我国86种药食两用植物的抗氧化活性及其与总酚的相关性分析

Correlation analysis between antioxidant capacity and total phenolic content of 86 Chinese edible herbal extracs

【目的】筛选具有抗氧化功能的食品原料,以期开发中国药食两用植物资源。【方法】应用Folin-Cio-calteu法、铝盐显色法、铁离子还原能力法(Ferric-reducing/antioxidant power,FRAP)和DPPH自由基分析法,对86种药食两用植物的总抗氧化能力、总酚含量、黄酮含量及清除DPPH自由基能力进行了比较研究。【结果】86种药食两用植物材料的总抗氧化能力具有很大差异,其与总酚含量有显著的相关性(R2=0.933 3),其中青果、丁香、诃子肉、丹参、红景天、花椒、金荞麦、槐花等8种药食两用植物表现出较强的总抗氧化能力(FRAP值>2.35 mmol/g,DPPH清除率>85%),并具有较高的总酚含量(>85 mg/g)及黄酮含量(>30 mg/g)。【结论】药食两用植物材料总酚含量是初步筛选其抗氧化能力的一个重要指标,且筛选出的8种药食两用植物材料能够用于抗氧化功能性食品的研制。

[Objective] The present study aimed to screen antioxidant functional food for exploitation of Chinese edible herbal resources. [Method] Phenols,flavonoids content and antioxidant capacity of 86 Chinese edible herbal materials were estimated by using Folin-Ciocalteu method, ferric-reducing/antioxidant power （FRAP） and DPPH radical-scavenging assays. [Result] Different plant materials had wide differences in vitro antioxidant power and this was strongly correlated （R^2 =0. 933 3） to their total phenolics content. Eight plant materials including Chinese White Olive, Clore, Pricklyash Peel, Villous Amomum Fruit,Chinese Star Anise, and Pagodatree Flower demonstrated the highest antioxidant activity （FRAP value〉2.35 mmol/g,DPPH radical scavering capacity〉85%） and phenolics content （〉85 mg/g） and flavonoids content （〉30 mg/g）. [Conclusion] The content of phenolic compounds could be used as an important indicator to screen antioxidant food resource. The selected 8 plant materials have anoxidant potential to be further exploited.