不同品种枣黄酮及多糖体外抗氧化性评价

Evaluation of in Vitro Antioxidant Activity of Flavonoids and Polysaccharides from Different Varieties of Jujube

采用超声法提取3个品种枣(Zizphus jujube Mill)中黄酮、多糖并测定其含量,以维生素C作为阳性对照,测定其黄酮及多糖的还原力与对羟基自由基、超氧阴离子自由基及DPPH自由基的清除能力,比较其体外抗氧化性能。结果表明,小米枣黄酮、多糖含量分别为0.96、7.24 mg/g,明显高于其余两个品种;不同品种枣黄酮及多糖的抗氧化性均与浓度呈正相关,且同一品种枣黄酮抗氧化性强于多糖;不同品种枣抗氧化性与黄酮及多糖的含量呈正相关;小米枣黄酮浓度为1.00 mg/m L时,其对超氧阴离子、DPPH、OH自由基的清除率分别为77.37%、58.81%、56.98%,均低于维生素C。小米枣中的黄酮、多糖化合物具有良好的抗氧化性能,为其在抗衰老、抗肿瘤等方面的应用研究提供了相关理论依据。

Using ultrasonic method to extract the flavonoids and polysaccharides from 3 varieties of jujube and determine their contents, using VC as positive control, to determine the reducing power and hydroxyl radical, superoxide anion radical and DPPH radical scavenging capacity of flavonoids and polysaccharides from different varieties of jujube. Results showed that the contents of flavonoids and polysaccharides of Millet jujube was higher than the other two varieties significantly, their contents were 0.96 mg/g,7.24 mg/g. The antioxidant activity of flavonoids and polysaccharides was positively correlated with the concentration of different varieties of jujube. The antioxidant activity of flavonoids was stronger than that of polysaccharide in the same cultivar, the antioxidant activity of different cultivars was positively correlated with the contents of flavonoids and polysaccharides. When the concentration of flavonoids was 1.00 mg/mL,the scavenging rates of superoxide anion,DPPH and OH radical were 77.37%,58.81%,56.98%,which were lower than those of VC. The flavonoids and polysaccharide compounds in Millet jujube have good antioxidant properties, it provides the theoretical basis for its application in anti aging, anti tumor and so on.