氧化性能评价，采用紫外分光光度法通［１６］过５１７ｎｍ处强特征吸收的变化进行快速定量分析，从而推知４种聚烯烃抗氧剂的抗氧

英类黄酮类黄酮的相互作用及其对它们的抗氧化活性的影响

Flavonoid–ﬂavonoid interaction and its effect on their antioxidant activityMaria Hidalgo a ,Concepción Sánchez-Moreno b ,Sonia de Pascual-Teresa a,*a Department of Metabolism and Nutrition,Instituto del Frío,Spanish National Research Council (CSIC),JoséAntonio Novais 10,Ciudad Universitaria,E-28040Madrid,SpainbDepartment of Plant Food Science and Technology,Instituto del Frío,Spanish National Research Council (CSIC),JoséAntonio Novais 10,Ciudad Universitaria,E-28040Madrid,Spaina r t i c l e i n f o Article history:Received 19October 2009Received in revised form 11December 2009Accepted 24December 2009Keywords:Antioxidant activity Flavonoids Interactions Synergism Antagonisma b s t r a c tFlavonoids are polyphenols widely distributed in fruits and vegetables,and have been shown to be good antioxidants in different models.However,studies undertaken with the aim of predetermining the anti-oxidant power of a given food on the basis of its ﬂavonoid content have,in most cases,failed due to dif-ferences between the theoretical and the calculated antioxidant power of that given product.In the present work,the antioxidant activity of eleven ﬂavonoids (cyanidin-3-O-glucoside,malvidin-3-O-gluco-side,delphinidin-3-O-glucoside,peonidin-3-O-glucoside,pelargonidin-3-O-glucoside,catechin,epicate-chin,kaempferol,myricetin,quercetin and quercetin-3-b -glucoside)was measured by two different in vitro tests:DPPH Åradical scavenging activity and ferric reducing antioxidant power (FRAP).In order to evaluate the effect of ﬂavonoid interactions on their antioxidant power we compared the capacity of individual ﬂavonoids with that obtained by mixing them with another ﬂavonoid.The majority of DPPH Åscavenging activities in these combinations promoted antagonistic effects,except for some synergistic interactions such as kaempferol paired with myricetin.In the FRAP assay,the interaction between epicat-echin and quercetin-3-b -glucoside showed the highest synergistic effect,whereas myricetin with quer-cetin resulted in an antagonistic effect.It can be concluded,therefore,that there are synergistic and antagonistic interactions between ﬂavo-noids that may explain the results obtained when measuring the antioxidant effect of whole food extracts.The present results may also assist in the future design of functional foods or ingredients based on their antioxidant activity.Ó2010Elsevier Ltd.All rights reserved.1.IntroductionFlavonoids are among the most studied phytochemicals found in plant foods and include a large number of different molecules which may result in diverse biological activities.Numerous studies have focused on determining ﬂavonoid antioxidant activity,many of which have used pure compounds,calculating their individual antioxidant power and performing structure–activity relationship studies (Plumb,de Pascual-Teresa,Santos-Buelga,Cheynier,&Wil-liamson,1998;Rice-Evans,Miller,&Paganga,1996).In other stud-ies the antioxidant power of a given food sample,mainly oils (Mateos,Domínguez,Espartero,&Cert,2003),fruits and vegetables (García-Alonso,Rimbach,Rivas-Gonzalo,&de Pascual-Teresa,2004;Plumb et al.,1996)or tea and wine (Leung et al.,2001;Sán-chez-Moreno,Larrauri,&Saura-Calixto,1999)has been character-ised in depth and,in some cases,the correlation between ﬂavonoid composition and antioxidant power has been examined (Fernán-dez-Pachón,Villano,García-Parrilla,&Troncoso,2004).When in 1936Szent-Györgyi (Rusznyák &Szent-Györgyi,1936)reported the presence of what he ﬁrst called ‘‘vitamin P”in citrus fruits,he had already hypothesized that ﬂavonoids and vitamin C worked synergistically to strengthen capillaries (Rusznyák &Szent-Györgyi,1936).Subsequently,some studies showed that biological interactions took place between ﬂavonoids and some vitamins in in vitro and in vivo models.Lotito and Fraga (1998)de-scribed the protective effect of catechin against a -tocopherol depletion in plasma.More recently,Kadoma,Ishihara,Okada,and Fujisawa (2006)demonstrated that there was a synergic antioxi-dant effect between d -tocopherol and epicatechin and epigalloca-techin gallate in an in vitro model.Frank et al.(2006)showed that the inclusion of quercetin,catechin or epicatechin in the diet of rats gave rise to an increase in a -tocopherol concentrations in blood plasma and liver.Many studies on the antioxidant potential of ﬂavonoids in fruits,vegetables,wine or tea have concluded that it is impossible to predict the antioxidant power of a given product by studying just one type of ﬂavonoid or other kind of antioxidants contained in the product,such as vitamin C or E.In some cases the possible existence of synergic or antagonistic effects between the various antioxidants present in plant foods and derived products has been0308-8146/$-see front matter Ó2010Elsevier Ltd.All rights reserved.doi:10.1016/j.foodchem.2009.12.097*Corresponding author.Tel.:+34915492300;fax:+34915493627.E-mail address:soniapt@if.csic.es (S.de Pascual-Teresa).Food Chemistry 121(2010)691–696Contents lists available at ScienceDirectFood Chemistryj o u r n a l h o m e p a g e :/locate/foodchempostulated(García-Alonso et al.,2004;Vinson,Su,Zubik,&Bose, 2001).However until now very few studies have focused on the assessment ofﬂavonoid–ﬂavonoid interactions in terms of antiox-idant activity.Heo,Kim,Chung,and Kim(2007)did notﬁnd any synergistic effect between the assayedﬂavonoids by using the ABTS method and expressing results as a vitamin C equivalent. However,Pinelo,Manzocco,Nuñez,and Nicoli(2004)found an antagonistic effect when phenols interacted at three different tem-peratures using the DPPH method and several studies showed a synergistic antioxidant effect ofﬂavonoids on free-radical-initiated peroxidation of linoleic acid(Rossetto et al.,2002).An antioxidant effect was observed by Pignatelli et al.(2000)with theﬂavonoids quercetin and catechin,indicating that these components of red wine act synergistically to inhibit platelet adhesion to collagen and collagen-induced platelet aggregation by virtue of their antiox-idant effect.In general,all results for isolatedﬂavonoids indicate high anti-oxidant activity.Although the in vitro antioxidant properties for isolated polyphenols have already been well documented(Rive-ro-Pérez,Muñiz,&González-Sanjosé,2008),in this paper we will extend this knowledge to include the antioxidant properties pro-duced by the interaction of twoﬂavonoids,in terms of synergistic or antagonistic effects.To accomplish this objective we have measuredﬂavonoid anti-oxidant activity andﬂavonoid–ﬂavonoid interactions by employ-ing the following two methods:scavenging of the stable2,2-diphenyl-1-picrylhydrazyl(DPPHÅ)radical and ferric reducing anti-oxidant power(FRAP).In particular,we have compared the antiox-idant capacity of a system containing a mixture of twoﬂavonoids with that of each singleﬂavonoid measured individually,in order to better understand the global antioxidant capacity ofﬂavonoid rich products such as red wine or fruit juices.Theﬂavonoids stud-ied were:cyanidin-3-O-glucoside chloride,malvidin-3-O-gluco-side chloride,delphinidin-3-O-glucoside chloride,peonidin-3-O-glucoside chloride,pelargonidin-3-glucoside chloride,(+)catechin, (À)epicatechin,kaempferol,myricetin,quercetin and quercetin-3-b-glucoside.2.Materials and methods2.1.Chemicals6-Hidroxy-2,5,7,8,-tetramethylchroman-2-carboxylic acid97%, 2,2-diphenyl-1-picrylhydrazyl radical(DPPHÅ),2,4,6-tris(2-pyri-dyl)-s-triazine(TPTZ),iron(III)chloride hexahydrate,acetate buf-fer saline,myricetin,(+)catechin,(À)epicatechin and quercetin dihydrate were purchased from Sigma–Aldrich Química S.A.(Ma-drid,Spain).Quercetin-3-b-glucoside and kaempferol96%from Fluka,Sigma–Aldrich Química S.A.(Madrid,Spain).Cyanidin-3-O-glucoside chloride,pelargonidin-3-O-glucoside chloride,malvi-din-3-O-glucoside chloride,delphinidin-3-O-glucoside chloride and peonidin-3-O-glucoside chloride were purchased from Extra-synthese(Lyon,France).Methanol(HPLC grade)from Lab-Scan (Dublin,Ireland).Ethanol absolute99%,HCl37%and dimethyl sulf-oxide(DMSO)were obtained from Panreac(Barcelona,Spain).2.2.DPPHÅradical scavenging capacity assayThe DPPHÅmethod reported by Brand-Williams,Cuvelier,and Berset(1995)was used but with some modiﬁcations.DPPHÅis a stable radical widely used to monitor the free radical scavenging abilities(the ability of a compound to donate an electron)of vari-ous antioxidants.The DPPHÅradical has a deep violet colour due to its impaired electron,and radical scavenging can be followed spec-trophotometrically by the loss of absorbance at517nm,as the pale yellow nonradical form is produced.To optimise the conditions used to run the DPPHÅassay in microplates we modiﬁed the DPPHÅconcentration,the time of reaction and the range of concentrations used for theﬂavonoids.As a result,weﬁnally set the DPPHÅcon-centration at100l M,the time of reaction at1h and the antioxi-dant concentration between100and500l M.Brieﬂy,10l l of individualﬂavonoid or5l l of each of the paired ﬂavonoids were placed in a96-well microplate,in order to give the same level ofﬂavonoid concentration,then290l l of100l M DPPHÅin methanol was added,mixed well,and after1h of incuba-tion in the dark absorbance was measured at517nm using a microplate reader(Power Wave XS,BIOTEK).All samples were run in triplicate.The results were expressed as EC50(l M),and ob-tained by plotting the remaining percentage of DPPHÅagainst the ﬂavonoid concentration to obtain the amount of antioxidant neces-sary to decrease the initial DPPHÅconcentration by50%.2.3.Ferric reducing antioxidant power(FRAP)assayThe total antioxidant potential of a sample was also determined using the ferric reducing antioxidant power(FRAP)assay by Benzie and Strain(1996).This method is based on reducing the power of an antioxidant compound.A potential antioxidant will reduce the ferric ion(Fe3+)to the ferrous ion(Fe2+)at low pH;the latter forms a blue complex(Fe2+/TPTZ),measured at593nm.The FRAP reagent was freshly prepared by mixing together0.3M acetate buffer(pH 3.6),10mM TPTZ in40mM HCl and20mM FeCl3in a proportion 10:1:1(v/v/v),respectively.Testedﬂavonoids were prepared at 100l M and200l M in DMSO.The assay was carried out by placing 10l l individualﬂavonoid at100l M or5l l at200l M for each of the pairedﬂavonoid in a96-well microplate and then adding 290l l of FRAP reagent.In a second FRAP assay,we selected com-binations ofﬂavonoids in different concentration ratios(3:1,2:1 and1:1)using aﬁxedﬁnal concentration(200l M).After15min of incubation at37°C and shaking,absorbance was read at 593nm.All samples were run in triplicate.Results were compared with a standard curve prepared daily with different concentrations of Trolox and were expressed as l M trolox equivalents(TE).2.4.Statistical analysisThe results were reported as means±standard deviation(SD)of at least three measurements,each performed in triplicate.One-way analysis of variance(ANOVA)was used to compare the means, and the least signiﬁcant difference(LSD)test showed the values statistically different.Differences were considered signiﬁcant at P<0.05.All statistical analyses were performed with Statgraphics Plus5.1(Statistical Graphics Corporation,Inc.,Rockville,MD,USA).3.Results and discussionIt has been suggested thatﬂavonoids have several potential health beneﬁts due,in part,to their antioxidant activity,and re-cently,research on natural antioxidants,includingﬂavonoids,has increased actively in variousﬁelds.According to Moon and Shi-bamoto(2009),in order to study the antioxidant activity of these compounds,it is important to choose an adequate assay based on the chemistry of the compound of interest.Some assays are concerned with electron or radical scavenging,including the2,2-diphenyl-1-picrylhydrazyl(DPPH)assay or the2,20-azinobis(3-eth-ylbenzothiazoline-6-sulfonic acid)(ABTS)assay whereas other as-says are focused on reducing oxidising ability such as the ferric reducing antioxidant power(FRAP)assay or the Ferrous Oxida-tion-Xylenon Orange(FOX)assay.692M.Hidalgo et al./Food Chemistry121(2010)691–696M.Hidalgo et al./Food Chemistry121(2010)691–696693 Table1Antioxidant activity of singleﬂavonoids and in combination measured by DPPHÅand FRAP methods.Samples EC50(l M)Difference in DPPH antioxidant activity(%)FRAP a Difference in FRAP antioxidant activity(%) Peonidin-3-O-glucoside473.9±9.7209.7±13.3P+CY494.0±39.6À2.2±7.2516.9±27.7À7.8±0.9bP+DP516.4±1.6À19.0±1.7b446.9±28.5À5.2±0.9bP+MV544.4±9.0À13.0±0.7371.9±45.3À8.1±2.8bP+PG591.4±18.4À4.1±2.4315.5±15.7À5.3±1.8P+CAT642.3±17.8À37.2±2.4b332.1±9.9À3.3±3.1P+ECAT550.4±6.0À26.5±2.7b327.6±18.5À4.4±1.6bP+K592.4±15.0À0.3±1.8369.9±33.0À5.6±0.9bP+MY413.9±7.8À10.3±0.7b499.7±39.0À4.9±3.3P+Q523.9±1.9À41.3±2.4b594.0±40.00.1±1.3P+Q-3-G715.1±26.6À79.4±8.8b370.4±20.1À1.4±0.7Cyanidin-3-O-glucoside509.8±35.2377.0±9.4CY+DP433.3±15.2À3.4±6.2565.1±26.8À4.7±1.6CY+MV481.1±30.2 3.9±4.3585.0±40.60.7±8.1CY+PG547.1±46.0 1.3±6.6594.3±26.10.0±7.0CY+CAT495.5±32.7À41.1±7.7b599.4±26.2 1.1±7.1CY+ECAT468.2±28.1À5.3±4.0585.3±5.0À2.0±2.9CY+K517.5±26.4 2.0±8.4617.4±11.1À0.3±5.7CY+MY298.5±21.719.6±11.7b784.5±21.6 1.0±6.3CY+Q410.1±19.3À16.4±14.1711.5±25.3 5.4±6.0CY+Q-3-G522.1±25.8À45.6±19.5b622.5±17.913.1±9.9bDelphinidin-3-O-glucoside397.2±7.7266.0±23.6DP+MV484.3±46.6À9.5±9.6438.4±19.0À2.9±2.6DP+PG547.3±44.1À4.7±7.8411.1±39.4À0.4±4.9DP+CAT502.6±18.7À29.0±3.5b419.9±12.4 5.2±3.7DP+ECAT495.4±0.1À29.6±6.1b433.0±7.57.1±2.9DP+K505.1±45.67.9±7.8447.7±22.4À0.6±3.3DP+MY356.4±33.9À2.0±5.6641.7±39.6À0.4±3.9DP+Q417.6±25.0À28.4±7.8b659.5±33.6 2.2±5.4DP+Q-3-G460.0±3.0À35.5±0.6b476.0±13.6 2.9±13.0Malvidin-3-O-glucoside482.2±37.4208.6±19.6MV+PG589.7±18.3À11.8±7.8353.1±25.4 1.2±7.2MV+CAT655.1±47.3À45.1±4.5b329.1±15.8 2.4±4.1MV+ECAT429.6±18.9À7.3±5.0330.3±17.0 2.8±2.1MV+K759.8±2.3À20.5±7.6b364.7±18.1À0.2±3.0MV+MY386.1±28.4À0.2±4.5b536.9±35.60.4±3.8MV+Q581.0±3.4À51.0±2.7b592.7±39.29.3±3.9bMV+Q-3-G764.1±9.8À88.1±2.4b368.8±22.111.0±4.4bPelargonidin-3-O-glucoside651.0±16.2137.0±11.8PG+CAT814.9±36.3À52.2±2.4b283.5±25.3À0.1±4.9PG+ECAT781.0±46.1À50.7±9.7b293.9±27.8 1.7±4.7PG+K855.6±31.1À24.6±3.7b313.0±22.00.9±2.6PG+MY475.5±15.2À1.9±3.0519.3±35.80.7±5.6PG+Q594.7±47.8À31.8±10.2b567.7±35.913.2±1.0bPG+Q-3-G840.1±24.3À76.0±6.1b323.1±19.5 6.4±6.4(+)Catechin380.6±15.4141.1±8.1CAT+ECAT462.9±31.9À14.1±4.6b274.3±13.3À2.3±3.0CAT+K539.8±56.3 2.4±9.1311.2±11.5À0.4±2.5CAT+MY377.1±16.2À10.0±3.6527.2±34.4 2.5±3.6CAT+Q357.1±11.8À7.8±5.9560.3±14.3 6.7±3.3bCAT+Q-3-G360.6±43.1À4.2±9.7337.5±12.216.0±6.5b(À)Epicatechin369.4±26.4148.2±12.9ECAT+K492.6±40.57.2±3.9326.6±15.70.8±2.7ECAT+MY342.7±25.3À7.8±3.3557.7±47.411.6±4.1bECAT+Q318.6±20.0À2.6±7.0571.0±35.98.8±4.5bECAT+Q-3-G361.9±10.7À7.3±12.6362.1±15.522.4±5.6bKaempferol699.9±30.2182.2±8.3K+MY381.3±16.221.7±2.9b466.3±3070.0±3.9K+Q382.8±13.619.9±1.0b583.4±22.67.9±2.4K+Q-3-G450.2±24.013.6±1.7b356.6±15.1 6.0±5.9Myricetin274.0±5.4330.5±27.7MY+Q382.8±13.6À17.9±5.8b618.0±35.0À4.9±1.6bMY+Q-3-G450.2±24.0À20.8±3.7b571.3±30.612.6±2.8bQuercetin256.2±9.2368.2±13.9Q+Q-3-G321.8±12.5À16.2±8.7b591.4±3.413.3±5.5bQuercetin-3-b-glucoside291.5±21.5161.0±9.0Peonidin-3-O-glucoside(P),cyanidin-3-O-glucoside(CY),delphinidin-3-O-glucoside(DP),malvidin-3-O-glucoside(MV),pelargonidin-3-O-glucoside(PG),catechin(CAT), epicatechin(ECAT),kaempferol(K),myricetin(MY),quercetin(Q),and quercetin-3-b-glucoside(Q-3-G).a Results expressed:as micromolar trolox equivalents(TE).b Within columns indicates a statistically different value from the comparison between experimental results,obtained for a solution of twoﬂavonoids,with theoretical results, calculated by summing the effects of individual compounds measured separately.In order to determine the synergistic/antagonistic effect for DPPH and FRAP the following equations were used:Difference in DPPH antioxidant activity=100À[mixture EC50Â200/(A EC50+B EC50)];where mixture EC50is the result obtained experimentally for the mixture of twoﬂavonoids(A and B)in the experimental conditions described in the methodological section,and A EC50and B EC50values are the EC50measured individually for each compound.Difference in FRAP antioxidant activity=[mixture FRAP valueÂ100/(A FRAP value+B FRAP value)]À100;where mixture FRAP value is the result obtained experimentally for the mixture of twoﬂavonoids(A and B)in the experimental conditions described in the methodological section,and A FRAP value and B FRAP vale are the FRAP values measured individually for each compound.In both methods,positive values are considered synergistic and negative values antagonistic effects.Therefore,the correct evaluation of the antioxidant activity of several commercialﬂavonoids requires the use of more than one method,consequently,we used two methods based on fundamen-tally different approaches such as the DPPHÅand FRAP methods, which are highly sensitive assays with reproducible results.3.1.DPPHÅradical scavenging capacityThe results obtained experimentally for the differentﬂavonoid combinations were compared with theoretical values calculated by adding up the effects of both individual compounds analysed separately.In this way,any statistically signiﬁcant effect resulting from these combinations could be established whether synergistic or antagonistic.As a consequence,it was possible to calculate per-centagewise variations in antioxidant activity for each combina-tion of twoﬂavonoids and compare the results with those calculated for their theoretical activity.The results obtained are summarised in Table1which clearly indicates that the majority of the mixtures showed a loss of antioxidant capacity compared with their theoretical values.After comparing the EC50values of individual compounds,ﬂavo-nols such as quercetin or myricetin,with two and three hydroxyl groups respectively in B-rings,showed the highest antioxidant activity.The present results are in accordance with those of other authors(Cao,Soﬁc,&Prior,1997)who demonstrated that the number and pattern of hydroxyl substitutions on the B-ring are associated with the highest antioxidant activity.Moreover,it seems that the combination of catechol moiety with a double bond at C2–C3and a hydroxyl group in position3makes it an extremely active scavenger(Van Acker et al.,1996).In contrast,our study revealed that pelargonidin-3-glucoside and kaempferol,with only one hydroxyl group in the B-ring,were the individual compounds with lowest antioxidant capacity.How-ever,when kaempferol was paired with myricetin,quercetin or quercetin-3-glucoside we obtained a statistically signiﬁcant in-crease in antioxidant activity,so it can be described as having a synergistic effect(Fig.1).Furthermore,in these combinations,an increase in antioxidant activity of about20%was achieved com-pared with their theoretical values.In the same way,in the cyani-din-3-glucoside and myricetin-3-glucoside combination a synergistic effect was also found.However,when we paired pelargonidin-3-glucoside,another compound with low antioxidant activity,with compounds such as catechin,epicatechin,kaempferol,quercetin or quercetin-3-glu-coside,the results seemed to indicate very weak DPPHÅscavenging activities,revealing statistically signiﬁcant antagonism when real values are compared with theoretical ones.The structural differences existing between kaempferol and pelargonidin-3-glucoside could be responsible for the opposite ef-fect of interaction in these mixtures,and even though kaempferol has only one hydroxyl group in the B-ring as does pelargonidin,it does contain the2,3-double bond in the C-ring and the4-oxo func-tion.On the other hand,pelargonidin has a glucoside residue at C3 and an oxonium ion(O+)in the C-ring.Apart from the foregoing,antagonistic effects were also found in the interactions of peonidin-3-glucoside,delphinidin-3-gluco-side,malvidin-3-glucoside,catechin,epicatechin,myricetin,quer-cetin or quercetin-3-glucoside.In the majority of cases,these interactions tended to have an antagonistic effect on radical scavenging capacity.It is important to note that the strongest antagonistic reaction was found when quercetin-3-glucoside was paired with theﬁve anthocyanins assayed in this study,which resulted in a consider-able loss of antioxidant activity.Anthocyanins,frequently found in coloured fruit and vegetables,are a group ofﬂavonoids with an exceptionally good individual scavenging capacity,a fact that has already been conﬁrmed in published research(Borkowski, Szymusiak,Gliszczynska-Swiglo,Rietjens,&Tyrakowska,2005; García-Alonso et al.,2005).Previous studies have asserted that anthocyanin antioxidant capacity depends on the aglycon moiety and the glycoside forms,thus explaining why the number of sugar residues at the C3position seems to be associated with lower activ-ity(Rice-Evans et al.,1996).However,other authors concluded that anthocyanin glycosilation increases antioxidant capacity (Wang,Cao,&Prior,1997;Yoshiki,Okubo,&Igarashi,1995).On the other hand,theﬂavonoid quercetin which is an antioxidant occurring mainly in foods as a3-or40-glucoside,and also as quer-cetin-3-rutinoside(commonly found in black tea)can be trans-formed into quercetin-3-glucoside by splitting the rhamnose molecule,consequently thisﬂavonoid is widely distributed in fresh fruits and vegetables as well as in processed food products. Although,anthocyanins and quercetin-3-glucoside exert good anti-oxidant power individually,our results indicate that when these ﬂavonoids are paired,an interaction takes place affecting their to-tal antioxidant capacity.The tendency ofﬂavonoids to combine when they are mixed together is well-known,hence it is possible that in these interactions a hydrogen-bonding betweenﬂavonoids may occur,decreasing the availability of the hydroxyl groups, which may in turn reduce the possibility of interaction with the radical DPPHÅ.The importance of these antagonistic interactions cannot be overstated as anthocyanins and quercetin-3-glucoside are usually present together in many fruits and vegetables as well as in red wine and fruit juices.Moreover,they are also essential components in some of the functional ingredients and foods that have been pro-posed over the past few years(Blando,Gerardi,&Nicoletti,2004; Gonzalez-Molina,Moreno,&Garcia-Viguera,2008).From the foregoing it is evident that the signiﬁcant differences in antioxidant activity can be explained byﬂavonoid interaction mechanisms.In conclusion,these data support the hypothesis that ﬂavonoid interactions reduce in part,the total antioxidant activity found in food matrices,and in general,in plant foods and fruit ex-tracts,juices and other derived products.3.2.Ferric reducing antioxidant power(FRAP)After assaying all the possibleﬂavonoid combinations in pairs, we obtained a preliminary evaluation of the antioxidant capacity of theﬂavonoids,and in this way were able to compare the exper-imental results obtained for each of the pairedﬂavonoids with the-oretical values calculated by adding up the effect of individual compounds measured separately.We were then able to establish which of these combinations produced a statistically signiﬁcant ef-694M.Hidalgo et al./Food Chemistry121(2010)691–696fect,either synergistically or antagonistically,with respect to their theoretical values(Table1).Finally,in order to reveal the contribu-tion of eachﬂavonoid to the antioxidant activity in the mixture, different concentration ratios were assayed.Therefore,the values summarised in Table2,show the differences in antioxidant activity found between theoretical and real values ofﬂavonoid combina-tions in different concentration ratios.As can be observed,the interaction among epicatechin and quercetin-3-glucoside showed the highest antioxidant activity in every ratio.The other combina-tions with high synergistic effects were epicatechin with myricetin, quercetin with quercetin-3-glucoside and catechin with quercetin-3-glucoside.This last interaction is shown in Fig.2where the real FRAP value was higher than that calculated theoretically for each ﬂavonoid assayed in different concentration ratios.In the case of the combination of peonidina-3-glucoside a signiﬁcant synergistic effect was only found when the two compounds were mixed in a isomolar ratio wile no effect was found at all the other ratios assayed.Likewise,there were other interactions that enhanced the anti-oxidant activity in solution,indicating a synergistic effect,as for in-stance in the case of pelargonidin with quercetin,myricetin with quercetin-3-glucoside,cyanidin-3-glucoside with quercetin-3-glu-coside,malvidin-3-glucoside with quercetin-3-glucoside and quer-cetin,or quercetin with catechin and epicatechin.In view of these results,it appears that theﬂavonols quercetin and quercetin-3-glucoside trigger a noticeable increase in antioxi-dant activity when mixed in solution with anotherﬂavonoid.The comparison of quercetin and quercetin-3-glucoside demonstrated that blocking the3-hydroxyl group in the C-ring of quercetin while retaining the30,40-dihydroxy structure in the B-ring did not de-crease the antioxidant power of this compound using the FRAP method.Furthermore,in contrast with what was shown in the DPPHÅassay,quercetin-3-glucoside promoted the most important synergistic effects in the majority of the interactions.Apart from this,we also found that there was an important antagonistic interaction when we paired myricetin with quercetin, in a ratio1:1.The activity obtained was signiﬁcantly lower than the sum of the individual values and as a result,this antagonistic effect represented a decrease of antioxidant activity of about9%.In addition to the aforementioned interaction,we also found another two antagonistic effects,although in these cases,the de-crease in antioxidant activity was less important.In theﬁrst case, antagonism took place when mixing peonidin-3-glucoside and malvidin-3-glucoside,corresponding with anthocyanins,which contain the30-OMe and the30-and50-OMe groups in the B-ring, respectively.In the second case,it occurred between peonidin-3-glucoside and delphinidin-3-glucoside.In agreement with other authors(Rice-Evans et al.,1996),the insertion of methoxyl groups in the B-ring does not enhance antioxidant capacity when the study is carried out with individual standards,however other stud-ies(Rivero-Pérez et al.,2008)showed that methoxyl derivates in-creased antioxidant efﬁciency when interactions among pigments were considered.These results indicate thatﬂavonoid interactions,in general, increase antioxidant activity when assayed by the FRAP method. Although the values obtained from each method showed signiﬁcative differences,these differences could probably be ex-plained on the basis of the chemical nature and reactivity of theTable2Difference in antioxidant activity between real and theoretical values for selected combination in different ratios as measured by FRAP method.Combinations Molar ratio3:12:11:11:21:3CAT+Q28.14±13.726.4±9.034.1±10.636.7±3.133.7±11.2 CAT+Q-3-G32.7±8.448.6±14.049.4±8.247.7±9.151.1±6.7 CY+Q-3-G19.9±8.623.6±6.535.7±3.333.0±4.523.3±5.4 ECAT+MY45.0±2.245.0±2.252.9±7.348.4±1.745.8±5.3 ECAT+Q-3-G56.3±5.756.0±7.667.7±9.367.7±9.655.7±5.4 ECAT+Q26.9±2.522.0±1.325.8±1.418.3±1,719.1±9.6 MV+Q18.2±1.614.2±7.020.5±5.010.7±2.18.7±6.7 MV+Q-3-G27.1±4.137.0±5.535.3±2.230.8±6.427.8±5.6 MY+QÀ30.8±5.7À53.7±5.6À60.4±10.0À52.1±8.5À43.7±8.3 MY+Q-3-G38.7±9.336.6±8.435.1±2.035.4±4.038.3±3.0 P+CY 2.3±6.1 1.7±8.410.5±6.4À0.7±9.7À0.8±3.9 P+DP 4.9±3.2À5.2±5.9À5.2±1.6À2.0±4.9À0.5±1.1 P+ECAT8.3±4.28.8±2.69.7±4.411.8±3.59.5±3.4 P+K12.8±1.8À0.5±1.90.1±4.60.9±6.413.4±1.0 P+MV 1.2±4.5À5.3±0.3À9.3±1.8À6.8±1.8À7.5±1.9 PG+Q23.8±5.222.4±3.237.9±5.713.0±2.327.4±4.3 Q+Q-3-G33.4±10.535.6±5.537.8±7.719.2±5.613.4±12.8Peonidin-3-O-glucoside(P),cyanidin-3-O-glucoside(CY),delphinidin-3-O-glucoside(DP),malvidin-3-O-glucoside(MV),pelargonidin-3-O-glucoside(PG),catechin(CAT), epicatechin(ECAT),kaempferol(K),myricetin(MY),quercetin(Q),and quercetin-3-b-glucoside(Q-3-G).Synergistic and antagonistic effect of the combinations assayed in different ratios were calculated by obtaining the differences between the real value,obtained experi-mentally,and the theoretical value obtained as the sum of the added concentration of both compound by using the following equation:Difference in FRAP antioxidant activity=mixture FRAP valueÀ[(A FRAP valueÂA concentration)+(B FRAP valueÂB concentration).Positive values are synergisms and negative values antagonisms.M.Hidalgo et al./Food Chemistry121(2010)691–696695。

