[1]孟欣欣,马智慧,陈凤真.五个色系牡丹花瓣多酚含量及其抗氧化性[J].黑龙江农业科学,2019,(08):73-76.[doi:10.11942/j.issn1002-2767.2019.08.0073]
　MENG Xin-xin,MA Zhi-hui,CHEN Feng-zhen.Study on Polyphenol Content and Antioxidant Activity of Five-Color Peony Flowers[J].HEILONGJIANG AGRICULTURAL SCIENCES,2019,(08):73-76.[doi:10.11942/j.issn1002-2767.2019.08.0073]
点击复制

五个色系牡丹花瓣多酚含量及其抗氧化性

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2019年08期 页码: 73-76 栏目: 出版日期: 2019-08-10
Title:
Study on Polyphenol Content and Antioxidant Activity of Five-Color Peony Flowers
作者:
孟欣欣; 马智慧; 陈凤真
菏泽学院 农业与生物工程学院，山东 菏泽 274000
Author(s):
MENG Xin-xin; MA Zhi-hui; CHEN Feng-zhen
College of Agricultural and Biological Engineering,Heze University,Heze 274000,China
关键词:
牡丹花; 多酚; 抗氧化性
Keywords:
peony flowers;  polyphenol;  antioxidant activity
DOI:
10.11942/j.issn1002-2767.2019.08.0073
文献标志码:
A
摘要:
为探究5个色系牡丹花瓣中多酚含量及其抗氧化性，以白色系、粉色系、紫色系、黄色系、黑色系牡丹花为材料，采用乙醇法提取花瓣中多酚物质，提取条件为温度70 ℃，乙醇溶液浓度48%，提取时间44 min；利用福林酚试剂显色法测定5个色系牡丹花瓣中多酚物质的含量；通过1，1-二苯基-2-苦基肼（DPPH）自由基清除法研究5个色系牡丹花多酚的抗氧化性。结果表明：深色系（初乌）中多酚含量最高，为132.75 mg·g-1，黄色系(海黄)其次，为111.15 mg·g-1，浅色系（白玉）中多酚含量最低，为53.50 mg·g-1，粉色系、紫色系中多酚含量差别不大；相同当量浓度下，深色系牡丹花多酚抗氧化性高于浅色系牡丹花，不同色系间多酚含量相差约1.1~2.5倍；牡丹花多酚的抗氧化性比抗坏血酸（VC）低约12.4%~33.1%，比2，6-二叔丁基对甲酚（BHT）高约0.3%~31.3%。综合得出深色系牡丹花多酚含量较高，且具有较强的抗氧化性。
Abstract:
In order to explore polyphenol content and antioxidant activity of five color (white,pink,purple,yellow,black) peony as material,we used ethanol extraction,extraction conditions for temperature 70 ℃,48% ethanol solution concentration,extracting time 44 min; The content of polyphenol in 5 color peonies was determined by the method of phenol reagent.The antioxidant ativity of polyphenol in five color peony were studied by 1,1-diphenyl-2-diphenylhydrazine (DPPH) free radical scavenging method.The results showed that the polyphenol content of series the brunet department (Chuwu) up to 132.75 mg·g-1,yellow (Haihuang) followed by 111.15 mg·g-1,polyphenol content of white(Baiyu) in the lowest 53.50 mg·g-1,and there was a little difference in polyphenol content between pink and purple; At the same equivalent concentration,the antioxidant ativity of the polyphenol in the dark peony was higher than those in the light color,and the content of polyphenol in different colors was about 1.1 to 2.5 times.The antioxidant activity of penony polyphenol was about 12.4% to 33.1% higher than that of VC,and 0.3% to 31.3% lower than that of BHT.In conclusion,the content of polyphenol and antioxidant activity in dark peony is higher.

参考文献/References:

［1］王斌利,王新娣,董颖等.牡丹的食药价值研究进展[J].甘肃医药,2017,36（2）:96-98.

