无花果中黄酮类化学成分及抗氧化活性研究

Study on Chemical Constituents and Antioxidant Activities of Flavonoids in Fig

采用多种色谱分离技术从无花果中分离得到4个黄酮类化合物,经波谱分析,分别鉴定为槲皮素、山奈酚、山奈酚-3-O-β-D-葡萄糖苷、槲皮素-3-O-β-D-葡萄糖基-7-O-α-L-鼠李糖苷。抗氧化活性测试表明,山奈酚、山奈酚-3-O-β-D-葡萄糖苷、槲皮素-3-O-β-D-葡萄糖基-7-O-α-L-鼠李糖苷显示出比维生素C更强的ABTS自由基清除活性;槲皮素、山奈酚、槲皮素-3-O-β-D-葡萄糖基-7-O-α-L-鼠李糖苷显示出比维生素C更好的DPPH自由基清除活性。

Four flavonoids were isolated from figs by various chromatographic separation techniques.On the basis of spectral data,they were identified as quercetin,kaempferol,kaempferol-3-O-β-D-glucoside,quercetin-3-O-β-D-glucosyl-7-O-α-L-rhamnoside.Antioxidant activity test demonstrated that kaempferol,kaempferol-3-O-β-D-glucoside and quercetin-3-O-β-D-glucosyl-7-O-α-L-rhamnoside showed stronger ABTS free radical scavenging activity than vitamin C.Quercetin,kaempferol and quercetin-3-O-β-D-glucosyl-7-O-α-L-rhamnoside showed better DPPH free radical scavenging activity than vitamin C.