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中国精品科技期刊2020

豌豆多酚的组成、提取和生理活性的研究进展

王婧 宋莲军 马燕 黄现青 乔明武 王世铭

王婧,宋莲军,马燕,等. 豌豆多酚的组成、提取和生理活性的研究进展[J]. 食品工业科技,2022,43(23):418−428. doi:  10.13386/j.issn1002-0306.2021120245
引用本文: 王婧,宋莲军,马燕,等. 豌豆多酚的组成、提取和生理活性的研究进展[J]. 食品工业科技,2022,43(23):418−428. doi:  10.13386/j.issn1002-0306.2021120245
WANG Jing, SONG Lianjun, MA Yan, et al. Research Progress on Composition, Extraction and Physiological Activity of Pea Polyphenols[J]. Science and Technology of Food Industry, 2022, 43(23): 418−428. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021120245
Citation: WANG Jing, SONG Lianjun, MA Yan, et al. Research Progress on Composition, Extraction and Physiological Activity of Pea Polyphenols[J]. Science and Technology of Food Industry, 2022, 43(23): 418−428. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021120245

豌豆多酚的组成、提取和生理活性的研究进展

doi: 10.13386/j.issn1002-0306.2021120245
基金项目: 2021年度河南省重点研发与推广专项(科技攻关)项目(212102110327);2021年度河南农业大学科技创新基金项目(KJCX2021C04);2021年河南省高校国家级大学生创新创业训练计划项目(202110466013);2022年河南省研究生联合培养基地项目(YJS2022JD16);河南省高校科技创新团队支持计划资助(23IRTSTHN023)。
详细信息
    作者简介:

    王婧(1998−)(ORCID:0000−0002−0842−257X),女,硕士研究生,研究方向:食品营养与安全,E-mail:784719740@qq.com

    通讯作者:

    马燕(1989−)(ORCID: 0000−0003−1820−5381),女,博士,讲师,研究方向:食品营养与安全,E-mail:mayan201509@163.com

  • 中图分类号: TS214

Research Progress on Composition, Extraction and Physiological Activity of Pea Polyphenols

  • 摘要: 豌豆多酚是广泛存在于豌豆中的次级代谢产物,主要包括黄酮(白杨素、山奈酚、槲皮素)、酚酸(对香豆酸、芥子酸、阿魏酸)和单宁(儿茶素)3类组分。豌豆多酚的含量、种类及分布取决于豌豆品种,但在其生长过程中又受到环境和诱导因素的影响。豌豆多酚的提取方法由低效的溶剂萃取法,逐步向高效率、高提取率的微波萃取技术转变,其生理活性研究也逐步向分子和细胞水平发展,应用范围逐渐扩展至肉制品、水产品及面制品等产业中。为进一步了解豌豆多酚的化学性质及潜在利用价值,本文对豌豆中多酚的分布,影响豌豆多酚种类和含量的因素,豌豆多酚的分离提取、生理活性及其在食品工业中的应用进行了详细阐述,以期为豌豆多酚的开发与研究提供理论依据。
  • 图  1  植物多酚合成代谢途径

    Figure  1.  Synthetic and metabolic pathways of plant polyphenols

    注:PAL:苯丙氨酸解氨酶(phenylalanine ammonia-lyase);C4H:肉桂酸羟化酶(cinnamic acid-4-hydroxylase);4CL:香豆酰-CoA连接酶(4-coumarate-CoA ligase);CHS:查尔酮合酶(chalcone synthase);SbCLL-7:肉桂酰CoA连接酶(cinnamoyl-CoA ligase-7);SbCHS-2:松属素查尔酮合成酶(chalcone synthase-2);SbCHI:查尔酮异构酶(chalcone isomerase);SbFNSⅡ-2:Ⅱ型黄酮合成酶(flavone synthase II gene-2);C3H:对香豆酸-3-羟化酶(coumarate 3-hydroxylase);COMT:咖啡酸氧甲基转移酶(caffeic acid O-methyltransferase);F5H:阿魏酸-5-羟化酶(ferulic acid 5-hydroxylase);CCR:肉桂酰CoA还原酶(cinnamoyl-CoA reductas);CAD:肉桂醇脱氢酶(cinnamoyl alcohol dehydrogenas);CHI: 查尔酮异构酶(chalcone isomerase)F3H:黄烷酮-3-羟基化酶(flavanone-3-hydroxylase);F3ʹH:黄烷酮-3’-羟基化酶(flavanone-3'-hydroxylase);FLS:黄酮醇合成酶(flavonol synthase);DFR:黄酮醇-4-还原酶(dihydroflavonol 4-reductase);LAR:无色花青素还原酶(leucoanthocyanidin reductase);ANS:花青素合成酶(anthocyanidin synthase);ANR:花青素还原酶(anthocyanidin reductase)。

