野生黑果枸杞化学成分及抗氧化活性研究

The research on chemical component and antioxidant activity of wild Lycium ruthenicum

对采集于不同地区的野生黑果枸杞中碳水化合物、蛋白质、脂肪、灰分、氨基酸、脂肪酸等营养成分和花青素、多糖、多酚等生物活性成分及抗氧化活性进行检测和比较分析。结果表明:不同地区野生黑果枸杞碳水化合物、蛋白质、脂肪及灰分含量范围分别为69.55%~77.14%、10.76%~14.72%、3.90%~6.89%和6.63%~10.99%,不同地区间各成分含量有一定的差距。黑果枸杞中氨基酸种类为17种,总量在7.459%~10.514%之间;不饱和脂肪酸含量在73.00%~85.29%之间,其中内蒙古阿拉善右旗阿拉腾敖包黑果枸杞不饱和脂肪酸相对含量最高,达85.29%。黑果枸杞还富含活性成分,花青素平均含量为2.29%,多糖平均含量为5.22%,多酚平均含量为3.94%。内蒙古阿拉善右旗阿拉腾敖包黑果枸杞花青素提取液清除DPPH·和·OH能力均最强,清除率分别为96.61%和54.04%,蒙古国苏木贝尔黑果枸杞花青素提取液还原能力最强(2.94)。因此,不同地区野生黑果枸杞均具有较高的营养价值,且存在一定的地区差异性。

The study was the detection and comparative analysis of the contents of carbohydrate,protein,fat,ash,amino acids,fatty acid,anthocyanin,polysaccharides and polyphenol and the antioxidant activity of anthocyanin extracting solution of wild Lycium ruthenicum from different regions.The results showed that the contents of carbohydrate,protein,fat and ash of the wild Lycium ruthenicum were 69.55% ~ 77.14%,10.76% ~ 14.72%,3.90% ~ 6.89% and 6.63% ~ 10.99%,respectively. There was certain gap of the contents in different regions.The Lycium ruthenicum contained 17 kinds of amino acids.The total amino acid and unsaturated fatty acid were 7.459% ~ 10.514% and 73.00% ~ 85.29%,respectively. The highest ratio of unsaturated fatty acid to total fatty acid were 85.29% in Lycium ruthenicum from Alatengaobao Inner Mongolia. The average content of anthocyanin,polysaccharides and polyphenol were 2.29%,5.22% and 3.94%,respectively. The DPPH· and ·OH scavenging activity of anthocyanin extracting solution were both highest of the Lycium ruthenicum from Alatengaobao Inner Mongolia.The reducing power of anthocyanin extracting solution was 2.94 of the Lycium ruthenicum from Sumber Mongolia. Therefore,the Lycium ruthenicum,in different regions,were the more nutritious food and differences.