蓝色和紫色小麦多酚提取物的体外抗氧化活性评价
|
摘要
为研究蓝色和紫色小麦多酚的体外抗氧化活性,该研究以蓝色和紫色小麦为原料,普通小麦为对照,分别提取游离酚和结合酚,并对其体外抗氧化活性进行评价。结果表明:蓝色和紫色小麦游离酚含量分别高于对照31. 9%、25. 3%,其结合酚含量分别高于对照30. 0%、17. 4%。小麦多酚提取物对自由基清除效果存在差异,当麦粉浓度为40 mg/mL时,蓝色和紫色小麦的游离酚对ABTS清除率分别高于结合酚24. 9%、22. 4%;结合酚对羟自由基清除效率较游离酚高,蓝色和紫色小麦结合酚对羟自由基的清除率分别高于游离酚41. 8%、38. 1%;三种小麦体外抗氧化能力整体表现为:蓝色小麦>紫色小麦>普通小麦。综上,蓝色和紫色小麦富含酚类,体外抗氧化活性较强,可作为抗氧化功能食品进行开发。
The purpose of this study was to evaluate the in vitro antioxidant capacities of polyphenol extracts from blue and purple wheat. Free and bound polyphenols were extracted from blue,purple,and common wheat( control).The results showed that the contents of free polyphenols in blue and purple wheat were 31. 9% and 25. 3%,respectively,while the contents of bound polyphenols were 30. 0% and 17. 4%,respectively,which were all higher than the control. Moreover,their scavenging effects on radicals were different. At a concentration of 40 mg/mL,the scavenging rates of ABTS by free polyphenols from blue and purple wheat were 24. 9% and 22. 4%,respectively,higher than that by bound polyphenols. On the other hand,the scavenging rates of hydroxyl radicals by bound polyphenols from blue wheat and purple wheat were 41. 8% and 38. 1%,respectively,higher than that by free polyphenols. The in vitro antioxidant activities of these three varieties of wheat from high to low were blue wheat > purple wheat > control. In conclusion,blue and purple wheat can be developed as antioxidative functional foods.
The purpose of this study was to evaluate the in vitro antioxidant capacities of polyphenol extracts from blue and purple wheat. Free and bound polyphenols were extracted from blue,purple,and common wheat( control).The results showed that the contents of free polyphenols in blue and purple wheat were 31. 9% and 25. 3%,respectively,while the contents of bound polyphenols were 30. 0% and 17. 4%,respectively,which were all higher than the control. Moreover,their scavenging effects on radicals were different. At a concentration of 40 mg/mL,the scavenging rates of ABTS by free polyphenols from blue and purple wheat were 24. 9% and 22. 4%,respectively,higher than that by bound polyphenols. On the other hand,the scavenging rates of hydroxyl radicals by bound polyphenols from blue wheat and purple wheat were 41. 8% and 38. 1%,respectively,higher than that by free polyphenols. The in vitro antioxidant activities of these three varieties of wheat from high to low were blue wheat > purple wheat > control. In conclusion,blue and purple wheat can be developed as antioxidative functional foods.
引文
[1]谷玉娟,陈志成,苏东民.彩色小麦的理化特性及麸皮粉的品质评价[J].食品安全质量检测学报,2015,6(6):2 262-2 268.
[2]周晓超,刘骏,李林峰,等.彩色粮食的营养价值及其营养成分探析[J].农业科技通讯,2018(7):17-19.
[3]姚惠,赵彬,崔洁媚,等. 4种典型谷物中酚类化合物的抗氧化和抗癌细胞增殖活性[J].食品工业科技,2018,39(14):71-75; 93.
[4]齐岩,檀昕,程安玮,等.葡萄皮和籽中游离酚和结合酚组成及抗氧化活性比较[J].核农学报,2017,31(1):104-109.
[5] NAYAKB,LIU R H,TANG J. Effect of processing on phenolic antioxidants of fruits,vegetables,and grains-a review[J]. Critical Reviewsin Food Science and Nutrition,2015,55(7):887-919.
[6]李晓乐,杨瑞丽,张玉莹,等. 6种热带水果多酚组成及其抗氧化活性分析[J].食品研究与开发,2018,39(5):1-7.
[7] NORDKVIST E,SALOMONSSON A C,AMAN P. Distribution of insoluble bound phenolic acids in barley grain[J]. Journal of the Science of Food&Agriculture,1984,35(6):657-661.
