Abstract
Objective: To strengthen the comprehensive utilization of Dendrobium officinale（D. officinale） resources. Methods: The functional composition, antioxidant activity and their pearson correlation analysis of D. officinale stem, leaf and flower were studied and compared. Results: The results showed that the contents of 4 main functional components and antioxidant activity were significantly different between the stem, leaf and flower from D. officinale, the polysaccharide of leaf and flower were lower than that observed in stem: Stem（31.00%）＞Leaf（15.04%）＞Flower（8.11%）; However, compared with stem, the total flavonoid, total polyphenol and total alkaloids contents of leaf and flower were much higher. The results of DPPH, ABTS, FRAP analyses all indicated that the D. officinale stem, leaf and flower all exhibited a great antioxidant activities, the flower approached that of vitamin C （VC） at specific concentrations, the alcohol extract of leaf exhibited a higher antioxidant capacity than stem, The antioxidant activity of the samples increased positively with the concentration. According to correlation analysis, the total phenols and flavonoids have the strongest contribution to the antioxidant capacity（P<0.01）, total alkaloid has stronger contribution to the antioxidant capacity（P<0.05）. Conclusion: This study provided guidance for the comprehensive development and utilization of D. officinale.
Publication Date
7-28-2021
First Page
45
Last Page
50
DOI
10.13652/j.issn.1003-5788.2021.07.007
Recommended Citation
Wen-wen, TANG; Jun-li, XIA; and Yuan, CHEN
(2021)
"Analysis of functional composition、 antioxidant activity and their correlation in stem, leaf and flower from Dendrobium officinale,"
Food and Machinery: Vol. 37:
Iss.
7, Article 7.
DOI: 10.13652/j.issn.1003-5788.2021.07.007
Available at:
https://www.ifoodmm.cn/journal/vol37/iss7/7
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