摘要
以东北地区6种不同品种的红树莓营养叶片为原料,采用分光光度法测定总酚、总黄酮和原花青素含量;使用3种方法评价体外抗氧化活性并分析抗氧化活性与总酚、总黄酮和原花青素含量的相关性;采用超高效液相色谱-串联质谱法鉴定多酚类物质.结果表明,6种红树莓叶片总酚含量高于总黄酮与原花青素含量.欧洲红的总酚与总黄酮含量最高,分别为(5.56±0.06)mg/g和(3.77±0.06)mg/g;哈瑞泰兹的原花青素含量最高为(3.06±0.04)mg/g.3种抗氧化能力评价方法中,红树莓叶提取物对2,2'-联氮-双-(3-乙基苯并噻唑啉-6-磺酸二铵盐)(2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonate),ABTS)阳离子自由基清除能力与1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力具有极显著正相关性,相关系数为0.992;红树莓叶提取物中总酚含量和对ABTS阳离子自由基清除能力与对DPPH自由基清除能力的相关性显著,相关系数分别为0.886和0.891.超高效液相色谱-串联质谱法检出红树莓叶提取物中的13种多酚类物质,其中有6种酚酸和7种类黄酮,主要酚酸为鞣花酸、绿原酸、没食子酸等;主要类黄酮为芦丁、儿茶素、表儿茶素、金丝桃苷等.
The contents of total phenolics, total flavonoids and proanthocyanidins in six different varieties of red raspberry leaves growing in northeast China were investigated by spectrophotometry. Their phenolic compositions were investigated by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). In addition, their antioxidant activity was evaluated by three different assays. The results showed that all cultivars were richer in total phenolics than total flavonoids and proanthocyanidins. The cultivar European red possessed the highest total phenol content (5.56 ± 0.06) mg/g and total flavonoid content (3.77 ± 0.06) mg/g. Heritage possessed the highest proanthocyanidins content (3.06 ± 0.04) mg/g. There was a significantly positive correlation between the 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulphonic) acid (ABTS) cation radical scavenging capacity and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity of red raspberry leaf extracts, with a correlation coefficient of 0.992 (P < 0.01);ABTS cation and DPPH radical scavenging capacity showed significantly positive correlations with the total content of polyphenols with correlation coefficients of 0.886 and 0.891, respectively. Thirteen phenolic compounds, including six phenolic acids and seven flavonoids, were identified by UPLC-MS/MS from the red raspberry leaf extracts. Ellagic acid, chlorogenic acid, gallic acid were the dominant phenolic acids, and rutin, catechin, epicatechin, and hyperoside were the dominant flavonoids in the extracts.
作者
贾仕杰
张海华
张焕
刘畅
陈思睿
唐琳琳
王金玲
JIA Shijie;ZHANG Haihua;ZHANG Huan;LIU Chang;CHEN Sirui;TANG Linlin;WANG Jinling(School of Forestry,Northeast Forestry University,Harbin 150040,China;Heilongjiang Province Standards and Testing Co. Ltd.,Harbin 150000,China;Heilongjiang Pony Testing International Group,Harbin 150040,China;Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province,Harbin 150040,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第20期227-233,共7页
Food Science
基金
中央高校基本科研业务费专项(2572018BA07)
哈尔滨市应用技术研究与开发项目(2017RAYXJ012)
关键词
红树莓叶
多酚
抗氧化活性
超高效液相色谱-串联质谱法
red raspberry leaves
polyphenols
antioxidant activity
ultra performance liquid chromatography-tandem mass spectrometry