五味子不同部位黄酮和酚酸类成分的含量测定及抗氧化活性

Quantification of Flavonoids and Phenols and Their Antioxidant Activities in Different Parts of Schisandra chinensis

目的：建立超高效液相色谱法测定五味子不同部位中黄酮和酚酸类成分的含量,并研究其体外的抗氧化活性。方法：运用ACQUITY UPLC BEH C18色谱柱（2.1 mm×5.0 mm,1.7μm）,乙腈-0.01磷酸水梯度洗脱,柱温30℃。黄酮类成分检测波长为360 nm,流速0.35 m L·min-1;酚酸类成分检测波长为280 nm,流速0.30 m L·min-1。以DPPH和ABTS法对其抗氧化活性进行比较。结果：五味子不同部位中黄酮和酚酸类成分含量差异显著,叶中黄酮类成分的含量,约为藤茎黄酮类成分含量的3.8倍,果实的49.5倍;叶中酚酸类成分的含量,约为藤茎酚酸类成分含量的4.2倍,果实的21.5倍。叶、藤茎的抗氧化活性显著高于果实,叶、藤茎的DPPH自由基清除率分别为果实的8.3倍和4.3倍;ABTS总抗氧化能力分别为果实的2.9倍和1.3倍。结论：五味子不同部位中总黄酮和酚酸成分含量和抗氧化活性具有显著正相关,表明五味子抗氧化活性可能与总黄酮和酚酸类物质的含量有关。该方法简便易行,结果准确,重复性好,可用于五味子药材中黄酮和酚酸类成分的含量测定,同为五味子不同部位的合理应用提供一定的理论依据。

Objective： To establishultra high performance liquid chromatography（ UPLC） method,analyze the contents of flavonoids and phenols ingredients in the different parts of Schisandra chinensis（ SC）,and evaluate their in vitro antioxidant capacities. Method： Analysis was performed on an ACQUITY UPLC BEH C18（ 2. 1 mm × 5. 0 mm,1. 7 μm） column with 0. 01% phosphoric acid-acetonitrile as the mobile phase for gradient elution. The column temperature was maintained at 30 ℃. The detection wavelength of flavonoids was set at360 nm,at the flow rate of 0. 35 m L·min-1; and the detection wavelength of phenols was set at 280 nm,at the flow rate of 0. 30 m L·min-1. Their antioxidant activities were compared and evaluated by DPPH and ABTS methods. Result： The results showed that the contents of flavonoids and phenols in different parts of SC were significantly different. The content of total flavonoids in leaves was about 3. 8 folds and 49. 5 folds of that in stems and fruits,respectively. The content of total phenols in leaves was about 4. 2 folds and 21. 5 folds of that in stems and fruits,respectively. The antioxidant activities of leaves and stems were significantly higher than those in fruits.The scavenging capabilities on DPPH free radicals in leaves and stems were 8. 3 folds and 4. 3 folds of that in fruits,respectively. The total antioxidant capacities with ABTS method in leaves and stems were 2. 9 folds and 1. 3 folds of that in fruits, respectively. Conclusion： The contents of total flavonoids and total phenols were positively correlated with their antioxidant activities,demonstrating that the antioxidant activity of SC may be related to the contents of total flavonoids and total phenols. The method was simple,accurate and reproducible,which can be used for the quantification of flavonoids and phenols ingredients of SC,providing the basis for clinical reasonable application of different parts of SC.