东北6种红树莓叶酚类化合物的鉴定及抗氧化活性分析

摘要/Abstract

摘要： 本实验以东北地区6种不同品种的红树莓营养叶片为原料，采用分光光度法测定其中的总酚、总黄酮和原花青素含量；使用3种方法评价体外抗氧化活性并分析抗氧化活性与总酚、总黄酮和原花青素含量的相关性；采用超高效液相色谱-串联质谱法(high performance liquid chromatography-tandem mass spectrometry，HPLC-MS)鉴定其中的多酚类物质。结果表明，6种红树莓叶片总酚的含量高于总黄酮与原花青素含量。欧洲红(European Red Raspberry)的总酚与总黄酮的含量最高，分别为(5.56±0.06) mg/g与(3.77±0.06) mg/g；哈瑞泰兹(Heritage Raspberry)的原花青素含量最高为(3.06±0.04) mg/g。3种抗氧化能力评价方法中，红树莓叶提取物对2，2’-联氮-双-(3-乙基苯并噻唑啉-6-磺酸二铵盐)(2，2’-azino-bis(3-ethylbenzthiazoline-6-sulphonate)ABTS+·) 自由基清除能力与1，1-二苯基-2-三硝基苯肼(1，1-diphenyl-2-picrylhydrazyl，DPPH·) 自由基清除能力具有极显著的正相关性，相关系数为0.992；红树莓叶中多酚含量和对ABTS+·自由基清除能力与对DPPH·自由基清除能力的相关性显著，相关系数分别为0.891和0.886。高效液相色谱-串联质谱法检出红树莓叶提取物中的13种多酚类物质，其中有6种酚酸和7种类黄酮，主要酚酸有鞣花酸、绿原酸、没食子酸等；主要类黄酮有芦丁、儿茶素、表儿茶素、金丝桃苷等。

关键词: 红树莓叶, 多酚, 抗氧化活性, HPLC-MS

Abstract: Total phenolics, total flavonoids and proanthocyanidins in six different varieties of red raspberry leaves in Northeast China were analyzed by spectrophotometry and their phenolics which were analyzed by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Their antioxidant activity was evaluated by three antioxidant capacity assays. The results showed that European red raspberry had the highest level of total phenol content and total flavonoid content of 5.56±0.06 mg/g and 3.77±0.06 mg/g respectively. The highest level of the proanthocyanidins of Heritage was 3.06±0.04 mg/g. In addition, among the three antioxidant capacity assays, the correlation between ABTS+· radical scavenging capacity and DPPH· radical scavenging capacity was significant with a correlation coefficient of 0.992 (P<0.01); ABTS+· radical scavenging capacity and DPPH· radical scavenging capacity has significant correlation with the content of polyphenols in red raspberry leaves, and the correlation coefficients was 0.891 and 0.886, respectively. 13 kinds of phenolic compounds, including 6 kinds of phenolic acids and 7 kinds of flavonoids were identified by HPLC-MS/MS in red raspberry leaves extracts. Among these, the major phenolic acids were identified as ellagic acid, chlorogenic acid, gallic acid; and rutin, catechin, epicatechin, hyperoside were the main flavonoids.

Key words: red raspberry leaves, polyphenols, antioxidant activity, high performance liquid chromatography -tandem mass spectrometry (HPLC-MS/MS)

中图分类号:

TS255.2

贾仕杰张海华张焕刘畅陈思睿唐琳琳王金玲. 东北6种红树莓叶酚类化合物的鉴定及抗氧化活性分析[J]. 食品科学, 0, (): 0-0.

Jia shijie zhang haihua 张焕 Chang LIU. Determination of Phenolic Compounds and Antioxidant Capacities of Six Varieties of Red Raspberry Leaves in Northeast China[J]. FOOD SCIENCE, 0, (): 0-0.

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