成熟度对甘蓝膳食纤维单糖组成及抗氧化活性的影响

doi:10.7506/spkx1002-6630-201705010

摘要/Abstract

摘要： 研究成熟度（成熟度A～D分别为最早成熟期采摘样品及每隔5 d采摘的样品）对甘蓝膳食纤维含量、单糖组成及抗氧化活性的影响。结果表明，随着甘蓝的成熟，可溶性膳食纤维（soluble dietary fiber，SDF）含量逐渐降低，非水溶性膳食纤维（insoluble dietary fiber，IDF）和总膳食纤维（total dietary fiber，TDF）含量则先增加后降低。不同成熟度甘蓝膳食纤维单糖组成均为葡萄糖醛酸、半乳糖醛酸、葡萄糖、半乳糖、鼠李糖、阿拉伯糖，但各单糖的相对含量对成熟度差异显著。随着成熟度增加，组成甘蓝SDF的单糖中，葡萄糖醛酸含量持续降低；葡萄糖与半乳糖含量显著增加；半乳糖醛酸、鼠李糖和阿拉伯糖含量变化呈抛物线，且在成熟度B时达到最高。随着甘蓝的成熟，甘蓝IDF的葡萄糖醛酸和半乳糖醛酸含量显著增加；葡萄糖和半乳糖含量在前期无变化，从成熟度D开始显著降低；阿拉伯糖含量变化呈抛物线，并在成熟度D达到最高；而鼠李糖含量始终保持恒定。随着甘蓝的成熟，其SDF与IDF的1,1-二苯基-2-三硝基苯肼自由基清除能力和三价铁还原抗氧化能力增强，而2,2’-联氮-二（3-乙基苯并噻唑啉-6-磺酸）自由基清除能力在成熟度C达到最强。

关键词: 甘蓝, 成熟度, 膳食纤维, 组分分析, 抗氧化活性

Abstract: The effect of cabbage maturity on the monosaccharide composition and antioxidant activity of cabbage dietary fiber was studied. The data obtained suggested that, with cabbage maturation, the content of soluble dietary fiber (SDF) kept decreasing, whereas insoluble dietary fiber (IDF) and total dietary fiber (TDF) tended to firstly increase and then drop. The constituent monosaccharides of cabbage dietary fiber at different maturity stages were identical, namely galacturonic acid, glucuronic acid, glucose, galactose, rhamnose and arabinose, despite a significant difference in their percentages. In the case of cabbage SDF, with the increase in maturity, the percentage of glucuronic acid decreased, glucose and galactose increased significantly, and galacturonic acid, rhamnose and arabinose showed a parabola, reaching its peak at maturity B. As for cabbage IDF, with increasing maturity, the percentages of glucuronic acid and galacturonic acid increased significantly, glucose and galactose had no change at first and then decreased significantly starting from maturity D, arabinose showed a parabola reaching the highest level at maturity D, and rhamnose had no significant difference. The antioxidant activity of cabbage dietary fiber was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging capacity, and ferric reducing antioxidant power (FRAP). Our results showed that the DPPH radical scavenging capacity and FRAP of cabbage SDF and IDF significantly increased with cabbage maturation, and the ABTS radical scavenging capacity at maturity C was at the highest level.

Key words: cabbage maturity, dietary fiber, composition analysis, antioxidant activity

中图分类号:

TS201.2

阚茗铭，叶发银，赵国华. 成熟度对甘蓝膳食纤维单糖组成及抗氧化活性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201705010.

KAN Mingming, YE Fayin, ZHAO Guohua. Effect of Maturity on Monosaccharide Composition and Antioxidant Activity of Cabbage Dietary Fiber[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201705010.

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成熟度对甘蓝膳食纤维单糖组成及抗氧化活性的影响

Effect of Maturity on Monosaccharide Composition and Antioxidant Activity of Cabbage Dietary Fiber

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