模糊数学评价结合响应面法优化黑蒜香菇酱制备工艺及抗氧化活性和储藏分析

何军波，贾庆超. 模糊数学评价结合响应面法优化黑蒜香菇酱制备工艺及抗氧化活性和储藏分析[J]. 食品工业科技，2023，44（19）：47−56. doi: 10.13386/j.issn1002-0306.2022110280HE Junbo, JIA Qingchao. Optimization of Preparation Technology, Antioxidant Activity and Storage Analysis of Black Garlic Mushroom Paste by Fuzzy Mathematical Evaluation and Response Surface Methodology[J]. Science and Technology of Food Industry,2023, 44(19): 47−56. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110280· 研究与探讨 ·模糊数学评价结合响应面法优化黑蒜香菇酱制备工艺及抗氧化活性和储藏分析何军波，贾庆超*（郑州科技学院食品科学与工程学院，河南郑州 450000）摘　要：以黑蒜、香菇、小米椒为主要原料，采用单因素、模糊数学评价、正交和响应面优化法研究了黑蒜香菇酱配方，并对其进行微生物和理化指标测定。

以市售仲景香菇酱和蒙山红香菇酱为参照对比，进行抗氧化性测定分析，并添加防腐剂山梨酸钾，考察储藏时间。

结果表明，最优配方为黑蒜20 g 、香菇21 g 、小米椒3.6 g 、大豆油6.6 g 、白糖3.3 g 、葱姜蒜各3.3 g 、豆瓣酱13.2 g 、食盐4.4 g 、淀粉4.4 g ，此时酱制品口感香甜软糯、香辣可口，色泽鲜明，浓稠适中。

在0.05~1 mL/mL 体积浓度范围内，对DPPH•和•OH 清除率最强，均大于市售仲景香菇酱和蒙山红香菇酱，差异显著（P <0.05），对DPPH•和•OH 清除率最大分别达到98.8%和75.7%，表明黑蒜香菇酱具有良好的抗氧化性。

银杏肽锌螯合物的制备、体外消化及抗氧化活性分析

郑义，李诗颖，李闯，等. 银杏肽锌螯合物的制备、体外消化及抗氧化活性分析[J]. 食品工业科技，2023，44（17）：420−427. doi:10.13386/j.issn1002-0306.2022110135ZHENG Yi, LI Shiying, LI Chuang, et al. Preparation, in Vitro Gastrointestinal Digestion and Antioxidant Activity of Ginkgo biloba Peptides-Zinc Chelate[J]. Science and Technology of Food Industry, 2023, 44(17): 420−427. (in Chinese with English abstract). doi:10.13386/j.issn1002-0306.2022110135· 营养与保健 ·银杏肽锌螯合物的制备、体外消化及抗氧化活性分析郑　义1,2，李诗颖1，李　闯1，周小芮1，陈亚楠1，张秀芸1，张银雨1（1.徐州工程学院食品与生物工程学院，江苏徐州 221018；2.江苏省食品资源开发与质量安全重点建设实验室，江苏徐州 221018）摘　要：本文优化了银杏肽锌螯合物（Ginkgo biloba peptides-zinc chelate, Zn-GBP ）的制备工艺，分析了Zn-GBP 的体外消化特性及抗氧化活性。

