The objective of this study was to investigate the correlations between antioxidations and the contents of the total phenolics and anthocyanin in 127 accessions of black soybean. A T-test, a fast clustering procedure,...The objective of this study was to investigate the correlations between antioxidations and the contents of the total phenolics and anthocyanin in 127 accessions of black soybean. A T-test, a fast clustering procedure, and a correlation coefficient analysis were used for experimentation. The variation ranges of the total antioxidant capacity （TAC）, the total phenolics, and anthocyanin contents in 127 black soybean accessions were 0.44-3.56, 7.05-74.82, and 0.22-1.87 mg g-l, respectively, displaying significant genotype differences. The major differences in TAC, the total phenolics, and the anthocyanin contents existed among various types of accessions from geographical regions. The differences between the accessions from black and yellow soybeans, spring and autumn, summer and autumn, Dongbeichun and Nanfangchun, Dongbeichun and Nanfangxia, Beifangchun and Nanfangchun, and Beifangchun and Nanfangxia were significant at 0.01 or 0.05 levels, respectively. The general tendency was that the TAC, the total phenolics, and the anthocyanin contents of Beifangchun accessions were higher than that of Dongbeichun ones, while that of Nanfangchun accessions were the worst. 127 black soybean accessions could be clustered into 6 clusters, which consisted of 3, 24, 20, 31, 37, and 12 accessions, respectively. The most significant （P 〈 0.01） correlations existed respectively between the TAC and the total showed that the total substances phenolics content, and the TAC and the anthocyanin content of black soybean. The results phenolics and anthocyanin in black soybean seed coat were the important antioxidation展开更多
The antioxidations and their correlations with total flavones and anthocyanin contents in different black rice varieties were studied. The results indicated that the great differences in total antioxidant capacity （...The antioxidations and their correlations with total flavones and anthocyanin contents in different black rice varieties were studied. The results indicated that the great differences in total antioxidant capacity （TAC）, scavenging free radical capacity （SFRC）, total flavones and anthocyanin contents existed among 242 black rice varieties. Comparisons of TAC, SFRC, total flavones and anthocyanin contents of different black rice types showed that the differences between black rice and white rice, indica one and japonica one, and nonglutinous one and glutinous one were significant at 0.01 levels, respectively. This showed that the TAC, SFRC, total flavones and anthocyanin contents of japonica type were higher than those of indica one, and nonglutinous type were higher than glutinous one. According to the fast clustering procedure, 242 black rice varieties could be clustered into 10 clusters, 184 indica rice varieties into 10 clusters, and 58 japonica rice varieties into 6 clusters. Most significant （P〈0.01） correlations existed between TAC and total flavones and anthocyanin contents, and between SFRC and total flavones and anthocyanin contents of black rice, respectively. This showed that the antioxidation of black rice was closely correlated with its active compositions of flavones and anthocyanin.展开更多
To separate, purify and identify the antioxidative compositions of black rice, using total antioxidation capacity （TAC） as an activity-monitoring parameter, different fractions of black rice antioxidative extracts w...To separate, purify and identify the antioxidative compositions of black rice, using total antioxidation capacity （TAC） as an activity-monitoring parameter, different fractions of black rice antioxidative extracts were obtained using solvents of different polarities such as petroleum ether, chloroform, ethyl acetate and normal butyl alcohol. The main anfioxidative components were separated from the strongest antioxidative fractions by using Sephadex LH-20 resin and the structures were analyzed by ultraviolet-vis, infra-red, ESI-MS, ^1H-NMR and ^13C-NMR spectrums. Results showed that the water fraction and normal butyl alcohol antioxidafive extract fraction of black rice had the strongest antioxidation capacities and their TACs reached 383 and 392 ku g^-1, respectively. Four main antioxidative components were separated from the water fraction and their TACs reached 976, 878, 1 134 and 1087 ku g^-, respectively. The spectroscopy analysis indicated that the four active components of the antioxidative extract of black rice were four anthocyanin compounds of malvidin, pelargonidin- 3, 5-diglucoside, cyaniding-3-glucoside and cyaniding-3, 5-diglucoside. It is concluded that the anthocyanin compounds are the most important substantial foundations for antioxidation.展开更多
基金This work was supported by the National Natural Science Foundation of China （30200171）.