[8]延莎,祁鹏煜,张苏慧,等.不同米色小米多酚提取物的体外抗氧化活性[J].中国粮油学报,2017,32(10):33-38; 44.
[9]王鹏,侯宪文,赵茂臻,等.杂粮多酚提取物体外抗氧化能力的分析[J].食品科技,2017,42(4):201-206.
[10]申迎宾,张友维,黄才欢,等.提取溶剂对青稞提取物总酚、黄酮含量及其抗氧化活性的影响[J].食品与机械,2016,32(11):133-136.
[11] LIANG C H,SYU J L,MAU J L. Antioxidant properties of solidstate fermented adlay and rice by Phellinus linteus[J]. Food Chemistry,2009. 116(4):841-845.
[12] ACOSTA-E B A,GUTIERREZ-URIBE J A,SERNASALDIVAR S O. Bound phenolics in foods,a review[J].Food Chemistry,2014,152:46-55.
[13]刘翠,石爱民,刘红芝,等.超声辅助法制备花生红衣的多酚类物质[J].中国食品学报,2016,16(12):141-150.
[14]杨希娟,党斌,徐菲,等.不同粒色青稞酚类化合物含量与抗氧化活性的差异及评价[J].中国粮油学报,2017,32(9):34-42.
[15]祖元刚,胡艳,姜守刚.红松多酚物质的提取工艺及其抗炎活性初步研究[J].植物研究,2016,36(4):634-640.
[16]向莉,王琪,徐远阳,等. Folin-Ciocalteu法测定黑粒小麦麸皮中多酚含量的研究[J].粮食与饲料工业,2012(1):57-60.
[17]王鹏,郭丽,李杨.不同浸提方式对蒲公英提取液抗氧化活性的影响[J].食品科技,2018,43(2):253-258.
[18]董红敏.川明参醇提物与多糖的提取、分析及抗氧化活性研究[D].雅安:四川农业大学,2016.
[19]王霞,吴丹,袁旭寒.人工培植竹荪与野生竹荪抗氧化活性比较研究[J].安徽农业科学,2018,46(6):5-7.
[20]廖国会,龙家寰,秦立新,等.松乳菇多糖提取工艺优化及抗氧化活性评价[J].食品工业科技,2018,39(4):123-130.
[21]刘静,李湘利,梁宝东,等.紫甘蓝多酚的体外抗氧化能力及抑菌作用[J].食品工业科技,2017,38(23):49-52; 57.
[22] ARRANZ S,SAURA CALIXTO F. Analysis of polyphenols in cereals may be improved performing acidic hydrolysis:A study in wheat flour and wheat bran and cereals of the diet[J]. Journal of Cereal Science,2010,51(3):313-318.
[23]徐元元,国旭丹,贺丽霞,等.常见6种杂粮与2种主粮的抗氧化活性比较研究[J].食品科学,2012,33(7):20-25.
[24]刘冉,王振宇,卢静,等.两种松科植物松多酚体外抗氧化活性评价[J].食品工业科技,2013,34(4):159-163.
[25]杨红叶,杨联芝,柴岩,等.甜荞和苦荞籽中多酚存在形式与抗氧化活性的研究[J].食品工业科技,2011,32(5):90-94; 97.
[26] HUNG P V,MORITA N. Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities[J]. Food Chemistry,2008,109(2):325-331.
[27] ADOM K K,LIU Ruihai. Antioxidant activity of grains[J]. Journal of Agricultural and Food Chemistry,2002,50(21):6 182-6 187.
[28] MINB,GU L,MCCLUNG AM,et al. Free and bound total phenolic concentrations,antioxidant capacities,and profiles of proanthocyanidins and anthocyanins in whole grain rice(Oryza sativa L.)of different bran colours[J]. Food Chemistry,2012,133(3):715-722.
[2]周晓超,刘骏,李林峰,等.彩色粮食的营养价值及其营养成分探析[J].农业科技通讯,2018(7):17-19.
[3]姚惠,赵彬,崔洁媚,等. 4种典型谷物中酚类化合物的抗氧化和抗癌细胞增殖活性[J].食品工业科技,2018,39(14):71-75; 93.
[4]齐岩,檀昕,程安玮,等.葡萄皮和籽中游离酚和结合酚组成及抗氧化活性比较[J].核农学报,2017,31(1):104-109.
