诺丽发酵果汁中抗氧化物质的研究

Screening of Antioxidant Components in Noni Fermentation Juice

本实验针对茜草科植物诺丽的发酵果汁中抗氧化物质进行了定性和定量研究。采用系统预实验法对其不同极性的洗脱部位可能含有的化学成分进行预实验,探索了各个部位的化学成分。采用DPPH·自由基清除、ABTS＋·自由基清除和FRAP三种实验方法对各部位洗脱物的抗氧化活性进行了测定,结果显示50%~90%乙醇洗脱部位抗氧化能力最强,此部位主要含有多酚类、黄酮类、香豆素内酯类和蒽醌类成分,并且研究表明抗氧化能力与多酚成分的含量成极显著相关。本研究结果表明多酚类物质是诺丽发酵果汁发挥抗氧化作用的主要功能成分。

In this study,quantitative and qualitative analyses were carried out for screening of antioxidant substance in Noni（ Morinda citrifolia L,Rubiaceae） ferment ation juice. The chemical components of the different fractions eluted from macroporous resin HP-20 were preliminary analyzed. The content of phenols and antioxidant activity were evaluated through Folin-Ciocalteu method,DPPH·and ABTS ＋ ·scavenging rates and Ferric-reducing antioxidant power assays.The results showed the active fractions located in the 50%-90% ethanol eluted fractions,which were composed of phenols,flavonoids,coumarins and anthraquinone. Significant correlation between phenols content and antioxidant activity suggested that noni fermentation juice had strong antioxidant activity,and the phenols were the main functional components and potential of acting as natural antioxidant.