新方法制备的黑萝卜主要活性成分与抗氧化活性分析

Analysis of main active components and antioxidant activity of black radish prepared by new technology

“老菜脯”是福建闽南和广东潮汕的一种传统萝卜腌制食品,民间认为其具有一定的药用功效,但其传统加工方式耗时费力,较少有工厂化生产.文章将采用新方法制备出的一种黑萝卜和新鲜白萝卜、市场购买的“老菜脯”的营养和主要活性成分及其抗氧化活性进行了分析研究.结果表明,和新鲜白萝卜相比,新方法制备的黑萝卜可溶性蛋白含量、总酚含量、总黄酮含量都显著性升高(P<0.05).新方法制备的黑萝卜的紫外-可见光光谱与市场购买的黑萝卜的光谱几乎重叠,说明二者呈色的化学成分的组成具有一致性.新方法制备的黑萝卜提取物中的DPPH自由基、ABTS~+自由基和羟基自由基清除能力均最强,而市场购买的黑萝卜、新鲜白萝卜的三种自由基清除能力差;Fe^(3+)还原能力的强弱顺序依次是新方法黑萝卜、新鲜白萝卜和市场购买的黑萝卜.研究结果为新方法加工营养与保健兼具的黑萝卜提供参考.

“Old preserved radish”was a kind of traditional pickled food in southern Fujian Province and Chao-Shan Area of Guangdong Province.It was believed that“Old preserved radish”has certain medicinal effects among the people.There was less large-scale industrialization production,because its traditional processing method was time-consuming and laborious.In this study,the nutrition,main active components and antioxidant activities of a kind of black radish and fresh white radish prepared by the new method and“old vegetable preserved”purchased in the market were analyzed and studied.The results showed that the soluble protein content,total phenol content and total flavone content of black radish prepared by the new technology were significantly higher than those of fresh white radish(P<0.05).The visible light spectrum was almost overlap between old preserved radish and black,which showed the colored chemical composition of both has the consistency.The DPPH free radical,ABTS+free radical and hydroxyl free radical scavenging ability of the black radish extract are the strongest,followed by the old preserved radish purchased from the market,and the fresh white radish is the worst.The order of Fe3+reduction ability was black radish,fresh white radish and old preserved radish purchased from the market.The results provided a new processing method of white radish,and also provided an experimental basis for the nutrition and health application of black radish prepared by new technology.