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中国精品科技期刊2020
闫亚美, 代彦满, 冉林武, 曹有龙, 罗青, 李晓莺, 秦垦, 戴国礼, 曾晓雄. 黑果枸杞与5种果蔬中花色苷组成及体外抗氧化活性比较[J]. 食品工业科技, 2014, (16): 133-136. DOI: 10.13386/j.issn1002-0306.2014.16.021
引用本文: 闫亚美, 代彦满, 冉林武, 曹有龙, 罗青, 李晓莺, 秦垦, 戴国礼, 曾晓雄. 黑果枸杞与5种果蔬中花色苷组成及体外抗氧化活性比较[J]. 食品工业科技, 2014, (16): 133-136. DOI: 10.13386/j.issn1002-0306.2014.16.021
YAN Ya-mei, DAI Yan-man, RAN Lin-wu, CAO You-long, LUO Qing, LI Xiao-ying, QIN Ken, DAI Guo-li, ZENG Xiao-xiong. Composition and in vitro antioxidant activity of anthocyanins extracted from Lycium ruthenicum Murr., different fruits and vegetables[J]. Science and Technology of Food Industry, 2014, (16): 133-136. DOI: 10.13386/j.issn1002-0306.2014.16.021
Citation: YAN Ya-mei, DAI Yan-man, RAN Lin-wu, CAO You-long, LUO Qing, LI Xiao-ying, QIN Ken, DAI Guo-li, ZENG Xiao-xiong. Composition and in vitro antioxidant activity of anthocyanins extracted from Lycium ruthenicum Murr., different fruits and vegetables[J]. Science and Technology of Food Industry, 2014, (16): 133-136. DOI: 10.13386/j.issn1002-0306.2014.16.021

黑果枸杞与5种果蔬中花色苷组成及体外抗氧化活性比较

Composition and in vitro antioxidant activity of anthocyanins extracted from Lycium ruthenicum Murr., different fruits and vegetables

  • 摘要: 目的:评价黑果枸杞等6种不同花色苷来源的植物材料的花色苷组成含量及体外抗氧化活性,为花色苷的利用和具有较强抗氧化活性植物资源的筛选提供参考。方法:取黑果枸杞等6种不同花色苷来源的植物材料,采用分光光度法、HPLC-MS法分析测定黑果枸杞花色苷含量及主要组成,用DPPH、ABTS和FRAP法分析其体外抗氧化活性。结果:黑果枸杞等6种不同花色苷来源的植物材料总花色苷含量的变化幅度为0.212.26mg/g鲜果。其中黑果总花色苷含量最高,花色苷含量分别是葡萄、树莓、紫甘蓝、蓝莓和紫薯的10.72、4.91、1.91、1.75、4.45倍。黑果枸杞花色苷的主要组分为矮牵牛素衍生物,有别于其他所测果蔬材料,其抗氧化活性也最高。结论:较之5种花色苷含量较高的天然果蔬材料,黑果枸杞中花色苷主要组分与之差异很大,总花色苷含量和抗氧化活性总体都较高,是较好的开发功能性食品的资源。 

     

    Abstract: Objective:The aim of this study was to evaluate total anthocyanins and in vitro antioxidant activity of extracts from 6 kinds of plants such as Lycium ruthenicum Murr. and so on, and to provide a basis for exploitation of anthocyanins and to sift strong antioxidant activity resources. Methods:Total of 6 different fruits and vegetables was evaluated in the study. The total contents of anthocyanins were measured using spectrophotometer methods. Composition of the polyphenol extracts was also analyzed using HPLC and HPLC-MS. DPPH, ABTS, and FRAP methods were used to evaluate in vitro antioxidant activity of the fruits and vegetables. Results:Total anthocyanins of 6 different fruits and vegetables were 0.21~2.26mg/g fresh fruits. Comparatively, the total anthocyanins content of Lycium ruthenicum Murr. was 10.72, 4.91, 1.91, 1.75, 4.45 times higher than that of grapes, raspberry, purple cabbage, bule berry and purple potato, and the main anthocyanins composition of Lycium ruthenicum Murr. was petunidin derivative which was different from the fruits and vegetables in our tested paper. Lycium ruthenicum Murr. had the highest value of total anthocyanins content and in vitro antioxidant activity. Conclusion:Compared with the 5 kinds of fruits and vegetables tested in the study, Lycium ruthenicum Murr. had the highest value of total anthocyanins content and in vitro antioxidant activity, it was a source with rich anthocyanins, and one kind of good resources for development of healthy food.

     

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