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目的:对泰山沙棘果进行黄酮类化合物成分分析,并研究其抗氧化作用。方法:高效液相色谱法测定槲皮素含量,紫外分光光度法测定沙棘总黄酮含量。根据Fention反应建立模型体系测定沙棘黄酮对羟自由基的清除率,通过连苯三酚体系测定对超氧离子的抑制率。结果:槲皮素含量为0.019 24mg.g-1,沙棘总黄酮的含量为0.040 51mg.g-1,沙棘黄酮能有效清除羟自由基和超氧阴离子,且随着黄酮浓度的升高,对羟自由基的清除率和对超氧离子的抑制率也增大。结论:泰山沙棘果中黄酮含量较高丰富,槲皮素含量较高,泰山沙棘具有较强的抗氧化活性。
OBJECTIVE: To analyze the components of flavonoids from sea buckthorn in Taishan Mountain, and to study its antioxidative effect. Methods: Quantitative determination of quercetin by high performance liquid chromatography and determination of total flavonoids in sea buckthorn by ultraviolet spectrophotometry. According to the Fention reaction, a model system was established to determine the hydroxyl radical scavenging rate of seabuckthorn flavonoids, and the inhibition rate to superoxide ion was determined by pyrogallol system. Results: The content of quercetin was 0.019 24 mg.g-1, the content of total flavonoids in sea buckthorn was 0.040 51 mg.g-1, and the content of hydroxyl radical and superoxide anion in sea buckthorn flavonoids was effectively eliminated. With the increase of flavonoid concentration, The hydroxyl radical scavenging rate and superoxide ion inhibition rate also increased. Conclusion: The content of flavonoids in seabuckthorn fruit of Taishan Mountain is higher than that of the sea cucumber, the content of quercetin is high, and the seabuckthorn of Taishan Mountain has strong antioxidative activity.