采用单因素实验及响应面法优化了Zn-GBP 的制备工艺；采用体外模拟胃肠道消化测定了Zn-GBP 中锌离子的生物利用率；以DPPH 自由基清除能力、ABTS +自由基清除能力、还原能力为指标，评价了Zn-GBP 的体外抗氧化活性。

结果表明，Zn-GBP 的最佳制备工艺条件为：银杏肽与锌质量比3:1、螯合pH 8.2、螯合温度70 ℃、螯合时间2 h ；在此条件下，螯合率为49.23%±0.35% ，螯合物得率为42.34%±0.45%。

紫苏叶体外抗氧化和降糖活性分析

赵彦巧，王少平，王月，等. 紫苏叶体外抗氧化和降糖活性分析[J]. 食品工业科技，2024，45（8）：318−324. doi: 10.13386/j.issn1002-0306.2023040077ZHAO Yanqiao, WANG Shaoping, WANG Yue, et al. Antioxidant and Hypoglycemic Activities of Perilla Leaves in Vitro [J]. Science and Technology of Food Industry, 2024, 45(8): 318−324. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023040077· 营养与保健 ·紫苏叶体外抗氧化和降糖活性分析赵彦巧*，王少平，王　月，孙　冰，李建颖（天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室，天津 300134）摘　要：为了研究紫苏叶及其提取物的体外抗氧化和降糖活性，本研究利用快速粘度分析仪制备紫苏叶基淀粉糊样品并进行体外模拟胃肠消化，采用福林酚法测定消化前后总酚含量，并通过研究消化前后样品对DPPH 和ABTS +自由基的清除能力分析其抗氧化性能，用3,5-二硝基水杨酸（DNS ）法测定紫苏叶及其提取物对大米淀粉消化过程中还原糖释放量的影响。

结果表明，随着活性物质添加量从5%增加到15%，消化过程中还原糖释放曲线线下所围面积（Area under the Curve ，AUC ）值总体呈下降趋势，其中添加15%一次纯化物的样品AUC 值（30.86 mg 葡萄糖/g ）最低；经模拟胃肠消化后总酚含量均有显著增加，添加15%一次纯化物的样品多酚含量（81.04 mg GAE/100 g DW ）最高，且消化后清除DPPH 自由基和ABTS +自由基的能力显著（P <0.05）提高，其中添加10%一次纯化物对DPPH 自由基的清除能力（38.69%）最高，添加15%一次纯化物对ABTS +自由基的清除能力（57.25%）最高。

DPPH法测定胡萝卜素的抗氧化活性

DPPH法测定胡萝⼘素的抗氧化活性⽬录摘要 ....................................................................................................................................... - 1 - Abstract .................................................................................................................................. - 2 - 第⼀章绪论................................................................................................... - 3 -1.1 果蔬的主要抗氧化活性物质 ................................................................................. - 3 -1.1.1 茄红素 ........................................................................................................... - 3 -1.1.2 类黄酮 ........................................................................................................... - 3 -1.1.3 花青素 ........................................................................................................... - 4 -1.2 果蔬抗氧化作⽤机理 ............................................................................................. - 4 -1.3 果蔬抗氧化活性的评价⽅法 ................................................................................. - 5 -1.3.1 Rancimat法对果蔬提取物进⾏抗氧化活性研究........................................ - 5 -1.3.2 β-胡萝⼘素-亚油酸乳化液氧化法 ............................................................... - 5 -1.3.3 ⼆苯代苦味酰基⾃由基(DPPH·)法............................................................. - 6 -1.3.4 硫代巴⽐妥酸反应物(TBAS)值法 .............................................................. - 7 -1.3.5 FRAP(ferric reducing/antiox idant power assay)法 ....................................... - 7 -1.4 本研究的意义和内容 ............................................................................................. - 7 -1.4.1 本研究的意义 ............................................................................................... - 7 -1.4.2 本研究的内容 ............................................................................................... - 8 - 第⼆章实验材料和内容............................................................................... - 9 -2.1 材料与仪器 ............................................................................................................. - 9 -2.1.1 实验材料 ....................................................................................................... - 9 -2.1.2 实验仪器 ....................................................................................................... - 9 -2.1.3 试剂 ............................................................................................................... - 9 -2.2 实验内容 ................................................................................................................. - 9 -2.2.1 胡萝⼘素的提取 ........................................................................................... - 9 -2.2.2 在DPPH体系中测定抗氧化性................................................................. - 10 - 第三章实验结果与讨论............................................................................. - 12 -3.1 胡萝⼘素提取液的抗氧化性 ............................................................................... - 12 -3.2 β-胡萝⼘素的抗氧化性......................................................................................... - 12 -3.3 茶多酚的抗氧化性 ............................................................................................... - 13 -3.4 维⽣素C的抗氧化性 .......................................................................................... - 14 -3.5 维⽣素E的抗氧化性........................................................................................... - 15 - 第四章结论................................................................................................. - 17 - 展望............................................................................................................................. - 18 - 参考⽂献............................................................................................................................. - 19 - 致谢............................................................................................................................. - 21 - 附录............................................................................................................................. - 22 -DPPH法测定胡萝⼘素的抗氧化活性摘要：胡萝⼘中含有⼤量的β-胡萝⼘素，摄⼊⼈体消化器官后，可以转化成维⽣素A，是⽬前最安全补充维⽣素A的产品。

不同温度和pH值对石榴汁生理活性的影响研究

Hans Journal of Food and Nutrition Science 食品与营养科学, 2018, 7(4), 257-264Published Online November 2018 in Hans. /journal/hjfnshttps:///10.12677/hjfns.2018.74031Research on the Effect of DifferentTemperature and pH on the PhysiologicalActivity of Pomegranate JuiceZeyu Hu, Chunling Xiao*Shanxi Normal University, Linfen ShanxiReceived: Oct. 7th, 2018; accepted: Oct. 24th, 2018; published: Oct. 31st, 2018AbstractThe effect of different temperature and pH on the physiological activity of pomegranate juice was studied with fresh pomegranate juice as raw material. The fresh pomegranate juice was treated with the temperature of 65˚C, 72˚C, 79˚C, 86˚C, 93˚C, and the pH value of 3.4, 3.9, 4.4, 4.9 and 5.4.The total phenol content and flavonoid content of the ten groups were measured and compared.The antioxidant activity was compared by measuring the scavenging ability and reducing power of DPPH. The results showed that the total phenol and flavonoids content of fresh pomegranate juice were the highest under the same pH value when the temperature was 65 degrees, which were0.214 mg/mL and 0.152 mg/mL respectively. At the same temperature, when pH = 3.9, the contentof total phenol and flavonoids in fresh pomegranate juice was the highest, 0.131 mg/mL and 0.074 mg/mL respectively. Ten groups of samples had a certain ability of scavenging. In the same pH value, the scavenging capacity of pomegranate juice at different temperatures was 65˚C > 72˚C > 79˚C > 86˚C > 93˚C. At the same temperature, the scavenging ability of pomegranate juice treated with different pH values was 3.9 > 3.4 > 4.4 > 4.9 > 5.4.KeywordsPomegranate Juice, Flavone, Total Phenol, Antioxidant Activity不同温度和pH值对石榴汁生理活性的影响研究胡泽宇，肖春玲*山西师范大学，山西临汾收稿日期：2018年10月7日；录用日期：2018年10月24日；发布日期：2018年10月31日*通讯作者。

211188569_三种果汁的抗氧化活性及其对结肠细胞NCM460氧化损伤的保护作用比较

周婷，吴雪莉，李星洁，等. 三种果汁的抗氧化活性及其对结肠细胞NCM460氧化损伤的保护作用比较[J]. 食品工业科技，2023，44（10）：353−361. doi: 10.13386/j.issn1002-0306.2022070108ZHOU Ting, WU Xueli, LI Xingjie, et al. Comparison of Antioxidant Activities of Three Kinds of Juices and Their Protective Effects on Oxidative Damage of Colon Cell NCM460[J]. Science and Technology of Food Industry, 2023, 44(10): 353−361. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070108· 营养与保健 ·三种果汁的抗氧化活性及其对结肠细胞NCM460氧化损伤的保护作用比较周　婷1，吴雪莉2，李星洁1，唐克纯2，武首薰1，黄孝懿1，康宇鸿1，夏　锐1，王礼群1，阴文娅1,*（1.四川大学华西公共卫生学院/华西第四医院，四川成都 610041；2.四川省产品质量监督检验检测院，四川成都 610100）摘　要：比较刺梨汁（Rosa roxburghii Tratt juice ，RRTJ ）、石榴汁（Pomegranate juice ，PJ ）以及蓝莓汁（Blueberry juice ，BJ ）的活性成分含量以及抗氧化活性，探究三种果汁对葡聚糖硫酸钠盐（Dextran sulfate sodium ，DSS ）诱导人正常结肠上皮细胞NCM460氧化损伤的保护作用。

结果表明，三种果汁中共同含有的生物活性成分有28种，其中刺梨汁的总多酚、总黄酮含量显著高于石榴汁和蓝莓汁（P <0.05），分别为22.77和12.04 mg/mL ；同时，刺梨汁对ABTS +·、DPPH·的清除能力显著高于石榴汁和蓝莓汁（P <0.05），半数清除率（Half scavenging rate ，IC 50）分别为4.00±0.32和10.03±0.51 μL/mL ；Pearson 相关性分析表明果汁的总多酚含量与ABTS +·清除能力呈正相关（P <0.05）。

响应面法优化相思藤黄酮提取工艺及其体外抗氧化活性分析

龚受基，覃媚，戴梓茹，等. 响应面法优化相思藤黄酮提取工艺及其体外抗氧化活性分析[J]. 食品工业科技，2024，45（6）：178−185.doi: 10.13386/j.issn1002-0306.2023040026GONG Shouji, QIN Mei, DAI Ziru, et al. Optimization of Extraction Process by Response Surface Method and Analysis of Antioxidant Activity in Vitro of Total Flavonoids from Abrus precatorius Linn[J]. Science and Technology of Food Industry, 2024, 45(6): 178−185.(in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023040026· 工艺技术 ·响应面法优化相思藤黄酮提取工艺及其体外抗氧化活性分析龚受基1,2,3，覃　媚1,2，戴梓茹1,2，蒋红明1,3，郭德军1,3, *（1.北部湾大学食品工程学院，广西钦州 535011；2.广西高校北部湾海产品高值化利用与预制食品重点实验室，广西钦州 535011；3.钦州市特色果蔬发酵重点实验室，广西钦州 535011）摘　要：为优化相思藤黄酮的提取工艺，探讨其抗氧化活性，以乙醇浓度、料液比、超声能量、超声时间为影响因素，以黄酮得率为考核指标，采用单因素和Box-Behnken 法优化相思藤黄酮提取工艺，并通过检测相思藤黄酮对DPPH 、ABTS +自由基的清除能力和对亚铁离子的还原力探讨其抗氧化能力。

结果表明，在料液比（W/V ）为1:50时，相思藤黄酮的最佳提取工艺为乙醇浓度82%、超声能量507 J 、超声时间42 min ，此时相思藤黄酮得率为0.696%。

天然多糖体外抗氧化活性研究

AbstractActive oxygen radicals in the human body have a strong effect on lipid peroxidation and cause various diseases as a result of oxidative imbalance. Natural polysaccharides as antioxidants have attracted much attentions nowadays due to their advantages of non-toxicity and excellent biocompatibility, compared to chemical synthetic drugs, yet research on antioxidant activity of natural polysaccharides and the mechanism is still in the exploratory stage. In view of the above, in vitro evaluation of antioxidant activity of plant derived inulin (In), animal derived chitosan (Cs) and fungi derived ganoderma lucidum polysaccharides (Glp) was carried out both in chemical and cell method, aiming at exploring the relationship between their structure and antioxidant activity and revealing the possible mechanism in cellular and molecular level.Firstly, in vitro chemical experiment was made to evaluate antioxidant abilities of In, Cs and Glp in comparison with ascorbic acid by the scavenging ability of DPPH•, O2―• and •OH free radical. IR and GPC were employed to analyze the structure and molecular weight of three kinds of natural polysaccharides. The relationship between their structure and antioxidant ability was discussed, and usability and stability of different free radical methods for studying in vitro antioxidant ability of natural polysaccharides were also investigated.Results showed that t he order of DPPH• scavenging ability was: Vc > Cs > In > Glp, which is associated with their structure. The order of O2—• scavenging ability was In > Glp > Cs > Vc. Both ascorbic acid and chitosan could react with the chromogenic agent directly or indirectly, and thus there are some errors in the O2—• method. The order of •OH scavenging ability was Vc > Cs > In > Glp. Further researches showed that ascorbic acid could promote while In, Cs and Glp inhibited the production of •OH.Secondly, in vitro cellular experiment was made to explore the toxicity effect of different doses of natural polysaccharides in comparison with ascorbic acid on normal HepG2 cells and their performance of repairing oxidative damaged HepG2 cells was also determined, employing celluar activity and morphology, activity of SOD and GSH-Px and level of MDA as evaluation indexes.Results showed that u sing 50 μM H2O2 to damage HepG2 cells for 2 h was a feasible way to establish oxidation damage model. Both three polysaccharides andascorbic acid were non-toxic and could repair oxidative damage in cell morphology as well as improve cell viability. Thereinto, middle dose of Vc, low dose of In, middle dose of Cs and middle dose of Glp showed good performance in improving cell activity and decreasing the MDA level in oxidative damaged HepG2 cells and compared with middle dose of Vc, the other three worked better in improving the activity of GSH-Px. As a comprehensive result of all the evaluation indexes in the cellular experiment, middle dose of Glp showed the best antioxidant properties in impairing oxidative damaged HepG2 cells.Compared to in vitro chemical experiment, cellular experiment could more accurately reflect the antioxidant activity of natural polysaccharides in repairing the oxidative damaged HepG2 cells.KEY WORDS：Natural polysaccharides, Antioxidant activity, Free radical scavenging, HepG2 cells, Oxidative damage, repair目录第一章绪论 (1)1.1 氧化损伤导致的疾病 (1)1.2 体内氧化作用的产生 (2)1.2.1 自由基概念、特征 (2)1.2.2 自由基的毒作用机制 (2)1.2.3 活性氧及其生理作用 (3)1.3 抗氧化剂种类及研究现状 (4)1.3.1 人体内抗氧化系统 (4)1.3.2 合成抗氧化剂种类 (5)1.3.3 天然多糖抗氧化剂及研究进展 (6)1.3.4 天然抗氧化剂抗氧化机理研究 (9)1.4 体外抗氧化化学评价法 (10)1.4.1 DPPH自由基评价法 (10)1.4.2 超氧阴离子自由基评价法 (11)1.4.3 羟基自由基评价法 (11)1.5 体外抗氧化细胞评价法 (11)1.5.1 MTT法检测细胞存活率 (12)1.5.2 SOD活性测定 (12)1.5.3 MDA含量测定 (12)1.5.4 GSH-Px活性测定 (12)1.6 体内抗氧化动物实验评价法 (13)1.6.1 动物模型的建立 (13)1.6.2 生物标记物的选择 (13)1.7 论文研究目的和意义 (13)第二章天然多糖体外抗氧化化学评价法研究 (15)2.1 引言 (15)2.2 实验材料与仪器 (15)2.3 实验方法 (16)2.3.1天然多糖的结构分析 (16)2.3.2 样品溶液及反应溶液的配制 (17)2.3.3 自由基产生体系吸收光谱测定 (18)2.3.4 自由基体系稳定性分析 (19)2.3.5 自由基清除能力分析 (19)2.4 结果与讨论 (22)2.4.1 GPC分析 (22)2.4.2 红外光谱分析 (23)2.4.3 天然多糖溶液的吸收光谱 (26)2.4.4 天然多糖清除DPPH自由基的活性研究 (27)2.4.5 天然多糖清除超氧阴离子自由基的活性研究 (29)2.4.6 天然多糖清除羟基自由基的活性研究 (33)2.5 小结 (36)第三章天然多糖体外抗氧化细胞评价法研究 (38)3.1 引言 (38)3.2 实验材料与仪器 (38)3.3 实验方法 (39)3.3.1 HepG2细胞培养、传代、冻存及复苏 (39)3.3.2 HepG2细胞氧化损伤模型的建立 (40)3.3.3 天然多糖对氧化损伤HepG2细胞干预效果研究 (43)3.3.4 统计分析 (45)3.4 结果与讨论 (45)3.4.1 HepG2细胞氧化损伤模型鉴定 (45)3.4.2 天然多糖对HepG2细胞毒性实验 (50)3.4.3 天然多糖对氧化损伤HepG2细胞的影响 (53)3.5 天然多糖体外化学评价法和细胞评价法结果比较分析 (60)3.6 小结 (60)全文结论 (63)参考文献 (65)发表论文和科研情况说明 (70)致谢 (71)第一章绪论1.1 氧化损伤导致的疾病人类体内在利用氧进行生命活动的过程中，会因各类内在或外在刺激因素而产生各种强活性的自由基，如：活性氧自由基（ROS ）、活性氮自由基（RNS ）。

ComparisonoftheA...

