苦丁茶提取物多酚含量与抗氧化活性的测定

doi:10.13305/j.cnki.jts.2008.04.009

Abstract

Abstract: The hot water extract (crude extract) of kudingcha made from Ilex kudincha C. J. Tseng and its four fractions of chloroform, ethyl acetate, n-butanol, and water were prepared. The total polyphenol contents and the antioxidant activity of the extracts were determined by Folin-Ciocalteu method and DPPH assay, FRAP assay, and TEAC assay, respectively. The results showed that kudingcha extracts contained high polyphenol content and showed potent antioxidant activity. The antioxidant activities of crude extract and its fractions decreased in the order of ethyl acetate fraction>butanol fraction>crude extract>water fraction>chloroform fraction according to the DPPH assay and FRAP assay, which were the same with the exception of the rank order of water fraction and chloroform fraction obtained from TEAC assay. Satisfactory correlations between the total polyphenol content and antioxidant activity and between measuring methods of antioxidant activity were observed. It suggests that the polyphenols in the extracts are largely responsible for the antioxidant activities.

Key words: kudingcha, polyphenol, antioxidant activity, colorimetry, correlation

CLC Number:

Q946.84⁺1

LIU Li-xiang, LIANG Xing-fei, SUN Yi, Tanguy Laura, YE Hong, ZENG Xiao-xiong. Determination of Polyphenolic Content and Antioxidant Activity of Kudingcha Made from Ilex kudincha C. J. Tseng[J]. Journal of Tea Science, 2008, 28(4): 289-293.

References

[1] 张永田. 苦丁茶的原植物[J]. 植物分类学报, 1994, 32(1): 100.
[2] 邱以祥. 中国苦丁茶资源及其开发利用[J]. 自然资源, 1997, 4: 63~68.
[3] 鄢东海. 苦丁茶名称的演变、植物种类及保健价值[J]. 贵州农业科学, 2007, 35(1): 114~116.
[4] 王新, 陆慧宁, 林少琨. 苦丁茶冬青叶化学成分及药理作用研究进展[J]. 天然产物研究与开发, 2005, 17(3): 366~370.
[5] 朱莉芬, 李美珠, 钟伟新, 等. 苦丁茶的心血管药理作用研究[J]. 中药材, 1994, 17(3): 37~40.
[6] 陈一, 李开双, 谢唐贵. 苦丁茶冬青叶的降压作用研究[J]. 中草药, 1995, 26(5): 250~252.
[7] 向华林, 许宏大, 田文艺, 等. 中国皋卢(苦丁)茶降脂作用的实验研究[J]. 中国中药杂志, 1994, 19(8): 497~498.
[8] Andlauer W, Stehle P, Furst P.Chemoprevention—a novel approach in dietetics[J]. Current Opinion in Clinical Nutrition and Metabolic Care, 1998, 1(6): 539~547.
[9] 杨贤强, 曹明富, 沈生荣, 等. 茶多酚生物学活性的研究[J]. 茶叶科学, 1993, 13(1): 51~59.
[10] 陈薇, 王恒山, 邓彦兴, 等. 大叶苦丁茶成分提取及抗氧化性能研究[J]. 天然产物研究与开发, 2002, 14(4): 24~28.
[11] 彭长连, 陈少薇, 林植芳, 等. 用清除有机自由基DPPH法评价植物抗氧化能力[J]. 生物化学与生物物理进展, 2000, 27(6): 658~611.
[12] 徐贵华, 胡玉霞, 叶兴乾, 等. 椪柑、温州蜜桔果皮中酚类物质组成及抗氧化能力研究[J]. 食品科学, 2007, 28(11): 171~175.
[13] 杨锦华, 李博, 籍保平. 我国常见食用和药用植物的抗氧化性研究[J]. 食品科学, 2006, 27(6): 87~91.
[14] 刘丽香, Tanguy Laura, 梁兴飞, 等. Folin-Ciocalteu比色法测定苦丁茶中多酚含量[J]. 茶叶科学, 2008, 28(2):101~106.
[15] Leong LP, Shui G.An investigation of antioxidant capacity of fruits in Singapore markets[J]. Food Chemistry, 2002, 76: 69~75.
[16] Stratil P, Klejdus B, Kuban V.Determination of total content of phenolic compounds and their antioxidant activity in vegetables-evaluation of spectrophotometric methods[J]. Journal of Agricultural and Food Chemistry, 2006, 54: 607~616.
[17] Benzie IF, Strain JJ.The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay[J]. Journal of Analytical Biochemistry, 1996, 239(1): 70~76.
[18] Hu FL, Lu RL, Huang B, et al. Free radical scavenging activity of extracts prepared from fresh leaves of selected Chinese medicinal plants[J]. Fitoterapia, 2004, 75: 14~23.
[19] Jin ZQ, Chen X.A simple reproducible model of free radical-injured isolated heart induced by 1, 1-diphenyl-2-picryl-hydrazyl (DPPH)[J]. Journal of Pharmacological and Toxicological Methods, 1998, 39: 63~70.
[20] Lien EJ, Ren SJ, Hoa BH, et al. Quantitative structure-activity relationship analysis of phenolic antioxidants[J]. Free Radical Biology and Medicine, 1999, 26: 285~294.
[21] Parejo I, Codina C, Petrakis C, et al. Evaluation of scavenging activity assessed by Co (II)/EDTA-induced luminol chemiluminescence and DPPH free radical assay[J]. Journal of Pharmacological and Toxicological Methods, 2000, 44: 507~512.
[22] Stratil P, Klejdus B, Kubán V.Determination of phenolic compounds and their antioxidant activity in fruits and cereals[J]. Talanta, 2007, 71: 1741~1751.