[2]陈亮,刘存芳.牡丹花中的活性成分研究现状[J].饮料工业,2017,20(2):74-76.
[3]史国安,郭香凤,包满珠.不同类型牡丹花的营养成分及体外抗氧化活性分析[J].农业机械学报,2006,37(8):111-114.
[4]张修景.火焰原子吸收光谱法测定牡丹花中6种金属元素[J].理化检验（化学分册）,2008,44(3):243-244.
[5]朱素英.三七根不同溶剂组分抗氧化性比较[J].食品科技,2013,38(6):216-220.
[6]常丽新,贾长虹,赵永光，等.超声波辅助法提取月季花红色素的最佳工艺研究[J].食品工业科技,2009,30 (4) :279-281.
[7]Su J，Ma C，Liu C，et al． Hypolipidemic activity of peony seed oil rich in α-linolenic，is mediated through inhi-bition of lipogenesis and upregulation of fatty acid β-oxidation［J］．Food Science，2016，81(4):1001-1009．.
[8]谢倩,王威,陈清西.橄榄多酚含量测定方法的比较[J].食品科学,2014,35(8):204-207.
[9]Sun Y,Xu W,Zhang W,et al.Optimizing the extraction of phenolic antioxidants from kudingcha made from Ilex kudingcha C.J.Tseng by using response surface methodology[J].Separation and Purification Technology,2011,78（3）：311-320.〖ZK)〗
[10]〖ZK(#〗Singh R P,Chidambara Murthy K N,Jayaprkasha G K.Studieson the antioxidant activity of pomegranate peel and seed extracts using in vitro models[J].Journal of Agricultural&Food Chemistry,2002,50:81-86.
[11]施伟梅,陈建福,王妙飞,等.响应面法优化红花紫荆叶中多酚的超声波辅助提取工艺[J].粮油食品科技,2014,22(5):38-43.
[12]游玉明,杨帆,熊运海.牡丹花的综合利用与开发前景[J].北方园艺,2011,89(1):67-69.
[13]杨文领,袁琳.树脂法吸附提取扶桑花红色素的研究[J].昆明学院学报,2011,3 (3):84-85.
[14]史国安,郭香凤,高双成，等.牡丹花发育过程中花瓣抗氧化活性的变化[J].园艺学报，2009,36(11):1685-1690.
[15]唐铁鑫,吴鸿,李启垓.野牡丹属药用植物黄酮类成分比较[J].中药,2007,9(8):1912-1913.
[16]朱素英.牡丹花多酚提取优化与抗氧化性[J].生物技术，2014,24(3):78-81.
[17]冯志文,杨霞光,潘剑,等.6个品种牡丹花瓣的抗氧化活性分析[J].西北农林科技大学学报(自然科学版),2009,37(1):205-210.
[18]窦勇博.牡丹花黄酮的抗氧化活性研究[J].中国蔬菜,2016,36(4):23-26.
[19]Wang L S,Hashimoto F,Shiraishi A,et al.Chemical taxonomy of the Xibei tree peony from China by floral pigmentation[J].Journal of Plant Research，2004,117(1):47-55.
[20]苏宝来,孙泽飞,张延龙,等.11种牡丹花瓣多酚成分及抗氧化能力分析[M]//张启翔.中国观赏园艺研究进展.北京:中国农业出版社,2017.

相似文献/References:

[1]马洪娟.香菇多酚含量的测定及抗氧化活性研究[J].黑龙江农业科学,2013,(07):116.
　MA Hong-juan.Determination of Polyphenol Content and Research on Antioxidant Activity in Lentinula edodes (Berk)Pegler[J].HEILONGJIANG AGRICULTURAL SCIENCES,2013,(08):116.
[2]孙兴荣,卞景阳,刘琳帅,等.黑柿子多酚的提取及抗氧化作用的研究[J].黑龙江农业科学,2019,(04):85.[doi:10.11942/j.issn10022767.2019.04.0085]
　[J].HEILONGJIANG AGRICULTURAL SCIENCES,2019,(08):85.[doi:10.11942/j.issn10022767.2019.04.0085]
[3]薛 雯,房玉林,戴 璐,等.酿酒葡萄‘白诗南’废弃枝叶多酚含量及抗氧化性的季节性变化[J].黑龙江农业科学,2022,(01):48.[doi:DOI:10.11942/j.issn1002-2767.2022.01.0048]
　XUE Wen,FANG Yu-lin,DAI Lu,et al.Seasonal Changes of Phenolic Contents and Antioxidant Activity in Abandoned Branches and Leaves of Wine Grape ‘Chenin Blanc’[J].HEILONGJIANG AGRICULTURAL SCIENCES,2022,(08):48.[doi:DOI:10.11942/j.issn1002-2767.2022.01.0048]
[4]张金华,周丹,张滢,等.Box-Behnken设计-响应面法优化菜头肾酚类成分的提取工艺[J].黑龙江农业科学,2022,(05):80.[doi:10.11942/j.issn1002-2767.2022.05.0080]
　ZHANG Jin-hua,ZHOU Dan,ZHANG Ying,et al.Optimization of Extraction Process for Polyphenols of Strobilanthes sarcorrhizus C.Ling by Box-Behnken and Response Surface Methodology[J].HEILONGJIANG AGRICULTURAL SCIENCES,2022,(08):80.[doi:10.11942/j.issn1002-2767.2022.05.0080]
[5]孟欣欣,马智慧,陈凤真.牡丹花多酚超声辅助提取工艺优化[J].黑龙江农业科学,2019,(09):100.[doi:10.11942/j.issn1002-2767.2019.09.0100]
　MENG Xin-xin,MA Zhi-hui,CHEN Feng-zhen.Process Optimization on Ultrasonic Extraction of Polyphenols from Peony Flower[J].HEILONGJIANG AGRICULTURAL SCIENCES,2019,(08):100.[doi:10.11942/j.issn1002-2767.2019.09.0100]

备注/Memo

收稿日期：2019-04-08

基金项目：高等学校国家级大学生创新创业训练计划（201710455143）；菏泽学院博士基金（XYJJKJ-9）。
第一作者简介：孟欣欣（1995-），女，学士，专业为食品科学与工程。E-mail：2572155285@qq.com。
通讯作者：陈凤真（1980-），女，博士，副教授，从事植物生理活性物质研究。E-mail：duoduo12008@163.com。

更新日期/Last Update: 2019-09-16