文档介绍：※基础研究食品科学 2010, Vol. 31, No. 19 45
苦菜不同部位提取物的抗氧化活性
韩阳阳 1 ,王天晓 2 ,朱海芳 1 ,王玮 1 ,王建华 1,*
(,山东泰安 271017;,福建厦门 361005)
摘要:分别用水、乙醇(体积分数分别为 25%、50%、75%)和无水乙醇,对苦菜的根、茎、叶、花 4 个部位
进行冷浸提取。测定不同处理条件下的提取率,并用 DPPH 自由基清除法检测提取物的抗氧化活性;测定提取物
的总黄酮和总多酚类物质的含量及其 EC50。结果表明:用 50% 乙醇提取的苦菜各部位提取率最高,不同部位不同
溶剂提取物的抗氧化活性均呈明显的剂量关系;提取物的抗氧化活性与其中总黄酮和总多酚的含量有关;不同部位
的抗氧化能力大小为:花>叶>茎>根。
关键词:苦菜;总黄酮;总多酚;抗氧化活性
Antioxidant Activity Assessment of Extracts from Different Parts of Sonchus oleraceus L.
HAN Yang-yang1,WANG Tian-xiao2,ZHU Hai-fang1,WANG Wei1,WANG Jian-hua1,*
(1. College of Life Science, Shandong Agricultural University, Tai, an 271017, China;
2. College of Materials, Xiamen University, Xiamen 361005, China)
Abstract :Four different parts of Sonchus oleraceus L. (root, stem, leaf and flower) were extracted separately with water and
different concentrations of ethanol (25%, 50%, 75% and 100%) under room temperature. The calculation of extraction efficiency
was performed, and the resultant extracts were tested for their DPPH radical scavenging capacity (EC50, half maximal effective
concentration) and the contents of total flavonoids. Fifty percent ethanol gave the highest extraction efficiency of ethanol soluble
substances from each of these four parts of Sonchus oleraceus L. Different extracts from different parts of Sonchus oleraceus L. all
had signifi