蓝莓叶多酚及抗氧化研究

分析了杰兔、夏普兰、园蓝、粉蓝、巴尔德温5个品种蓝莓红叶和杰兔蓝莓变色前的绿叶中的总酚含量、总花色苷含量、DPPH抗氧化能力及8种单体酚类物质组成。结果表明:6个样品中夏普兰红叶花青素含量最高,但是种类和其他4种蓝莓红叶不同;在夏普兰红叶中还发现了含量很高的绿原酸,在杰兔红叶中则发现了含量很高的异槲皮素;不同品种蓝莓叶总酚含量和DPPH抗氧化能力差异不大,但是单体酚类物质含量差异显著。研究结果为蓝莓叶活性成分开发利用提供依据。     

黄土高原地区酿酒葡萄果实多酚物质及抗氧化活性分析

以源于黄土高原地区的蛇龙珠和霞多丽葡萄果实为研究对象,通过光谱和液相色谱-质谱联用技术(HPLC-MS/MS)对其理化指标、多酚含量、抗氧化活性及非花色苷单体酚含量进行测定和分析。结果表明,红色品种蛇龙珠果实中的总酚、总类黄酮、总黄烷醇和总花色苷均不同程度地高于白色品种霞多丽,尤其是总黄烷醇含量前者是后者的2.7倍;蛇龙珠果实的抗氧化能力也高于霞多丽品种,在DPPH法和CUPRAC法的测定中,蛇龙珠果实的抗氧化能力分别是霞多丽的1.8和2.7倍;在2个品种中分别检测出25和12种非花色苷酚类物质,其中包括6种黄烷醇、13种黄酮醇、5种羟基苯甲酸和1种羟基肉桂酸物质,它们的组成和含量均有所不同,尤其是儿茶素含量前者是后者的2倍。品种因素对葡萄果实中酚类物质尤其是非花色苷单体酚物质的组成和含量造成不同程度的影响。在选用多种方法对葡萄果实的抗氧化活性进行评价时,测定结果在不同方法间存在协同性与差异性。     

不同地区酿酒葡萄果实中酚类物质含量及抗氧化能力的分析

以源于我国4个地区(宁夏玉泉营、山西乡宁、河北昌黎和沙城地区)赤霞珠和梅鹿辄葡萄果实为研究对象,通过光谱和液相色谱-质谱联用技术对其理化指标、酚类物质含量、抗氧化能力及花色苷单体酚含量进行测定和分析。研究结果表明:宁夏玉泉营地区赤霞珠和梅鹿辄果实中的总酚、总类黄酮、总黄烷醇和总花色苷均最高,抗氧化能力也最强,河北沙城次之,其他2个地区互有高低;在2个品种中分别检测出22和23种花色苷单体酚物质,其中包括5种基本花色苷和18种花色苷衍生物;生态条件对赤霞珠和梅鹿辄果实花色苷组成的影响主要表现在其衍生物上,对其含量的影响与品种特性有关。产区生态条件对葡萄果实中酚类物质含量及花色苷单体酚的组成造成不同程度的影响。     

不同蓝莓品种酿酒特性的比较研究

以酿酒酵母Lmb1为发酵菌种,对粉蓝、园蓝、梯芙蓝、灿烂、顶峰和芭尔得温等6种蓝莓果实进行发酵,研究不同蓝莓品种对蓝莓果酒品质的影响。测定这6种蓝莓果实的含糖量、出汁率、可滴定酸度、总酚、花色苷含量等加工品质,并比较不同蓝莓品种在酿酒过程中色泽、花色苷含量、含糖量、酒精度等的变化。试验结果表明,梯芙蓝果实的总酚含量和花色苷含量最高,出汁率、可滴定酸度居中,6种蓝莓果实中梯芙蓝果实作为发酵果酒特性最好,其次是园蓝。在蓝莓果酒发酵过程中,从糖含量及酒精度的变化来看,梯芙蓝和园蓝的酒精度适中,残糖量较高,口感好;综上,梯芙蓝品种最适合用来发酵营养价值高、品质优良的蓝莓果酒。     

