食品科学 ›› 2020, Vol. 41 ›› Issue (11): 57-63.doi: 10.7506/spkx1002-6630-20190715-208

• 基础研究 • 上一篇    下一篇

紫果西番莲果皮花色苷鉴定及其生物活性

何丹,孔钰婷,宋洪波,安风平,黄群   

  1. (1.福建农林大学食品科学学院,福建 福州 350002;2.福建农林大学 福建省特种淀粉品质科学与加工技术重点实验室,福建 福州 350002)
  • 出版日期:2020-06-15 发布日期:2020-06-22
  • 基金资助:
    福建省科技重大专项(2018NZ0003-1);福建农林大学科技创新专项(CXZX2018059)

Identification and Bioactivity Evaluation of Anthocyanins from Passiflora edulis Sims Peel

HE Dan, KONG Yuting, SONG Hongbo, AN Fengping, HUANG Qun   

  1. (1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
  • Online:2020-06-15 Published:2020-06-22

摘要: 为开发利用紫色西番莲果皮中花色苷,以‘紫香1号’紫果西番莲果皮为原料,对其中花色苷组成进行初步鉴定,评估花色苷粗提物和纯化样品的抗氧化活性及其对2型糖尿病相关酶活力的抑制能力,并对其体外生物利用度进行研究。结果表明,紫果西番莲果皮花色苷纯化样品中总花色苷含量为(122.31±1.31)mg/g,共鉴定出12 种花色苷。花色苷纯化样品在抗氧化能力,对α-淀粉酶、α-葡萄糖苷酶的抑制效果和体外生物利用度方面均显著优于花色苷粗提物。

关键词: 紫果西番莲, 果皮, 花色苷, 鉴定, 抗氧化

Abstract: To develop and utilize anthocyanins in purple passion fruit peel (Passiflora edulis Sims cv. Zixiang 1), anthocyanins were extracted and identified from purple passion fruit peel. The antioxidant activity of the crude extract and the purified anthocyanins and their inhibitory ability against type 2 diabetes-related enzymes were evaluated. Their in vitro bioavailability was also investigated. The results showed that the total anthocyanin content in the purified sample was (122.31 ± 1.31) mg/g. A total of 12 anthocyanins were identified, and six anthocyanins. In terms of antioxidant capacity, inhibitory effect on α-amylase and α-glucosidase and in vitro bioavailability, the purified anthocyanins were significantly superior to the crude extract.

Key words: Passiflora edulis Sims, peel, anthocyanins, identification, antioxidant

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