2 期王华等 : 猕猴桃果肉提取物抗氧化活性研究 DPPH 1 1-mg 70% TBA ml 70% K 2 S 2 O 8 TPTZ Sigma Folin- 70% m

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1 华北农学报 2013,28 ( 2 ) : OH DP- PH O 2 - FRAP ± mg /g ± mg /g OH DPPH O 2-2 g /ml OH DPPH 84. 5% 82. 2% 1 g /ml O % DPPH O 2 - OH S A Investigation on the Anti-oxidative Activity of Kiwifruits Pulp Extracts WANG Hua CAO Jing ZHAI Li-juan XUE Zhao-hui Department of Food Science College of Chemical Engineering and Technology Tianjin University Tianjin China Abstract By measuring systematically in simulated chemical systems through the ways of scavenging DPPH ABTS and superoxide anion radicals and FRAP method the antioxidant activity of pulp with flash extraction and the content of the total phenol and total flavonoids of the extract were measured. The results showed that the content of total phenol and total flavonoids of the extract were ± mg /g and ± mg /g respectively. The research in simulated chemical systems showed that the acetone-extracting from kiwifruits had great scavenging effect against OH DPPH and O 2 - in the experimental range. When the concentrate of sample was 1 g /ml the scavenging rate to superoxide anion radicals was up to 90. 7%. And when the concentrate was 2 g /ml the scavenging rate to OH and DPPH was 84. 5% and 82. 2% respectively. With the increasing concentration the scavenging effect enhanced which suggested the presence of dose-effect relations. Beside the FRAP value of also increased with concentration which had excellent significant correlation with its DPPH and O 2 - radical-scavenging activity significant correlation with its OH radical-scavenging activity. The results provide the theory basic for kiwifruits exploitation. Key words Kiwifruits Acetone-extracting Total phenol Flavonoids Antioxidant activity 1 C E

Engineering and Technology Tianjin University Tianjin 300072 China Abstract By measuring systematically in simulated chemical systems through the ways of scavenging DPPH ABTS and superoxide anion

2 2 期王华等 : 猕猴桃果肉提取物抗氧化活性研究 DPPH 1 1-mg 70% TBA ml 70% K 2 S 2 O 8 TPTZ Sigma Folin- 70% ml 5% ml 25 ml ml 5 min 10% TDL G 0. 5 ml 6 min 5% RE52CS 4 ml 15 min 510 JHBE-50S nm UV Wolfe ml 6 min 5% 500 g % 4 ml min 5 min 180 V 1 min510 nm 10 ml 80% OH ml 50 mmol /L 10% 1 d ph ml Foiln-Ciocalte g ml 500 μg /ml 500 μg /ml μg /ml μl Folin ml 7. 5% 2 ml 10 ml min 10 s r /min 20 min765 nm 500 μl Folin ml 7. 5% Na 2 CO 3 2 ml 10 1 ml min 10 s r /min 20 min765 nm mg /ml ml 5% ml 5 min 10% 0. 1 ml mmol /L EDTA 0. l ml

5 ml 6 min 5% 500 g 1 2 80% 4 ml 25 15 min 5 min 180 V 1 min510 nm 10 ml 80% 10 2 1. 4. 3 OH 45 0. 4 ml 50 mmol /L 10% 1 d ph 7. 5 0. 1 ml - 56-40 1. 4. 1 Foiln-Ciocalte 8 0.

3 146 华北农学报 28 卷 10 mmol /L H 2 O ml 2 mmol /L 0. l 0. 1 ml 3 ml FRAP ml 60 mmol /L DR DR 0. 3 ml 5 min 0. 1 ml 1 mmol /L FeCl nm ml 37 1 h 1 ml 25% V /V 1 ml 1% TBA min 532 nm 500 g 3 ml g 9. 97% 2. 2 = A 0 - A 1 - A 2 /A 0 100% A 0 A 1 A 2 y = x r 2 = ~ 400 μg /ml DPPH 11 1 ml 1 ml 0. 1 mmol /L DPPH 20 min 517 nm A i DPPH 517 nm A j 517 nm A 0 = 1 - A i - A j /A 0 100% A 0 A i A j O ml 4. 6 ml 0. 1 mol /L Tris-HCl ph min 0. 1 ml 3 mmol /L nm 30 s 4 min ml 1 V Fig. 1 Standard curve for gallic acid 2. 3 = V - V /V 100% V V x r 2 = ~ 400 μg /ml FRAP ml mmol /L FeSO 4 3 ml FRAP 25 ml ± mg /g 15 2 y = mmol /L ph ml 10 Whang 18 mmol /L TPTZ 2. 5 ml 20 mmol /L Webby ml 5 min 593 nm ± mg /g FRAP FeSO OH OH

1 mmol /L DPPH 20 min 517 nm A i 6 500 14 DPPH 517 nm A j 517 nm A 0 = 1 - A i - A j /A 0 100% A 0 A i A j 1. 4. 5 O 2-12 0. 2 ml 4. 6 ml 0. 1 mol /L Tris-HCl ph 8. 2 25 10 min 0.