不同品种蓝莓酒抗氧化能力及其多酚含量分析

本实验对6个不同品种的蓝莓酒的总酚、总类黄酮、原花青素、总花色苷和总抗氧化能力及其相关性进行了分析,结果发现,不同品种的总酚、总类黄酮、原花青素、总花色苷和总抗氧化能力变幅和变异系数较大,存在显著差异(p＜0.05);蓝莓酒总抗氧化能力与总酚、总类黄酮、原花青素和总花色苷含量之间存在显著性的相关性(p＜0.01),其中与原花青素的相关性最强,达到0.898.     

贵州主栽蓝莓品种活性成分及其抗氧化活性评价

为了解贵州主栽蓝莓品种果实中活性成分含量及其综合抗氧化活性,以贵州规模化种植的粉蓝、圆蓝、巴尔德温和灿烂为试材,测定其9种酚类组分含量、多酚、总黄酮、花色苷,并用FRAP法、总还原力(TRAP)、DPPH法和ABTS法开展体外抗氧化活性评价,采用皮尔森相关性分析对4个品种各项指标进行分析。结果显示:没食子酸、表儿茶素、芦丁、p-香豆酸、槲皮素、儿茶素、鞣花酸、绿原酸、阿魏酸是供试蓝莓果实中的酚类成分较高,4个品种蓝莓果实中活性成分含量差异显著(P0.05),粉蓝中没食子酸、阿魏酸和总黄酮含量最高,圆蓝中绿原酸、鞣花酸和芦丁含量最高,巴尔德温中槲皮素和花色苷含量最高,灿烂果实中儿茶素、表儿茶素、p-香豆酸和总酚含量最高;4个品种蓝莓果实的抗氧化活性差异显著(P0.05),灿烂的抗氧化活性指数最高;蓝莓果实中不同活性成分对抗氧化活性差异显著(P0.05),绿原酸含量对FRAP值具有较强贡献,阿魏酸、多酚和总黄酮含量对TRAP值的贡献极强,没食子酸含量对DPPH值的贡献极强,花色苷含量对ABTS值的贡献较强,抗氧化活性指数(ACI)与表儿茶素和p-香豆酸含量呈现极其显著的正相关(P0.01)。     

采后乙醇处理对蓝莓果实酚类物质含量及抗氧化能力的影响

为研究采后乙醇处理对蓝莓果实中酚类物质含量和抗氧化能力的影响,采用500μL/L乙醇室温下熏蒸处理"北陆"蓝莓(Vaccinium corymbosum L.)果实12 h后,每盒120 g装入商用塑料盒,然后转入1℃冷藏28 d,每隔7 d测定果实品质变化指标。结果表明:500μL/L乙醇处理可显著抑制蓝莓果实贮藏期间腐烂指数的上升,抑制TA、Vc含量的下降,同时显著提高果实中总酚、总花色苷和抗氧化能力,诱导大多数花色苷单体的合成。乙醇处理在蓝莓果实采后保鲜上具有较好的应用前景。     

不同品种蓝莓酚类物质组成特征及抗氧化能力比较分析

以高丛、矮丛、兔眼蓝莓为研究对象,比较了其总酚、花色苷、原花色素、单体酚以及抗氧化力差异。超高效液相色谱检测结果表明,绿原酸为3种蓝莓中含量最多的酚酸;表没食子儿茶素是高丛蓝莓和兔眼蓝莓含量最丰富的黄烷醇,表儿茶素没食酸酯则是矮丛蓝莓含量最高的黄烷醇;在3种蓝莓中含量最高的黄酮醇均为芦丁;矮丛蓝莓单体酚总量显著高于高丛蓝莓和兔眼蓝莓。抗氧化分析结果则表明,无论从DPPH、ABTS还是FRAP测定结果来看,矮丛蓝莓均具有最强的抗氧化能力。相关性分析结果表明,3种蓝莓总酚、总花色苷和原花色素含量均与抗氧化能力存在明显的正相关性。     