[5] NAYAKB,LIU R H,TANG J. Effect of processing on phenolic antioxidants of fruits,vegetables,and grains-a review[J]. Critical Reviewsin Food Science and Nutrition,2015,55(7):887-919.
[6]李晓乐,杨瑞丽,张玉莹,等. 6种热带水果多酚组成及其抗氧化活性分析[J].食品研究与开发,2018,39(5):1-7.
[7] NORDKVIST E,SALOMONSSON A C,AMAN P. Distribution of insoluble bound phenolic acids in barley grain[J]. Journal of the Science of Food&Agriculture,1984,35(6):657-661.
[8]延莎,祁鹏煜,张苏慧,等.不同米色小米多酚提取物的体外抗氧化活性[J].中国粮油学报,2017,32(10):33-38; 44.
[9]王鹏,侯宪文,赵茂臻,等.杂粮多酚提取物体外抗氧化能力的分析[J].食品科技,2017,42(4):201-206.
[10]申迎宾,张友维,黄才欢,等.提取溶剂对青稞提取物总酚、黄酮含量及其抗氧化活性的影响[J].食品与机械,2016,32(11):133-136.
[11] LIANG C H,SYU J L,MAU J L. Antioxidant properties of solidstate fermented adlay and rice by Phellinus linteus[J]. Food Chemistry,2009. 116(4):841-845.
[12] ACOSTA-E B A,GUTIERREZ-URIBE J A,SERNASALDIVAR S O. Bound phenolics in foods,a review[J].Food Chemistry,2014,152:46-55.
[13]刘翠,石爱民,刘红芝,等.超声辅助法制备花生红衣的多酚类物质[J].中国食品学报,2016,16(12):141-150.
[14]杨希娟,党斌,徐菲,等.不同粒色青稞酚类化合物含量与抗氧化活性的差异及评价[J].中国粮油学报,2017,32(9):34-42.
[15]祖元刚,胡艳,姜守刚.红松多酚物质的提取工艺及其抗炎活性初步研究[J].植物研究,2016,36(4):634-640.
[16]向莉,王琪,徐远阳,等. Folin-Ciocalteu法测定黑粒小麦麸皮中多酚含量的研究[J].粮食与饲料工业,2012(1):57-60.
[17]王鹏,郭丽,李杨.不同浸提方式对蒲公英提取液抗氧化活性的影响[J].食品科技,2018,43(2):253-258.
[18]董红敏.川明参醇提物与多糖的提取、分析及抗氧化活性研究[D].雅安:四川农业大学,2016.
[19]王霞,吴丹,袁旭寒.人工培植竹荪与野生竹荪抗氧化活性比较研究[J].安徽农业科学,2018,46(6):5-7.
[20]廖国会,龙家寰,秦立新,等.松乳菇多糖提取工艺优化及抗氧化活性评价[J].食品工业科技,2018,39(4):123-130.
[21]刘静,李湘利,梁宝东,等.紫甘蓝多酚的体外抗氧化能力及抑菌作用[J].食品工业科技,2017,38(23):49-52; 57.
[22] ARRANZ S,SAURA CALIXTO F. Analysis of polyphenols in cereals may be improved performing acidic hydrolysis:A study in wheat flour and wheat bran and cereals of the diet[J]. Journal of Cereal Science,2010,51(3):313-318.
[23]徐元元,国旭丹,贺丽霞,等.常见6种杂粮与2种主粮的抗氧化活性比较研究[J].食品科学,2012,33(7):20-25.
[24]刘冉,王振宇,卢静,等.两种松科植物松多酚体外抗氧化活性评价[J].食品工业科技,2013,34(4):159-163.
[25]杨红叶,杨联芝,柴岩,等.甜荞和苦荞籽中多酚存在形式与抗氧化活性的研究[J].食品工业科技,2011,32(5):90-94; 97.
[26] HUNG P V,MORITA N. Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities[J]. Food Chemistry,2008,109(2):325-331.
[27] ADOM K K,LIU Ruihai. Antioxidant activity of grains[J]. Journal of Agricultural and Food Chemistry,2002,50(21):6 182-6 187.
[28] MINB,GU L,MCCLUNG AM,et al. Free and bound total phenolic concentrations,antioxidant capacities,and profiles of proanthocyanidins and anthocyanins in whole grain rice(Oryza sativa L.)of different bran colours[J]. Food Chemistry,2012,133(3):715-722.