食品与发酵工业 >

2022 , Vol. 48 >Issue 6: 263 - 269

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030123

分析与检测

沙棘果高效薄层色谱分析及抗氧化能力研究

  • 葛亮 ,
  • 李娜 ,
  • 杨明翰 ,
  • 田树革
展开
  • (新疆医科大学 中医学院,新疆 乌鲁木齐,830011)
葛亮(高级实验师)和李娜(硕士研究生)为共同第一作者(田树革教授为通信作者,E-mail:tianshuge@xjmu.edu.cn)

收稿日期: 2021-11-17

  修回日期: 2021-11-26

  网络出版日期: 2022-04-25

基金资助

新疆维吾尔自治区科技平台建设项目(PT14-13)

收起

Study on high-performance thin-layer chromatography analysis and antioxidant ability of Hippophae rhamnoides L. fruits

  • GE Liang ,
  • LI Na ,
  • YANG Minghan ,
  • TIAN Shuge
Expand
  • (College of Traditional Chinese Medicine, Xinjiang Medical University, Urumqi 830011, China)

Received date: 2021-11-17

  Revised date: 2021-11-26

  Online published: 2022-04-25

Fold

摘要

该文建立了高效薄层色谱法定性定量分析沙棘果中苹果酸和奎宁酸,采用紫外法测定沙棘果对DPPH自由基、ABTS阳离子自由基、超氧阴离子自由基(·O-2)的清除率。以V(二氯甲烷)∶V(乙酸乙酯)∶V(甲酸)=5∶6∶2.5溶液为展开剂,采用CamagTLC3扫描仪进行扫描并测定10个不同产地沙棘果中苹果酸和奎宁酸含量。采用DPPH法、ABTS法、·O-2法评价沙棘抗氧化能力。定性定量分析结果表明,苹果酸Rf值为0.59±0.05,奎宁酸Rf值为0.45±0.05,其方法学考察结果表明高效薄层色谱法分析方法良好。抗氧化试验结果表明,在试验浓度范围内,S7~S10沙棘果提取物DPPH自由基的IC50为0.11~0.13 mg/mL,其中最大清除率为93.71%~96.27%;ABTS阳离子自由基的IC50为0.11~0.61 mg/mL,其中最大清除率为92.18%~99.39%;·O-2的IC50为1.80~2.90 mg/mL,其中最大清除率为81.92%~100.07%;DPPH自由基、ABTS阳离子自由基、·O-2清除率均仅次于维生素C。说明沙棘果提取物对DPPH自由基、ABTS阳离子自由基、·O-2氧化能力在一定浓度范围内具有较好的剂量依赖性。该文所建立的方法更易于广泛推广沙棘果的快速检测,在一定程度上丰富了沙棘果的鉴别方法,为沙棘果的质量控制提供一定参考,同时该研究表明沙棘果是具有高抗氧化性能的药食同源植物。

关键词： 沙棘果; 苹果酸; 奎宁酸; 高效薄层色谱法; DPPH自由基; ABTS阳离子自由基; 超氧阴离子自由基

本文引用格式

葛亮 , 李娜 , 杨明翰 , 田树革 . 沙棘果高效薄层色谱分析及抗氧化能力研究[J]. 食品与发酵工业, 2022 , 48(6) : 263 -269 . DOI: 10.13995/j.cnki.11-1802/ts.030123

Abstract

A high-performance thin-layer chromatography (HPTLC) method was established for the qualitative and quantitative analysis of malic acid and quinic acid in Hippophae rhamnoides L. fruits, and an ultraviolet method was established to determine the clearance rate of Hippophae rhamnoides L. fruits to DPPH free radicals, ABTS cationic free radicals and superoxide anion radicals(·O-2). Took V(dichloromethane)∶V (ethyl acetate)∶V (formic acid) =5∶6∶2.5 as the developing reagent, the CamagTLC3 scanner was used to determine the content of malic acid and quinic acid in Hippophae rhamnoides L. fruits from 10 different producing areas. The antioxidant ability of Hippophae rhamnoides L. fruits was evaluated by DPPH method, ABTS method, ·O-2 method. The qualitative and quantitative analysis results showed that the Rf value of malic acid was 0.59±0.05, and the Rf value of quinic acid was 0.45±0.05. The methodological investigation results showed that the analytical method of HPTLC was good. Furthermore, the antioxidant results showed that within the test concentration range, the IC50 of S7-S10 Hippophae rhamnoides L. fruits extract DPPH free radicals was 0.11-0.13 mg/mL and the maximum clearance rate was 93.71%-96.27%. The IC50 of ABTS cationic free radicals was 0.11-0.61 mg/mL and the maximum clearance rate was 92.18%-99.39%. And the IC50 of ·O-2 was 1.80-2.90 mg/mL and the maximum clearance rate was 81.92%-100.07%. The clearance rates of DPPH free radicals, ABTS cationic free radicals, and·O-2 were all less than vitamin C. It was showed that the Hippophae rhamnoides L. fruit extract had a good dose-dependent DPPH free radical, ABTS cationic free radicals and ·O-2 antioxidation ability within a certain concentration range. The method established was simple and could be widely promote to the rapid detection of Hippophae rhamnoides L. fruits and provided a certain reference for the quality control of Hippophae rhamnoides L. fruits. This study showed that Hippophae rhamnoides L. fruits was medicinal and food plants with high antioxidant properties.

