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Antioxidant properties and factors of allspice constituents

五香粉成分的抗氧化特性及影响因素

基本信息

批准号：
15500547
负责人：
KIKUZAKI Hiroe
金额：
$ 1.86万
依托单位：
Osaka City University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2003
资助国家：
日本
起止时间：
2003 至 2004
项目状态：
已结题

项目摘要

This study was aimed to determine the structures of allspice constituents and elucidate their antioxidant properties as well as the factors of antioxidant activity. Dried allspice was successively extracted with n-hexane, dichloromethane and 70% aqueous acetone at room temperature. After removing acetone from the 70% aqueous acetone extract, the resulting aqueous residue was separated into the dichloromethane-soluble, ethyl acetate-soluble and water-soluble fractions. The ethyl acetate-soluble fraction which showed a strong DPPH radical scavenging activity and a high inhibitory effect on the autoxidation of methyl linoleate in bulk system was purified using repeated chromatographic techniques to give twenty compounds including two phenylpropanoids, eleven flavonoids and seven gallic acid related compounds. Their structures were elucidated on the basis of some spectral data. Among them, five are new and fifteen are known. However ten known compounds were first isolated from allspice. Th … More e antioxidant properties of these isolated compounds together with seventeen compounds which have been already isolated in our laboratory were evaluated using several different methods. The DPPH radical scavenging activity was dependent on the number of ortho-diphenols. The O_2^- radical scavenging activity of compounds with 1,2,3-trihydroxyphenyl groups is stronger than that of compounds with 1,2-dihydroxyphenyl groups. Ortho-diphenol structure was contributed to the inhibitory effects on autoxidation of methyl linoleate in bulk system. When measured at 90℃, the high polar compounds such as tannin and flavonoid glycosides showed slight activity, which suggested that affinity to substrate oil might have some influence on their activity in bulk system at 90℃. Such phenomenon was not observed when measured at 40℃. Tannin showed very strong activity toward liposome oxidation induced by AAPH. In the case of flavonoid, quercetin related compounds showed stronger activity than myricetin related compounds. In addition, the inhibitory effects of six allspice constituents on the autoxidation of dressing at 20℃ were measured. The activity order was consistent with the scavenging activity order against DPPH and in this case the polarity of tested compounds did not influence the activity. In conclusion, compounds with ortho-diphenol structure contributed to the antioxidant effect of allspice, and their antioxidant properties might be governed by their radical scavenging abilities and polarities. Less

本研究旨在确定多香果成分的结构并阐明其抗氧化特性以及抗氧化活性的因素。干燥的五香粉在室温下依次用正己烷、二氯甲烷和70%丙酮水溶液萃取。从70％丙酮水溶液萃取物中除去丙酮后，将所得含水残余物分离成二氯甲烷可溶部分、乙酸乙酯可溶部分和水溶性部分。采用重复色谱技术纯化了具有强DPPH自由基清除活性和对本体体系中亚油酸甲酯自氧化具有高抑制作用的乙酸乙酯可溶组分，得到20种化合物，包括2种苯丙素、11种黄酮类化合物和7种没食子酸相关化合物。根据一些光谱数据阐明了它们的结构。其中，5 个是新的，15 个是已知的。然而，十种已知化合物首先是从多香果中分离出来的。使用几种不同的方法评估了这些分离的化合物以及我们实验室已分离的 17 种化合物的抗氧化特性。 DPPH 自由基清除活性取决于邻二酚的数量。具有1,2,3-三羟基苯基的化合物的O_2^-自由基清除活性强于具有1,2-二羟基苯基的化合物。邻二酚结构有助于抑制亚油酸甲酯在本体体系中的自氧化。在90℃下测定时，单宁和黄酮苷等高极性化合物表现出轻微的活性，这表明与底物油的亲和力可能对其在90℃本体体系中的活性有一定影响。在40℃下测量时没有观察到这种现象。单宁对 AAPH 诱导的脂质体氧化表现出非常强的活性。就黄酮类化合物而言，槲皮素相关化合物表现出比杨梅素相关化合物更强的活性。此外，还测定了六种五香粉成分对20℃调味品自氧化的抑制作用。活性顺序与针对 DPPH 的清除活性顺序一致，在这种情况下，测试化合物的极性不影响活性。总之，具有邻二酚结构的化合物有助于五香粉的抗氧化作用，其抗氧化特性可能受其自由基清除能力和极性的影响。较少的