State Key Lab. of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., Wuxi 214122, P.R. China.
J Food Sci. 2010 Jun;75(5):C413-9. doi: 10.1111/j.1750-3841.2010.01616.x.
The antioxidant activities of each burdock leaves fraction were first investigated alone and in combination with tertiary butylhydroquinone (TBHQ). The burdock leaves extract was fractioned with petroleum ether, ethyl acetate, n-butanol, and water, named as PF, EF, BF, and WF, respectively. The EF exhibited the highest antioxidant activity. Although TBHQ exhibited higher lipid peroxidation inhibitory activity than EF, the reducing power, superoxide anion scavenging capability, DPPH radical and hydroxyl radicals scavenging ability of EF were higher than those of synthetic antioxidant (TBHQ). Moreover, a synergistic antioxidant effect between EF and TBHQ was first demonstrated by isobolographic analysis, indicating that EF dramatically enhances the antioxidant efficiency of TBHQ. For all the fractions, the antioxidant capacity had a significant correlation with total phenolic content. The phenolic compounds of the fractions were then identified, namely chlorogenic acid, o-hydrobenzoic acid, caffeic acid, p-coumaric acid, and rutin. The results indicate that the EF could be used as sources of nature antioxidant in food industry, and allows a decrease of about 4 folds in the amounts of the synthetic compounds used.
首先单独研究了牛蒡叶各部分的抗氧化活性，并与叔丁基对苯二酚（TBHQ）一起研究。牛蒡叶提取物分别用石油醚、乙酸乙酯、正丁醇和水进行分级，分别命名为 PF、EF、BF 和 WF。EF 表现出最高的抗氧化活性。尽管 TBHQ 表现出比 EF 更高的脂质过氧化抑制活性，但 EF 的还原能力、超氧阴离子清除能力、DPPH 自由基和羟基自由基清除能力均高于合成抗氧化剂（TBHQ）。此外，通过等效应线分析首次证明了 EF 和 TBHQ 之间的协同抗氧化作用，表明 EF 极大地提高了 TBHQ 的抗氧化效率。对于所有部分，抗氧化能力与总酚含量有显著相关性。然后鉴定了各部分的酚类化合物，即绿原酸、邻羟基苯甲酸、咖啡酸、对香豆酸和芦丁。结果表明，EF 可作为食品工业中天然抗氧化剂的来源，可减少约 4 倍使用的合成化合物的量。
