15种红果肉海棠多酚及抗氧化活性分析

魏新翠; 李厚华; 蔡雪雁; 梁峥; 唐豆豆

doi:10.13386/j.issn1002-0306.2015.20.019

15种红果肉海棠多酚及抗氧化活性分析

1. 西北农林科技大学林学院
2. 西北农林科技大学风景园林艺术学院
3. 山西省农业科学院玉米研究所

基金项目:

高等学校博士学科点专项科研基金(20120204120006)；西北农林科技大学基本科研业务费(QN2013079)；

详细信息

作者简介:
魏新翠(1988-),女,硕士研究生,研究方向:林木遗传育种,E-mail:weixinying.net@163.com。;

李厚华(1973-),男,博士,副教授,主要从事植物基因工程和类黄酮次生代谢等方面的研究,E-mail:lihouhua73@163.com。;

中图分类号: TS255.1
计量
- 文章访问数: 169
- HTML全文浏览量: 18
- PDF下载量: 224
出版历程
- 收稿日期: 2015-03-03

Polyphenols and antioxidant activity analysis of 15 red flesh crabapples

College of Forestry,Northwest A&F University
College of Landscape Architecture and Art,Northwest A&F University
Corn institute of Shanxi Agricultural Sciences Academy

摘要

摘要: 以15种红果肉海棠为材料,采用清除二苯代苦味酰基（DPPH）自由基、清除[2,2′-连氨-（3-乙基并噻唑啉-6-磺酸）二氨盐]（ABTS）自由基法对其进行了抗氧化活性评价。Folin-Ciocalteau法测其多酚含量,高效液相色谱（high performance liquid chromatography,HPLC）分析其酚类物质的组成与含量,相关系数法分析多酚、黄酮与抗氧化活性间的相关性。结果表明,其多酚含量为318.14⁸38.83 mg GAE/100 g干重,黄酮含量为367.64¹821.37 mg RE/100 g干重。印第安魔力海棠、红巴伦海棠、红园海棠和印第安夏天海棠的多酚和抗氧化能力均较高。检测出矢车菊素-半乳糖苷、矢车菊素-阿拉伯糖苷和芦丁等10种多酚类物质。
- 红果肉海棠 /
- 多酚 /
- 黄酮 /
- 抗氧化 /
- 单体酚
Abstract: 15 kinds of red flesh crabapples were taken as materials. 1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging, [2,2 '-azino-bis(3-ethylbenzothiazoline)-6-sulphonic acid]diamonium salt(ABTS+·) radical scavenging were carried out in antioxidant activity evaluation. The content of polyphenols were measured with the Folin-Ciocalteau method. HPLC-DAD was applied to test the composition of polyphenols. The results showed that their polyphenols contents were 318.14 ⁸38.83 mg GAE per 100 g of dry fruit and the flavones were 367.64¹821.37 mg RE per 100 g of dry fruit. M. ‘Indian Magic',M. ‘Red Barron',M. ‘Red Garden' and M. ‘Indian Summer' were the varieties that contained higher polyphenol,flavones and antioxidant capacity.A total of 10 polyphenols,including cyanidin galactoside,cyanidin arabinoside and rutin were detected by HPLC.
- red flesh crabapple /
- polyphenol /
- flavones /
- antioxidant activity /
- phenolic compound

HTML全文

参考文献(25)

