芙蓉李咀嚼片酚类物组成及其生物活性

Phenols and Biological Activity of Chewable Plum Tablets

【目的】分析芙蓉李咀嚼片酚类物质组分及含量,探讨其体外抗氧化和辅助降尿酸的能力,以期为芙蓉李咀嚼片产品的研制提供理论依据。【方法】以芙蓉李及其提取物制备的咀嚼片为研究对象,根据咀嚼片感官品质及物理特性确定生产配方,利用HPLC法分析芙蓉李咀嚼片酚类物质组分及含量;以1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基和羟自由基清除试验评价咀嚼片的体外抗氧化活性,并采用黄嘌呤氧化酶-黄嘌呤反应体系,探究咀嚼片的辅助降尿酸作用。【结果】芙蓉李咀嚼片检测样本的配方为:芙蓉李果粉40%、芙蓉李多酚粉20%、麦麸菌粉20%、微晶纤维素10%、麦芽糊精10%,制成的咀嚼片呈紫红色,完整光洁、无裂片分层、边沿光滑整齐、酸甜可口、硬度适宜、咀嚼性良好。咀嚼片含有表儿茶素、原花青素、儿茶素、原花青素B和花色苷等酚类物质;咀嚼片提取液清除DPPH自由基和羟基自由基的能力与Vc无显著差异,IC50分别为0.07 mg·mL-1和0.79 mg·mL-1,其抑制黄嘌呤氧化酶(XOD)的IC50值为258.96μg·mL-1。【结论】芙蓉李咀嚼片中酚类物质丰富多样,具有体外抗氧化和辅助降尿酸作用,具备开发功能性食品的潜质。

【 Objective】 A chewable tablet product made with plum ingredients was prepared and its phenol content,antioxidant properties, and hypouricemic effect analyzed. 【Method】 Chewable tablets were prepared with substances and extract from Furong plums(Prunus sallcina Lindi. cv. Furong). Product formula was refined to achieve desired sensory quality judged by a panel and phenolic content determined by HPLC. Antioxidant activity of the tablets was represented by in vitro scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl(DPPH) and hydroxyl free radicals, and hypouricemic effect determined by xanthine oxidase-xanthine reaction system.【Result】 The chewable tablets were prepared with 40% of plum powder, 20%of plum polyphenols powder, 20% of wheat bran powder cultivated by edible fungi, 10% of microcrystalline cellulose, and10% of maltodextrin. The tablets were purplish red in color, smooth and clean without cracks or rough edges in shape, lightly sweet and sour in taste, and solid and chewy in texture. The phenols in them included epicatechin, proanthocyanidins,catechins, proanthocyanidins B, and anthocyanins. The scavenging abilities on DPPH and hydroxyl radicals were not significantly different from those of Vc, with IC50 of 0.07 mg·mL-1 on DPPH and 0.79 mg·mL-1 on hydroxyl radicals. The IC50 on inhibiting xanthine oxidase was 258.96 μg·mL-1. 【Conclusion】 The prepared chewable plum tablets contained a variety of phenols that exhibited desirable in vitro antioxidant and hypouricemic effects and could be further developed into a commercial functional food product.