湖北地区不同品种蓝莓果汁加工品质特征及抗氧化活性评价

为探讨湖北省不同蓝莓品种的果汁加工品质特征及抗氧化活性,以‘杰兔’、‘布里吉塔’、‘莱格西’、‘奥尼尔’、‘密斯蒂’、‘北陆’和‘蓝雨’7个蓝莓品种的新鲜果实为材料,测定其理化指标和感官品质,运用关联分析方法对不同品种蓝莓的抗氧化物质的含量和抗氧化性进行分析评价。结果表明:不同蓝莓品种间的品质特性差异较大,‘杰兔’的果实较大,可溶性固形物含量高,‘密斯蒂’、‘奥尼尔’和‘莱格西’果实大小中等,酸甜比例适中,比较适合鲜食。‘布里吉塔’果实非常大,水分含量较高,出汁率也高,但pH非常低,比较适合于果汁加工。‘北陆’和‘蓝雨’的果实小,果胶含量较高。‘杰兔’的抗氧化活性物质含量明显高于其他蓝莓品种,而‘布里吉塔’抗氧化活性物质的含量最低,并且与总花色苷、总酚和总黄酮的含量显著相关。     

贮藏及消化对蓝莓酸奶中酚类物质稳定性及抗氧化活性影响

为研究蓝莓酸奶在贮藏及消化时酸奶中多酚类物质的稳定性及抗氧化活性,以总酚、总黄酮和花色苷含量为 多酚类物质稳定性指标,以总抗氧化活力、1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）和2,2-联 氮-二（3-乙基-苯并噻唑-6-磺酸）二铵盐（2,2′-azino-bis(3-ethylbenzthiozoline-6)-sulphonic acid,ABTS）自由基清 除能力为抗氧化指标,测定其在4 ℃贮藏21 d和体外消化时各指标变化情况。结果表明：贮藏初期,蓝莓酸奶中 总酚、总黄酮、花色苷含量分别为46.14、41.63、9.01 mg/100 g提取样,总抗氧化活力、DPPH自由基清除能力、 ABTS＋?清除能力分别为44.51、59.49、61.39 mg/100 g提取样,贮藏期结束时各酚类物质含量分别降低了10.20%、 9.86%、15.54%,各抗氧化指标分别降低了6.52%、7.23%、6.03%,降幅均高于蓝莓果料（1.93%、3.46%、0.03%和 3.58%、4.17%、4.91%）,说明酸奶体系降低了多酚类物质的稳定性和抗氧化活性。消化前,蓝莓酸奶的各指标均低于 蓝莓果料,体外消化后,蓝莓酸奶除总黄酮含量、DPPH自由基清除能力低于蓝莓果料外,总酚、花色苷含量、总抗氧 化活力及ABTS＋?清除能力均高于蓝莓果料,说明蓝莓酸奶经胃肠消化后其多酚类物质被释放,抗氧化活性增强。     

东北野生蓝莓花色苷组分分析及其抗氧化性比较

本文以东北地区的野生蓝莓为原料,比较了三种不同产地野生蓝莓间的基本组分和抗氧化活性。利用高效液相色谱-二极管阵列检测器-质谱(HPLC-DAD-MS)法对三种蓝莓花色苷的分析可知,东北地区野生蓝莓中含有花色苷14~16种,以单糖苷配基为主,酰基化率低。含有除天竺葵素以外的5种常见花青素结构类型,且以飞燕草素衍生物、牵牛花素衍生物和锦葵素衍生物所占比例较高,分别占比34.89~42.21%、25.96~32.95%、22.77~31.17%。其中,黑龙江野生蓝莓的可溶性固形物含量较低,且可滴定酸含量较高,其风味较酸不宜鲜食;吉林野生蓝莓的可溶性固形物含量最高,适宜作为加工品种,且其总酚含量、总花色苷含量最高,具有最高的DPPH·清除率、·O2-清除率和铁还原力等抗氧化活性,此结果可能与其糖苷配基单糖种类多且酰基化率低有关。     

