酸枣酚类化合物的高效液相色谱测定及其抗氧化作用的研究VIP

I 7100693-HPLC-ECD-Fe2+DPPH-p-3- Jujube phenolic compounds by HPLC and its antioxidant research(Northwest University, College of Chemical Engineering, Food Science Technology, Xian710069)Abstract: In this paper, three kinds of extracts in different solvents axillaris study, theestablishment of a determination of phenolic compounds in jujube HPLC-ECD method andmeasured the total phenolic extract and total flavonoids based on the in vitro method The abilityto extract the reduction of Fe2+complexation ability of the DPPH free radical scavenging andscavenging of hydroxyl radicals. Experimental results show that the jujube contains gallic acid,protocatechuic acid, caffeic acid, p-coumaric acid, ferulic acid, rutin, quercetin, myricetin,galangin, kaempferol and ten other acids. 3 different solvents jujube extract showed a significantantioxidant activity in a dose-response relationship, phenolic content, reducing power, antioxidantcapacity were positively correlated.Key words: Jujube; phenolic compounds; HPLC; antioxidant Abstract II . 11.1 . 11.2 . 11.3 . 21.3.1 . 21.4 . 21.4.1 . 31.4.2 . 31.5 . 3: . 4 HPLC-ECD . 8 2.1 . 82.1.1 . 82.1.2 . 82.1.3 . 92.2 . 92.2.1 . 92.2.2 . 102.2.3 .112.2.4 .112.2.5 .112.2.6 .112.3 . 12 . 12 . 143.1 . 143.1.1 . 143.1.2 . 143.1.3 . 143.2 . 143.2.1 . 153.2.2 . 153.2.3 . 153.2.4 Fe3+-5 . 153.2.5 Fe2+6 . 163.2.6 DPPH . 163.2.7 . 163.3 . 173.3.1 . 173.3.2 . 173.3.3 . 173.3.4 Fe3+- . 183.3.5 Fe2+ . 19 3.3.6 DPPH . 193.3.7 . 203.4 . 20 . 20 1 - 1.1-4-3-, -, -1-56(C6- C1)-(C6- C2)(C6-C3)- 1.2 C6-C3-C6-7-12C3-13 -DNA- 2 14-17- 1.3 HPLC)2060-HPLC-HPLC-18-23 1.3.1 -24110-10-910-12g-45-6-25-26-Watabe27-A-2829-32- 1.4 3 1.4.1 -DNA-8,9,33,34 -1.4.2 -DPPHABTS+-35-(Fenton)-36-37HPLC-DAD-Koleva38DPPH-Shui39HPLC-DAD-ESI/MS-Wu40HPLC-UV 1.5 -p-10HPLC-ECD- 4 -Fe2+DPPH : 1. Roberta M.,Roberta D.B.,Rosaria V.,et al.,Novel mechanisms of natural antioxidantcompounds in biological systems: involvement of glutathione and glutathione-relatedenzymes,The Journal of Nutritional Biochemistry,2005,16(10):577-586.2. ,.,2006,8(2):25-28.3. Teissed P.L., Landmult N., Wine phenolics: contribution to dietary intake andbioavailability,Food Research International,2000,33(6):461-467.4. Mojca S., Petra K, Majda H., et a1. Phenols. Proanthocyanidins, flavones and flavonols insome plant materials and their antioxidant activities-Food Chemistry,2005,89(2):19l-198.5. Catherine A.R.E.,Nicholas J.M.,George:P.,et a1.,antioxidant properties of phenoliccompounds,Trends in plant Science,1997,2(4):152159.6. Yao L.H,Jiang Y.M.,Song R.T.,el a1.,Pheno1ic acids in AustralianMelaleuca,Guioa,Lophostemon,Banksia