不同产地枸杞化学成分与抗氧化作用分析

The Study on Chemical Constituents and Antioxidant Effects of Lycium barbarum L.from Different Regions

基于枸杞在抗氧化作用和化学成分方面的差异性,评价不同产地枸杞的品质。采取DPPH法、羟自由基清除法评价枸杞提取物的抗氧化能力,比色法检测枸杞多糖、黄酮和多酚含量;聚类分析法对不同产地枸杞进行相似性分析。结果显示,清除DPPH自由基和羟基自由基最强的是甘肃枸杞,半数抑制有效浓度分别为0.462 mg/mL和2.259 mg/mL;吉林产枸杞粗多糖、总黄酮和水溶性浸出物含量最高,甘肃枸杞总多酚含量最高;相关性分析表明多酚和黄酮是枸杞抑制羟基自由基的主要成分。不同产区枸杞的化学成分、浸出物含量和抗氧化作用具有差异性,但总体品质具有一定相似性。

To study the differences on antioxidant activity and chemical ingredients and evaluate the quality of Lycium barbarum from different regions.DPPH method and hydroxyl radical scavenging methods were used to evaluate the antioxidant activity of Lycium barbarum.The content of polysaccharides,flavonoids,and polyphenols were mesured by colorimetric method.And the similarity of Lycium barbarum from different regions was analyze by cluster method.Lycium barbarum from Gansu showed the strongest scavenging effect on DPPH and hydroxyl radical with IC50 of 0.462 mg/mL and 2.259 mg/mL respectively.The content of crude polysaccharide,flavonoids and water-soluble extract of Lycium barbarum from Jilin region,and polyphenols of Lycium barbarum from Gansu region were the highest.Correlation analysis showed that polyphenols and flavonoids were the main ingredients of Lycium barbarum that inhibited hydroxyl radicals.The chemical ingredients and antioxidant activity of Lycium barbarum were differences from different regions,but the overall quality has certain similarities.