绍兴梅干菜提取物抗氧化活性研究

Study on Antioxidant Activity of Extracts of Semi-rotted Vegetables from Shaoxing

为研究绍兴梅干菜抗氧化活性,测定了梅干菜水提及醇提的得率、总酚含量、DPPH自由基清除活性、金属离子螯合活性、还原力及蛋白非酶糖基化抑制能力,并以抗氧化剂Vc及EDTA作阳性对照。结果显示:梅干菜粉末醇提得率更高,为40.30%;两种提取物相较,水提物的DPPH自由基清除活性、金属离子螯合活性及还原力均明显高于醇提物;而醇提物的总酚含量及蛋白糖基化抑制活性强于水提物。通过梅干菜不同溶剂提取物的体外抗氧化实验评价,表明梅干菜水提物及醇提取物均具有良好的抗氧化活性,可以作为天然抗氧化物质的潜在来源。

To study the antioxidant activity of semi-rotted vegetables from Shaoxing, the extraction rate, DPPH radical scavenging activity, metal ion chelating activity,reducing power and the non-enzyme protein glycosylation inhibition ability of aqueous phase extracts and ethanol phase extracts of semi-rotted vegetables were determined, and setting the antioxidant of VC and EDTA as positive control. The results showed that the extraction rate of ethanol phase extracts was 40.30%, higher than that of aqueous phase extracts, Comparing these two extracts, the DPPH free radical scavenging activity, metal ion chelating activity and the reducing power of water extracts were significantly higher than that of alcohols;the total phenol content and the non-enzyme protein glycosylation inhibition ability of alcohol extracts were all higher than water extracts. By evaluating the results in the vitro antioxidant experiments of different solvent extracts from semi-rotted vegetables, The results showed that the aqueous phase extracts and ethanol phase extracts of the semi-rotted vegetables all had a good antioxidant activity, which could be used as a potential source of natural antioxidant substances.