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中国精品科技期刊2020
李邦玉, 刘臣, 陈萌, 陈柳, 俞晟, 王耀荣. 绿茶下脚料中EGCG的分离与体外抗氧化性能研究[J]. 食品工业科技, 2014, (19): 106-110. DOI: 10.13386/j.issn1002-0306.2014.19.014
引用本文: 李邦玉, 刘臣, 陈萌, 陈柳, 俞晟, 王耀荣. 绿茶下脚料中EGCG的分离与体外抗氧化性能研究[J]. 食品工业科技, 2014, (19): 106-110. DOI: 10.13386/j.issn1002-0306.2014.19.014
LI Bang-yu, LIU Chen, CHEN Meng, CHEN Liu, YU Sheng, WANG Yao-rong. Isolation and antioxidative activity of EGCG from green tea leftovers[J]. Science and Technology of Food Industry, 2014, (19): 106-110. DOI: 10.13386/j.issn1002-0306.2014.19.014
Citation: LI Bang-yu, LIU Chen, CHEN Meng, CHEN Liu, YU Sheng, WANG Yao-rong. Isolation and antioxidative activity of EGCG from green tea leftovers[J]. Science and Technology of Food Industry, 2014, (19): 106-110. DOI: 10.13386/j.issn1002-0306.2014.19.014

绿茶下脚料中EGCG的分离与体外抗氧化性能研究

Isolation and antioxidative activity of EGCG from green tea leftovers

  • 摘要: 以95%乙醇为溶剂,80℃超声提取,旋转蒸发浓缩,聚酰胺树脂柱层析纯化,得EGCG单体,用TLC和HPLC等方法跟踪和检测,其纯度大于97%,收率为12%。采用紫外可见分光光度法研究EGCG清除二苯代苦味酰基自由基(DPPH·)和超氧阴离子自由基(O-2·)活性。结果表明,与抗坏血酸比较,EGCG有较强清除自由基作用,对DPPH·和O-2·的清除能力大小均为:茶多酚>EGCG>VC。其IC50值分别为12μg/mL和5.9μg/mL。因而EGCG是一种较好的天然抗氧化剂。 

     

    Abstract: The EGCG were extracted with 95% ethanol under ultrasound.The ethanol extract were concentrated and separated and purified by polyamide resin column chromatography to obtain EGCG monomer, and these EGCG were tracked and inspected with TLC and HPLC.The EGCG purity was more than 97% and yield reached 12%.The antioxidative activity of EGCG in vitro for scavenging l, 1-dipheny-2-picryhydrazyl free radical ( DPPH·) and O-2·was studied using ultraviolet-visible spectrophotometry.It was shown the EGCG had stronger ability than that of VC for elimination free radicals.The activities for scavenging DPPH·and O-2·were tea polyphenols > EGCG > VC, and the corresponding IC50 ( half of suppression rate) values were 12 and 5.9μg/mL, respectively.The above results suggest that EGCG is one kind of good natural oxidation inhibitor.

     

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