    表  1  豌豆中常见酚类物质的化学结构

    Table  1.   Chemical structures of common phenols in peas

    类别名称含量化学结构
    黄酮类化合物白杨素[19]
    chrysin
    57.60~65.90
    山奈酚[17]
    kaempferol

    40.00~80.00
    槲皮素[17]
    quercetin

    440.00~690.00
    酚酸类化合物对香豆酸[6]
    p-Hydroxycinnamic acid
    870.02±12.51
    芥子酸[6]
    sinapic acid
    762.09±10.14
    阿魏酸[6]
    ferulic acid
    3141.61±253.26
    单宁类化合物儿茶素[20]
    catechin
    102.30±5.46
    注:白杨素含量以鲜重(µg/100 g)计;原花青素以鲜重(mg/100 g)计;对香豆酸、芥子酸和阿魏酸以(mg/100 g)多酚提取物计;其它物质含量均以干质量(mg/100 g)计。
    下载: 导出CSV

    表  2  不同产地豌豆多酚的鉴定

    Table  2.   Identification of pea polyphenols from different producing areas

    产地及品种原料鉴定方法多酚组成和含量主要结论
    福建省漳州市20种豌豆尖HPLC生长中期:槲皮素7.55~12.73(mg/g)、山奈酚0.53~4.35(mg/g)
    生长后期:槲皮素3.70~10.92(mg/g)、山奈酚0.80~2.65(mg/g)
    构建了豌豆尖中槲皮素和山奈酚定性定量的HPLC双波长法;豌豆尖槲皮素和山奈酚含量受品种和生长时期的影响[4]
    福建省龙岩市豌豆籽粒HPLC共10种;单体酚含量(µg/100 mg):4-羟基苯甲酸(130.84)、3-(3,4-二羟基苯基)丙酸(487.39)、香草酸(281.14)、绿原酸(290.52)、咖啡酸(397.44)、丁香酸(59.58)、2-羟基苯乙酸(621.93)、对香豆酸(870.02)、阿魏酸(3141.61)、芥子酸(762.09)构建了豌豆籽粒中10种多酚的HPLC方法[6]
    克罗地亚(MBK88、MBK90、MBK168和MBK173)4种豌豆种皮UHPLC-LTQ OrbiTrap MS共41种;总酚含量(不同品种mg/g):MBK88(14.35±0.66)、MBK90(2.57±0.12)、MBK168(30.56±1.30)、MBK173(21.56±0.96)
    ;单体酚含量(mg/kg):原儿茶酸(26.30~127.20)、表没食子儿茶素(239.30~325.30)、没食子儿茶素(62.30~99.10)
    构建了豌豆籽粒中41种多酚的UHPLC-LTQ OrbiTrap MS方法;豌豆种皮多酚含量受品种影响[10]
    挪威(Aslag)、法国(Assas)、捷克共和国(Dora)、德国(Golf、Poneka)、匈牙利(T Euro Orsz)、克罗地亚(MBK88、MBK90、MBK168和MBK173)10种不同颜色的豌豆种皮UHPLC-LTQ OrbiTrap MS总酚含量(不同品种mg/g):Aslaug(46.56±1.05)、Assas(41.80±0.20)、Dora(34.15±0.78)、Golf(23.13±0.97)、Poneka(39.02±0.72)、Törsz(18.84±0.31)、MBK88(15.94±0.78)、MBK90(2.78±0.53)、MBK168(45.75±2.09)、MBK173(36.64±1.11)构建了豌豆籽粒中多酚的LTQ OrbiTrap MS定性定量方法;豌豆种皮多酚含量受品种和产区影响[11]
    加拿大萨斯喀彻温大学作物发展中心鹰嘴豆、蚕豆、扁豆、豌豆和菜豆5种豆科植物种皮LC-MS共98种;单体酚含量(µg/g):山奈酚:基因型鹰嘴豆(30.33~89.21)、蚕豆(2.41~3.96)、扁豆(198.99~414.43)、豌豆(0.94~3.85)、菜豆(0.73~4071.40)、槲皮素:基因型鹰嘴豆(3.34~179.29)、蚕豆(3.43~5.36)、扁豆(0.17~7.23)、豌豆(0.29~9.87)、菜豆(4.01~225.71)、3,4-二羟基苯甲酸:基因型鹰嘴豆(0.32~0.59)、蚕豆(0.92~4.44)、扁豆(0.70~2.48)、豌豆(2.76~81.70)、菜豆(0.11~1.02)、香草酸-4-β-D-葡萄糖苷:基因型鹰嘴豆(1.58~4.44)、蚕豆(1.61~8.00)、扁豆(20.9~194.00)、豌豆(2.97~43.80)、菜豆(1.22~63.20)构建了豆科植物种皮中98种多酚的LC-MS定性定量方法;豆科植物种皮多酚含量受基因型和产区影响[13]
    德国霍尔茨豌豆冬季品种(James)豌豆夏季品种(Gregor、Navarro、Salamanca、Starter)5种豌豆叶HPLC-DAD-ESI-MS单体酚含量(mg/g):槲皮素:James(4.09)、Gregor(7.06)、Navarro(6.02)、Salamanca(6.16)、Starter(5.44);山奈酚:James(0.93)、Gregor(1.11)、Navarro(1.88)、Salamanca(0.55)、Starter(1.28)构建了豌豆叶片中多酚的HPLC-DAD-ESI-MS
    定性定量方法;豌豆叶多酚含量受品种影响[17]
    注:鹰嘴豆(Cicer arietinum L.);蚕豆(Vicia faba L.);扁豆(Lens culinaris Medik.);豌豆(Pisum sativum L.);菜豆(Phaseolus vulgaris L.);高效液相色谱(high performance liquid chromatography,HPLC);超高效液相色谱-线性离子阱-静电场轨道阱组合式高分辨质谱(ultra performance liquid chromatography linear trap quadrupole orbitrap mass spectrometry,UHPLC-LTQ OrbiTrap MS);半定量液相色谱质谱法(liquid chromatograph mass spectrometry,LC-MS);高效液相色谱-二极管阵列检测器-电喷雾质谱(high performance liquid chromatography diode array detector electron spray ionization mass spectrometry,HPLC-DAD-ESI-MS)。
    下载: 导出CSV

