粉单竹蒸煮液主要化学成分及其抗氧化活性OA
Chemical Constituents and Antioxidant Activity of Decoction From Bambusa chungii Culms
采用有机溶剂萃取、柱层析等方法结合波谱分析,分离、鉴定粉单竹(Bambusa chungii)蒸煮液中主要化学成分;通过对1,1-二苯基-2-三硝基苯肼自由基(DPPH·)、2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基(·ABTS+)清除能力和铁离子还原能力(FRAP)试验,评价其抗氧化活性.结果表明:分离鉴定出19 种单体化合物,分别为丁香酸(1)、丁香醛(2)、香草醛(3)、香草酸(4)、松柏醛(5)、反式阿魏酸(6)、对羟基苯甲酸(7)、对羟基苯甲醛(8)、对羟基苯甲酸-4-O-葡萄糖苷(9)、反式对香豆酸(10)、丁香脂素(11)、2-甲氧基苯甲酸(12)、胸苷(13)、鸟苷(14)、4,5-二甲氧基-3-羟基苯基-β-D-葡萄糖苷(15)、它乔糖苷(16)、3,5-二甲氧基-4-羟基苯基-β-D-葡萄糖苷(17)、熊果苷(18)和松柏醇(19).粉单竹蒸煮液的乙酸乙酯萃取部位抗氧化活性强于正丁醇部位和蒸煮液;丁香酸、阿魏酸、丁香脂素和松柏醛对DPPH·的半数抑制质量浓度(IC50 值)分别为19.54、24.77、30.82、62.15 mg/L,对·ABTS+的IC50值分别为8.72、6.54、6.93、9.09 mg/L,FRAP值分别为13.79、8.80、6.79、8.18 mmol/g(以FeSO4物质的量计),这4 种化合物是粉单竹蒸煮液抗氧化活性的主要贡献成分.
Using organic solvent extraction and column chromatography combined with spectroscopic analysis,the main chemical components in the decoction of Bambusa chungii were isolated and identified.The antioxidant activity was evaluated by testing the scavenging abilities of DPPH·and·ABTS+radical,and the ferric reducing antioxidant power(FRAP).Nineteen compounds were isolated and identified,including syringate(1),syringaldehyde(2),vanillin(3),vanillic acid(4),ferulaldehyde(5),trans-ferulic acid(6),p-hydroxybenzoic acid(7),p-hydroxybenzaldehyde(8),p-hydroxybenzoic acid-4-O-glucoside(9),trans-p-coumaric acid(10),syringaresinol(11),2-methoxybenzoic acid(12),thymidine(13),guanosine(14),4,5-dimethoxy-3-hydroxy phenyl-β-D-glucoside(15),tachioside(16),3,5-dimethoxy-4-hydroxyphenyl-β-D-glucoside(17),arbutin(18),and coniferol(19).Results from antioxidant assays indicated that the ethyl acetate fraction of the cooking liquid exhibited the stronger antioxidant activity than n-butyl alcohol fraction and decoction.The IC50 values of syringate,ferulic acid,syringaresinol,and ferulaldehyde against DPPH·were determined to be 19.54,24.77,30.82,and 62.15 mg/L,respectively.The IC50 values of syringate,ferulic acid,syringaresinol,and ferulaldehyde for scavenging·ABTS+were 8.72,6.54,6.93,and 9.09 mg/L,respectively.Furthermore,their FRAP activities were13.79,8.80,6.79,and 8.18 mmol/g(FeSO4 equivalents),respectively.These four compounds were identified as the primary antioxidant constituents in the B.chungii decoction.
汤锋;袁海华;曹先爽;荀航;姚曦
国际竹藤中心,国家林业和草原局/北京市共建竹藤科学与技术重点实验室,北京 100102国际竹藤中心,国家林业和草原局/北京市共建竹藤科学与技术重点实验室,北京 100102国际竹藤中心,国家林业和草原局/北京市共建竹藤科学与技术重点实验室,北京 100102国际竹藤中心,国家林业和草原局/北京市共建竹藤科学与技术重点实验室,北京 100102国际竹藤中心,国家林业和草原局/北京市共建竹藤科学与技术重点实验室,北京 100102
化学化工
粉单竹加压蒸煮提取化学成分抗氧化活性
Bambusa chungiipressurized hot water treatmentchemical constituentantioxidant activity
《林产化学与工业》 2026 (1)
27-36,10
国家重点研发计划资助项目(2022YFD2200905)
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