松花粉功能成分及马尾松花粉抗氧化性

The Functional Components of Pine Pollen of Different Varieties and the Antioxidation of Masson Pine Pollen

通过对不同品种松花粉功能成分比较及马尾松花粉抗氧化性研究,完善松花粉的品质评价体系,为松花粉资源利用及产品开发提供理论依据。采用凯氏定氮法、苯酚-硫酸法、Na NO_(2)-Al(NO_(3))_(3)-Na OH比色法、固相萃取-分光光度法、高效液相色谱法分别测定不同品种松花粉中蛋白质、多糖、黄酮、胆碱和β-谷甾醇营养成分含量;采用自由基清除法对马尾松花粉醇提物和水提物进行抗氧化性评价。结果表明,所测样品中,其蛋白质含量介于10.75%~16.69%之间,粗多糖含量介于9.62%~14.52%之间,总黄酮含量介于1.19~2.23 g/100 g之间,胆碱含量介于205.85~262.94 mg/100 g之间, β-谷甾醇含量介于215.23~339.16 mg/100 g之间。马尾松花粉水提物(PS)和醇提物(PP)对·OH自由基和超氧阴离子自由基清除效果与质量浓度均呈量效关系,随着质量浓度的增加,清除自由基活性增加。不同品种松花粉功能成分的差异较大。黄酮类化合物是松花粉抗氧化作用的主要活性成分,马尾松花粉水提物表现出一定抗氧化性,醇提物具有很强的抗氧化效果。

To improve the quality evaluation system of pine pollen and provide theoretical basis for the utilization of pine pollen resources and product development through the study on the functional components of different varieties of pine pollen and the antioxidation of Masson pine pollen, the contents of protein, polysaccharide, flavone, choline and β-sitosterol in the pollen of Pinus massoniana were determined by Kjeldahl method, phenol sulfuric acid method, NaNO_(2)-Al(NO_(3))3-Na OH colorimetry, solid phase extraction spectrophotometry and high performance liquid chromatography. Antioxidant evaluation of ethanol extract and water extract from Masson Pine Pollen by free radical scavenging. The result showed that the protein content was 10.75%-16.69%, crude polysaccharide was 9.62%-14.52%, total flavonoids were 1.19-2.23 g/100 g, choline was 205.85-262.94 mg/100 g, and β-sitosterol was 215.23-339.16 mg/100 g. The scavenging effects of water extract(PS) and alcohol extract(PP) of masson pine pollen on ·OH and superoxide anion radicals were dose-dependent, and the scavenging activities increased with the increase of mass concentration. The functional components of different pine pollen varieties were different. Flavonoids were the main active components in the antioxidant effect of pine pollen. The water extract of Pinus massoniana pollen had some antioxidant effect, the ethanol extract had stronger antioxidant effect.