荞麦蜜酚酸含量的高效液相色谱测定及其抗氧化作用的研究

Determination of Seven Pharmacologically Active Phenolic Acids and Its Antioxidant Activity in Buckwheat Honey

以中国产荞麦蜜为原料,采用高效液相色谱-电化学检测法(HPLC-ECD)测定其中的原儿茶酸、没食子酸、咖啡酸、丁香酸、p-香豆酸、绿原酸、阿魏酸和鞣花酸等8种酚酸的含量。结果表明,中国荞麦蜜中含有原儿茶酸、没食子酸、咖啡酸、p-香豆酸、阿魏酸等五种酚酸,其含量分别为没食子酸为461μg/100g蜂蜜,p-香豆酸为150μg/100g蜂蜜,咖啡酸为79μg/100g蜂蜜,原儿茶酸为30μg/100g蜂蜜,阿魏酸为39μg/100g蜂蜜。本文还对荞麦蜜酚酸提取物的抗氧化作用进行了研究,结果显示荞麦蜜酚酸提取物对超氧阴离子自由基、羟基自由基、DPPH自由基和脂质过氧化均有抑制作用。

Eight Pharmacologically Active Phenolic Acids including protocatechuic, gallic acid, caffeic acid, chlorogenic acid,syingic acid, p-coumaric acid, ferulic acid and ellagic acid were identified in buckwheat honey by high-performance liquidchromatography with electrochemical detector(HPLC-ECD). The results showed that the main phenolic acids were gallic acid,p-coumaric acid, protocatechuic, caffeic acid and ferulic acid. Their concentration in buckwheat honey were 461μg/100g honey,150μg/100g honey, 30μg/100g honey, 79μg/100g honey and 39μg/100g honey respectively. Superoxide radical inhibiting,hydroxyl radical scavenging, 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radical scavenging and lipid-microsomal peroxidationassay system were used to evaluated the antioxidant activity of buckwheat honey phenolic acids(BWPC). Our results indicatethat BWPC has the capacity to scavenge free radicals and inhibit lipid peroxidation.