홍화의 플라보노이드 성분 분리 및 항산화 활성

Isolation of Flavonoids from Carthami Flos and their Antioxidative Activity

In this study, isolation of antioxidative compounds was performed for development of anti-oxidizing agent. CHCl3, H2O, 30%, 60% MeOH, MeOH fractions were examined antioxidative activity by DPPH method, TBARS assay, and SOD like activity. It was revealed that 30%, 60% MeOH fractions had significant antioxidative activity. From 30%, 60% MeOH fraction, nine compounds were isolated and elucidated kaempferol 3-O-α-L-rhamnopyranosyl (1→6)-β-D-glucopyranoside (I), quercetin 7-O-β-D-glucopyranoside (II), quercetin 3-O-α-L-rhamnopyranosyl (1→6) β-D-glucopyranoside(rutin) (III), 6-hydroxykaempferol 3-O-β-D-glucopyranoside (IV), kaempferol 3-O-β-D-glucopyranosyl (1→2) β-D-glucopyranoside (V), kaempferol 3-O-β-D-glucopyranoside (VI), luteolin (VII), quercetin 3-O-β-D-glucopyranoside (VIII), apigenin 7-O-β-D-glucuronopyranoside (IX) through physicochemical data and spectroscopic methods (Negative FAB-MS, 1H-NMR, 13C-NMR). Entirely, all compounds had similar antioxidative activity, but more OH group had more antioxidative activity.