摘要
为进一步研究开发桂花资源及其综合利用价值,以采摘和市售金桂和丹桂为研究对象,采用DPPH、ABTS及FRAP法评价桂花水提物的抗氧化活性,同时测定桂花中总黄酮、总酚含量,并通过高效液相色谱-串联质谱(HPLC-MS)法分析桂花中绿原酸、毛蕊花糖苷、阿魏酸、槲皮素4种酚类物质。结果表明,金桂的DPPH自由基清除力、ABTS自由基清除力及FRAP总还原力均较强,且总黄酮与总酚含量均高于丹桂;采摘金桂和丹桂总黄酮、总酚及4种酚类物质含量均高于市售同品种桂花,其中,毛蕊花糖苷和绿原酸含量较高;总黄酮、总酚及4种酚类物质,尤其是毛蕊花糖苷、槲皮素含量均与其抗氧化活性呈较显著正相关。研究表明桂花具有较强抗氧化活性是多种酚类物质共同参与的结果,为金桂和丹桂功能性食品的开发及资源的综合利用提供一定理论参考。
The aim is to further develop the comprehensive utilization value of Osmanthus fragrans,DPPH,ABTS and FRAP method were used to investigate the antioxidant activity of the aqueous extracts of Osmanthus fragrans,the contents of total flavonoids and total phenols in Osmanthus fragrans were mearsured,four phenolic substances(chlorogenic acid,verbascoside,ferulic acid,quercetin)in Osmanthus fragrans were analyzed by high performance liquid chromatography-mass spectrometry method(HPLC-MS).The results showed that the radicals scavenging ability and reducing ability in‘Jingui’was stronger than that of‘Dangui’,and the contents of total flavonoids and total phenols were higher.The contents of total flavonoids,total phenols and four phenolic substances of picked Osmanthus fragrans were better than that of commercially sold Osmanthus fragrans,the main phenolic substances were chlorogenic acid and verbascoside.There was a positive correlation between the antioxidant activity of the different Osmanthus fragrans and the contents of totalflavonoids,total phenols and four phenolic substances,in particular the verbascoside and quercetin.These results indicated that the strong antioxidant activity of Osmanthus fragrans was the result of the joint participation of various phenolic substances,which provided some theoretical reference for the development of functional food and comprehensive utilization of‘Jingui’and‘Dangui’resources.
作者
谢娟娟
孙武勇
魏东伟
刘欣
尚富德
XIE Juanjuan;SUN Wuyong;WEI Dongwei;LIU Xin;SHANG Fude(College of Life Science,Henan Agricultural University,Zhengzhou 450002,China;Henan Anbinuo Testing Technology Co.,Ltd.,Zhengzhou 450001,China;Henan Engineering Research Center for Osmanthus Germplasm Innovation and Resource Utilization,Henan Agricultural University,Zhengzhou 450002,China)
出处
《食品科技》
CAS
北大核心
2022年第4期86-92,共7页
Food Science and Technology
基金
河南省重大公益专项(201300110900)
河南省研究生教育改革与质量提升工程项目(HNYJS2020JD08)。
关键词
桂花
抗氧化活性
黄酮
酚类物质
液质联用(HPLC-MS)
Osmanthus fragrans
antioxidant activity
flavonoids
phenolics
high performance liquid chromatography-mass spectrometry(HPLC-MS)