Determination of Polyphenolic Content and Antioxidant Activity of Kudingcha Made from Ilex kudincha C. J. Tseng

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Metrics

Comments

Recommended 10

[1]	LI Jing, LIN Cairong, HUANG Yan, DENG Xuming, WANG Yiqing, SUN Weijang. Effects of Tea Polyphenols on Agrobacterium-mediated Plant Genetic Transformation System [J]. Journal of Tea Science, 2022, 42(4): 477-490.
[2]	YANG Gaozhong, PENG Qunhua, ZHANG Yue, SHI Jiang, LIN Zhi, LÜ Haipeng. Effects of Anaerobic Treatment on Amino Acid Composition and Biological Activities of Different Type Teas [J]. Journal of Tea Science, 2022, 42(2): 222-232.
[3]	ZHOU Shaofeng, QIAN Yunfei, ZHAO Zhen, CHEN Xuan, LI Xinghui. Effect of the Tea with Different Degrees of Fermentation on the Formation of Tea Scum [J]. Journal of Tea Science, 2022, 42(1): 76-86.
[4]	GAO Chenxi, HUANG Yan, LI Jing, SUN Yue, CHEN Zhiheng, LIN Lin, CHEN Zhidan, SUN Weijiang, ZHONG Lei. Research on the Regulation Relationship between Endogenous Hormones in Tea Shoots and Leaf Color Formation [J]. Journal of Tea Science, 2021, 41(6): 802-812.
[5]	WU Xin, SONG Feihu, PEI Yongsheng, ZHU Guanyu, JIANG Lebing, NING Wenkai, LI Zhenfeng, LIU Benying. Study on the Tea Quality Changes and Predictions during the Microwave Fixation Process by Machine Vision [J]. Journal of Tea Science, 2021, 41(6): 854-864.
[6]	ZHOU Tingting, CHEN Guiting, CAO Nan, HE Jiangang, HE Gongwei, XIAO Changyi, LI Shigang. Preventive Effect of Green Brick Tea on Non-alcoholic Fatty Liver Disease via Gut Microbiota Changes [J]. Journal of Tea Science, 2021, 41(5): 669-680.
[7]	WEI Shasha, PENG Jing, CHEN Zhidan, SUN Weijiang, LIN Lin. Detection of Bitterness-related Substances in Youxi Bitter Tea and Correlation Analysis with Bitterness [J]. Journal of Tea Science, 2021, 41(3): 337-349.
[8]	WANG Shenglin, YANG Chongshan, LIU Zhongyuan, LIU Shanjian, DONG Chunwang. Rapid Detection Method of Tea Polyphenol Content in Black Tea Fermentation Based on Electrical Properties [J]. Journal of Tea Science, 2021, 41(2): 251-260.
[9]	CAO Bingbing, WANG Qiushuang, QIN Dandan, FU Donghe, FANG Kaixing, JIANG Xiaohui, LI Hongjian, WANG Qing, PAN Chendong, LI Bo, WU Hualing. Study on the Correlation between the Activities of Key Enzymes Involving in Anthocyanin Synthesis and the Contents of Important Polyphenols in Purple Tea [J]. Journal of Tea Science, 2020, 40(6): 724-738.
[10]	LU Li, CHENG Xi, ZHANG Bo, SHEN Xiaoxia, LIU Yan, XIONG Li, YUAN Xiao, LI Yuanhua, LI Xinghui. Establishment of Predictive Model for Quantitative Analysis of Tea Polyphenols and Caffeine of Souchong by Near Infrared Spectroscopy [J]. Journal of Tea Science, 2020, 40(5): 689-695.
[11]	ZHANG Haojie, HAO Xinyuan, ZHOU Chao, WANG Lu, WANG Xinchao, YANG Yajun, ZENG Jianming, SUN Lengxue, DAI Juhui, XIANG Jun, LUO Hong, WANG Chaoyang, ZHANG Xiangui, LIU Tao. Correlation Analysis Between Selenium Accumulation in Tea Leaves and Soil Factors in Selenium-rich Areas [J]. Journal of Tea Science, 2020, 40(4): 465-477.
[12]	WU Xun, LIU Fei, CHEN Zhiwei, WANG Yuwan, CHEN Lin, TU Zheng, ZHOU Xiaofen, YANG Yunfei, YE Yang, TONG Huarong. Study on the Changes of Physical and Chemical Components during the Frying Process of Green Tea by Computer Vision [J]. Journal of Tea Science, 2020, 40(2): 194-204.
[13]	YAO Min, LI Daxiang, XIE Zhongwen. Recent Advance on Anti-cardiovascular Inflammation of Major Characteristic Compounds in Tea [J]. Journal of Tea Science, 2020, 40(1): 1-14.
[14]	ZHOU Fang, OUYANG Jian, HUANG Jian'an, LIU Zhonghua. Advances in Research on the Regulation of Tea Polyphenols and Effects on Intestinal Flora [J]. Journal of Tea Science, 2019, 39(6): 619-630.
[15]	ZHANG Shuping, WANG Yuefei, XU Ping. Prevention of Tea Polyphenols on Atherosclerosis and Relative Mechanisms [J]. Journal of Tea Science, 2019, 39(3): 231-246.