文摘The objective of this study was to investigate the correlations between antioxidations and the contents of the total phenolics and anthocyanin in 127 accessions of black soybean. A T-test, a fast clustering procedure, and a correlation coefficient analysis were used for experimentation. The variation ranges of the total antioxidant capacity （TAC）, the total phenolics, and anthocyanin contents in 127 black soybean accessions were 0.44-3.56, 7.05-74.82, and 0.22-1.87 mg g-l, respectively, displaying significant genotype differences. The major differences in TAC, the total phenolics, and the anthocyanin contents existed among various types of accessions from geographical regions. The differences between the accessions from black and yellow soybeans, spring and autumn, summer and autumn, Dongbeichun and Nanfangchun, Dongbeichun and Nanfangxia, Beifangchun and Nanfangchun, and Beifangchun and Nanfangxia were significant at 0.01 or 0.05 levels, respectively. The general tendency was that the TAC, the total phenolics, and the anthocyanin contents of Beifangchun accessions were higher than that of Dongbeichun ones, while that of Nanfangchun accessions were the worst. 127 black soybean accessions could be clustered into 6 clusters, which consisted of 3, 24, 20, 31, 37, and 12 accessions, respectively. The most significant （P 〈 0.01） correlations existed respectively between the TAC and the total showed that the total substances phenolics content, and the TAC and the anthocyanin content of black soybean. The results phenolics and anthocyanin in black soybean seed coat were the important antioxidation
基金This work was supported by the National Natural Science Foundation of China(39870537 and 39900087)
文摘The antioxidations and their correlations with total flavones and anthocyanin contents in different black rice varieties were studied. The results indicated that the great differences in total antioxidant capacity （TAC）, scavenging free radical capacity （SFRC）, total flavones and anthocyanin contents existed among 242 black rice varieties. Comparisons of TAC, SFRC, total flavones and anthocyanin contents of different black rice types showed that the differences between black rice and white rice, indica one and japonica one, and nonglutinous one and glutinous one were significant at 0.01 levels, respectively. This showed that the TAC, SFRC, total flavones and anthocyanin contents of japonica type were higher than those of indica one, and nonglutinous type were higher than glutinous one. According to the fast clustering procedure, 242 black rice varieties could be clustered into 10 clusters, 184 indica rice varieties into 10 clusters, and 58 japonica rice varieties into 6 clusters. Most significant （P〈0.01） correlations existed between TAC and total flavones and anthocyanin contents, and between SFRC and total flavones and anthocyanin contents of black rice, respectively. This showed that the antioxidation of black rice was closely correlated with its active compositions of flavones and anthocyanin.
基金This study was supported by the National Natural Science Foundation of China(39870537)the Natural Science Foundation of Guangdong Province,China(990519).
文摘To separate, purify and identify the antioxidative compositions of black rice, using total antioxidation capacity （TAC） as an activity-monitoring parameter, different fractions of black rice antioxidative extracts were obtained using solvents of different polarities such as petroleum ether, chloroform, ethyl acetate and normal butyl alcohol. The main anfioxidative components were separated from the strongest antioxidative fractions by using Sephadex LH-20 resin and the structures were analyzed by ultraviolet-vis, infra-red, ESI-MS, ^1H-NMR and ^13C-NMR spectrums. Results showed that the water fraction and normal butyl alcohol antioxidafive extract fraction of black rice had the strongest antioxidation capacities and their TACs reached 383 and 392 ku g^-1, respectively. Four main antioxidative components were separated from the water fraction and their TACs reached 976, 878, 1 134 and 1087 ku g^-, respectively. The spectroscopy analysis indicated that the four active components of the antioxidative extract of black rice were four anthocyanin compounds of malvidin, pelargonidin- 3, 5-diglucoside, cyaniding-3-glucoside and cyaniding-3, 5-diglucoside. It is concluded that the anthocyanin compounds are the most important substantial foundations for antioxidation.
