黄色洋葱皮不同溶剂多酚提取物的总酚、总黄酮含量及抗氧化活性

Content of Total Phenols,Flavonoids and Its Antioxidant Activities of Various Solvent Polyphenol Extracts from Yellow Onion Peel

摘要: 以黄色洋葱皮为原料,分别利用70%甲醇、70%乙醇和70%丙酮作为提取溶剂进行多酚类物质提取。测定提取物中的总酚含量、总黄酮含量并研究其抗氧化活性(DPPH自由基清除能力、ABTS自由基清除能力以及铁还原能力)。研究结果显示:利用甲醇作为提取剂所得的多酚类物质提取率最高(12.35%),并且提取物中总酚和总黄酮含量最高,分别为83.17、34.31 mg/g。同时,甲醇提取物对DPPH自由基和ABTS自由基的半抑制浓度IC₅₀分别为0.059和0.031 mg/mL,低于抗坏血酸而高于乙醇提取物和丙酮提取物。

Abstract: Yellow onion peel(YOP)were extracted using three solvent systems:70% acetone,70% ethanol and 70% methanol. The extracts were tested for their total phenolic content,total flavonoid content and antioxidant activities(ferric ion reducing antioxidant power(FRAP),DPPH(1,1-diphenyl-2-picrylhydrazyl)radical scavenging,ABTS(1,1-diphenyl-2-picrylhydrazyl)radical scavenging). The results showed that the extract with methanol as the extraction agent had the highest yield(12.35%),and the extract had the highest total phenol content(83.17 mg/g)and total flavonoids content(34.31 mg/g). Meanwhile,IC₅₀ of methanol extract on DPPH free radical and ABTS free radical was 0.059 mg/mL and 0.031 mg/mL,respectively,lower than ascorbic acid but higher than ethanol extract and acetone extract.