摘要
为探讨菜用黄麻叶总黄酮和总酚提取的最适乙醇体积分数及其抗氧化活性,以桂麻菜1号和桂麻菜2号为试材,通过比较不同体积分数的乙醇对菜用黄麻叶总黄酮和总酚提取率的影响,确定提取最佳乙醇体积分数;以羟基自由基清除率、DPPH自由基清除率和亚铁离子螯合率评价菜用黄麻叶总黄酮和总酚的抗氧化活性。结果表明,菜用黄麻叶总黄酮和总酚提取的最适乙醇体积分数分别为70%和50%。2个品种叶总黄酮和总酚的抗氧化能力均随提取物浓度增加而增强。桂麻菜1号和桂麻菜2号叶总黄酮提取物清除羟基自由基的半数抑制浓度(IC_(50))分别为0.738和0.708 mg·mL^(-1),总酚提取物清除羟基自由基的IC_(50)分别为0.463和0.419 mg·mL^(-1);2个品种叶总黄酮提取物清除DPPH自由基的IC_(50)分别为1.151和1.153 mg·mL^(-1),总酚提取物清除DPPH自由基的IC_(50)分别为0.662和0.639 mg·mL^(-1);2个品种叶总黄酮提取物螯合亚铁离子的IC_(50)分别为0.307和0.306 mg·mL^(-1),总酚提取物螯合亚铁离子的IC_(50)分别为0.150和0.171 mg·mL^(-1)。综上,菜用黄麻叶总黄酮和总酚提取的最适乙醇体积分数分别为70%和50%,且菜用黄麻叶总黄酮和总酚均具有一定的抗氧化能力。
To investigate the optimal ethanol volume fraction for extraction of total flavonoids and total phenols from vegetable jute leaves and evaluate their antioxidant activity,leaves of Guimacai No.1 and Guimacai No.2 were used as experimental materials.The effects of different ethanol volume fractions on the extraction yields of total flavonoids and total phenols were compared to determine the optimal extraction conditions.The antioxidant activities of the extracts were assessed by hydroxyl radical scavenging rate,DPPH radical scavenging rate,and ferrous ion chelating rate.The results showed that the optimal ethanol volume fraction for the extraction of total flavonoids and total phenols from vegetable jute leaves were 70%and 50%,respectively.The antioxidant capacity of total flavonoids and total phenols extracts from two vegetable jute cultivars enhanced with the increase of extract concentration.The half-maximal inhibitory concentrations(IC_(50))of total flavonoid extracts from Guimaicai 1 and Guimaicai 2 for scavenging hydroxyl radical were 0.738 and 0.708 mg·mL^(-1),and those of total phenol were 0.463 and 0.419 mg·mL^(-1),respectively.For scavenging DPPH radical the IC_(50) value of total flavonoids extracts from Guimacai No.1 and Guimacai No.2 were 1.151 and 1.153 mg·mL^(-1),and those of total phenol extracts were 0.662 and 0.639 mg·mL^(-1),respectively.The IC_(50) value of total flavonoids extracts from Guimacai No.1 and Guimacai No.2 for chelating ferrous ions were 0.307 and 0.306 mg·mL^(-1),and those of total phenol extracts were 0.150 and 0.171 mg·mL^(-1),respectively.In conclusion,the optimal ethanol volume fractions for extracting total flavonoids and total phenols from vegetable jute leaves are 70%and 50%,respectively.Both total flavonoids and total phenols from edible jute leaves exhibit considerable antioxidant activity.
作者
侯文焕
廖小芳
唐兴富
赵艳红
HOUWenhuan;LIAO Xiaofang;TANG Xingfu;ZHAO Yanhong(Cash Crops Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,Guangxi,China)
出处
《中国瓜菜》
北大核心
2026年第2期213-219,共7页
China Cucurbits And Vegetables
基金
广西农业科学院基本科研业务专项(桂农科2021YT113,桂农科2024ZX38,桂农科2025YP051)
国家麻类产业技术体系建设专项资金资助项目(CARS-16S15)。
关键词
菜用黄麻
总黄酮
总酚
提取
抗氧化活性
Vegetable jute
Flavonoids
Phenols
Extract
Antioxidant activity