inexpensive, reliable and accurate VL assays, which are easy to perform and use in resource-limited settings (RLS), which are also the most impacted by the HIV/AIDS epidemic.Several VL assays have been developed and marketed with some data suggesting that inareas of non-subtype B infection, the Abbott assay is superior to Roche.6 Realtimepolymerase chain reaction (PCR) offers potential advantages of efficient sample processing,improved sensitivity, increased dynamic range and reduced contamination risk overconventional endpoint PCR in the determination of plasma VL. Due to the variability in thedifferent assays and biological differences in the various geographical areas in the world,this correlation study compared the Abbott m2000 Real-Time HIV-1 (Abbott) assay with theconventional Roche AMPLICOR Monitor v1.5 HIV-1 (Roche) assay in the Ugandanpopulation.MATERIALS AND METHODS VL tests were performed on 311 plasma specimens from consenting HIV-1-infected patients in the Rakai Community Cohort of the Rakai Health Sciences Program, Uganda. All activities were approved by the US Western Institutional Review Board and the Uganda Virus Research Institute Science and Ethics Committee. The tests were performed using the Abbott assay as the test method and the ‘gold-standard’ Roche assay as the reference method. The samples were collected from HIV-1-infected patients who attend the ART clinic on a monthly basis. Whole blood was collected into EDTA Vacutainer tubes (K 3EDTA Vacutainers; Becton, Dickinson and Company, Franklin Lakes, NJ, USA) and transported to the laboratory where the plasma was separated from the cells and two separate aliquots of 600 and 200 μL were put aside for the Abbott and the Roche assays,respectively, and stored at −20°C until testing. A total of 147 samples were obtained from pre-ART HIV patients at the screening stage, while the other 164 were obtained from patients who had been receiving ART for more than six months. Linear regression analysis was used to determine the relationship between VL assay results (Figure 1). A Bland–Altman plot was used to graphically display the level of agreement between the two assays(Figure 2).All assays were performed by trained technicians. The laboratory has participated in theVirology Quality Assessment Program based at Rush Presbyterian-St Lukes Medical Centerin Chicago, IL, USA for the past four years and has remained consistently certified duringthis period. The Roche AMPLICOR Monitor v1.5 HIV-1 assay (Roche, Indianapolis, IN,USA) with manual extraction was performed as per the manufacturer’s instructions. Thelower limit of detection (LLD) was 400 copies/mL. The Abbott m2000 system extractionkits (Promega Corporation, Madison, WI, USA) were used for the manual extraction ofRNA from the specimens and controls as per the manufacturer’s instructions. The Abbottm2000rt Real-Time instrument was used according to the instructions for automatedamplification, detection and quantitation of target HIV-1 virus in the samples and controls.The LLD for the Abbott assay was 40 copies/mL, but the results were coded as <400 or≥400 copies/mL in order to make descriptive comparisons to the Roche test results.RESULTSA total of 311 plasma samples were tested with both assays including 164 samples frompatients on ART for at least six months, and 147 from patients prior to initiation of ART.The Roche assay detected virus ≥400 copies/mL in 158 (50.8%) samples (Table 1). Of these,Abbott produced 145 (91.8%) detectable results ≥400 copies/mL; 13 (8.2%) samplesproduced discrepant results. For seven discrepant responses, the Abbott result was below theLLD (BLLD), whereas the Roche result was quantifiable between 422 and 972 copies/mL;for the remaining six discrepant responses, the Abbott result was quantifiable but <400NIH-PA Author ManuscriptNIH-PA Author ManuscriptNIH-PA Author Manuscriptcopies/mL (range 41–311), whereas the Roche result was quantifiable between 506 and2146 copies/mL. Note that for 20 (6.4%) samples, the Roche result was BLLD but theAbbott result indicated detectable virus with results in the range 46–173 copies/mL. Theoverall concordance between the two assays for detecting HIV-1 RNA ≥400 copies/mL was95.8% (298/311). The sensitivity, specificity, positive predictive value and negativepredictive value of Abbott to detect HIV-1 RNA ≥400 copies/mL were: 91.8%, 100%, 100%and 92.2%, respectively.Results for the 151 samples with quantifiable VLs within the dynamic range of both assayswere used in the quantitative analysis. Good linear correlation was found between the twoassays (Figure 1; correlation coefficient, r = 0.81, P < 0.0001; mean difference, 0.05).Results for the Abbott method ranged between 1.61 and 6.36 log 10 copies/mL, and for theRoche method between 2.70 and 6.29 log 10 copies/mL. According to the Bland–Altmanmodel (Figure 2), the limits of agreement were −0.97 and 1.07 log 10 copies/mL (mean ± 2standard deviations). The differences for 140 samples (92.7%) were within the levels ofagreement, while the differences for 11 (7.3%) samples were beyond the levels ofagreement. Abbott results were lower than Roche for five samples, and four of thesesamples had Abbott results within the 41–311 copies/mL range. These results indicate goodagreement between the two assays.DISCUSSION Global efforts to increase access to HIV treatment and care have resulted in over three million individuals receiving ART by the end of 2007. The need for VL monitoring in this setting has become apparent with several studies showing the limitations of relying solely on immunological monitoring.1,2,4,5 There is an urgent need for accurate and cheaper methods of VL determination to support individuals receiving ART.This study is one of the first field evaluations of the Abbott assay using manual extraction insub-Saharan Africa. Several preliminary evaluations have compared the Abbott assay withother VL assays and its utility in quantifying the genetically diverse type M subgroups andO and N subtypes.7–9 The distribution of subtypes within the Rakai Community Cohort,based on 812 subjects tested in 2002, was A: 23.3%; C: 0.9%; D: 62.4% and recombinantstrains: 13.4%.10 It is unclear whether subtype differences could play a role in discordantresults, as we do not have subtype data for these patients.The manual extraction method was evaluated specifically for our setting where maintainingsophisticated laboratory equipment can be costly and logistically challenging. Our resultsshow that the assay can be deployed to monitor response to therapy in RLS with realtimePCR capacity. The Abbott assay has several advantages over the conventional ‘gold-standard’ Roche platform, which make it an attractive option for our setting. The realtimemethodology lowers the risk of contamination, offers a rapid turnover time and requires lessstringent technical skills on the part of operators. This assay has also been evaluated recentlyamong Italian patients for its performance on dried blood spot (DBS) specimens 11 which isan added advantage. Correlation with traditional plasma specimens was excellent in thisanalysis of 169 participants. DBS specimens offer several logistical advantages for RLS byovercoming transport barriers and offering centralized testing in a sophisticated laboratory topatients receiving HIV treatment in remote locations with limited laboratory support. TheAbbott assay performance characteristics were excellent and consistent with those publishedby other investigators.12 Manual extraction added hands-on labour to the otherwiseautomated procedures but also minimized the equipment requirements in our field laboratorysetting. The assay provides an additional option for laboratory monitoring of HIV patientsreceiving ART as the global scale-up continues.NIH-PA Author ManuscriptNIH-PA Author ManuscriptNIH-PA Author ManuscriptAcknowledgmentsThe authors would like to thank Abbott Molecular Inc for providing the instruments, assay reagents and supplies tosupport this study. The study was supported through the Division of Intramural Research, National Institute ofAllergy and Infectious Diseases, National Institutes of Health, Bethesda, MD. This project has been funded inwhole or in part with federal funds from the National Cancer Institute, National Institutes of Health, under contractHHSN261200800001E.References 1. Chaiwarith R, Wachirakaphan C, Kotarathititum W, et al. Sensitivity and specificity of using CD4+measurement and clinical evaluation to determine antiretroviral treatment failure in Thailand. Int J Infect Dis. 2007; 11:413–6. [PubMed: 17331776]2. Mee P, Fielding KL, Charalambous S, et al. Evaluation of the WHO criteria for antiretroviral treatment failure among adults in South Africa. AIDS. 2008; 22:1971–7. [PubMed: 18784460]3. Mellors JW, Rinaldo CR Jr, Gupta P, et al. Prognosis in HIV-1 infection predicted by the quantity of virus in plasma. Science. 1996; 272:1167–70. [PubMed: 8638160]4. Moore DM, Mermin J, Awor A, et al. Performance of immunologic responses in predicting viral load suppression: implications for monitoring patients in resource-limited settings. J Acquir Immune Defic Syndr. 2006; 43:436–9. [PubMed: 17019367]5. Reynolds SJ, Nakigozi G, Newell K, et al. Failure of immunologic criteria to appropriately identify antiretroviral treatment failure in Uganda. AIDS. 2009; 23:697–700. [PubMed: 19209067]6. Gueudin M, Plantier JC, Lemee V, et al. Evaluation of the Roche Cobas TaqMan and Abbott RealTime extraction-quantification systems for HIV-1 subtypes. J Acquir Immune Defic Syndr.2007; 44:500–5. [PubMed: 17259908]7. Swanson P, Huang S, Holzmayer V, et al. Performance of the automated Abbott RealTime HIV-1assay on a genetically diverse panel of specimens from Brazil. J Virol Methods. 2006; 134:237–43.[PubMed: 16510195]8. Swanson P, Soriano V, Devare SG, Hackett J Jr. Comparative performance of three viral load assays on human immunodeficiency virus type 1 (HIV-1) isolates representing group M (subtypes A to G)and group O: LCx HIV RNA quantitative, AMPLICOR HIV-1 MONITOR version 1.5, andQuantiplex HIV-1 RNA version 3. 0. J Clin Microbiol. 2001; 39:862–70. [PubMed: 11230396]9. Tang N, Huang S, Salituro J, et al. A RealTime HIV-1 viral load assay for automated quantitation ofHIV-1 RNA in genetically diverse group M subtypes A–H, group O and group N samples. J VirolMethods. 2007; 146:236–45. [PubMed: 17707519]10. Conroy SA, Laeyendecker O, Redd AD, et al. Changes in the distribution of HIV-1 subtypes D andA in Rakai District, Uganda between 1994 and 2002. AIDS Res Hum Retroviruses. 2010;10:1087–91. [PubMed: 20925575]11. Marconi A, Balestrieri M, Comastri G, et al. Evaluation of the Abbott Real-Time HIV-1quantitative assay with dried blood spot specimens. Clin Microbiol Infect. 2009; 15:93–7.[PubMed: 19220340]12. Scott LE, Noble LD, Moloi J, et al. Evaluation of the Abbott m2000 RealTime humanimmunodeficiency virus type 1 (HIV-1) assay for HIV load monitoring in South Africa comparedto the Roche Cobas AmpliPrep-Cobas Amplicor, Roche Cobas AmpliPrep-Cobas TaqMan HIV-1,and BioMerieux NucliSENS EasyQ HIV-1 assays. J Clin Microbiol. 2009; 47:2209–17. [PubMed:19420172]NIH-PA Author ManuscriptNIH-PA Author ManuscriptNIH-PA Author ManuscriptFigure 1.Linear relationship between Abbott m2000 Real-Time and Roche AMPLICOR Monitor v1.5for 151 plasma samples. The dashed line represents the fitted regression line (regressionequation: y = 0.7787x + 0.9211, r = 0.815) NIH-PA Author ManuscriptNIH-PA Author ManuscriptFigure 2.Agreement between Abbott m2000 Real-Time and Roche AMPLICOR Monitor v1.5according to the Bland–Altman model. Solid lines are mean ± 2SD NIH-PA Author ManuscriptNIH-PA Author ManuscriptNIH-PA Author Manuscript NIH-PA Author Manuscript NIH-PA Author ManuscriptTable 1Descriptive results: detection of HIV-1 RNA ≥400 copies/mL according to two test methodsRoche <400Roche ≥400TotalsAbbott <40015313166Abbott ≥4000145145153158311。

仿野生种植三叶青不同部位总黄酮分析及其抗炎、抗氧化能力比较

汪传宝，陈静文，王可，等. 仿野生种植三叶青不同部位总黄酮分析及其抗炎、抗氧化能力比较[J]. 食品工业科技，2024，45（6）：321−329. doi: 10.13386/j.issn1002-0306.2023040159WANG Chuanbao, CHEN Jingwen, WANG Ke, et al. Analysis of Total Flavonoids in Different Parts of Wild Planting Tetrastigma hemsleyanum Diels et Gilg and Comparison of Their Anti-inflammatory and Antioxidant Capacity[J]. Science and Technology of Food Industry, 2024, 45(6): 321−329. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023040159· 营养与保健 ·仿野生种植三叶青不同部位总黄酮分析及其抗炎、抗氧化能力比较汪传宝1，陈静文1，王　可2，仇凤梅1，黄　真1，钟晓明1,*（1.浙江中医药大学药学院，浙江杭州 310053；2.嘉兴学院医学院，浙江嘉兴 314001）摘　要：目的：比较仿野生种植三叶青不同部位中总黄酮含量、抗氧化活性以及抗炎能力差异。

方法：采用醇提工艺对仿野生种植三叶青茎叶、块根、根须进行提取，比较不同部位间总黄酮含量差异；通过DPPH 自由基、ABTS +自由基、羟自由基清除实验以及铁离子还原力测定，比较仿野生种植三叶青不同部位间抗氧化能力的强弱；采用脂多糖（LPS ）诱导RAW264.7细胞作为炎症模型，通过细胞NO 的释放量比较仿野生种植三叶青不同部位间的抗炎能力差异。

不同粒色藜麦多糖的超声辅助酶解提取工艺的优化及其体外活性比较

表 1 Plackett-Burman 试验设计因素及水平 Table 1 Plackett–Burman experiment design in terms of
factors and levels
编号
因素
水平
-1
+1
A 酶添加量 /（U/g）
4000
5000
B
酶解 pH
4.5
6.5
C
酶解温度 /℃
收稿日期： 2021-03-17
*通信作者
基金项目：吉林工商学院科学技术研究项目（KZ［2019］第001号），吉林工商学院科学技术研究项目（LSK［2020］第003号），吉
林工商学院科学技术研究项目（LSK［2020］第011号）。
作者简介：张亮（1986-），男，硕士，讲师，研究方向：粮食加工与生物活性物质研究。
多糖是由十个或十个以上的单糖通过糖苷键缩合而成的聚合物。近年来，天然多糖因其独特的生物学功能，特别是免疫调节、抗氧化、抗病毒以及降血糖等功能受到越来越多的关注［5］。目前，有机溶剂提取、微波提取、酶解提取以及超声辅助提取等技术都已用于多糖类物质的提取［6］。在这些提取方法中，超声辅助提取因其高效、经济而用于分离提取酚类、色素及多糖［7］。此外，多糖的提取率和抗氧化能力受提取过程中的 pH、溶剂、提取时间、提取温度以及料液比等影响。
果表明不同粒色藜麦多糖均可抑制 α- 淀粉酶和 α- 葡萄糖苷酶活性，黑色藜麦多糖对 α- 淀粉酶和 α- 葡萄
糖苷酶活性的抑制作用最强，IC50 值分别为 75.88±1.42mg/mL 和 48.47±1.58mg/mL。不同粒色藜麦多糖对 DPPH · 、· OH 和 ABST+ · 自由基均具有清除能力。黑色藜麦多糖对 DPPH · 和 · OH 自由基的能力最强。不同

