Comparative Analysis of the Active Component and Antioxidant Activity of Different Parts of Pyrrosia petiolosa

doi:10.3969/j.issn.1000-2561.2021.07.033

Abstract

Abstract:

The 70% ethanol extraction and water extraction solution were prepared from petioles, trophophylls, sporophylls, sporangia and sporophylls without sporangia of Pyrrosia petiolosa. The active ingredients and antioxidant activity in the extraction, including chlorogenic acid (Chl), mangiferin (Man), caffeic acid (Caf), rutin (Rut), total flavonoids (TF), total phenols (TP) were assayed. There were significant differences among the five parts for active ingredients and antioxidant activity (P<0.05). TF and TP in sporophylls without sporangia were the highest, (129.46±4.03)mg/g and (47.85±2.98)mg/g respectively, which was similar to trophophylls. The antioxidant activity of ethanol extraction was higher than that of water extraction in each part. The antioxidant activity of each part was trophophylls > sporophylls without sporangia > sporophylls > petiole > sporangia. Chl and Rut in sporophylls without sporangia and trophophylls were higher. Man and Caf acid in trophophylls were the highest, which was significantly higher than that of the other four parts (P<0.05). Besides, the ABTS ⁺ free radical scavenging capacity, DPPH free radical scavenging abilities and total antioxidant capacity of different parts of P. petiolosa were positively correlated with active components (r=0.69~0.98). According to the comprehensive analysis, trophophylls had more effective components and stronger antioxidant activity. The study could provide scientific basis for the development and utilization of Pyrrosia.

Key words: Pyrrosia petiolosa, total flavonoids, total phenols, antioxidant activity

CLC Number:

R284.1

WU Piao, NING Shan, ZHANG Fengyuan, HUANG Rongshao, LI Liangbo, JIANG Xuesong. Comparative Analysis of the Active Component and Antioxidant Activity of Different Parts of Pyrrosia petiolosa[J]. Chinese Journal of Tropical Crops, 2021, 42(7): 2059-2066.

Figures/Tables 8

References 25

[1]	Niki E. Assessment of antioxidant capacity in vitro and in vivo[J]. Free Radical Biology and Medicine, 2010, 49(4):503-515. DOI URL
[2]	吴英详, 余雪芳, 詹兴堆, 等. 千层金叶片醇提物抗氧化活性的研究[J]. 热带作物学报, 2019, 40(7):1367-1372.
[3]	方允中, 杨胜, 伍国耀. 自由基、抗氧化剂、营养素与健康的关系[J]. 营养学报, 2003, 25(4):337-343.
[4]	Xia X, Cao J G, Cao Y G, et al. Flavonoids contents and bioactivities of 19 species of ferns from China[J]. Industrial Crops & Products, 2014, 58:91-98.
[5]	Cheng D D, Zhang Y Y, Gao D M, et al. Antibacterial and anti-inflammatory activities of extract and fractions from Pyrrosia petiolosa (Christ et Bar.) Ching[J]. Journal of Ethnopharmacology, 2014, 155:1300-1305. DOI URL
[6]	赖海标, 梅全喜, 范文昌. 石韦的化学成分、药理作用和临床应用研究进展[J]. 中国医药导报, 2010, 7(21):9-11.
[7]	李春磊, 韦悦, 高德民, 等. 不同产地有柄石韦总多糖含量的分析[J]. 中国野生植物资源, 2013, 32(4):29-30.
[8]	亓雪, 李兰, 张颖颖. 有柄石韦的化学及药理研究进展[J]. 山东化工, 2018, 47(16):64-65, 68.
[9]	陈飞, 罗国勇, 杨武德, 等. 黔产有柄石韦利尿通淋有效部位化学成分研究[J]. 中药材, 2019, 42(12):2822-2826.
[10]	Hsu C Y. Antioxidant activity of Pyrrosia petiolosa[J]. Fitoterapia, 2008, 79(1):64-66. DOI URL
[11]	丁文慧, 种贝贝, 邵尉, 等. 有柄石韦醇提物抗氧化活性研究[J]. 亚热带植物科学, 2016, 45(1):13-16.
[12]	李娜, 种贝贝, 辛晓伟, 等. 石韦、庐山石韦和毡毛石韦不同浸提物的红外光谱特征比较分析[J]. 中国野生植物资源, 2016, 35(2):34-36.
[13]	李雁群, 黎颖菁, 黎桦, 等. 广西石韦属七种植物叶片结构与孢子形态的比较研究[J]. 广西植物, 2010, 30(4):462-470.
[14]	Hee C K, Ju Y L, Mi G J, et al. Seasonal variations in the phenolic compounds and antioxidant activity of Sasa quelpaertensis[J]. Industrial Crops & Products, 2018, 122:506-512.
[15]	陈丛瑾, 黄克瀛, 李德良, 等. NaNO₂-Al(NO₃)₃显色分光光度法测定香椿叶总黄酮的含量[J]. 食品研究与开发, 2007, 28(5):104-107.
[16]	Wang Z H, Wang C Z, Zhang C W, et al. Ultrasound- assisted enzyme catalyzed hydrolysis of olive waste and recovery of antioxidant phenolic compounds[J]. Innovative Food Science & Emerging Technologies, 2017, 44:224-234.
[17]	国家药典委员会. 中华人民共和国药典: 一部[S]. 北京: 中国医药科技出版社, 2015: 90.
[18]	贾富娟, 崔露露, 张颖颖, 等. HPLC测定不同品种石韦中绿原酸、芒果苷、咖啡酸、芦丁含量[J]. 食品与药品, 2017, 19(3):187-189.
[19]	Cao Y G, Zheng Y X, Xia X, et al. Total flavonoid contents, antioxidant potential and acetylcholinesterase inhibition activity of the extracts from 15 ferns in China[J]. Industrial Crops & Products, 2015, 75:135-140.
[20]	种贝贝. 石韦药材及其替代品的生药学比较与抗氧化抗病毒活性研究[D]. 济南: 山东中医药大学, 2017.
[21]	陈超君, 尹小红, 黄敏, 等. 石韦孢子叶和营养叶中活性成分含量分析[J]. 广西植物, 2010, 30(1):133-136.
[22]	唐雅楠, 曹雪原, 邵尉, 等. 中药石韦中黄酮类化合物的含量及抗氧化活性研究[J]. 山东化工, 2018, 47(8):30-31, 33.
[23]	张志清, 向建军, 周利茗, 等. 麦苗中阿魏酸、抗坏血酸(V_C)、总黄酮协同抗氧化能力分析[J]. 中国粮油学报, 2013, 28(7):5-11, 18.
[24]	邵尉, 高德民. HPLC 法同时测定有柄石韦中6种有效成分的含量[J]. 山东科学, 2017, 30(3):21-25.
[25]	庄远杯, 凌梅娣, 詹佳虹, 等. 石韦提取物抗氧化及抑制亚硝化作用研究[J]. 天然产物研究与开发, 2020, 32(4):681-688.

