不同产地诺丽发酵汁功效成分分析及评价

Analysis and Evaluation of Efficacy Components in Fermented Noni Juice from Different Regions

为了解不同产地诺丽发酵汁品质差异,选取国内外6个不同产地的诺丽发酵汁为研究对象,对其营养成分和活性物质等指标进行分析与评价。结果表明:不同产地诺丽发酵汁的各项指标均存在不同程度的差异。泰国产地(TL)总酸含量最高。斐济产地(FJ)蛋白质含量较高,但与新西兰产地(NZ)和海南海口产地(HNH)并无显著差异(P>0.05)。NZ还原糖、总酚和总黄酮含量均高于其他地区。在抗氧化活性方面,NZ的自由基清除能力最强,FJ在还原能力上表现最优。各产地诺丽发酵汁有机酸组成中均以半乳糖醛酸含量最高,延胡索酸含量最低。在活性物质方面,NZ和FJ的东莨菪素和去乙酰车业草苷酸含量均高于其他产地。主成分分析表明,FJ的综合营养品质较为优良,综合评价得分最高。

In order to understand the differences of the quality of fermented noni juice from different regions,the nutritional ingredients and active substances of fermented noni juice were analyzed and evaluated.Samples were selected from six representative regions from domestic and foreign.The results showed that the indicators of fermented noni juice from different regions were different to some extent.The Thailand region(TL)had the highest total acid content.The Fiji region(FJ)had a high protein content,but not significantly different from the New Zealand region(NZ)and the Hainan Haikou region(HNH)(P>0.05).NZ exhibited the highest contents of reducing sugar,total phenol and total flavonoids among the other regional regions.The free radical scavenging ability of NZ was the strongest,and FJ had the best performance in reducing capacity.Among the organic acids from all the regions,galacturonic acid content was the highest,while fumaric acid was the lowest.The contents of scopoletin and deacetylasperulosidic acid in NZ and FJ were higher than the other regions.According to the principal component analysis,FJ’s comprehensive nutritional quality was relatively better,with the highest comprehensive evaluation score.