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黄酮类化合物(flavonoids)是植物性食品中广泛存在的一类膳食健康因子,有抗癌、防癌等多重生物学功效,其作用机理可能与黄酮类化合物的促氧化作用有关[1-2]。其中,杨梅素和杨梅苷多存在于水果、茶叶、药用植物和红酒中[3],尤其是存在于杨梅植株及其果实中。杨梅素(3,57,3’,4’,5’-hexahydroxy-flavonols)是含多羟基的黄酮醇苷元,黄酮母核上连有6个羟基,且B环为邻三羟基,分子量为318.24;杨梅苷(myricetin-3-o-rhamnoside)为杨梅素的糖苷3位上的羟基被鼠李糖取代,分子量为464.37;二者的化学结构式见图1。本研究探讨杨梅素、
Flavonoids are a kind of dietary health factors that exist widely in plant foods. They have multiple biological functions such as anti-cancer and anti-cancer, and their mechanism may be related to the pro-oxidant effect of flavonoids [1-2] . Among them, myricetin and myricitrin mostly exist in fruits, tea, medicinal plants and red wine [3], especially in Myrica rubra plants and their fruits. Myricetin (3,57,3 ’, 4’, 5’-hexahydroxy-flavonols) are polyhydroxylated flavonol aglycones with six hydroxyl groups attached to the nucleus of the flavone and an ortho-trihydroxy group on the B ring, with a molecular weight of 318.24; myricetin-3-o-rhamnoside is a myrrh glycoside hydroxyl at position 3 replaced by rhamnose, the molecular weight of 464.37; the chemical structure of the two shown in Figure 1. This study explored myricetin,