葵花籽仁粕乙醇提取物抗氧化性的研究

Study on Antioxidant Effects of Sunflower Seed Extract from Ethanol

以油葵、食葵的葵花籽仁除油后乙醇提取物为研究对象,在测定其提取物中总酚酸含量的基础上,用K3[Fe(CN)6]测定了它们的还原力;采用D-脱氧核糖-铁体系、超氧阴离子自由基体系、二苯代苦味酰基自由基(DPPH.)体系进行抗氧化活性的研究,并同Vc进行了比较。结果表明:油葵、食葵的葵花籽仁粕乙醇提取物均有显著的抗氧化性,呈剂量效应关系,其中葵花籽仁粕乙醇提取物的抗氧化活性与其总酚含量密切相关。当葵花籽仁粕多酚浓度为0.05 mg/mL时,对DPPH.的清除率都超过了95%;当多酚浓度为0.2 mg/mL时,对超氧阴离子自由基的清除率,油葵、食葵分别为57.83%4、5.24%;对.OH的清除率,油葵、食葵分别达到77.61%6、8%;在实验浓度范围内0.005 mg/mL～0.2 mg/mL,葵花籽粕乙醇提取物的抗氧化性高于VC。

Ethanol extracts of the oil-sunflower seed and edible-sunflower seed meal was studied, the determination of total in the extract phenolic acids content, Comparing with Vo the antioxidation activity was studied by D-deoxyribose-iron system, superoxide anion radical system, and DPPH＇system, with K3[Fe （CN）6] evaluating their capacity deoxidizing. The results demonstrated that all tested sunflower seed meal ethanol extracts showed very good antioxidant activity with dose-effect dependent, and the positive correlation among the content of total phenolics. Results of the antioxidation indicated that the rate of scavenging DPPH was over 95 % when concentration of polyphenols was 0.05 mg/mL; the inhibitory rate of the oil-sunflower and ediblesunflower to O2-· was 57.83 %, 45.24 % and to· OH was 77.61%, 68 % when concentration of polyphenols was 0.2 mg/mL; in the concentration range 0.005 mg/mL-0.2 mg/mL, sunflower seeds meal ethanol extracts oxidation stability than Vc.