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目的:研究马齿苋不同提取部位的体外抗氧化活性。方法:采用苯酚-硫酸比色法测定马齿苋提取物中多糖含量,紫外分光光度法测定马齿苋提取物中总黄酮含量;在体外化学模拟条件下,采用Fenton反应法和模拟机体中黄嘌呤与黄嘌呤氧化酶反应系统分别测定马齿苋多糖、总黄酮对羟自由基和超氧阴离子自由基的清除能力。结果:用紫外分光光度法测得马齿苋多糖提取物中多糖百分含量为39.6%,黄酮提取物中总黄酮百分含量为10.51%;多糖剂量为4.53 mg/ml对O2.-的抑制率只有2.4%,与多糖比较,黄酮对O2.-和OH.均有良好的清除能力,在剂量为0.59 mg/ml时清除O2.-可达43.7%,剂量在0.59 mg/ml～4.92 mg/ml对O2.-有良好的清除作用;而两者对OH.的清除能力明显强于O2.-,多糖在剂量为0.04 mg/ml～0.49 mg/ml,对OH.的抑制率为37.0%～90.7%,黄酮提取物剂量在0.02 mg/ml～0.18 mg/ml时对OH.的抑制率为32.0%～90.2%,且均呈良好的量效关系。结论:在两种测定方法中马齿苋总黄酮的抗氧化能力明显强于多糖,表明总黄酮是马齿苋抗氧化活性的主要成分。
Objective: To study the antioxidant activity of different parts of purslane in vitro. Methods: The content of polysaccharides in purslane extract was determined by phenol-sulfuric acid colorimetric method. The content of total flavonoids in purslane extract was determined by ultraviolet spectrophotometry. In vitro chemical simulation, Purine and xanthine oxidase reaction system were measured polysaccharide purslane, total flavonoids hydroxyl radical and superoxide anion free radical scavenging capacity. Results: The percentage of polysaccharide in the polysaccharide extract of Purslane Portulaca oleracea was 39.6% by UV spectrophotometry, the percentage of total flavonoids in the extract of flavonoids was 10.51%, and that of polysaccharide at 4.53 mg / ml for O2.- The rate was only 2.4%. Compared with polysaccharides, flavonoids had good scavenging capacity for O2.- and OH. When the dosage was 0.59 mg / ml, O2.- was up to 43.7% and the dosage was 0.59 mg / ml ~ 4.92 mg / ml of O2.- has a good scavenging effect; and both scavenging capacity of OH. was significantly stronger than O2.-, polysaccharide at a dose of 0.04 mg / ml ~ 0.49 mg / ml, OH. inhibition rate was 37.0 % ~ 90.7%. The inhibitory rate of flavonoid extract to OH at the concentration of 0.02 mg / ml ~ 0.18 mg / ml ranged from 32.0% to 90.2%, and showed a good dose-response relationship. Conclusion: The antioxidant activity of the total flavones of portulaca oleracea was significantly higher than that of the polysaccharides in both methods, indicating that the total flavonoids are the main components of the purslane antioxidant activity.