Key words： Hippophae rhamnoides L. fruits; malic acid; quinic acid; high-performance thin-layer chromatography; DPPH free radicals; ABTS cationic free radicals; superoxide anion radicals

参考文献

[1] 郑鹏, 王波, 王前.沙棘果油对过氧化氢诱导氧化损伤的保护作用[J].广西植物, 2020, 40(9):1 349-1 356.
ZHENG P, WANG B, WANG Q.Protective effects of sea buckthorn fruit oil on oxidative damage induced by hydrogen peroxide[J].Guihaia, 2020, 40(9):1 349-1 356.
[2] 李娜, 胡月月, 葛亮.不同产地沙棘中总黄酮、总多酚含量测定及其抗氧化活性研究[J].化学与生物工程, 2021, 38(8):64-68.
LI N, HU Y Y, GE L.Determination of contents of total flavonoids and total polyphenols in Hippophae rhamnoides L.from different origins and their antioxidant activity[J].Chemistry & Bioengineering, 2021, 38(8):64-68.
[3] 盛艳, 吴泽柱.沙棘的营养保健功能及其开发利用研究进展[J].农产品加工, 2017(9):58-60;63.
SHENG Y, WU Z Z.Research progress in nutrition and health care functions of sea buckthorn and its development and utilization[J].Farm Products Processing, 2017(9):58-60;63.
[4] 米智, 刘荔贞, 武晓红.响应面法优化沙棘果粉黄酮提取工艺的研究[J].中国调味品, 2020, 45(10):148-152.
MI Z, LIU L Z, WU X H.Optimization of extraction process of flavonoids from Hippophae rhamnoides Linn.powder by response surface methodology[J].China Cindiment, 2020, 45(10):148-152.
[5] 黄海华, 胡辉, 龚华梦, 等.沙棘配方颗粒的色谱鉴定及含量测定[J].华西药学杂志, 2020, 35(2):191-197.
HUANG H H, HU H, GONG H M.Study on the quality standards of sea buckthorn dispensing granules[J].West China Journal of Pharmaceutical Sciences, 2020, 35(2):191-197.
[6] 魏晋梅, 刘彩云, 方彦, 等.沙棘果油脂肪酸与微量元素测定[J].食品与发酵工业, 2021, 47(2):268-273.
WEI J M, LIU C Y, FANG Y, et al.Determination of fatty acid compositions and trace elements in sea buckthorn fruit oil[J].Food and Fermentation Industries, 2021, 47(2):268-273.
[7] 陈春. 沙棘开发利用的研究现状[J].山西林业科技, 2017, 46(4):47-49.
CHEN C.Research status on development and utilization of Hippophae rhamnoides[J].Shanxi Forestry Science and Technology, 2017, 46(4):47-49.
[8] GE L, LI N, HU Y Y.Qualitative and quantitative analyses of quercetin and isorhamnetin in Hippophae rhamnoides L.fruits hydrolysis products by high-performance thin-layer chromatography[J].JPC-J Planar Chromat, 2012, 34:315-322.
[9] 周浩楠, 胡娜, 董琦, 等.沙棘化学成分及药理作用的研究进展[J].华西药学杂志, 2020, 35(2):211-217.
ZHOU H N, HU N, DONG Q, et al.Research progress on the chemical composition and pharmacological action of Hippophae rhamnoides[J].West China Journal of Pharmaceutical Sciences, 2020, 35(2):211-217.
[10] 冉贝贝, 李卫东.沙棘果与沙棘叶化学成分及其差异的研究进展[J].中国中药杂志, 2019, 44(9):1 767-1 773.
RAN B B, LI W D.Research progress on chemical constituents and their differences between sea buckthorn berries and leaves[J].China Journal of Chinese Materia Medica, 2019, 44(9):1 767-1 773.
[11] 吴紫洁, 阮成江, 李贺, 等.12个沙棘品种的果实可溶性糖和有机酸组分研究[J].西北林学院学报, 2016, 31(4):106-112.WU Z J, RUAN C J, LI H,et al.Compositions of soluble sugars and organic acids in berries of 12 sea-buckthorn cultivars[J].Journal of Northwest Forestry University, 2016, 31(4):106-112.
[12] 田建华, 张春媛, 魏璐.沙棘果渣总黄酮提取工艺优化及抗氧化活性研究[J].天然产物研究与开发, 2021, 33(1):65-72.