益母草与鸡血藤及其配伍的抗氧化活性比较

㊀基金项目:广西自治区级大学生创新创业训练计划立项资助项目(Ｎｏ.２０１８１０５９９０５３)ꎻ广西重点研发计划项目(Ｎｏ.桂科ＡＢ１８２２１０９５)ꎻ国家中医药管理局十二五中医药重点学科中药化学建设项目(Ｎｏ.国中医药人教发２０１２３２号)ꎻ广西重点学科药物化学建设项目(Ｎｏ.桂教科研２０１３１６号)㊀作者简介:何梦杰ꎬ女ꎬ研究方向:临床医学ꎬＥ－ｍａｉｌ:１０３５９９４８３５＠ｑｑ.ｃｏｍ㊀通信作者:黄锁义ꎬ男ꎬ二级教授ꎬ研究方向:天然药物化学㊁中药化学㊁食品卫生ꎬＴｅｌ:０７７６－２８２７２６３ꎬＥ－ｍａｉｌ:ｈｕａｎｇｓｕｏｙｉ＠１６３.ｃｏｍ益母草与鸡血藤及其配伍的抗氧化活性比较何梦杰１ꎬ刘莹莹１ꎬ任瑞华１ꎬ董玉倩２ꎬ甘广玉１ꎬ黄锁义３ꎬ４(１.右江民族医学院临床医学院ꎬ广西壮族自治区百色５３３０００ꎻ２.右江民族医学院医学影像学院ꎬ广西壮族自治区百色５３３０００ꎻ３.右江民族医学院药学院ꎬ广西壮族自治区百色５３３０００ꎻ４.右江民族医学院广西高校右江流域特色民族药研究重点实验室ꎬ广西壮族自治区百色５３３０００)摘要:目的㊀研究益母草与鸡血藤及其配伍抗氧化的能力ꎬ并探讨益母草与鸡血藤及其配伍采用水提和醇提是否会对抗氧化能力产生影响ꎬ确定最优配比ꎮ方法㊀分别以９５％的乙醇和蒸馏水为溶剂超声提取ꎬ按比例量取益母草和鸡血藤ꎬ在抗氧化实验中ꎬ研究各个配比的提取液的ＤＤＰＨ自由基清除能力及还原螯合Ｆｅ的能力ꎮ结果㊀水提和醇提在益母草－鸡血藤(１ʒ３)时抗氧化能力最高ꎬ且９５％的乙醇提取液的抗氧化能力比蒸馏水提取液的抗氧化能力高ꎮ鸡血藤对益母草的抗氧化能力有协同增加的效果ꎬ益母草－鸡血藤(１ʒ３)与阳性药物组维生素Ｃ相比抗氧化能力相近ꎬ说明配比合理ꎬ具有一定疗效ꎬ值得继续研究ꎮ结论㊀益母草－鸡血藤(１ʒ３)为最优对象ꎮ鸡血藤与益母草均有抗氧化作用ꎬ且不同比例配伍还有明显的协同作用ꎮ关键词:益母草ꎻ鸡血藤ꎻ醇提ꎻ水提ꎻ抗氧化中图分类号:Ｒ２８５㊀文献标识码:Ａ㊀文章编号:２０９５－５３７５(２０２１)０１－０００６－００４ｄｏｉ:１０.１３５０６/ｊ.ｃｎｋｉ.ｊｐｒ.２０２１.０１.００２ＣｏｍｐａｒｉｓｏｎｏｆａｎｔｉｏｘｉｄａｎｔａｃｔｉｖｉｔｙｂｅｔｗｅｅｎＬｅｏｎｕｒｕｓｊａｐｏｎｉｃｕｓａｎｄＳｐａｔｈｏｌｏｂｕｓｓｐａｔｈｏｌｏｂｉａｎｄｔｈｅｉｒｃｏｍｐａｔｉｂｉｌｉｔｙＨＥＭｅｎｇｊｉｅ１ꎬＬＩＵＹｉｎｇｙｉｎｇ１ꎬＲＥＮＲｕｉｈｕａ１ꎬＤＯＮＧＹｕｑｉａｎ２ꎬＧＡＮＧｕａｎｇｙｕ１ꎬＨＵＡＮＧＳｕｏｙｉ３ꎬ４(１.ＳｃｈｏｏｌｏｆＣｌｉｎｉｃａｌＭｅｄｉｃｉｎｅꎬＹｏｕｊｉａｎｇＭｅｄｉｃａｌＵｎｉｖｅｒｓｉｔｙｆｏｒＮａｔｉｏｎａｌｉｔｉｅｓＢａｉｓｅ５３３０００ꎬＣｈｉｎａꎻ２.ＳｃｈｏｏｌｏｆＭｅｄｉｃａｌＩｍａｇｉｎｇꎬＹｏｕｊｉａｎｇＭｅｄｉｃａｌＵｎｉｖｅｒｓｉｔｙｆｏｒＮａｔｉｏｎａｌｉｔｉｅｓꎬＢａｉｓｅ５３３０００ꎬＣｈｉｎａꎻ３.ＳｃｈｏｏｌｏｆＰｈａｒｍａｃｙꎬＹｏｕｊｉａｎｇＭｅｄｉｃａｌＵｎｉｖｅｒｓｉｔｙｆｏｒＮａｔｉｏｎａｌｉｔｉｅｓꎬＢａｉｓｅ５３３０００ꎬＣｈｉｎａꎻ４.ＫｅｙＬａｂｏｒａｔｏｒｙｏｆＧｕａｎｇｘｉＵｎｉｖｅｒｓｉｔｙｏｎＮａｔｉｏｎａｌＭｅｄｉｃｉｎｅｉｎＹｏｕｊｉａｎｇＲｉｖｅｒＢａｓｉｎꎬＹｏｕｊｉａｎｇＭｅｄｉｃａｌＵｎｉｖｅｒｓｉｔｙｆｏｒＮａｔｉｏｎａｌｉｔｉｅｓꎬＢａｉｓｅ５３３０００ꎬＣｈｉｎａ)Ａｂｓｔｒａｃｔ:Ｏｂｊｅｃｔｉｖｅ㊀ＴｏｓｔｕｄｙｔｈｅａｎｔｉｏｘｉｄａｎｔｃａｐａｃｉｔｙｏｆＬｅｏｎｕｒｕｓｊａｐｏｎｉｃｕｓａｎｄＳｐａｔｈｏｌｏｂｕｓｓｐａｔｈｏｌｏｂｉａｎｄｉｔｓｃｏｍ￣ｐａｔｉｂｉｌｉｔｙꎬａｎｄｔｏｅｘｐｌｏｒｅｗｈｅｔｈｅｒｗａｔｅｒｅｘｔｒａｃｔｉｏｎａｎｄａｌｃｏｈｏｌｅｘｔｒａｃｔｉｏｎｏｆＬｅｏｎｕｒｕｓＳｐａｔｈｏｌｅｐｉｓａｎｄＳｐａｔｈｏｌｏｂｕｓｓｐａｔｈｏｌｏｂｉａｎｄｉｔｓｃｏｍｐａｔｉｂｉｌｉｔｙｃａｎｉｎｆｌｕｅｎｃｅｔｈｅａｎｔｉｏｘｉｄａｎｔｃａｐａｃｉｔｙꎬｓｏａｓｔｏｄｅｔｅｒｍｉｎｅｔｈｅｏｐｔｉｍａｌｒａｔｉｏ.Ｍｅｔｈｏｄｓ㊀９５％ｅｔｈａｎｏｌａｎｄｄｉｓｔｉｌｌｅｄｗａｔｅｒｗｅｒｅｕｓｅｄａｓｓｏｌｖｅｎｔｆｏｒｕｌｔｒａｓｏｎｉｃｅｘｔｒａｃｔｉｏｎꎬａｎｄＬｅｏｎｕｒｕｓＣｈｉｎｅｎｓｉｓａｎｄＳｐａｔｈｏｌｏｂｕｓｓｐａｔｈｏｌｏｂｉ.Ｉｎａｎｔｉｏｘｉ￣ｄａｎｔｅｘｐｅｒｉｍｅｎｔꎬｔｈｅｓｃａｖｅｎｇｉｎｇａｂｉｌｉｔｙｏｆＤＤＰＨｆｒｅｅｒａｄｉｃａｌａｎｄｒｅｄｕｃｉｎｇｃｈｅｌａｔｉｎｇＦｅｏｆｅｘｔｒａｃｔｓｏｆｅａｃｈｒａｔｉｏｗｅｒｅｓｔｕｄ￣ｉｅｄ.Ｒｅｓｕｌｔｓ㊀Ｔｈｅａｎｔｉｏｘｉｄａｎｔｃａｐａｃｉｔｙｏｆｗａｔｅｒｅｘｔｒａｃｔａｎｄａｌｃｏｈｏｌｅｘｔｒａｃｔｗａｓｔｈｅｈｉｇｈｅｓｔｉｎｔｈｅ(１ʒ３)ｒａｔｉｏｏｆＬｅｏｎｕｒｕｓＣｈｉｎｅｎｓｉｓａｎｄＳｐａｔｈｏｌｏｂｕｓｓｐａｔｈｏｌｏｂｉꎬａｎｄｔｈｅａｎｔｉｏｘｉｄａｎｔｃａｐａｃｉｔｙｏｆ９５％ｅｔｈａｎｏｌｅｘｔｒａｃｔｗａｓｈｉｇｈｅｒｔｈａｎｔｈａｔｏｆｄｉｓｔｉｌｌｅｄｗａｔｅｒｅｘｔｒａｃｔ.ＳｕｂｅｒｅｃｔｓｐａｔｈｏｌｏｂｕｓｈａｄａｓｙｎｅｒｇｉｚｉｎｇｅｆｆｅｃｔｏｎｔｈｅａｎｔｉｏｘｉｄａｎｔｃａｐａｃｉｔｙｏｆＬｅｏｎｕｒｕｓｈｅｔｅｒｏｐｈｙｌｌａ.ＣｏｍｐａｒｅｄｗｉｔｈｖｉｔａｍｉｎＣｉｎｔｈｅｐｏｓｉｔｉｖｅｄｒｕｇｇｒｏｕｐꎬｓｕｂｅｒｅｃｔｓｐａｔｈｏｌｏｂｕｓ(１ʒ３)ｈａｄｓｉｍｉｌａｒａｎｔｉｏｘｉｄａｎｔｃａｐａｃｉｔｙꎬｉｎｄｉｃａｔｉｎｇａｒｅａｓｏｎ￣ａｂｌｅｒａｔｉｏａｎｄｃｅｒｔａｉｎｃｕｒａｔｉｖｅｅｆｆｅｃｔꎬｗｈｉｃｈｗａｓｗｏｒｔｈｙｏｆｆｕｒｔｈｅｒｓｔｕｄｙ.Ｃｏｎｃｌｕｓｉｏｎ㊀ＦｉｒｓｔｌｙꎬｔｈｅｒａｔｉｏｏｆＬｅｏｎｕｒｕｓＳｐａｔｈｏｌｅｐｉｓｔｏＳｐａｔｈｏｌｏｂｕｓｓｐａｔｈｏｌｏｂｉ(１ʒ３)ｗａｓｔｈｅｏｐｔｉｍａｌｏｂｊｅｃｔ.ＳｅｃｏｎｄｌｙꎬｂｏｔｈＳｐａｔｈｏｌｏｂｕｓｓｐａｔｈｏｌｏｂｉａｎｄＬｅｏｎｕｒｕｓＨｅｔ￣ｅｒｏｐｈｙｌｌａｈａｖｅａｎｔｉｏｘｉｄａｎｔｅｆｆｅｃｔｓꎬａｎｄｄｉｆｆｅｒｅｎｔｐｒｏｐｏｒｔｉｏｎｓｏｆｃｏｍｐａｔｉｂｉｌｉｔｙｈａｖｅｏｂｖｉｏｕｓｓｙｎｅｒｇｉｓｔｉｃｅｆｆｅｃｔｓ.Ｋｅｙｗｏｒｄｓ:ＬｅｏｎｕｒｕｓｊａｐｏｎｉｃｕｓꎻＳｐａｔｈｏｌｏｂｕｓｓｐａｔｈｏｌｏｂｉꎻＡｌｃｏｈｏｌｅｘｔｒａｃｔｉｏｎꎻＷａｔｅｒｅｘｔｒａｃｔｉｏｎꎻＷｎｔｉｏｘｉｄａｎｔ㊀㊀益母草是唇形科益母草属植物益母草(ＬｅｏｎｕｒｕｓｊａｐｏｎｉｃｕｓＨｏｕｔｔ.)ꎬ又名茺蔚㊁坤草ꎬ为唇形科ꎮ益母草属植物益母草的全草ꎬ夏季开花ꎮ其干燥的上部分ꎬ其味苦ꎬ性微寒ꎬ为常用中药ꎬ生用或熬膏用[１]ꎮ益母草具有抗氧化㊁抗血小板聚集[２]㊁促进子宫收缩㊁活血ꎬ化瘀ꎬ调经等多种生物学作用ꎮ益母草的有效成分已被证明对子宫平滑肌有影响[３]ꎮ现代药理研究表明益母草有效成分对实验性脑梗死小鼠血脑屏障的保护作用与其体内的抗氧化活性有关ꎬ在世界范围内ꎬ疾病负担㊁伤害及危险因素评估显示ꎬ脑梗死是至死的第二大常见原因ꎬ致残的第三大常见原因[４]ꎮ益母草在此方面具有很大的应用潜能ꎮ鸡血藤为豆科植物密花豆(ＳｐａｔｈｏｌｏｂｕｓｓｕｂｅｒｅｃｔｕｓＤｕｎｎ)的干燥藤茎ꎮ鸡血藤具有活血补血㊁调经止痛㊁抗炎㊁抗氧化㊁免疫调节㊁抗病毒㊁抗肿瘤等多种药理活性ꎮ黄酮类化合物是鸡血藤的主要活性成分ꎬ具有很强的抗氧化和自由基清除活性[５]ꎮ研究表明ꎬ鸡血藤能够降低血浆中总胆固醇量㊁高密度脂蛋白－胆固醇量ꎬ还能够升高高密度脂蛋白胆固醇亚组分(ＨＤＬ２－Ｃ/ＨＤＬ３－Ｃ)的量ꎬ同时ꎬ还可以延缓动脉粥样的硬化[６]ꎮ鸡血藤黄酮的强抗氧能力及广泛的药理活性ꎬ使它在减轻氧化应激㊁增强机体免疫力㊁提高抗病能力方面有着很大的应用潜能[５]ꎮ但目前还少有文献对其抗氧化活性进行报道ꎮ表明益母草与鸡血藤可能还具有其他药理作用值得我们去开发ꎮ为此ꎬ本实验探究益母草与鸡血藤提取物及其配伍体外抗氧化活性的比较ꎮ１㊀材料与试剂１.１㊀仪器㊀紫外可见分光光度计(仪器型号:Ｎ４Ｓꎬ上海仪电分析仪器有限公司)ꎻＫＱ５２００ＤＢ型数控超声波清洗器(昆山市超声仪器有限公司)ꎻＦＫ１２０４Ｂ电子天平(上海天美天平仪器有限公司)ꎮ１.２㊀材料㊀益母草㊁鸡血藤均购自广西百色市药店ꎮ１.３㊀试剂㊀９５％的乙醇(成都市科隆化学品有限公司)ꎻ１ꎬ１－二苯基－２－苦基肼自由基(批号:Ｄ４３１３ꎬ东京化成工业株式会社)ꎮ２㊀方法２.１㊀ＤＰＰＨ溶液的制备㊀精密称取０.０４ｇＤＰＰＨ ꎬ用３００ｍＬ无水乙醇溶解ꎬ移至５００ｍＬ量瓶进行定容ꎬ所得ＤＰＰＨ溶液的浓度为２０ｍｏｌＬ－１４ħ避光保存备用ꎮ２.２㊀益母草鸡血藤的提取与溶液的配制２.２.１㊀醇提取物制备㊀益母草２０ｇ粉碎成细末ꎬ将叶㊁茎碎粉混合均匀ꎬ取８ｇ样品粉末置入２５０ｍＬ锥形瓶中ꎬ加入８０ｍＬ９５％乙醇超声提取４５ｍｉｎꎬ真空抽滤ꎬ弃残渣ꎬ再用２０ｍＬ９５％乙醇溶解后ꎬ４ħ避光保存备用ꎮ２.２.２㊀水提取物制备㊀益母草２０ｇ粉碎成细末ꎬ将叶㊁茎碎粉混合均匀ꎬ取８ｇ样品粉末置入２５０ｍＬ锥形瓶中ꎬ加入８０ｍＬ蒸馏水超声提取６０ｍｉｎꎬ真空抽滤ꎬ弃残渣ꎬ再用２０ｍＬ蒸馏水溶解后ꎬ４ħ避光保存备用ꎮ２.３㊀益母草与鸡血藤配伍㊀取益母草与鸡血藤按１ʒ１㊁１ʒ２㊁１ʒ３㊁１ʒ４及２ʒ１㊁３ʒ１㊁４ʒ１配制ꎬ混合溶液的配置操作同益母草ꎮ２.４㊀ＤＰＰＨ清除能力的测定㊀将配制成的益母草㊁鸡血藤样品溶液按表１加样于试管中混匀ꎬ避光反应３０ｍｉｎꎬ取液在５１７ｎｍ波长处测定吸光度(Ａ)ꎮ清除率计算(Ｐ)公式:Ｐ＝[１－(Ａｉ－Ａｊ)/Ａｃ]ˑ１００％ꎮ表１㊀加样方法与加样量吸光值加样方法与加样量Ａｃ２ｍＬＤＰＰＨ溶液＋２ｍＬ溶剂Ａｉ２ｍＬＤＰＰＨ溶液＋２ｍＬ供试品溶液Ａｊ２ｍＬ溶剂＋２ｍＬ供试品溶液㊀注:引入Ａｊ是为了消除供试品溶液的颜色干扰２.５㊀提取液对铁离子螯合能力的影响㊀取样品溶液１.０ｍＬ后依次加入５ｍｍｏｌＬ－１ＦｅＣｌ２０.００２ｍＬꎬ再加入５ｍｍｏｌＬ－１菲咯嗪０.２ｍＬ室温下静置１０ｍｉｎꎬ随后加入等体积的蒸馏水ꎬ振荡混合均匀后ꎬ于５６２ｎｍ下测量光密度ꎬＢＨＴ作为阳性对照ꎮＡｏ:空白对照的光密度ꎻＡｓ:样品液或阳性对照品的光密度ꎮ铁离子螯合率(％)＝(Ａｏ－Ａｓ)/Ａｏˑ１００％ꎮ３㊀结果３.１㊀提取液对ＤＰＰＨ清除能力影响㊀采用醇提的实验结果如图１所示ꎬ益母草与鸡血藤及其配伍对ＤＰＰＨ清除率中益母草－鸡血藤(１ʒ３)时清除率最高ꎬ按顺序排列可为益母草－鸡血藤(１ʒ３)>鸡血藤>益母草－鸡血藤(１ʒ４)>益母草－鸡血藤(１ʒ２)>益母草－鸡血藤(１ʒ１)>益母草－鸡血藤(３ʒ１)>益母草－鸡血藤(２ʒ１)>益母草－鸡血藤(４ʒ１)>益母草ꎬ益母草－鸡血藤(１ʒ３)为最佳配比ꎬ阳性对照维生素Ｃ抗氧化能力最高ꎮ采用水提的实验结果如图２所示ꎬ益母草与鸡血藤及其配伍对ＤＰＰＨ清除率中益母草－鸡血藤(１ʒ３)时清除率最高ꎬ按顺序排列可为益母草－鸡血藤(１ʒ３)>维生素Ｃ>益母草－鸡血藤(１ʒ１)>益母草－鸡血藤(３ʒ１)>益母草－鸡血藤(１ʒ２)>益母草－鸡血藤(２ʒ１)>益母草－鸡血藤(４ʒ１)>益母草－鸡血藤(１ʒ４)>鸡血藤>益母草ꎬ益母草－鸡血藤(１ʒ３)为最佳配比ꎬ益母草－鸡血藤(１ʒ３)抗氧化能力最高ꎮ图１㊀醇提取液ＤＰＰＨ自由基清除率图２㊀水提取液ＤＰＰＨ自由基清除率３.２㊀螯合铁离子的测定结果㊀采用醇提的实验结果如图３所示ꎬ益母草与鸡血藤及其配伍对铁离子螯合能力测定中益母草－鸡血藤(１ʒ４)时清除率最高ꎬ按顺序排列可为益母草－鸡血藤(１ʒ４)>益母草－鸡血藤(２ʒ１)>益母草－鸡血藤(１ʒ３)>益母草－鸡血藤(３ʒ１)>益母草－鸡血藤(１ʒ２)>益母草－鸡血藤(１ʒ１)>鸡血藤>益母草－鸡血藤(４ʒ１)>益母草ꎬ益母草－鸡血藤(１ʒ４)为最佳配比ꎬ阳性对照抗氧化能力最高ꎮ采用水提的实验结果如图４所示ꎬ益母草与鸡血藤及其配伍对铁离子螯合能力测定中益母草－鸡血藤(１ʒ３)时清除率最高ꎬ按顺序排列可为益母草－鸡血藤(１ʒ３)>鸡血藤>益母草－鸡血藤(１ʒ１)>益母草－鸡血藤(２ʒ１)>益母草－鸡血藤(１ʒ４)>益母草－鸡血藤(１ʒ２)>益母草－鸡血藤(４ʒ１)>益母草>益母草－鸡血藤(３ʒ１)ꎬ益母草－鸡血藤(１ʒ３)为最佳配比ꎬ阳性对照维生素Ｃ抗氧化能力最高ꎮ图３㊀醇提取液铁离子螯合能力的测定图４㊀水提取液铁离子螯合能力的测定４　讨论益母草的主要成分有生物碱类㊁黄酮类㊁酚酸类㊁苯丙素类㊁环烯醚萜苷类等ꎮ李承平等在探究益母草有效成分配伍在抗大鼠心肌缺血再灌注损伤作用的研究中提到益母草具有活血调经ꎬ利尿消肿ꎬ清热解毒之功效[７]ꎮ鸡血藤的化学成分主要有黄酮类㊁蒽醌类㊁三萜类㊁酚酸类㊁木脂素类㊁甾醇类及苷类等化合物ꎬ且黄酮类化合物为其主要活性成分[８]ꎮ官杰等[９]在研究鸡血藤防治动脉硬化相关药理作用的研究进展中ꎬ药理学表明ꎬ鸡血藤及其有效成分具有抗血小板聚集㊁调节血脂㊁抗炎㊁抗氧化等与抗动脉硬化相关的药理活性ꎮ鸡血藤与益母草及其提取物有广泛的药理活性ꎮ实验结果表明ꎬ益母草－鸡血藤(１ʒ３)为最优对象ꎬ通过抗氧化能力比较ꎬ在ＤＰＰＨ清除能力的测定时显示ꎬ９５％的乙醇提取液的抗氧化能力比蒸馏水提取液的抗氧化能力高ꎮ而铁离子螯合能力测定时醇提和水提未发现明显差异ꎮ在益母草－鸡血藤(１ʒ１)ꎬ益母草－鸡血藤(１ʒ２)ꎬ益母草－鸡血藤(１ʒ３)抗氧化能力呈现上升趋势ꎬ在益母草－鸡血藤(２ʒ１)ꎬ益母草－鸡血藤(３ʒ１)及益母草－鸡血藤(４ʒ１)抗氧化能力呈现下降趋势ꎬ本实验研究结果表明鸡血藤与益母草均有抗氧化作用ꎬ且不同比例配伍还有明显的协同作用ꎮ(下转第２８页)图６㊀黄芪一次水提(Ａ)㊁二次水提(Ｂ)ＮＩＲＳ定量分析模型建模结果图７㊀黄芪水提外部独立预测集毛蕊异黄酮葡萄糖苷含量随时间变化趋势㊀㊀本研究为近红外光谱分析技术用于芪龙胶囊水提过程在线监测指标性成分含量变化提供了可行性参考ꎬ该方法简单㊁快速㊁准确ꎬ通过实时监测关键生产工艺参数变化的反馈信息指导生产ꎬ从提取过程保障芪龙胶囊产品的质量一致性ꎮ参考文献:[１]㊀苏似芳.补阳还五汤加减治疗脑梗死(气虚血瘀型)的临床观察[Ｄ].南宁:广西中医药大学ꎬ２０１６.[２]叶素艳ꎬ李振ꎬ周海洋ꎬ等.芪龙胶囊的质量标准研究[Ｊ].科技信息ꎬ２０１２ꎬ３７(１８):３７５－３７７.[３]郑磊ꎬ管玉瑶ꎬ李淑珍ꎬ等.芪龙胶囊对缺血性疾病患者的疗效及血流变影响荟萃分析[Ｊ].世界科学技术－中医药现代化ꎬ２０１９ꎬ２１(５):１００７－１０１２.[４]邵志坚ꎬ周美秋ꎬ刘五长.芪龙胶囊降低缺血性中风再发风险的临床研究[Ｊ].中国实用医药ꎬ２０１９ꎬ１４(２４):３－５.[５]王怡ꎬ高秀梅ꎬ邢永发ꎬ等.丹参酚酸Ｂ㊁丹参酮治疗心血管疾病的药理学研究进展[Ｊ].上海中医药杂志ꎬ２０１０ꎬ４４(７):８２－８７.[６]朱伟群ꎬ王丽君ꎬ梁攀ꎬ等.中药资源可持续发展的现状与未来[Ｊ].世界中医药ꎬ２０１８ꎬ１３(７):１７５２－１７５５.[７]谢培山.基于传统的中药现代化与质量评价继承与创新[Ｊ].世界科学技术－中医药现代化ꎬ２００６ꎬ８(３):８－１３.[８]林朝展ꎬ李宝晶ꎬ韩立炜.从近５年国家自然科学基金资助项目浅谈中药质量评价研究现状[Ｊ].中草药ꎬ２０２０ꎬ５１(２):２８１－２８６.[９]孙国祥ꎬ张玉静ꎬ孙万阳ꎬ等.中药一致性评价关键问题中药标准制剂控制模式和定量指纹图谱检查项[Ｊ].中南药学ꎬ２０１６ꎬ１４(１０):１０２５－１０３２.[１０]刘明言ꎬ王帮臣.用于中药提取的新技术进展[Ｊ].中草药ꎬ２０１０ꎬ４１(２):１６９－１７５.[１１]ＨＵＴꎬＬＩＴꎬＮＩＥＬꎬｅｔａｌ.Ｒａｐｉｄｍｏｎｉｔｏｒｉｎｇｔｈｅｗａｔｅｒｅｘ￣ｔｒａｃｔｉｏｎｐｒｏｃｅｓｓｏｆＲａｄｉｘＰａｅｏｎｉａｅＡｌｂａｕｓｉｎｇｎｅａｒｉｎｆｒａｒｅｄｓｐｅｃｔｒｏｓｃｏｐｙ[Ｊ].ＪＩｎｎｏｖＯｐｔＨｅａｌＳｃｉꎬ２０１６ꎬ１０(３):１７５０００２.[１２]邵平ꎬ林丽峰ꎬ曲艳国ꎬ等.近红外分析技术在气滞胃痛颗粒提取过程质量控制中的应用研究[Ｊ].亚太传统医药ꎬ２０１７ꎬ１３(１１):１９－２１.[１３]高会芹ꎬ李军山ꎬ李振江ꎬ等.红参提取工艺近红外光谱与液相色谱比较研究[Ｊ].药物分析杂志ꎬ２０１５ꎬ３５(７):１２７４－１２７８.(上接第８页)参考文献:[１]㊀蓝琳云ꎬ张强ꎬ覃丽ꎬ等.益母草色素抗氧化活性研究[Ｊ].微量元素与健康研究ꎬ２０１６ꎬ３３(４):３３－３５.[２]ＰＥＮＧＹꎬＺＨＥＮＧＣꎬＷＡＮＧＹＮꎬｅｔａｌ.ＮｏｖｅｌｌａｂｄａｎｅｄｉｔｅｒｐｅｎｏｉｄｓｆｒｏｍｔｈｅａｅｒｉａｌｐａｒｔｓｏｆＬｅｏｎｕｒｕｓｊａｐｏｎｉｃｕｓ[Ｊ].ＰｈｙｔｏｃｈｅｍｉｓｔｒｙＬｅｔｔｅｒｓꎬ２０１７(２０):４５－４８.[３]ＬＩＵＪꎬＰＥＮＧＣꎬＺＨＯＵＱＭꎬｅｔａｌ.ＡｌｋａｌｏｉｄｓａｎｄｆｌａｖｏｎｏｉｄｇｌｙｃｏｓｉｄｅｓｆｒｏｍｔｈｅａｅｒｉａｌｐａｒｔｓｏｆＬｅｏｎｕｒｕｓｊａｐｏｎｉｃｕｓａｎｄｔｈｅｉｒｏｐｐｏｓｉｔｅｅｆｆｅｃｔｓｏｎｕｔｅｒｉｎｅｓｍｏｏｔｈｍｕｓｃｌｅ[Ｊ].Ｐｈｙｔｏ￣ｃｈｅｍｉｓｔｒｙꎬ２０１８(１４５):１２８－１３６.[４]谢燕昭.益母草碱对实验性脑梗死小鼠血脑屏障保护作用及相关机制研究[Ｄ].石家庄:河北医科大学ꎬ２０１６.[５]赵尉丹ꎬ蒙西南ꎬ付远方ꎬ等.鸡血藤总黄酮对脂多糖刺激ＲＡＷ２６４.７细胞氧化应激的调节作用[Ｊ].畜牧与兽医ꎬ２０１７ꎬ４９(３):４７－５１.[６]汪盈盈ꎬ柳继锋.中药鸡血藤研究进展[Ｊ].产业与科技论坛ꎬ２０１７ꎬ２２(１６):４２－４３.[７]李承平ꎬ轩翠平ꎬ袁建龙ꎬ等.益母草有效成分配伍抗大鼠心肌缺血再灌注损伤作用研究[Ｊ].中国医院药学杂志ꎬ２０１９ꎬ３９(７):７０８－７１２.[８]杜憬生ꎬ吴立群ꎬ马鸿雁.一测多评法测定鸡血藤中４种黄酮成分含量[Ｊ].中药材ꎬ２０１７ꎬ４０(４):８８１－８８３.[９]官杰ꎬ冯兴中ꎬ刘建刚.鸡血藤防治动脉硬化相关药理作用的研究进展[Ｊ].中药新药与临床药理ꎬ２０１９ꎬ３０(３):３８５－３８９.。

