Comparisons of antioxidant activities and contents of total phenols of different extraction parts from Spiranthes sinensis

Authors

YAN Xin, School of Medicine, Yangzhou University, Yangzhou, Jiangsu 225009, China
WANG Wei, School of Medicine, Yangzhou University, Yangzhou, Jiangsu 225009, China
LIU Liang, School of Medicine, Yangzhou University, Yangzhou, Jiangsu 225009, China

Abstract

The in vitro antioxidant activities of different extractions of Spiranthes sinensis(Pers.)Ames were evaluated through DPPH and ABTS assays, and the total phenols contents were determined by Folin-Ciocalteu method. It was shown that all the different extraction parts of S. sinensis had significant in vitro antioxidant activities in a dose-dependent manner; The antioxidant activities and total phenols contents were both ordered as follows: ethyl acetate extraction>n-butanol extraction> petroleum ether extraction. The results showed that the in vitro antioxidant activities were positively correlated with the total phenols contents of different extraction parts of S. sinensis, the IC₅₀ values of scavenging DPPH· and ABTS+· of ethyl acetate extraction part were (45.270±0.005) and (75.420±0.015) μg/mL, respectively, its total phenols content was (13.861±0.002)%.

Publication Date

8-28-2016

First Page

143

Last Page

146

DOI

10.13652/j.issn.1003-5788.2016.08.035

Recommended Citation

Xin, YAN; Wei, WANG; and Liang, LIU (2016) "Comparisons of antioxidant activities and contents of total phenols of different extraction parts from Spiranthes sinensis," Food and Machinery: Vol. 32: Iss. 8, Article 35.
DOI: 10.13652/j.issn.1003-5788.2016.08.035
Available at: https://www.ifoodmm.cn/journal/vol32/iss8/35

References

［1］ 董必慧, 杨小兰.沿海滩涂濒危物种缓草的生长利用特性和保护策略［J］. 江苏农业科学, 2006(3):193.
［2］ 陆静梅, 李桂兰, 杨风清. 我国东北地区兰科药用植物简介［J］. 中国野生植物资源, 1994(2): 21.
［3］ 倪素碧. 兰花药膳滋补强身［J］. 植物杂志, 1999(3): 15.
［4］ 林仁慧. 福建地方凉茶植物资源和药用价值调查研究［D］. 福建: 福建农业大学, 2014: 44-45.
［5］ DONG Mei-ling, CHEN Guang, ZHOU Zhi-ming. Flavonoid Constituents from Spiranthes auatralis Lindl［J］. Chem. Pharm Bull, 2008, 56(11): 1 600-1 603.
［6］ LIU Jing, LI Cong-ying, ZHONG Yu-jiao, et al. Chemical constituents from Spiranthes sinensis［J］. Biochem Syst Ecol, 2013, 47(8): 108-110.
［7］ LIN Yun-lian, HUANG Ray-ling, DON Ming-jaw, et al. Dihydrophenanthrenes from Spiranthes sinensis［J］. J. Nat. Prod., 2000, 63(12): 1 608-1 610.
［8］ 曹清明, 邬靖宇, 钟海燕. 油茶叶中黄酮的超声辅助提取及其抗氧化活性研究［J］. 食品与机械, 2015, 31(3): 162-166.
［9］ ARTS M J T J, SEBASTIAAN D J, VOSS H P, et al. A critical appraisal of the use of the antioxidant capacity (TEAC) assay in defining optimal antioxidant structures ［J］. Food Chem., 2003, 80(3): 409-414.
［10］ GIRI A, OSAKO K, OKAMOTO A, et al. Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji［J］. Food Res Int, 2011, 44(1): 317-325.
［11］ LI Xi-can, LIN Jing, GAO Yao-xiang, et al. Antioxidant activity and mechanism of Rhizoma Cimicifugae［J］. Chem. Cent J., 2012(6): 140.
［12］ 王艳, 周波, 钟海雁. 制取工艺对杏仁油中总酚含量及其抗氧化能力的影响［J］. 食品与机械, 2014, 30(6): 149-152.