[1]	李育农.苹果属植物种质资源研究[M].北京:中国农业出版社,2001:20-23.
[2]	刘珩,卢明艳,王涛,等.不同品种海棠果品质测定及聚类分析[J].中国农学通报,2014,30(25):222-225.
[3]	孟瑞,玄艳艳,陈学森,等.海棠果实功能性成分与高含量资源筛选[J].中国农学通报,2014,30(31):205-209.
[4]	孙华,王春燕,宋杨,等.新疆红肉苹果PGIP基因克隆及原核表达[J].果树学报,2013,30(1):1-7.
[5]	胡子有,梁桂东,黄海生,等.红肉火龙果果实生长动态规律研究[J].中国农学通报,2012,28(1):218-222.
[6]	岁立云,刘义飞,黄宏文.红肉猕猴桃种质资源果实性状及AFLP遗传多样性分析[J].园艺学报,2013,40(5):859-868.
[7]	Karaman S,,Tutem E,Bas,kan K S,et al.Comparison of total antioxidant capacity and phenolic composition of some apple juices with combined HPLC-CUPRAC assay[J].Food Chemistry,2010,120(4):1201-1209.
[8]	Drogoudi P D,Michailidis Z,Pantelidis G.Peel and flesh antioxidant content and harvest quality characteristics of seven apple cultivars[J].Scientia Horticulturae,2008,115(2):149-153.
[9]	李楠,师俊玲,王昆.14种海棠果实多酚种类及体外抗氧化活性分析[J].食品科学,2014,35(5):53-58.
[10]	王燕,陈学森,刘大亮,等.‘紫红1号’红肉苹果果肉抗氧化性及花色苷分析[J].园艺学报,2012,39(10):1991-1998.
[11]	Wang H,Cao G,Prior R L.The oxygen radical absorbing capacity of anthocyanins[J].Journal of Agricultural and Food Chemistry,1997,45(2):304-309.
[12]	Clifford M N.Anthocyanins nature,occurrence and dietary burden[J].Journal of the Science of Food and Agriculture,2000,80(7):1063-1072.
[13]	Konczak I,Zhang W.Anthocyanins-more than nature’s colors[J].Journal of Biomedicine and Biotechnology,2004,2004(5):239-240.
[14]	Li H H,Flachowsky H,Fischer T C,et al.Maize Lc transcription factor enhances biosynthesis of anthocyanins,distinct proanthocyanidins and phenylpropanoids in apple(Malus domestica Borkh.)[J].Planta,2007,226(5):1243-1254.
[15]	Yi O S,Meyer A S,Frankel E N.Antioxidant activity of grape extracts in a lecithin liposome system[J].Journal of the American Oil Chemists Society,1997,74(10):1031-1037.
[16]	Wolfe K,Wu X ZH,Liu R.Antioxidant activity of apple peels[J].Journal of Agricultural and Food Chemistry,2003,51(3):609-614.
[17]	Friedman M.Overview of antibacterial,antitoxin,antiviral,and antifungal activities of tea flavonoids and teas[J].Molecular Nutrition&Food Research,2007,51(1):116-134.
[18]	李玲,李厚华,王亚杰,等.紫叶小檗叶片色素成分分析[J].东北林业大学学报,2013,41(7):58-62.
[19]	魪rica O B,Alessandro C M,Luciana E,et al.Ptimization of antioxidant compounds extraction from flesh of new developed apple cultivar using response surface methodology[J].Food Anal Methods,2013,6(5):1407-1415.
[20]	古绍彬,吴影,董红敏,等.苹果多酚抗氧化作用及其清除自由基能力的研究[J].中国粮油学报,2013,4(28):58-61.
[21]	孔祥密,张伟,李昌勤,等.垂丝海棠抗氧化活性的研究[J].天然产物研究与开发,2013,2(5):1748-1751.
[22]	王猛,王敏,李环宇,等.海红果酚类物质种类及其抗氧化能力的研究[J].现代食品科技,2013,29(11):2633-2687.
[23]	张小燕,陈学森,彭勇.新疆野苹果多酚物质的遗传多样性[J].园艺学报,2008,35(9):1351-1356.
[24]	崔彦,束怀瑞.红色苹果花青苷的组成[J].山东农业大学学报,2000,31(3):309-310.
[25]	Einbond L S,Reynertson K A,Lux X D,et al.Anthocyanin antioxidants from edible fruits[J].Food Chem,2004,84(13):23-28.