鱼腥草叶多糖的抗氧化性及抑菌特性

鱼腥草叶多糖的抗氧化性及抑菌特性黎海梅;杜阳敏;陈俊;周华【摘要】采用Toyopearl柱层析将鱼腥草叶多糖(Houttuynia cordata Leaf Polysaccharides,HCP)进行分离、纯化,用GC-MS色谱分析多糖的单糖组成及比例.研究鱼腥草叶多糖的体外抗氧化能力(DPPH·的清除能力、对Fe2的鳌合能力、铁氰化钾的还原能力),测试了它们的抑菌效果及最低抑制浓度.结果表明,3种多糖均对DPPH·具有一定的清除能力、对Fe2+有鳌合作用以及对铁氰化钾有一定的还原效果,其作用强度为HCP1＞HCP2＞HCP3;抑菌实验表明鱼腥草叶多糖对多种供试菌均有一定的抑制效果,其中HCP1、HCP2对金黄色葡萄球菌的抑制效果最强,MIC为0.9375 mg/mL,HCP3对金黄色葡萄球菌和大肠杆菌的抑制效果最强,MIC为1.875 mg/mL.%Houttuynia cordata Leaf Polysaccharides (HCP) was isolated and purified by Toyopearl column chromatography.The composition and proportion of polysaccharides were analyzed by GC-MS.The in vitro antioxidant capacity (DPPH scavenging ability,chelating ability of Fe2+ and the reducing ability of potassium ferricyanide) were studied.The antibacterial effect and the minimum inhibitory concentration were tested.The results showed that polysaccharides (HCP1,HCP2,HCP3) had certain scavenging ability to DPPH,the chelating effect on Fe2 + and the reduction effect of potassium ferricyanide,and the effect intensity was HCP1 ＞ HCP2 ＞ HCP3;the bacteriostatic experiment showed that the inhibitory effect of HCP1 and HCP2 on Staphylococcus aureus was the strongest with MIC of 0.9375 mg/mL,and the inhibitory effect of HCP3 on S.aureus and E.coli was the most effective with MIC of 1.875 mg/mL.【期刊名称】《天然产物研究与开发》【年(卷),期】2017(029)010【总页数】7页(P1745-1751)【关键词】鱼腥草叶;多糖;抗氧化;抑菌【作者】黎海梅;杜阳敏;陈俊;周华【作者单位】暨南大学理工学院食品科学与工程系,广州510632;暨南大学理工学院食品科学与工程系,广州510632;暨南大学理工学院食品科学与工程系,广州510632;暨南大学理工学院食品科学与工程系,广州510632【正文语种】中文【中图分类】O629.12鱼腥草(Houttuynia cordata)，双子叶植物三白草科蕺菜属，又名折耳根、岑草、蕺、紫蕺和野花麦等，因其有鱼腥味而得名。

