短枝六道木嫩叶营养成分与凝胶提取物特性及抗氧化性研究

doi:10.7506/spkx1002-6630-201413019

摘要/Abstract

摘要：

为开发短枝六道木新资源保健食品，对短枝六道木嫩叶营养成分进行分析，通过水提取乙醇沉淀法鉴定短枝六道木嫩叶凝胶提取物并测定其半乳糖醛酸含量、酯化度、水溶性、凝胶特性及抗氧化性。结果表明：短枝六道木嫩叶富含蛋白质、多糖、果胶、钙、铁、锌、硒、β-胡萝卜素、泛酸等营养成分和7 种人体必需氨基酸，具有良好营养价值；短枝六道木嫩叶粗多糖含量5.68%，果胶含量为15.9%，凝胶提取物含量为21.69%，凝胶提取物的半乳糖醛酸含量为68.72%，酯化度为61.62%，水中溶解度为98.63%，凝胶提取物的主成分为水溶性高甲氧基果胶和粗多糖，有良好亲水性、持水性；短枝六道木嫩叶所形成凝胶硬度、内聚力、黏稠度、黏性指数均随提取水的比例升高而减小，以低于10 倍水提取所制作的凝胶具有良好黏弹性和咀嚼感；凝胶提取物质量浓度低于0.5 g/100 mL时，抗氧化能力随凝胶提取物质量浓度增加而增强，高于0.5 g/100 mL时，抗氧化能力随凝胶提取物质量浓度增加而减缓，最终达到平衡，其1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基清除能力为79.68%，亚铁还原能力（ferric reducing antioxidant power，FRAP）值为8.86 mmol/L，具有较强抗氧化能力。证明短枝六道木嫩叶具有良好营养和抗氧化功能，可作为保健功能食品开发原料。

关键词: 短枝六道木, 营养成分, 凝胶, 高甲氧基果胶, 凝胶特性, 抗氧化性

Abstract:

The nutritional components of Abelia engleriana tender leaves as a potential source of functional foods
were analyzed, and gel extracts from these leaves were identified and measured for galacturonic acid content, degree of
esterification, aqueous solubility, gel characteristics and antioxidant activity. The results showed that the tender leaves
were rich in protein, crude polysaccharide, pectin, Ca, Fe, Zn, Se, β-carotene, pantothenic acid and seven kinds of essential
amino acids, thus having good nutritional value. The contents of crude polysaccharides, pectin and gel extracts were
5.68%, 15.9% and 21.69%, respectively. The gel extract from the tender leaves consisted mainly of crude polysaccharides
such as water-soluble high methoxyl pectin and exhibited good hydrophilicity and water holding capacity. It contained
68.72% galacturonic acid, and had a degree of esterification of 61.62% and an aqueous solubility of 98.63%. The firmness,
cohesiveness, consistency and viscosity index of the formed gel were negatively proportional to the amount of water used for
the extraction. Gels with good viscoelasticity and chewiness were obtained from the extraction at a water-to-solid ratio less
than 10:1. As the concentration of the extracted gel was increased up to 0.5 g/100 mL, its antioxidant capacity was enhanced,
while the upward trend slowed down and finally reached a plateau when the concentration exceeded 0.5 g/100 mL. Its
maximum 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability was 79.68%, and ferric reducing antioxidant
power (FRAP) 8.86 mmol/L. These results demonstrate that the tender leaves of Abelia engleriana have good nutritional
value and a strong antioxidant capacity, providing a source of useful ingredients in functional foods.

Key words: Abelia engleriana, nutritional component, gel, high methoxyl pectin, gel characteristics, antioxidant activity

段旭昌，常飞，杨雪果，刘忠良，杨静. 短枝六道木嫩叶营养成分与凝胶提取物特性及抗氧化性研究[J]. 食品科学, doi: 10.7506/spkx1002-6630-201413019.

DUAN Xu-chang, CHANG Fei, YANG Xue-guo, LIU Zhong-liang, YANG Jing. Nutritional Components of Abelia engleriana Tender Leaves and Characteristics and Antioxidant Activity of Their Polysaccharide Gel Extracts[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201413019.

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短枝六道木嫩叶营养成分与凝胶提取物特性及抗氧化性研究

Nutritional Components of Abelia engleriana Tender Leaves and Characteristics and Antioxidant Activity of Their Polysaccharide Gel Extracts

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