调味香料草果中多酚类化合物抗氧化活性成分的快速筛选

Rapid Screening of Antioxidant Active Components of Polyphenols in Spice Amomum tsaoko

采用微波辅助提取法从调味香料草果中提取了多酚类化合物。用高效液相色谱-串联质谱法(LC-MS/MS)对草果多酚提取物化学成分进行了分析。以1,1-二苯基-2-三硝基苯肼自由基(DPPH)为探针,在未涉及复杂费时的单体分离的前提下,对多酚提取物中每个多酚类化合物的抗氧化活性进行了评价。结果表明,草果多酚类化合物的最佳提取条件是乙醇浓度70%、提取温度70℃、料液比1∶35(g/mL)、提取时间10 min,草果多酚类化合物的得率为11.13%;鉴定出3种多酚类化合物为原儿茶醛、汉诺基诺醇和双氢杨梅树皮素二聚体;在草果多酚类化合物中起主要抗氧化作用的是主成分汉诺基诺醇,其他多酚类化合物含量较低,活性存在较大差异,起辅助作用。

The microwave-assisted extraction method is used to extract the polyphenols from Amomum tsaoko.The chemical constituents of polyphenol extracts from Amomum tsaoko are analyzed by LC-MS/MS.The antioxidant activity of each polyphenol is evaluated with DPPH free radicals as probes without the complicated and time-consuming monomer separation.The results show that the optimal extraction conditions of polyphenols from Amomum tsaoko are as follows:ethanol concentration is 70%,extraction temperature is 70℃,solid-liquid ratio is 1∶35(g/mL),extraction time is 10 min,and the yield of polyphenols from Amomum tsaoko is 11.13%;three polyphenols are identified as protocatechualdehyde,hannokinol and dihydromyricetin dimer;among the polyphenols,the main antioxidant component in Amomum tsaoko is hannokinol,while the content of other polyphenols is lower and their activities are greatly different,so they play an auxiliary role.