小麦麸皮总黄酮的体外抗氧化活性研究

Study on Antioxidant Properties of Total Flavonoids from Wheat Bran in Vitro

探讨小麦麸皮总黄酮的体外抗氧化能力。以75%乙醇为溶剂,1∶30(g/L)的料液比在65℃条件下回流提取小麦麸皮中的黄酮类化合物2 h,经大孔树脂吸附纯化后对其黄酮含量进行测定;并考察小麦麸皮总黄酮提取物对1,1-二苯基-2-三硝基苯肼自由基(DPPH.),羟基自由基(.OH)和超氧阴离子自由基(O2-.)的清除能力,以VC作阳性对照。结果表明,小麦麸皮总黄酮提取物纯度较高,总黄酮含量达到81.6%;并具有较强的DPPH自由基,羟基自由基和超氧阴离子自由基清除能力,其IC50值分别为33.7、113.9、206.6μg/mL。

In this paper, the antioxidant property of total flavonoids from wheat bran was investigated. The flavonoid components in wheat bran were extracted by 75 % ethanol refluxing, at 65 ℃ for 2 h, with the ratio of material to solvent was 1：30 （g/L）, then purified by macroporous resin and determined by chemical methods. The antioxidant activity of the total flavonoids from wheat bran were evaluated by 1-diphenyl-2-picrylhydrazyl radical （DPPH＇） system, hydroxyl radical （＇OH） system and superoxide radical （02-＇） system under the reference of vitamin C. Results showed that the total flavonoids extract from wheat bran reached 81.6 % high purity after purification; it can scavenge the DPPH radical, hydroxyl radical and superoxide radical effectively, and the corresponding IC50 values were 33.7, 113.9 and 206.6 μg/mL, respectively.