    表  3  豌豆中不同部位的提取溶剂、酚类物质含量以及抗氧化能力

    Table  3.   Extraction solvent, phenolic content and antioxidant capacity of different parts of pea

    提取部位最佳溶剂酚类物质含量(mg/g)抗氧化方法抗氧化能力(µmol/g)
    黄豌豆籽粒[8]丙酮/水(50:50,v/v)总酚
    总黄酮
    缩合单宁
    0.94
    0.13
    0.39
    DPPH
    FRAP
    ORAC
    1.95
    7.10
    8.35
    绿豌豆籽粒[8]丙酮/水(50:50,v/v)总酚
    总黄酮
    缩合单宁
    0.81
    0.12
    0.42
    DPPH
    FRAP
    ORAC
    1.53
    6.40
    5.90
    豌豆籽粒[9]丙酮/水/乙酸(70:29.5:0.5,v/v/v)总酚
    总黄酮
    0.27~1.95
    0.53~5.08
    ABTS
    FRAP
    3.04~22.27
    1.24~18.87×103
    豌豆种皮[10]甲醇/水/乙酸(80:19:1,v/v/v)总酚2.57~30.56DPPH0.72~2.55×103
    豌豆种皮[11]甲醇/水/乙酸(80:19:1,v/v/v)总酚2.78~46.56DPPH0.54~8.04×103
    豌豆壳[15]乙醇/水(80:20,v/v)总酚2.60ORAC23.06
    黄豌豆籽粒[37]丙酮/水(80:20,v/v)总酚
    总黄酮
    缩合单宁
    1.34±0.02
    0.32±0.02
    1.52±0.04
    DPPH
    FRAP
    ORAC
    1.80±0.05
    14.70±0.80
    15.07±0.21
    绿豌豆籽粒[37]丙酮/水(80:20,v/v)总酚
    总黄酮
    缩合单宁
    1.07±0.01
    0.39±0.02
    1.71±0.04
    DPPH
    FRAP
    ORAC
    1.28±0.05
    10.80±0.30
    13.85±0.81
    豌豆籽粒[38]甲醇/水(80:20,v/v)总酚
    单宁
    19.42
    10.85
    ABTS2547.90
    黄豌豆籽粒[42]乙醇/水(80:20,v/v)总酚2.50ABTS3.40
    绿豌豆籽粒[42]乙醇/水(80:20,v/v)总酚1.20ABTS1.80
    豌豆籽粒[43]甲醇/水(80:20,v/v)总黄酮1.35TEAC
    DPPH
    156.20
    108.90
    注:物质含量均以干质量(mg/g)计;物质抗氧化能力以(µmol/g)计;1,1-二苯基-2-三硝基苯肼(2,2-diphenyl-1-picrylhydrazyl,DPPH);2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸(2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS);氧自由基吸收能力(oxygen radical absorbance capacity,ORAC);铁离子还原能力(ferricion reducing antioxidant power,FRAP);奎诺二甲基丙烯酸酯等效抗氧化力(trolox equivalent antioxidant capacity,TEAC)。
    下载: 导出CSV
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  • 收稿日期:  2021-12-23
  • 网络出版日期:  2022-10-19
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