加热方法对紫甘蓝花色苷组分及其清除自由基活性的影响

Effects of Heating Methods on the Anthocyanin Components and Eliminating Free-radicals Capability of Red Cabbage

目的:研究蒸汽加热和微波加热处理对紫甘蓝花色苷及其清除自由基活性的影响。方法:采用HPLC-MS法分析花色苷组分,ORAC法评价其清除自由基活性。结果:紫甘蓝花色苷主要有7种组分:矢车菊素-3-槐糖苷-5-葡萄糖苷(组分Ⅰ)、矢车菊素-3-槐糖苷(组分Ⅱ)、芥子酰矢车菊素-3-槐糖苷-5-葡萄糖苷(组分Ⅲ)、芥子酰矢车菊素-3-槐糖苷(组分Ⅳ)、p-香豆酰阿魏酰芥子酰芍药素-3-槐糖苷-5-葡萄糖苷(组分Ⅴ)、芥子酰矢车菊素-3-槐糖苷-5-葡萄糖苷(组分Ⅵ)、二芥子酰矢车菊素-3-槐糖苷-5-葡萄糖苷(组分Ⅶ),其中,组分Ⅰ、Ⅲ、Ⅵ、Ⅶ含量较高。蒸汽加热和微波加热对紫甘蓝花色苷组分种类均无明显影响,而对其相对含量有所影响,微波加热较蒸汽加热对两种花色苷组分Ⅵ和Ⅶ影响显著。蒸汽加热,花色苷组分Ⅵ和Ⅶ分别增加4.46%和10.25%;微波加热,花色苷组分Ⅵ和Ⅶ分别增加10.90%和28.60%。加热后花色苷组分Ⅰ和Ⅲ相对含量有所减少,蒸汽加热两者分别减少2.15%和13.32%,微波加热分别减少6.07%和35.10%。两种加热处理对花色苷组分Ⅱ和Ⅳ相对含量无明显影响。ORAC评价结果表明,微波加热和蒸汽加热对花色苷清除自由基活性有一定的影响,对照组、微波组和蒸汽组的ORAC值分别为0.329±0.030,0.326±0.027,0.293±0.021μmol Trolox/m L。结论:蒸汽加热和微波加热影响紫甘蓝花色苷各组分的相对含量及其清除自由基活性。

Objctive To analyze the anthocyanin components and eliminating free-radicals capability of red cabbage heated by steam and microwave, respectively. Methods The anthocyanin components were tentatively identified by HPLCMS, and their eliminating free-radicals capability was evaluated by ORAC method. Results Seven anthocyanins were analyzed in red cabbage, including cyaniding-3-sophoroside-5-glucoside（I）, cyaniding-3-sophoroside（II）, cyaniding-3-sinapylsophoroside-5-glucoside（III）, cyaniding-3- sinapylsophoroside（IV）, sinapylpeonidin-3-p-coumaroylsophoroside-5- feruloylglucoside（V）, cyaniding-3-sinapylsophoroside-5-glucoside（VI）, cyaniding-3-sinapylsophoroside-5-sinapylglucoside（VII）. The results indicated that steam- and microwave-heating had little influence on the class of anthocyanins,while the relative amount of the anthocyanins had been affected. On the other hand, the results exhibited that heating had apparently influence on the relative amount of VI and VII, which was increased by 4.46% and 10.25% through steam-heating, 10.90% and 28.60% through microwave-heating, While the relative amount of I and III separately was reduced by 2.15% and 13.32% through steam-heating, and 6.07% and 35.10% through microwave-heating. Heating had little influence on relative amount of II and IV. The antioxidant activity assay displayed that steam- or microwave-heating had slight influence on the scavenging free-radical capability of anthocyanin extracts from red cabbage. The ORAC values of them were 0.326 ± 0.027 and 0.293 ± 0.021 μmol Trolox/m L, respectively, comparing with the control group of 0.329 ±0.030 μmol Trolox/m L. Conclusion Steam- and microwave-heating had a little influence on both the relative amount of the anthocyanin components from red cabbage and their eliminating free-radical capability.