【摘要】 测定五味子浆果果汁和种子提取物的抗氧化活性,并确定其中的主要抗氧化活性成分。选择DPPH自由基清除法和还原力法测定抗氧化活性,应用高效液相色谱法测定五味子醇甲、五味子甲素和五味子乙素3种木脂素成分,应用紫外分光光度法测定总酚的含量。结果表明五味子果汁和种子提取物具有较高的抗氧化活性,果汁抗氧化活性低于种子提取物。五味子果汁和种子提取物中总酚含量分别为0.21%和1.74%,五味子果汁中未检出五味子甲素和五味子乙素,五味子醇甲含量为0.20%;种子提取物中五味子醇甲、五味子甲素和五味子乙素的含量分别为2.79%、0.45%和3.09%。证明五味子种子提取物中的主要抗氧化成分是木脂素,果汁中的主要抗氧化成分是酚类成分。更多还原

【Abstract】 To detect the antioxidant activity of S. chinensis juice and seed extract, and determine the main effective components in them. Scavenging DPPH free radical and reducing power method were used to determine the antioxidant activity of S. chinensis juice and seed extract. Three lignans of schisandrin, deoxyschisandrin, γ-schisandrin were detected by HPLC. The content of total phenolics was detected by ultraviolet-visible spectroscopy. The results showed that S. chinensis juice and seed extract had antioxidant activity. The antioxidant activity of seed extract was higher than juice. The total phenolic content of juice and seed extract were 0.21 % and1.74 %. Deoxyschisandrin and γ-schisandrin were not deteced in S. chinensis juice. Schisandrin was deteced in S. chinensis juice with the content of 0.20 %. The content of schisandrin, deoxyschisandrin and γ-schisandrin in seed extract were 2.79 %, 0.45 % and 3.09 %. It was proved that lignans were the major antioxidant components in seed extract, phenolic compounds was the main antioxidant component of S. chinensis juice.更多还原