处理 Treatments	得率 Yield/%	总黄酮含量 Total flavonoids /(mg·g^-1)	总酚含量 Total phenols content/(mg·g^-1)
YE	17.04±0.26^d	50.20±0.53^c	28.67±2.42^c
PE	19.75±0.17^c	96.19±5.55^b	38.97±2.79^b
SE	21.73±0.18^b	93.33±4.14^b	38.66±3.16^b
FE	12.96±0.21^e	34.40±1.52^d	16.34±0.60^d
QE	24.47±0.24^a	114.07±4.18^a	47.85±2.98^a
YH	17.42±0.18^d	47.51±1.63^c	19.86±0.82^c
PH	19.36±0.35^c	127.36±2.71^a	41.05±1.53^ab
SH	22.87±0.26^b	119.50±6.66^a	39.59±2.71^b
FH	11.56±0.70^e	27.33±4.24^d	11.49±2.19^d
QH	25.36±0.74^a	129.46±4.03^a	44.36±3.59^a

处理 Treatments	得率 Yield/%	总黄酮含量 Total flavonoids /(mg·g^-1)	总酚含量 Total phenols content/(mg·g^-1)
YE	17.04±0.26^d	50.20±0.53^c	28.67±2.42^c
PE	19.75±0.17^c	96.19±5.55^b	38.97±2.79^b
SE	21.73±0.18^b	93.33±4.14^b	38.66±3.16^b
FE	12.96±0.21^e	34.40±1.52^d	16.34±0.60^d
QE	24.47±0.24^a	114.07±4.18^a	47.85±2.98^a
YH	17.42±0.18^d	47.51±1.63^c	19.86±0.82^c
PH	19.36±0.35^c	127.36±2.71^a	41.05±1.53^ab
SH	22.87±0.26^b	119.50±6.66^a	39.59±2.71^b
FH	11.56±0.70^e	27.33±4.24^d	11.49±2.19^d
QH	25.36±0.74^a	129.46±4.03^a	44.36±3.59^a

化合物 Compounds	线性方程 Linear equation	相关系数 Correlation coefficient	线性范围 Linear range /(mg·mL^-1)
绿原酸	y = 3.08×10⁷x -3.50×10⁵	0.9355	0.025~0.150
芒果苷	y = 1.94×10⁷x -5.05×10⁴	0.9930	0.025~0.163
咖啡酸	y = 5.12×10⁷x -5.60×10⁴	0.9926	0.025~0.150
芦丁	y = 7.88×10⁶x -3.25×10⁴	0.9997	0.025~0.188

化合物 Compounds	线性方程 Linear equation	相关系数 Correlation coefficient	线性范围 Linear range /(mg·mL^-1)
绿原酸	y = 3.08×10⁷x -3.50×10⁵	0.9355	0.025~0.150
芒果苷	y = 1.94×10⁷x -5.05×10⁴	0.9930	0.025~0.163
咖啡酸	y = 5.12×10⁷x -5.60×10⁴	0.9926	0.025~0.150
芦丁	y = 7.88×10⁶x -3.25×10⁴	0.9997	0.025~0.188

处理 Treatments	绿原酸 Chlorogenic acid/(mg·g^-1)	芒果苷 Mangiferin/(mg·g^-1)	咖啡酸 Caffeic acid/(mg·g^-1)	芦丁 Rutin/(mg·g^-1)
YM	2.65±0.06^c	1.21±0.30^c	nd	5.00±0.20^c
PM	6.94±0.23^a	2.08±0.04^a	0.78±0.02^a	15.75±0.91^a
SM	5.01±0.53^b	1.60±0.12^b	0.15±0.001^c	9.50±0.65^b
FM	1.76±0.84^c	0.62±0.004^d	nd	nd
QM	7.37±1.22^a	1.86±0.27^ab	0.37±0.03^b	16.77±1.88^a