当归不同提取液中阿魏酸、咖啡酸含量及抗氧化作用的比较研究

A Comparative Study among Ferulic Acid,Caffeic Acid Content and Antioxidation in Different Extracts of Angelica sinensis

为考察不同提取条件对当归提取液中阿魏酸和咖啡酸的含量及抗氧化作用的影响,本研究通过HPLC外标一点法检测当归提取液中阿魏酸和咖啡酸的含量,通过DPPH法和ABTS法检测当归提取液的抗氧化作用。研究结果表明,不同提取条件下当归提取液中阿魏酸的含量为0. 574～0. 707 mg/g,咖啡酸为0. 012～0. 082 mg/g;碱水溶液提取时阿魏酸与咖啡酸的含量最高,其抗氧化活性也最强,而95%乙醇提取时的含量最低,抗氧化活性最弱;提取溶剂随醇浓度的增加,咖啡酸的含量逐渐减少,阿魏酸的含量呈现先增加后减少的趋势,30%～50%乙醇提取时各组分有良好的协同抗氧化作用。

This work investigated the effects of different extraction conditions on the contents and antioxidation of ferulic acid and caffeic acid in Angelica sinensis extracts,the determination of ferulic acid and caffeic acid in Angelica were extracted by HPLC external standard method,the antioxidant activity of Angelica sinensis extracts were detected by DPPH and ABTS.The result showed that the contents of Ferulic acid in different extraction conditions of Angelica sinensis were0.574-0.707mg/g and Caffeic acid were0.012-0.082mg/g;Angelica sinensis have the highest contents when extracted by alkaline water,and its antioxidant activity is also strongest,but95%ethanol extraction have the lowest content and weakest antioxidant activity;With the increase of alcohol concentration,The content of Caffeic acid was gradually increased,The content of Ferulic acid increased first and then decreased,Each component has a good synergistic antioxidant effect when extrected by30%-50%alcohols.