14 种海棠果实多酚种类及体外抗氧化活性分析

doi:10.7506/spkx1002-6630-201405011

摘要/Abstract

摘要：

目的：评价14 种海棠果实多酚、黄酮的组成及体外抗氧化活性。方法：取14 种海棠果实，用清除1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl radical 2,2-diphenyl-1-（2,4,6-trinitrophenyl）hydrazyl，DPPH）自由基、2,2’-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）二铵盐（2,2’-azinobis-（3-ethylbenzthiazoline-6-sulphonate））自由基（ABTS+•）和铁还原能力（ferric ion reducing antioxidant power，FRAP）法分析其体外抗氧化活性，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，并对14 种海棠的检测结果进行主成分分析和聚类分析。结果：14 种海棠果实的多酚含量为62.96～287.86 mg GAE/100 g鲜质量，黄酮含量为83.77～604.11 mg RE/100 g鲜质量。其中，贴梗海棠的多酚和黄酮含量最高，抗氧化活性也最高，垂丝海棠次之。HPLC检测出绿原酸、表儿茶素、芦丁和根皮苷等13 种成分。多酚、黄酮含量与抗氧化活性呈显著正相关。以酚类物质种类和含量为依据，可将这14 种海棠聚为3 类，A类中绿原酸含量较高，B类中儿茶素、芦丁、根皮苷含量较高，C类中表儿茶素、金丝桃苷含量较高；含香草酸的海棠也被划分在C类中。结论：14 种海棠中多酚类物质含量丰富，贴梗海棠多酚含量和抗氧化活性最高，垂丝海棠次之，是较好的开发功能性食品的资源。

关键词: 海棠, 多酚, 黄酮, 体外抗氧化, 主成分分析, 聚类分析

Abstract:

Objective: The aim of this study was to evaluate the contents of total polyphenols and total flavones and in vitro antioxidantactivity in crabapple fruits. Methods: Crabapple fruits from 14 varieties were evaluated in this study. 1,1-diphenyl-2-picrylhydrazylradical 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH), 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) andferric ion reducing antioxidant power (FRAP) methods were used to evaluate in vitro antioxidant activity of the fruits. The content ofpolyphenols was measured using the Folin-Ciocalteau method. The composition of polyphenol extracts was also analyzed using highperformance liquid chromatography (HPLC). Correlation between polyphenol content and antioxidant capacity was analyzed. Principalcomponent analysis (PCA) and hierarchical cluster analysis (HCA) were also used to classify the tested crabapples. Results: Totalpolyphenols and total flavones of the crabapples were 62.96–287.86 mg GAE per 100 g of fresh fruits and 83.77–604.11 mg RE per 100 gof fresh fruits, respectively, which were similar to the reported levels in apple skin. Comparatively, Chaenomeles speciosa had the highestvalues of total polyphenol content, total flavone content and in vitro antioxidant activity, which was followed by Malus halliana Koehne.A total of 13 polyphenols, including chlorogenic acid, epicatechin, rutin and phlorizin were identified in the tested crabapples. Antioxidantcapacity was significant positively correlated with the contents of total polyphenols and total flavones. The 14 crabapple varietieswere classed into three clusters in the PCA analysis on the basis of the contents and composition of polyphenols. Cluster A had highcontents of chlorogenic acid, Cluster B had high contents of catechin, rutin and phlorizin and Cluster C had high contents of epicatechinand hyperosode. The crabapples with vanilla acid were also in cluster C. Conclusion: Crabapple is a rich source of polyphenols, andChaenomeles speciosa has the highest value of total polyphenol content and in vitro antioxidant activ

Key words: crabapple, polyphenols, flavones, in vitro antioxidant activity, principal component analysis (PCA), hierarchical cluster analysis (HCA)

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, doi: 10.7506/spkx1002-6630-201405011.

LI Nan, SHI Jun-ling, WANG Kun. Composition and in vitro Antioxidant Activity of Polyphenols Extracted from Crabapples[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201405011.

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14 种海棠果实多酚种类及体外抗氧化活性分析

Composition and in vitro Antioxidant Activity of Polyphenols Extracted from Crabapples

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