不同炮制方法下若羌灰枣主要功能成分及抗氧化活性的对比

【目的】研究对比若羌灰枣经蒸、煮、炒等炮制后其总黄酮、总多酚和总三萜的含量及抗氧化活性,为进一步开发利用若羌灰枣提供理论参考。【方法】采用分光光度法检测总黄酮、总多酚和总三萜的含量,以DPPH清除能力和ABTS清除能力及总还原力评价抗氧化活性。【结果】若羌灰枣生品、蒸制品、煮制品、炒制品总黄酮含量分别为(2.15±0.09)、(2.56±0.07)、(1.7±0.08)、(2.02±0.04) mg/g;总多酚含量分别为(66.73±1.22)、(46±0.97)、(52.98±0.58)、(47.62±0.35) mg/g;总三萜含量分别为(35.86±0.49)、(46.56±1.62)、(27.01±0.71)、(22.35±0.43) mg/g。在0.1～25.6 mg/mL浓度范围内,VC、灰枣生品、蒸制品、煮制品、炒制品对DPPH自由基清除率的IC₅₀分别为0.04、2.03、1.36、4.97、2.42 mg/mL。在0.125～2 mg/mL浓度范围内,VC、灰枣生品、蒸制品、煮制品、炒制品对ABTS自由基清除率的IC₅₀分别...

Comparison of main functional components and antioxidant activity of jujube Ruoqiang by different processing methods

【Objective】To compare the component of total flavonoids, total polyphenols and total triterpenoids and antioxidant activities of Ruoqiang Jujube after being steamed, boiled and fried in the hope of providing reference for the development and utilization of Ruoqiang Jujube,this study provides theoretical reference for further development and utilization of Ruoqiang Jujube.【Methods】The contents of total flavonoids, total polyphenols and total triterpenoids were determined by spectrophotometry, and the antioxidant activities were evaluated by DPPH scavenging ability, ABTS scavenging ability and total reducing power.【Results】The total flavonoid contents of raw, steamed, boiled and fried jujube were (2.15±0.09), (2.56±0.07), (1.7±0.08), (2.02±0.04) mg/g, respectively; The total polyphenol contents were (66.73±1.22), (46±0.97), (52.98±0.58), (47.62±0.35), respectively; The total triterpenoid contents were (35.86±0.49), (46.56±1.62), (27.01±0.71), (22.35±0.43) mg/g, respectively. In the concentration range of 0.1-25.6 mg/mL, the IC₅₀ of DPPH free radical scavenging rate of VC, raw, steamed, boiled and fried jujube were 0.04, 2.03, 1.36, 4.97 and 2.42 mg/mL, respectively. In the concentration range of 0.125-2 mg/mL, the IC₅₀ of ABTS free radical scavenging rate of VC, raw, steamed, boiled and fried jujube were 0.09, 0.21, 0.27, 0.52 and 0.38 mg/mL, respectively. With the increasing of concentration, the total reducing power by different processing methods also increased, and the total reducing power of steamed jujube was the highest.【Conclusion】After steaming, boiling and frying processing, the contents of total polyphenol, total flavonoids and total triterpenoid in Ruoqiang Jujube have changed. In addition to the low total polyphenol content, the contents of total flavonoids in steamed products are the highest. Steamed products also have the best antioxidant activity.