4 2 期王华等 : 猕猴桃果肉提取物抗氧化活性研究 OH ~ 2 g /ml OH ~ 0. 5 g /ml OH 0. 5 ~ 2 g /ml OH 2 g /ml Fig. 4 OH 84. 5% DPPH radical-scavenging activities of 2. 6 O 2 - Fig. 2 2 Standard curve for Rutin 4 DPPH O 2 - O 2 - NBT Diformazan 560 nm 21 5 O ~ 1 g /ml O ~ 0. 5 g /ml O ~ 1 g /ml O 2-1 g /ml O % 3 OH Fig. 3 OH-scavenging activities of 2. 5 DPPH DPPH 517 nm 5 O 2 - Fig. 5 O 2 - -scavenging activities of 2. 7 FRAP x r 2 = FeSO ~ DPPH 1. 0 mmol /L ~ 2 g /ml DPPH Fe 3 + Fe 2 + Fe g /ml 2- TPTZ DPPH 82. 2% 20 6 FeSO 4 y = 593 nm

025 ~ 0. 5 g /ml O 2-0. 5 ~ 1 g /ml O 2-1 g /ml O 2-90. 7% 3 OH Fig. 3 OH-scavenging activities of 2. 5 DPPH DPPH 517 nm 5 O 2 - Fig.

5 148 华北农学报 28 卷 FRAP FeSO 4 Fig. 6 Standard curve for FeSO ~ 1 g /ml OH DPPH O 2-1 g /ml 7 FRAP Fig. 7 FRAP value of DPPH O 2 - OH 1 Tab. 1 Correlations of anti-oxidative activities of Correlation OH DPPH O 2 - FRAP coefficient OH 1 DPPH ** 1 O ** ** 1 FRAP * ** ** 1 * P < ** P < Note * and ** shows significant difference at and level respectively ± mg /g ± mg /g OH DPPH O FRAP Fe 3 + O % 2 g /ml OH DPPH 84. 5% 82. 2% Fe 3 + DPPH O 2 - OH 1 Valko M Leibfritz D Moncol J et al. Free radicals and antioxidants in normal physiological functions and human V C V E disease J. International Journal of Biochemistry & Cell Biology

01 Note * and ** shows significant difference at 0. 05 and 0. 01 level respectively. 3 23 3. 19 ± 0. 53 mg /g 0. 26 ± 0. 07 mg /g OH DPPH O 2-3 3 FRAP Fe 3 + O 2-90. 7% 2 g /ml OH DPPH 84. 5% 82.

6 2 期王华等 : 猕猴桃果肉提取物抗氧化活性研究 J J. OH J J N- J Radical Biology & Medicine J Wolfe K Wu X Z Liu R H. Antioxidant activity of apple peels J. Agricultural and Food Chemistry Bekhita E D J Whang J I Moon H I Zee O P. Phytochemical constitu- 9. ents of Aetinidia arguta J. Korean Journal of Pharma- J Halliwell B Gutteridge J M C Aruoma O I. The deoxcyribose method A simple 'test-tube' assay for determination of rate constants for reactions of hydroxyi radials J. Analytical biochemistry Brandwilliams W Cuvelier M E Berset C. Use of a freeradical method to evaluate antioxidant activity J. Food Science and Technology-Lebensmittel-Wissenschaft and Technologie O OH J Benzie I F F Strain J J. The Ferric reducing ability of plasma FRAP as a measure of antioxidant power The FRAP assay J. Analytical Biochemistry O J. 16 Lebeau J Furman C Bemier J L et al. Aniioxidant properties of di-tert-butylhydroxylated flavonoids J. Free 17 Owen R W Haubner R Mier W et al. Isolation structure elucidation and antioxidant potential of the major phenolic and flavonoid compounds in brined olive drupes J. Food and Chemical Toxicology cognosy Webby R F. A flavonol triglycoside from Actinidia arguta var. giraldii J. Phytochemisry J J J J

8 Bekhita E D. 703-717. J. 2007 28 10 61-63. 18 Whang J I Moon H I Zee O P. Phytochemical constitu- 9. ents of Aetinidia arguta J. Korean Journal of Pharma- J. 2010 10 3 372-374.

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核农学报２０１６３０５０９２００９２５ＪｏｕｒｎａｌｏｆＮｕｃｌｅａｒＡｇｒｉｃｕｌｔｕｒａｌＳｃｉｅｎｃｅｓ９２０文章编号１０００８５５１２０１６０５０９２００６羊栖菜活性组份多糖的体外抗氧化能力比较丁浩淼１２李伟强１汪财生 1 顾筱筱１谢琰１钱国英１王忠华１１浙江万里学院生物与环境学院浙江宁波３１５１００２浙江海洋高效健康养殖协同创新中心

2 期 王 华 等 : 猕 猴 桃 果 肉 提 取 物 抗 氧 化 活 性 研 究 DPPH 1 1-mg 70% TBA ml 70% K 2 S 2 O 8 TPTZ Sigma Folin- 70% m

2 期王华等 : 猕猴桃果肉提取物抗氧化活性研究 DPPH 1 1-mg 70% TBA ml 70% K 2 S 2 O 8 TPTZ Sigma Folin- 70% m