蔓三七叶中分离绿原酸和异绿原酸及其抗氧化活性研究
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摘要
以蔓三七叶为原料,制备其中的绿原酸和异绿原酸A、B和C,并对它们进行结构鉴定;同时,采用DPPH法、水杨酸比色法、邻苯三酚自氧化法来对其进行体外抗氧化活性研究。结果表明,分离制备的绿原酸和异绿原酸A、B和C质量分数分别为96. 8%、98. 2%、97. 6%和98. 7%。在0. 5～10μg/mL范围内,绿原酸和异绿原酸A、B和C对DPPH和羟基自由基表现出了较好的清除作用,随浓度升高而逐渐增大;但它们对超氧自由基的清除作用时,浓度从5μg/mL升高到100μg/mL时,清除作用都未出现明显的剂量依赖性,各样品与阳性对照组(VC)相比较而言,其清除超氧自由基的作用明显较弱。本文揭示了蔓三七叶中的绿原酸和异绿原酸A、B和C具有不同的抗氧化效果。
The chlorogenic acids and isochlorogenic acid A,B and C from Gynura procumbens( Lour.) Merr. was extracted and its structural identification. The antioxidant activities of chlorogenic acids and isochlorogenic acid A,B and C were evaluated by spectrophotometry on its ability of scavenging DPPH·,·OH and O_2~(-·). The result showed that the contents of prepared chlorogenic acids and isochlorogenic acids A,B and C were 96. 8% 、98. 2% 、97. 6% and 98. 7%,respectively. The chlorogenic acid and isochlorogenic acid A,B and C had well scavenging activity to DPPH· and ·OH in the range of experimental concentration,and with the concentration increases,it increases gradually. But when the concentration increased from 5 to 100 μg/mL,the ability of scavenging O_2~(-·) had no obvious dose dependence,and compared with the positive control group( VC),the effect was significantly weaker. The chlorogenic acids and isochlorogenic acid A,B and C from Gynura procumbens( Lour.) Merr had different antioxidant activities.
The chlorogenic acids and isochlorogenic acid A,B and C from Gynura procumbens( Lour.) Merr. was extracted and its structural identification. The antioxidant activities of chlorogenic acids and isochlorogenic acid A,B and C were evaluated by spectrophotometry on its ability of scavenging DPPH·,·OH and O_2~(-·). The result showed that the contents of prepared chlorogenic acids and isochlorogenic acids A,B and C were 96. 8% 、98. 2% 、97. 6% and 98. 7%,respectively. The chlorogenic acid and isochlorogenic acid A,B and C had well scavenging activity to DPPH· and ·OH in the range of experimental concentration,and with the concentration increases,it increases gradually. But when the concentration increased from 5 to 100 μg/mL,the ability of scavenging O_2~(-·) had no obvious dose dependence,and compared with the positive control group( VC),the effect was significantly weaker. The chlorogenic acids and isochlorogenic acid A,B and C from Gynura procumbens( Lour.) Merr had different antioxidant activities.
引文
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2 Yang ML,Hao FX.Study on isolation and purification of chlorogenic acid in Flos Lonicerae[J].Food Sci(食品科学),2007,28:255-259.
3 Zhao JJ,Dai XM,Qu YS,et al.Progress in the pharmacodynamics of chlorogenic acid[J].Chin Wild Plant Res(中国野生植物资源),2013,32(4):1-5.
4 Lo HH,Chunn JG.The effects of plant phenolics,caffeic acid,chlorogenic acid and ferulic acid on arylamine N-acetyltransferase activities in human gastrointestinal microflora[J].Anticancer Res,1999,19:133-139.
5 Donasaki C,Shindo T,Furuhata K,et al.Identification of chemical structure of antibacterial components anainst Lenionella paeurnphila in a coffee beverage[J].Ynaeugaku Znsshi,2002,122:487-494.
6 Boon AC,Vos AP,Glans YM,et al.In vitro effect of bioactive compounds on influenza virus specific B-and T-cell responses[J].Scand J Immunuol,2002,55:24-32.
7 Chiang LC,Ng LT,Chiang W,et al.Immunomodulatory activities of flavonoids,monoterpenoids,triterpenoids,iridoid glycoside and phenolic compounds of Plantago species[J].Planta Med,2003,69:600-604.
8 Hu KJ,Qu FJ,Wang ZL,et al.Experimental study on the induction ofα-interferon of human leucocyte in vitro by chlorogenic acid[J].J.Harbin Medical Univ(哈尔滨医科大学学报),2004,38:120-122.
9 Lou HX,Lang WJ,Li MJ.Water soluble constituents from Japanese Honeysuckle(Lonicera Japonica)[J].Chin Tradit Herb Drugs(中草药),1996,27:195-199.
10 Hu JW,Han XD,Li XH,et al.Antimicrobial and antioxidant effects of 3 chlorogenic acid extracts[J].Nat Prod Res Dev(天然产物研究与开发),2017,29:1928-1933.
11 Yang XF,Wang Y,Ma YM.Extraction,separation and structural identification of chlorogenic acid from eucommia ulmoides leaves[J].Food R&D(食品研究与开发),2013,4:32-34.
12 Zhu XF,Zhang HX,Lo R.Phenolic compounds from the leaf extract artichoke(Cynara scolymus L.)and their antimicrobial activities[J].J Agric Food Chem,2004,52:7272-7278.
13 Xu XY,Chen HQ,Zheng YM,et al.Isolation and identification of caffeylquinic acid compounds in the extractive of fructus arctii[J].J Southwest Univ:Nat Sci(西南大学学报:自科版),2017,39:172-176.
14 Zhu XF,Zhang HX,Lo R.Three di-o-caffeoylquinic acid derivatives from the heads of Cynara scolymus L.[J].Nat Prod Res,2009,23:527-532.
15 Carocho M.A review on antioxidants,prooxidants and related controversy natural and synthetic compounds,screening and analysis methodologies and future perspectives[J].Food Chem Toxicol,2013,51:15-25.
16 Hu JW,Li XH,Xiong W,et al.Phase separation and extraction with n-hexane for the preparation of high purity chlorogenic acid[J].Food Sci(食品科学),2010,34(14):37-41.
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