枸杞子提取液抗氧化活性的研究

The Antioxidant Activity of Different Extracts from Fructus lycii

用Folin-Ciocalteu法、DPPH法和Fenton法分别对脱脂及未脱脂枸杞子的水和50%、80%、95%乙醇提取液的抗氧化活性进行测定。结果显示:3种方法所得结果具有一致的规律,相同提取条件下,未脱脂枸杞子的抗氧化活性大于脱脂枸杞子;随着乙醇浓度增大,枸杞子提取液的抗氧化活性逐渐减小,即水>50%乙醇>80%乙醇>95%乙醇枸杞子提取液。表明枸杞子中水溶性提取物的抗氧化活性高于脂溶性提取物;不同提取液抗氧化能力的差异说明枸杞子的抗氧化能力是枸杞子中水溶性和脂溶性多种成分协同作用的结果。

The antioxidant activities of the extracts from Fructus lycii under different extraction conditions were measured by the methods of Folin-Ciocalteu,DPPH assay and scavenging action to hydroxyl free radical. The same tendency is observed. The extracts of the non defatted Fructus lycii have stronger antioxidant activities than that of the defatted under the same extraction condition. The antioxidant activities become weaker with increasing the concentration of alcohol. The results indicated that water-soluble extracts from Fructus lycii have higher antioxidant activities than that liposoluble,and the differences on the antioxidant activity of extracts in different solvents suggest that the antioxidant activity of Fructus lycii is attributed to the synergistic actions from water-soluble and liposoluble extracts.