总抗氧化能力计算

Comparison of Antioxidant Potency of CommonlyConsumed Polyphenol-Rich Beverages in the UnitedStatesN AVINDRA P.S EERAM,†M ICHAEL A VIRAM,§Y ANJUN Z HANG,†S USANNE M.H ENNING,†L YDIA F ENG,†M ARK D REHER,#AND D AVID H EBER*,†Center for Human Nutrition,David Geffen School of Medicine,University of California,Los Angeles, California90095;Lipid Research Laboratory,Technion Faculty of Medicine,Rambam Medical Center,Haifa,Israel;and POM Wonderful,LLC,Los Angeles,California90064A number of different beverage products claim to have antioxidant potency due to their perceived high content of polyphenols.Basic and applied research indicates that pomegranate juice(PJ), produced from the Wonderful variety of Punica granatum fruits,has strong antioxidant activity and related health beneﬁts.Although consumers are familiar with the concept of free radicals and antioxidants,they are often misled by claims of superior antioxidant activity of different beverages, which are usually based only on testing of a limited spectrum of antioxidant activities.There is no available direct comparison of PJ’s antioxidant activity to those of other widely available polyphenol-rich beverage products using a comprehensive variety of antioxidant tests.The present study applied (1)four tests of antioxidant potency[Trolox equivalent antioxidant capacity(TEAC),total oxygen radical absorbance capacity(ORAC),free radical scavenging capacity by2,2-diphenyl-1-picrylhydrazyl (DPPH),and ferric reducing antioxidant power(FRAP)];(2)a test of antioxidant functionality,that is, inhibition of low-density lipoprotein(LDL)oxidation by peroxides and malondialdehyde methods;and (3)evaluation of the total polyphenol content[by gallic acid equivalents(GAEs)]of polyphenol-rich beverages in the marketplace.The beverages included several different brands as follows:apple juice(3),açaíjuice(3),black cherry juice(3),blueberry juice(3),cranberry juice(3),Concord grape juice(3),orange juice(3),red wines(3),iced tea beverages(10)[black tea(3),green tea(4),white tea(3)],and a major PJ available in the U.S.market.An overall antioxidant potency composite index was calculated by assigning each test equal weight.PJ had the greatest antioxidant potency composite index among the beverages tested and was at least20%greater than any of the other beverages tested.Antioxidant potency,ability to inhibit LDL oxidation,and total polyphenol content were consistent in classifying the antioxidant capacity of the polyphenol-rich beverages in the following order:PJ> red wine>Concord grape juice>blueberry juice>black cherry juice,açaíjuice,cranberry juice> orange juice,iced tea beverages,apple juice.Although in vitro antioxidant potency does not prove in vivo biological activity,there is also consistent clinical evidence of antioxidant potency for the most potent beverages including both PJ and red wine.INTRODUCTIONPomegranate(Punica granatum L.)fruits are popularly consumed in beverage forms such as pomegranate juice(PJ). Several studies have been conducted on a well-characterized PJ made from the Wonderful variety of P.granatum fruits(1–6). Basic and applied research in animals and humans indicates that this PJ has potent antioxidant activity,which has been linked to a diverse group of polyphenols including ellagitannins,gallotannins,ellagic acid,andﬂavonoids,such as anthocyanins (1).Whereas there are numerous phytochemicals consumed in our diet,polyphenols constitute the largest group and have attracted much attention due to their antioxidant properties(7). In fact,the potential health beneﬁts of plant foods are commonly linked to their polyphenol content.Currently,there are a number of commercial ready-to-drink (RTD)polyphenol-rich beverages,which base their marketing strategies on antioxidant potency.Apart from PJ,other popularly consumed RTD polyphenol-rich beverages that claim high antioxidant potency include red wine,berry fruit juices(e.g., blueberry,black cherry,Concord grape,cranberry,etc.),apple juice,bottled tea beverages,and,recently,the Amazonian palm*Author to whom correspondence should be addressed[telephone(310)2061987;fax(310)206-5264;e-mail dheber@].†University of California.§Rambam Medical Center.#POM Wonderful,LLC.J.Agric.Food Chem.2008,56,1415–1422141510.1021/jf073035s CCC:$40.75 2008American Chemical SocietyPublished on Web01/26/2008berry,Euterpe oleraceae Mart.(açaí),juice.However,to the best of our knowledge,data on the direct comparison of PJ’s antioxidant activity to those of these widely available leading beverage products are unavailable.It is of great interest to the general public to know the antioxidant capacity of the beverages that they consume.However,it should be cautioned that because of the inherent complexity of food matrices,the use of one antioxidant capacity method to determine antioxidant potency is ineffective.This is because antioxidants respond to different reactive species in different tests,which is partially attributed to multiple reaction mechanisms and reaction phases(8,9).The aim of the current study was to compare the antioxidant potency of PJ to other leading brands of RTD polyphenol-rich beverages,available either nationally or regionally.Because no single antioxidant assay can accurately reﬂect the antioxidant potency of any beverage,we utilized four tests used to measure antioxidant potency[(1)Trolox equivalent antioxidant capacity (TEAC),(2)oxygen radical absorbing capacity(ORAC),(3) ferric reducing antioxidant power(FRAP),and(4)free radical scavenging properties by the diphenyl-1-picrylhydrazyl(DPPH) radical]and one test of antioxidant antioxidant functionality, namely,the inhibition of low-density(LDL)oxidation byTable1.Antioxidant Potency of Major Brands of Leading Ready-to-Drink Polyphenol-Rich Beverages Available in the United States abeverage brand DPPH(%inhibited)ORAC(µmol of TE/mL)FRAP(µmol of FE/mL)TEAC(µmol/mL) pomegranate juice A50.1(1.925.0(1.08.1(0.341.6(1.8red wine A37.2(1.826.7(3.5 4.6(0.119.8(0.4B31.7(3.324.0(2.0 3.8(0.517.1(0.9C36.8(1.426.5(0.7 4.5(0.219.2(0.7av35.2(2.225.7(2.1 4.3(0.318.7(0.7 Concord grape juice A27.4(4.626.4(1.9 5.0(0.214.9(0.6B32.0(8.430.5(1.4 5.4(1.121.7(1.4C25.1(5.220.8(2.2 4.4(0.914.9(1.1av28.2(6.125.9(1.8 4.9(0.817.2(1.0 blueberry juice A31.3(2.223.5(2.6 4.7(0.417.1(0.5B17.5(0.823.9(2.4 4.3(0.114.7(0.5C13.0(1.214.5(3.8 3.6(1.113.3(0.6av20.6(1.420.6(2.9 4.2(0.515.0(0.5 black cherry juice A10.9(1.222.1(2.0 3.3(0.411.4(0.5B8.2(1.522.1(3.0 3.0(0.611.6(0.8C14.8(0.631.7(4.9 3.8(0.117.8(0.2av11.3(1.125.3(3.3 3.4(0.413.6(0.5 acai juice A21.3(1.016.6(0.6 4.3(0.412.8(0.4B22.2(1.922.9(2.8 4.1(0.616.2(0.8C14.8(0.817.1(1.2 3.5(2.011.4(0.6av18.3(1.219.5(1.5 3.8(1.012.8(0.7 cranberry juice A19.2(0.79.1(1.0 2.2(0.2 6.7(0.3B21.4(0.621.5(3.1 3.8(0.814.8(0.5C17.1(0.615.9(2.1 2.2(0.69.6(0.4av19.2(0.615.4(2.1 2.7(0.510.4(0.4 orange juice A12.9(1.09.2(0.3 1.5(0.1 3.4(0.4B14.4(0.6 6.1(0.7 1.5(0.5 4.4(0.2C10.9(1.3 6.9(0.4 1.5(0.1 4.8(0.3av12.7(1.07.4(0.5 1.5(0.2 4.2(0.3 iced green tea A21.0(0.5 5.8(0.8 1.7(0.1 6.8(0.5B24.3(6.5 6.1(3.9 1.9(0.810.5(0.5C26.6(2.3 6.0(0.4 1.9(0.47.5(0.4D17.5(0.8 3.2(2.4 1.5(0.2 4.8(0.2av22.3(2.6 5.3(1.9 1.7(0.47.4(0.4 iced black tea A19.7(0.9 5.9(0.2 1.0(0.2 5.3(0.3B11.1(2.4 1.7(0.40.5(0.1 4.0(0.2C8.1(1.7 1.8(0.00.1(0.0 1.5(0.1av13.0(1.7 3.1(0.20.5(0.1 3.6(0.2 iced white tea A21.6(8.7 2.3(0.3 1.1(0.1 4.2(0.4B19.6(0.9 4.8(0.5 1.3(0.2 6.9(0.9C 5.1(0.3 1.0(0.10.2(0.0 1.1(0.5av15.4(3.3 2.7(0.30.9(0.1 4.1(0.6 apple juice A15.4(2.1 2.5(0.3 1.4(0.2 4.3(0.3B9.8(2.8 5.7(2.0 1.1(1.2 3.6(0.4C10.2(0.8 6.2(0.8 1.0(0.1 2.7(0.3av11.8(1.9 4.8(1.0 1.2(0.5 3.6(0.3a TEAC,Trolox equivalent antioxidant capacity;ORAC,oxygen radical absorbing capacity;FRAP,ferric reducing antioxidant capacity;DPPH,free radical scavenging properties by diphenyl-1-picrylhydrazyl radical.1416J.Agric.Food Chem.,Vol.56,No.4,2008Seeram et al.peroxides and malondialdehyde determinations.In addition,the beverages were also evaluated for polyphenol content as gallic acid equivalents(GAEs).The leading brands of beverages that PJ was compared to included apple juices(3),açaíjuices(3), black cherry juices(3),blueberry juices(3),cranberry juices (3),Concord grape juices(3),orange juices(3),red wines(3), and iced tea beverages(10),consisting of black tea(3),green tea(4),and white tea(3).MATERIALS AND METHODSReady-to-Drink Polyphenol-Enriched Beverages.The products used for the study are among the top brands in the selected beverage categories either nationally or regionally as follows:pomegranate juice (1),A,POM Wonderful100%pomegranate(POM Wonderful LLC, LosAngeles,CA;15MAY07Y0038,16MAY07Y1804,10MAY07Y0137); red wines(3),A,Merlot Beringer(Beringer Vineyards,Napa,CA;lot Founders Estate2004-L11306B110,lot3RD Century2004-1101611, lot Founders Estate2004-111306B117),B,Zinfandel Robert Mondavi (Robert Mondavi,Woodbridge,CA,lot Private Selection2005-LW34760602,lot Private Selection2005-L2020106,lot Private Selec-tion2005-LW3450602),C,Cabernet Sauvignon Turning Leaf(Turning Leaf Vineyards,Modesto,CA,lot2005-LB300107HE,lot2005-LB171006DE,lot2005-LB060206HH);Concord grape juices(3),A, RW Knudsen-Just Concord(Knudsen&Sons Inc.,Chico,CA;lot NOV 2920086333003,lot DEC0820075342003,lot DEC0920075 343003),B,Lakewood-Pure Concord Grape(Lakewood,Miami,FL; lot146S FEB232009,lot OCT252008,4/10/2007,lot MAR012008), C,Welch’s Grape Juice(Welch’s,Concord,MA;lot DEC-11-07 6NL11L1451,lot7N17A1048JAN-17-08,lot PL22B11FEB-23-08);blueberry juices(3),A,RW Knudsen-Just Blueberry(Knudsen& Sons Inc.;FEB1420097045003,NOV1620086320003,SEP20 20086263003),B,Trader Joe’s Just Blueberry(distributed by Trader Joe’s,Monrovia,CA;JAN2320087023003,JAN1020087010 003,JUL1320076194003),C,Wyman’s Wild Blueberry(Jasper Wyman&Son,Milbridge,ME;8036CA10903CT803,C136CA1 0534CT803,1267CA02141CT803);black cherry juices(3),A, RW Knudsen-Just Black Cherry(Knudsen&Sons Inc.;JAN182009 6199003,DEC62008,DEC1420086165003),B,Lakewood-Pure Black Cherry(Lakewood;regular,red cap with vitamin C,3/23/2007, organic,141VADA,organic,gold cap),C,Trader Joe’s Just Cherry (distributed by Trader Joe’s;JAN2320087023003,3/23/2007,DEC 1320076347003,DEC2120076355003);acai juices(3),A, Bolthouse Bom Dia Acai-Mangosteen(Bolthouse Juice Products LLC, Bakersﬁeld,CA;lot061107,lot051107,lot062607),B,Bossa Nova Acai Original(Bossa Nova Beverage Group Inc.,Los Angeles,CA; lot091607,lot101007,lot100907),C,Sambazon Mango Uprising (Sambazon,San Clemente,CA;lot ASA07029APR2007,lot0610T HA16PTK13,4/07/2007,lot ASA0707312JUN2007);cranberry juices (3),A,Northland100%Juice Cranberry(distributed by Northland Products LLC,Port Washington,NY;lot02/28/08,lot02/13/08,lot 03/06/08),B,RW Knudsen-Just Cranberry(Knudsen&Sons Inc.;lot NOV2120086325003,lot JAN1120097011003,lot FEB07 20097038003),C,Ocean Spray-Pure Cranberry(Ocean Spray Cranberries Inc.,Lakeville-Middleboro,MA;lot MAY2807CT841 CP1);orange juices(3),A,Florida’s Natural Orange Juice(Florida’s Natural Growers,division of Citrus World Inc.,Lake Wales,FL;lot JUN0507,lot JUN0807,lot MAY1507),B,Tropicana Pure Premium Orange Juice(Tropicana Products Inc.,Bradenton,FL;lot MAY150748NK0713,lot JUN290748NK0647,lot JUN1507 46NL1446),C,Minute Maid Premium Orange Juice(Minute Maid, produced for Coca-Cola Co.,Atlanta,GA;lot APR3007DN,lot MMOJ02810APR30071030DN1CR,lot MAY707DN);iced green tea(4),A,Tazo Iced Green Tea(bottled for Tazo,Portland, OR;lot BB08NOV2007L08NOV20060315,lot BB08JAN2008 L08JAN20070313,lot BB18OCT2007L18OCT20060312),B,Honest Just Green Tea(Honest Tea Inc.,Bethesda,MD;lot H06314,lot H06122),C,Lipton Original Green Tea-Honey(manufactured for Pepsi-Lipton Tea Partnership,Purchase,NY;lot MAY0707V2237YY10306 3,lot AUG27070742YY022273,lot SEP2407597452336YY03247 3),D,Snapple Green Tea-Mango(distributed for Snapple Beverage Corp.,Rye Brook,NY;lot FC292LPG111506D,lot6200121228, lot6300121230);iced black tea(3),A,Tazo Iced Tea with Lemon (bottled for Tazo;lot BB08MAY2007,L08MAY20060316, lot BB29JUN2007L29JUN20060319,lot BB13NOV2007 L13NOV20060317),B,Lipton Original Iced Tea(manufactured for Pepsi-Lipton Tea Partnership;lot OCT29070926YY012573,lot NOV26070759YY022173,lot SEP1007YY120863),C,Nestea Sweetened Lemon Flavored Iced Tea(Nestle USA or Beverage Partners Worldwide,lot OCT1507TRB08103,lot NOV0507TRC19133,lotTable2.Antioxidant Functionality of Major Brands of LeadingReady-to-Drink Polyphenol-Rich Beverages Available in the United States as a Measure of Ability To Inhibit Oxidation of Low-Density Lipoprotein (LDL)by the Peroxides and Malondialdehyde Methodsbeverage brandinhibition of LDLoxidation(peroxides)inhibition of LDLoxidation(malondialdehyde)pomegranate juice A97.1(0.097.2(0.7red wine A86.5(5.669.7(5.3B70.2(12.857.6(12.5C73.5(7.356.6(6.2av76.7(8.661.3(8.0grape juice A35.1(10.531.1(18.7B46.5(10.251.0(18.4C40.0(6.026.7(2.3av40.5(8.936.3(13.1blueberry juice A77.1(10.659.1(8.1B42.9(12.359.4(6.1C35.1(5.917.8(6.0av51.7(9.645.5(6.8black cherry juice A27.6(3.110.0(0.0B25.1(3.07.5(1.6C52.2(2.182.9(1.2av35.0(2.733.4(0.9acai juice A24.3(0.914.5(1.4B29.2(15.520.4(6.7C20.2(1.214.2(0.5av21.7(5.913.0(2.8cranberry juice A18.8(2.421.2(2.4B58.2(17.850.1(11.6C39.4(10.045.6(7.0av38.8(10.139.0(7.0orange juice A11.4(7.69.8(5.4B16.9(3.98.0(2.6C10.6(0.6 5.3(0.0av12.9(4.07.7(2.7apple juice A0.2(0.3-0.9(2.7B 2.1(3.20.6(0.0C 2.7(2.1 3.7(2.7av 1.7(1.9 1.1(1.8iced green tea A9.4(5.111.4(2.8B12.0(4.818.7(0.3C10.4(0.7 3.9(2.4D 4.9(3.8 6.7(3.1av9.2(3.610.2(2.2iced black tea A9.8(1.913.7(2.6B 6.9(4.116.5(3.3C 5.7(1.817.9(2.9av7.4(2.616.1(2.9iced white tea A9.5(2.212.9(1.3B 5.3(1.79.5(5.3C 1.5(0.411.4(2.0av 5.4(1.411.3(2.9Antioxidant Potency of Polyphenol-Rich Beverages J.Agric.Food Chem.,Vol.56,No.4,20081417SEP1707TRC11033);iced white tea(3),A,Snapple White Tea Nectarine(distributed for Snapple Beverage Corp.;lot LLP11C717022, lot FC292LPG111706004421,lot FC292LPG121806),B,Honest Mango White Tea(Honest Tea Inc.;lot H06361,lot H0633,),C,Inko’s White Tea Original(bottled for Inko’s White Iced Tea,New York, NY;lot CT90A03308,lot CT90A103208);apple juices(3),A,Dole Apple Juice(manufactured for Pepsico,Purchase,NY;lot AUG0607 JL120662,lot NOV0507JL030572,lot SEP1007JL01097),B, Tree Top Apple Juice(Tree Top Inc.,Selah,WA;3067C LN103/05/ 08,02/04/082047X0503,10/20/08A206A),C,Mott’s Apple Juice (manufactured for Motts LLP,Rye Brook,NY;lot020807TA APR 0808,lot020707TA APR0708,lot021207TA APR1208).All fruit juices,wines,and iced tea beverages were analyzed in late March or early April prior to their expiration dates as stated on their packages. All beverages were kept at storage conditions as speciﬁed on their labels prior to analyses.Chain-of-custody forms to verify unopened products within the same dates codes were generated for all test samples and are archived in our laboratory.Determination of Total Polyphenols.Total polyphenols were determined spectrophotometrically according to the method of Singleton (10),modiﬁed for small volumes(11),and are reported as gallic acid equivalents(GAEs).Gallic acid stock solution was prepared in ethanol at a concentration of1mM.Antioxidant Assays.Trolox Equi V alent Antioxidati V e Capacity.The assay was performed as previously reported(12).Brieﬂy,2′,2′-azinobis(3-ethylbenzothiazline-6-sulfonic acid)diammonium salt(ABTS) radical cations were prepared by adding solid manganese dioxide(80 mg)to a5mM aqueous stock solution of ABTS•+(20mL using a75 mM Na/K buffer of pH7).Trolox(6-hydroxy-2,5,7,8-tetramethylchro-man-2-carboxylic acid),a water-soluble analogue of vitamin E,was used as an antioxidant standard.A standard calibration curve was constructed for Trolox at0,50,100,150,200,250,300,and350µM concentrations.Samples were diluted appropriately according to antioxidant activity in Na/K buffer pH7.Diluted samples were mixed with200µL of ABTS•+radical cation solution in96-well plates,and absorbance was read(at750nm)after5min in a ThermoMax microplate reader(Molecular Devices,Sunnyvale,CA).Samples were assayed in six replicates.TEAC values were calculated from the Trolox standard curve and expressed as Trolox equivalents(in millimolar).Total Oxygen Radical Absorbance Capacity.The ORAC assays were performed at Covance Analytical Laboratories,Inc.(Madison,WI),and were conducted as previously described(12).Brieﬂy,a mixture of0.125 mL ofﬂuorescein(0.16µM)was used as the target of free radical attack,and0.250mL of2,2′-azobis(amidinopropane)dihydrochloride (AAPH)(147mM)was used as a peroxyl radical generator at37°C combined with0.250mL of each sample extract.Trolox standards ranged from5to40µM.The decrease inﬂuorescence ofﬂuorescein was determined by collecting readings at excitation of535nm and emission of595nm every minute for45min in a Molecular Devices SpectraMax M2plate reader.The ORAC value was evaluated as the area under curve(AUC)and calculated by taking into account the Trolox reading using the following equation:(AUC sample-AUC buffer)/(AUC Trolox-AUC buffer)×dilution factor of sample×initial Trolox concentration(mM).For each sample,four serial dilutions in phosphate buffer(pH7.4)were measured.Free Radical Sca V enging Capacity.The free radical scavenging capacity was analyzed by the DPPH assay(13,14).DPPH is a radical-generating substance that is widely used to monitor the free radical scavenging abilities(the ability of a compound to donate an electron) of various antioxidants.The DPPH radical has a deep violet color due to its impaired electron,and radical scavenging can be followed spectrophotometrically by the loss of absorbance at517nm,as the pale yellow nonradical form is produced.Aliquots from the analyzed compounds were mixed with1mL of0.1mM DPPH/L in ethanol and the change in optical density at517nm was continuously monitored using a Molecular Devices SpectraMax M2plate reader.Ferric Reducing Antioxidant Capacity Assay.The FRAP assays were performed using established standardized methods previously described at Covance Analytical Laboratories,Inc.(15).Reaction mixtures were prepared by combining10mM2,4,6-tri[2-pyridyl-s-triazine](TPTZ), 20mM ferric chloride,and300mM(pH3.6)sodium acetate buffer in a1:1:10ratio.Ferrous sulfate standards ranged from100to1000µM. A0.3mL portion of reaction solution was heated at37°C for10min, and then0.020mL of aqueous sample extracts was added.Sample absorbance was then read at593nm in a Molecular Devices SpectraMax M2plate reader and using linear regression results are in terms of millimolar ferric ions converted to the ferrous form per milliliter.Inhibition of Low-Density Lipoprotein Oxidation.LDL was isolated from plasma derived from healthy normolipidemic volunteers,by discontinuous density gradient ultracentrifugation(16).The LDL was washed at d)1.063g/mL and dialyzed against150mmol/L NaCl and1mmol/L Na2EDTA(pH7.4)at4°C.The LDL was then sterilized byﬁltration(0.45µM),kept under nitrogen in the dark at4°C,and used within2weeks.LDL(100µg of protein/mL)was incubated for 10min at room temperature with the beverages.Then,5µmol/L of CuSO4was added,and the tubes were incubated for2h at37°C.Cu2+-induced oxidation was terminated by the addition of butylated hy-droxytoluene(BHT,10µM)and an immediate storage at4°C.At the end of the incubation,the extent of LDL oxidation was determined by measuring the generated amount of lipid peroxides and also by the thiobarbituric acid reactive substances(TBARS)assay at532nm,using malondialdehyde(MDA)for the standard curve(17,18).Statistical Analysis.Antioxidant capacity values were determined in six replicates for each sample tested,and the mean values(standard deviation(SD)are reported.An overall antioxidant potency composite index was determined by assigning all assays an equal weight,assigning an index value of100to the best score for each test,and then calcula-ting an index score for all other samples within the test as follows: antioxidant index score)[(sample score/best score)×100];the average of all seven tests for each beverage was then taken for the antioxidant potency composite index.All assays were given equal weight,and an overall mean index value was calculated on a normalized basis for each beverage.A simple rank order was reported,and where the values were close to each other,an equal rank was assigned.Table3.Phenolic Content,as Gallic Acid Equivalents(GAEs),of Commonly Consumed Beverages and Their Primary Antioxidant Phytochemicals As Reported in the Literaturebeverage GAEs(mg/mL)primary antioxidant phytochemicals pomegranate juice 3.8(0.2ellagitannins and anthocyanins(30)red wine 3.5(0.1proanthocyanidins,anthocyanins,catechins,andﬂavonoids(31)Concord grape juice 2.6(0.4proanthocyanidins,anthocyanins,catechins,ﬂavonoids,and vitamin Cadded(31-33)blueberry juice 2.3(0.4proanthocyanidins,catechins(34),anthocyanins(35),and other phenolicacids(36)black cherry juice 2.1(0.1anthocyanins,ﬂavonoids,ﬂavan-3-ols,and other phenolic compounds(37)acai juice 2.1(0.1proanthocyanidins,ﬂavonoids,and anthocyanins(38)cranberry juice 1.7(0.2proanthocyanidins,ﬂavonoids,and anthocyanins(39)orange juice0.7(0.1ﬂavonoids,phenolic acids,and vitamin C(40)apple juice0.4(0.1polyphenolic acid,ﬂavonoids,proanthocyanidins(41,42)iced green tea0.8(0.1catechins and phenolic acids(43)iced black tea0.4(0.0theaﬂavones,catechins,and phenolic acids(44)iced white tea0.9(0.0catechins and phenolic acids(45)1418J.Agric.Food Chem.,Vol.56,No.4,2008Seeram et al.RESULTSTable1shows the antioxidative potency(by TEAC,DPPH, ORAC,and FRAP assays)and Table2shows the antioxidant functionality(by inhibition of LDL oxidation)of the leading types of RTD polyphenol-rich antioxidant beverage categories sold in the United States.Table3shows the phenolic content, as GAEs,of the commonly consumed beverages,and their primary antioxidant phytochemicals as reported in the literature. Table4shows the antioxidant potency composite index determined for the beverages based on ranking of all four antioxidant assays,TEAC,DPPH,ORAC,and FRAP. Generally,it is known that total polyphenols are highly correlated with antioxidant activity,and the bioavailability of polyphenols has been reported(19).As shown in Figure1,as a group,the ordering of the average amounts of total phenolics for the beverages was as follows:PJ>red wine>Concord grape juice>blueberry juice>black cherry juice,acai juice, cranberry juice>orange juice,iced tea beverages,apple juice.Table4.Antioxidant Potency Composite Index of Major Brands of Leading Ready-to-Drink Polyphenol-Rich Beverages Available in the United States abeverage brand DPPH index ORAC index FRAP index TEAC index antioxidant potency composite index b pomegranate juice A100.078.9100.0100.095.8red wine A74.384.256.847.672.0B63.375.746.941.163.3C73.583.655.646.269.6av70.381.153.145.068.3 Concord grape juice A54.783.361.735.857.6B63.996.266.752.270.0C50.165.654.335.857.5av56.381.760.541.361.7 blueberry juice A62.574.158.041.160.8B34.975.453.135.352.4C25.945.744.432.040.7av41.165.051.936.150.9 black cherry juice A21.869.740.727.442.4B16.469.737.027.940.2C29.5100.046.942.857.0av22.679.842.032.746.5 acai juice A42.552.453.130.846.8B44.372.250.638.954.4C29.553.943.227.444.0av36.561.546.930.846.2 cranberry juice A38.328.727.216.127.3B42.767.846.935.652.8C34.150.227.223.133.7av38.548.933.324.838.0 orange juice A25.729.018.58.220.0B28.719.218.510.619.1C21.821.818.511.517.9av25.323.318.510.119.1 apple juice A30.77.917.510.315.2B19.517.914.08.714.1C20.319.512.3 6.513.8av23.615.114.88.714.6 iced green tea A41.918.321.016.323.2B48.519.223.525.227.5C53.118.923.518.029.0D34.910.118.511.517.1av44.516.721.017.824.2 iced black tea A39.318.612.312.719.8B22.2 5.4 6.29.610.8C16.2 5.7 1.2 3.6 6.4av25.99.8 6.28.712.2 iced white tea A43.17.313.610.123.8B39.115.116.016.621.1C10.2 3.2 2.5 2.6 4.7av30.78.511.19.916.8a TEAC,Trolox equivalent antioxidant capacity;ORAC,oxygen radical absorbing capacity;FRAP,ferric reducing antioxidant capacity;DPPH,free radical scavenging properties by diphenyl-1-picrylhydrazyl radical.b Antioxidant index score)[(sample score/best score)×100],averaged for all seven tests for each beverage for the antioxidant potency composite index.Antioxidant Potency of Polyphenol-Rich Beverages J.Agric.Food Chem.,Vol.56,No.4,20081419The order of antioxidant potency showed the same trend as the total phenolic content in the beverages as follows:PJ >red wine >Concord grape juice >blueberry juice >black cherry juice,acai juice,cranberry juice >orange juice,iced tea beverages,apple juice (see Figure 1).Similarly,as a test of antioxidant functionality,the LDL susceptibility to oxidation values was highly correlated with both total polyphenol content and antioxidant capacity assays as follows:PJ >red wine >blueberry juice >Concord grape juice,cranberry juice,black cherry juice >acai juice,orange juice,iced tea beverages,apple juice.However,the most widely marketed method of determin-ing antioxidant capacity is the ORAC method,and this method gave a rank order differen from the above methods as follows:Concord grape juice,red wine,PJ,black cherry juice >blueberry juice,acai juice,cranberry juice >orange juice,iced tea beverages,apple juice.Nevertheless,when all of the methods were combined into a single index of antioxidant activity (Table 4),the rank order was as shown in Figure 1:PJ >red wine >grape juice >blueberry juice >black cherry juice,acai juice,cranberry juice >iced tea beverages,orange juice,apple juice.PJ’s overall antioxidant index was at least 20%higher than any of the other beverages tested,thereby displaying the most complete free radical neutralizing range/bandwidth.DISCUSSIONBeing a polyphenol-rich food with health beneﬁts has become a more common element in food marketing.The public is highly aware of the term “antioxidant”,which has been deﬁned by theInstitute of Medicine of the National Academy of Sciences as follows:“a substance in foods that signiﬁcantly decreases the adverse effects of reactive species,such as reactive oxygen and nitrogen species,on normal physiologic function in humans.”Therefore,the marketing of many so-called “superfoods”is commonly based on their antioxidant potential.In fact,a number of antioxidant foods claim to have superior antioxidant activity with health beneﬁts based on in vitro antioxidant assays,and a limited number also have clinical evidence demonstrating effects on physiological function that can be related to oxidant protection.In the present study,among the most popular national brands of polyphenol-rich antioxidant beverages including 100%fruit juices,iced tea beverages,and red wine,PJ had the most potent antioxidant capacity followed by red wine and grape juice (see Figure 1and Table 4).The order of antioxidant capacity was very consistent across the different methods with the exception of the ORAC method.The ORAC method is the most widely recognized assay used by food manufacturers but has signiﬁcant internal ing the ORAC assay,the antioxidant activity is determined as area under the curve of a 60min measurement of the protection from oxidation by free radicals (AAPH)generated in a temperature-dependent reaction.On the basis of technical issues related to temperature gradients across the plate in commonly used plate readers,this assay can have signiﬁcant internal variabilities.The ORAC method has been applied extensively to evaluate the antioxidant capacity of a large variety of foods (20,21),and many supplement and functional food companies compare their products,including juices,favorably to fruits and veg-etables using the ORAC results from those studies.In fact,Prior et al.also evaluated some of the fruit juices used in our study,and there is a good agreement with the ranking (22).However,our laboratory has demonstrated that temperature variation in the plate readers used in this assay leads to increased variability of this method (unpublished data).Although this technical issue does not pertain to the end point determinations used in the TEAC,FRAP,and DPPH assays or to the assays of LDL oxidation,we chose to include the data from the ORAC assay in our overall determination of an antioxidant index for fruit juice beverages.Therefore,in our view,it is important to run multiple antioxidant methods rather than just the ORAC method to get a better estimate of antioxidant capacity and to substantiate in vitro results with clinical studies.Furthermore,because in vitro results are not necessarily translated into in vivo effects,issues such as the bioavailability and metabolism of phenolic compounds should be taken into account in the overall evaluation of the impact of “phenolic/antioxidant-rich”foods on human health.Multiple assays with different sensitivities and speciﬁcities for antioxidant activity are being used separately to justify health claims.At the 2007meeting of the Institute of Food Technolo-gists,a number of new polyphenol-rich fruits were being identiﬁed as “superfruits”including acai,mangosteen,noni,sea buckthorn,and Chinese wolfberry (goji).Consumers have a difﬁcult time distinguishing among the various antioxidant claims for widely available antioxidant beverages even without considering these newer entries to the marketplace.Therefore,the present study was signiﬁcant in comparing the most commonly available national brands of RTD beverages for antioxidant activity using the most well-known laboratory methods for determining antioxidant capacity.PJ had the highest antioxidant capacity and the most complete antioxidant coverage in vitro.In addition,there is extensive evidence of physiological activity of this juice in humans with regard to intima media thickness (5),cardiac blood ﬂow (23),Figure 1.(A )Total phenolics in ready-to-drink polyphenol-rich antioxidantbeverages as gallic acid equivalents (GAEs)and (B )antioxidant potency composite index of ready-to-drink polyphenol-rich antioxidant beverages calculated as a percentage of average antioxidant activities compared to the highest one in each assay and sum of the individual index divided by the number tested (four assays in total:DPPH,ORAC,TEAC,and FRAP).Each beverage had three different batches,and each sample was analyzed in triplicate (n )3).*,POM Wonderful 100%pomegranate juice.**,the acai juices in Figure 1and Tables 1and 2did not include Mona Vie,the premier acai blend,because it is a blend of acai and 18other fruit juices.The Mona Vie data show the polyphenol and antioxidant index to be in the same range as for the acai juices reported or in the midrange for all beverages analyzed in this study (unpublished data).1420J.Agric.Food Chem.,Vol.56,No.4,2008Seeram et al.。