TIAN J H, ZHANG C Y, WEI L.Study on the extraction technology and antioxidant activity of total flavonoids from the pomace of sea buckthorn[J].Natural Product Research and Development, 2021, 33(1):65-72.
[13] 汪成, 王怀友, 汪蔓青, 等.不同产地沙棘果化学成分含量及抗氧化活性的研究[J].华西药学杂志, 2020, 35(5):513-517.
WANG C, WANG H Y, WANG M Q, et al. Study on content of major chemical constituents and anti-oxidation activities of sea buckthorn fruit[J].West China Journal of Pharmaceutical Sciences, 2020, 35(5):513-517.
[14] 董诗婷, 陈云, 高群玉.沙棘果生物活性成分及其功能的研究进展[J].中国酿造, 2020, 39(2):26-32.
DONG S T, CHEN Y, GAO Q Y.Research progress on bioactive compounds and function of sea buckthorn berry[J].China Brewing, 2020, 39(2):26-32.
[15] 田建华. 干燥温度对沙棘果渣中VC、VE和总黄酮含量的影响[J].食品工程, 2020(4):30-32.
TIAN J H.Effect of drying temperature on the content of VC, VE and total flavonoids in seabuckthorn fruit residue[J].Food Engineering, 2020(4):30-32.
[16] 江茶龙, 谢晓梅, 张玲, 等.木瓜中有机酸和鞣质类成分的薄层色谱鉴别[J].安徽中医学院学报, 2010, 29(1):58-60.
JIANG C L, XIE X M, ZHANG L, et al.Identification of organic acids and tannins in fructus chaenomelis by thin-layer chromatography[J].Journal of Anhui Traditional Chinese Medical College, 2010, 29(1):58-60.
[17] 张婷婷, 摆富叶, 李乔乔, 等.黑果腺肋花楸果微乳系统薄层色谱分析及生物自显影抗氧化活性研究[J/OL].食品与发酵工业,2021.htpp://doi.org/10.13995/j.cnki.11-1802/ts.028665.
ZHANG T T, BAI F Y, LI Q Q.Microemulsion system thin-layer chromatographic analysis in black chokeberry and bioautography for screening antioxidant components[J]. Food and Fermentation Industries,2021.htpp://doi.org/10.13995/j.cnki.11-1802/ts.028665.
[18] 孙纯勇, 王玲娜, 颜培正, 等.体外仿生消化对金银花醇提物成分及抗氧化活性的影响[J].食品与发酵工业,2022,48(1):117-123.
SUN C Y, WANG L N, YAN P Z, et al.Effects of biomimeticdigestion on composition and antioxidant activity of alcohol extracts from Lonicera japonica Thunb.in vitro[J].Food and Fermentation Industries,2022,48(1):117-123
[19] HAN J R, DU Y N, YAN J N, et al.Effect of non-covalent binding of phenolic derivatives with scallop (Patinopecten yessoensis) gonad protein isolates on protein structure and in vitro digestion characteristics[J].Food Chemistry, 2021, 357:129690.
[20] 王立抗, 陈鸿庚, 黄智霖, 等.牛大力不同部位总黄酮、多酚含量及其抗氧化活性研究[J/OL].中华中医药学刊, 2021.http://kns.cnki.net/kcms/detail/21.1546.R.20210910.1615.032.html.
WANG L K, CHEN H G, HUANG Z L, et al.Antioxidant activities and contents of total flavonoids and polyphenols from different parts of Millettia speciose champ[J/OL].Chinese Archives of Traditional Chinese Medicine, 2021.http://kns.cnki.net/kcms/detail/21.1546.R.20210910.1615.032.html.
[21] ZHAO L, JI Z H, LI K O, et al.HPLC-DAD analysis of Hyssopus cuspidatus Boriss extract and mensuration of its antioxygenation property[J].BMC Complementary Medicine and Therapies, 2020, 20(1):228
[22] 林赫杰, 陈钰.沙棘研究现状、开发利用及发展前景[J].天津农业科学, 2010, 16(2):128-130.
LIN H Z, CHEN Y.Research status, development and prospects of sea buckthorn[J].Tianjin Agricultural Sciences, 2010, 16(2):128-130.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司