贵州麻江引种蓝莓花香气、营养成分及体外抗氧化活性

Study on aromatic composition,nutritional components and in vitro antioxidant capacity for blueberry flowers in Majiang,Guizhou province

针对贵州麻江引种7个不同品种蓝莓花文中开展了香气成分（SPME—GC—MS）、营养成分及体外抗氧化活性研究。结果表明：通过SPME—GC／MS法从7个不同品种蓝莓花共鉴定出63种香气成分，主要由酯、醛、酮类化合物组成，不同品种蓝莓花香气成分的种类和含量存在明显差异，其中主要香气成分依次为苯甲酸苯甲酯、丙酮、一氧化氮、正丁醚，四种化合物占总相对含量49．32％以上；蓝莓花中花色苷含量较低（0．52～1．40mg／100g），多酚含量较高（1．81～4．27mg／g）；7个品种蓝莓花中矿质元素平均含量依次为：Fe（55．25μg／g）、Mn（20．31μg／g）、Zn（4．31μg／g）、Cu（4．28μg／g），未检出As、Hg、Pb、Cd4种有毒元素；以Vc溶液为对照，对蓝莓花水提液的清除羟自由基（·OH）、清除超氧阴离子自由基（O2^-·）和DPPH·能力评价表明，7个品种蓝莓花体外抗氧化活性差异较大，体外·OH清除能力明显低于Vc；但在清除DPPH和O2^-·方面，7个水提液体外抗氧化活性较高，其中顶峰与对照液（Vc）相近。

A comprehensive study was performed including aromatic composition, nutritional components, and in vitro antioxidant capacity for 7 varieties of blueberry flowers in Majiang, Guizhou Province. The results showed that 63 compounds identified by SPME-GC/MS from 7 varieties of blueberry flowers were mainly composed of esters, aldehydes and ketones. Obvious difference was found in their species and content. All aromatic components were mainly composed of methyl benzoate, acetone, nitrogen monoxide and n-butyl ether, and total relative content was more than 49.32%. In flowers, lower anthocyanin contents （0.52 - 1.40 mg/100 g） and higher polyphenol contents （ 1.81 4.27 mg/g） were determined, respectively. Average mineral element contents were also determined ： Fe（55.25 g/ g） ,Mn（20.31 g/g） ,Zn（4.31 g/g） ,Cu（4.28 g/g）, four toxic elements As,Hg, Pb, Cd were not detected. The e- valuation in vitro of antioxidant capacity compared to Vc solution, DPPH, hydroxyl and superoxide anion free radical scavenging ability were performed. As a result, obvious difference were found in the in vitro antioxidant capacity; all water extracts provided lower hydroxyl free radical scavenging activities compared to Vc solution; as for DPPH and superoxide anion free radical scavenging, all water abstracts showed higher activities, and the Climax activity was closed to Vc. In summary, blueberry flower resource could be utilized because of its nutritional components.