桦褐孔菌醇提物的萃取分离及其抗氧化活性研究

梁丽雅; 张泽生; 孙玮; 王玉本; 吕晨

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桦褐孔菌醇提物的萃取分离及其抗氧化活性研究

化工与环境工程 | 更新时间：2026-09-14

- 桦褐孔菌醇提物的萃取分离及其抗氧化活性研究
- Study on Antioxidant Activity and Extraction Separation of Ethanol Crude Extracts from Inonotus Obliquus
- 中北大学学报（自然科学版） 2009年30卷第2期页码：153-158
- 作者机构：
  
  1. 食品营养与安全省部共建教育部重点实验室
  2. 天津科技大学食品工程与生物技术学院
  3. 天津农学院食品科学系
- 作者简介：
- 基金信息：
  
  国家十一五科技支撑计划项目资助(2006BAD27B06)
- DOI：
  中图分类号：
- 纸质出版：2009
- 稿件说明：
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梁丽雅, 张泽生, 孙玮, 等. 桦褐孔菌醇提物的萃取分离及其抗氧化活性研究[J]. 中北大学学报（自然科学版）, 2009,30(2):153-158.

梁丽雅, 张泽生, 孙玮, et al. Study on Antioxidant Activity and Extraction Separation of Ethanol Crude Extracts from Inonotus Obliquus[J]. 2009, 30(2): 153-158.
梁丽雅, 张泽生, 孙玮, 等. 桦褐孔菌醇提物的萃取分离及其抗氧化活性研究[J]. 中北大学学报（自然科学版）, 2009,30(2):153-158. DOI：

梁丽雅, 张泽生, 孙玮, et al. Study on Antioxidant Activity and Extraction Separation of Ethanol Crude Extracts from Inonotus Obliquus[J]. 2009, 30(2): 153-158. DOI：

摘要

采用不同极性有机溶剂对桦褐孔菌乙醇粗提取物进行液-液萃取

将粗提物划分为3个不同极性部位(乙酸乙酯相、正丁醇相、水相);选用总还原力、DPPH自由基清除率、FRAP法及β-胡萝卜素褪色法对粗提物和萃取物进行抗氧化活性评价.结果表明:桦褐孔菌具有较好的抗氧化活性

乙酸乙酯相的总还原力、FRAP值、DPPH自由基清除率显著高于BHT和其他部位(p0.05)

总多酚类物质、总黄酮含量也显著高于其他部位(p0.05);乙酸乙酯相呈现出最强的抗氧化活性.推测桦褐孔菌抗氧化活性物质富集于乙酸乙酯相.桦褐孔菌提取物有望成为功能食品组分中合成抗氧化剂的天然替代品.

Abstract

The antioxidant crude extracts of Inonotus Obliquus were separated into three subfractions(ethyl acetate fraction

n-butanol fraction and aqueous fraction) by organic solvents of different polarities based on liquids-liquids extracting method.And their antioxidant activities were evaluated by Fe3+ to Fe2+-reducing activity

1-diphenyl-2-picrylhydrazyl(DPPH) free radical-scavenging assay

FRAP assay and β-carotene bleaching method.The results indicate that Inonotus Obliquus possesses powerful antioxidant ability.The ethyl acetate-soluble fraction have the strongest antioxidant activity

with high levels of total flavonoids content

total phenol contents

reductive activity

FRAP value and strong DPPH radical scavenging capacity

respectively(p0.05). These results suggest that the extract of Inonotus Obliquus is a promising natural alternative to synthetic antioxidants as functional food ingredient.

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