一份特有红花甜荞活性物质的抗氧化特性研究

Antioxidant Activities of Different Plant Parts of A Special Cultivar of Red-flower Buckwheat

以一份特有红花甜荞‘HHTQ’为试验对象,利用高效液相色谱法(HPLC)测定该红花甜荞子叶、叶片、叶柄和花序中的花青素质量分数,同时利用分光光度法测定这4个部位的总酚和总黄酮质量分数,采用铁离子还原能力(FRAP)、DPPH·清除能力和ABTS^+·清除能力3种方法评价其体外抗氧化能力差异。结果表明,红花甜荞中4个不同组织的总花青素、总酚和总黄酮质量分数为1.32~3.43 mg/g、26.59~225.47 mg/g和16.28~128.96 mg/g。花序中的花青素以矢车菊素-3-O-芸香糖苷为主,叶柄和子叶中的矢车菊素-3-O-葡萄糖苷占比较高,子叶中则表现为等量积累这2种单体形式。4个不同部位的总酚和总黄酮质量分数差异显著,其体外抗氧化能力差异较大,以花序中的总酚(225.47 mg/g)和总黄酮(128.96 mg/g)质量分数最大,体外抗氧化能力最强;其次为叶片和子叶,以叶柄最低。该材料具有鲜艳的表型性状,同时含有丰富的酚类物质和较强的抗氧化活性,具有潜在的保健产品开发和观赏应用价值。

The method of high performance liquid chromatography(HPLC)was used to measure the anthocyanin mass fractions of cotyledons,blades,petioles and inflorescences in a special anthocyan in-enriched common buckwheat cultivars,meanwhile,spectrophotometry was used to measure the and total phenols(TPs)and total flavonoids(TFs).Difference of its antioxidant activity were evalued in terms of ferric reducing ability of plasma(FRAP),DPPH free radical scavenging capacity and ABTS^+free radical scavenging activity.The results showed that the total anthocyanin mass fractions,TPs and TFs in these four different plants parts ranged from 1.32 to 3.43 mg/g,26.59 to 225.47 mg/g and 16.28 to 128.96 mg/g,respectively.Cyanidin-3-O-rutinoside and cyaniding-3-O-glucoside were the major anthocyanins in the inflorescences and petioles,Cyanidin-3-O-rutinoside dominated in the inflorescences;and these two monomeric forms accumulated in equal amounts in the cotyledons.The TPs,TFs and antioxidant activities significantly differed among the four different plant parts.the TPs,TFs and antioxidant activities were ranked in the order of inflorescence>blade>cotyledon>petiole.The anthocyanin-enriched common buckwheat cultivar had vivid phenotypic traits,and was rich in phenolics with high antioxidant activities.These results indicated that this new anthocyanin-enriched buckwheat cultivar was of high-potential ornamental and healthcare values,it had potential valuable source of natural antioxidants.