三种绿原酸提取物的抑菌和抗氧化效果比较

三种绿原酸提取物的抑菌和抗氧化效果比较胡居吾;韩晓丹;付建平;王慧宾;李雄辉【期刊名称】《天然产物研究与开发》【年(卷),期】2017(29)11【摘要】本文研究平卧菊三七、金银花、杜仲叶绿原酸提取物的抑菌和抗氧化作用,为选择合适的天然食品防腐剂和抗氧化剂提供参考.采用纸片扩散法,探讨平卧菊三七、金银花、杜仲叶绿原酸提取物分别对几种常见致病菌的抑菌活性.在抗氧化作用方面,探讨平卧菊三七、金银花、杜仲叶绿原酸提取物分别在抗脂质过氧化能力、还原能力和清除DPPH·方面进行了研究.结果表明,三种植物绿原酸提取物对细菌均有很强的抑制作用,特别是对金黄色葡萄球菌的抑制作用,在浓度为100mg/mL时,平卧菊三七绿原酸提取物、金银花绿原酸提取物、杜仲叶绿原酸提取物的抑菌圈分别可达21.4、23.6、24.7 mm.同时,对大肠杆菌和沙门氏菌液也有明显的抑制作用,但是对酵母菌的抑菌作用不明显;且各供试物的抑菌强弱顺序为:杜仲叶绿原酸提取物＞金银花绿原酸提取物＞平卧菊三七绿原酸提取物.三种植物中绿原酸提取物中,杜仲叶绿原酸提取物的抗脂质过氧化能力、还原能力和清除DPPH·能力均高于其他两种绿原酸提取物.本文揭示了在平卧菊三七、金银花、杜仲叶这三种绿原酸提取物中,杜仲叶绿原酸提取物有较强的抑菌活性和抗氧化作用.%The aim of this study was to study antimicrobial and antioxidant effects of chlorogenic acid extracts from Gynuraprocumbens,Lonicera japonicaThunb.and Eucommiaulmoides leaves,and to provide a reference for its usage as a natural food preservative and antioxidant.The antibacterial effects were studied using disc diffusion method againstseveral common pathogens.The antioxidant effect of chlorogenic acid extractsfrom G.procumbens,L.japonica and E.ulmoides leaves,including anti-lipid peroxidation,reducing capacity,DPPH scavenging ability were studied respectively.The inhibition of chlorogenic acid extracts on bacteria were very strong,especially on Staphylococcus aureus,at the concentration of 100 mg/mL,the bacteriostatic ring were up to 21.4 mm,23.6mm,24.7mm,respectively for chlorogenic acidextracts from the three species.At the same time,it had obvious inhibitory effects on E.coli and S.bacteria,but the inhibitory effect on the yeast was not obvious.The strength and the sequence of antibacterial compoundswere:L.japonicachlorogenic acid extract,E.ulmoideschlorogenic acid extract,G.procumbenschlorogenic acid extract.The anti-lipid peroxidation ability,reducing power and DPPH scavenging ability ofL.japonicachlorogenic acidextract were higher than those of the other two extracts.L.japonicachlorogenic acid extract had a stronger antibacterial activity and antioxidant effect among three chlorogenic acidextracts.【总页数】6页(P1928-1933)【作者】胡居吾;韩晓丹;付建平;王慧宾;李雄辉【作者单位】江西省科学院应用化学研究所,南昌330096;江西省科学院应用化学研究所,南昌330096;江西省科学院应用化学研究所,南昌330096;江西省科学院应用化学研究所,南昌330096;江西省科学院应用化学研究所,南昌330096【正文语种】中文【中图分类】S38【相关文献】1.花生红衣乙醇和水提取物的抗氧化性与抑菌活性比较研究 [J], 熊柳;张磊;张吉民;孙庆杰2.三种香辛料提取物抑菌及抗氧化性能的研究 [J], 缪晓平;邓开野;谭梅唇3.柳叶蜡梅不同部位提取物总多酚含量及体外抗氧化、抑菌特性比较研究 [J], 郭孝成;王伟;戴毅;俞秀夫;张千伟;吴永祥4.三种茶叶中多酚提取物的抑菌活性及其对致病菌膜渗透性的比较分析 [J], 牛知慧;高原;周露露;咸玥桐;张晓萌;高紫薇5.核桃青皮不同溶剂提取物抗氧化及抑菌活性比较 [J], 曹文利;薛雨菲;杨永兴;杨茜;李芳;孔令明因版权原因，仅展示原文概要，查看原文内容请购买。

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