蓝莓花色苷的酶法酰化修饰及其疏水性改善研究

为了解决花色苷疏水性较差的问题,本文通过酶法对蓝莓花色苷进行酰化改性,将阿魏酸和咖啡酸接枝到花色苷分子上,并对相关产物的结构、疏水性和抗氧化活性进行了测定。结果表明,阿魏酸和咖啡酸通过酰化反应接枝到花色苷分子糖基上-OH位。阿魏酸修饰花色苷（Fe-An）和咖啡酸修饰花色苷（Ca- An）的酰化度分别为3.65%和3.71%。同时,酰化花色苷中的花青素含量从370.2 mg/g（天然蓝莓花色苷,Na-An）降低至219.2 mg/g（Fe-An）和222.18 mg/g（Ca-An）。另外,酰化改性显著提高了蓝莓花色苷的疏水性和抗氧化活性,其辛醇-水分配系数（KOW）从?0.20（Na-An）提高至0.66（Fe-An）和0.78（Ca-An）,DPPH自由基清除率从66.3%（Na-An）上升至68.4%（Fe-An）和74.7%（Ca-An）,β-胡萝卜素漂白抑制率从63.1%（Na-An）上升至85.5%（Fe-An）和90.3%（Ca-An）。以上结果表明,阿魏酸和咖啡酸的引入显著提高了蓝莓花色苷的疏水性和抗氧化活性,这将极大的拓展花色苷在高脂类食品中的应用。     

Phenolic Profiles,Antioxidant Activities,and Neuroprotective Properties of Mulberry (Morus atropurpurea Roxb.) Fruit Extracts from Different Ripening Stages

The present work investigated the phenolic profiles (including nonanthocyanin and anthocyanin phenolics), antioxidant activities, and neuroprotective potential of mulberry fruit (MF) (Morus atropurpurea Roxb.) grown in China at different ripening stages. High‐performance liquid chromatography‐tandem mass spectrometry method (HPLC‐MS/MS) was used to identify and quantify the phenolic compounds. The antioxidant capacity, total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TAC) were determined using spectrophotometric methods. The neuroprotective effects of MFs at different ripening stages were investigated using Aβ_25‐35‐treated PC12 cells as the cellular model of Alzheimer's disease. Of the 19 phenolic compounds characterized from the MF extracts, the contents of rutin and anthocyanins increased and that of chlorogenic acid decreased significantly with maturity. At the fully ripened stage, MF extracts showed the highest amounts of TPC (11.23 mg gallic acid equivalents/g fresh weight), TFC (15.1 mg rutin equivalents/g fresh weight), and TAC (1177 mg cyanidin 3‐O‐glucoside equivalents/100 g fresh weight). Meanwhile, antioxidant activity of MF extracts at this stage was highest according to ABTS (an IC50 value of 4.11 μg/mL) and DPPH (an IC50 value of 10.08 μg/mL) assays. Cellular assays revealed increased cell viability in cells treated with the ripe MF extracts; compared with the control groups, the ripening fruits also increased the antioxidant enzyme levels in PC12 cells. Together, these results suggest that the antioxidant activities and neuroprotective properties of ripening MFs are related to the contents and types of phenolic compounds that are present in the fruits.     

不同品种紫肉甘薯抗氧化能力及花色苷成分分析

以广东地区9?个不同品种的紫肉甘薯为研究对象,评价紫肉甘薯抗氧化能力,并对花色苷的组成进行定性和定量分析。结果表明：不同品种紫肉甘薯,总酚含量和抗氧化能力也不尽相同,其中广紫9的总酚含量为578?mg?GAE/100?g,清除2,2’-联氮基-双-（3-乙基苯并噻唑啉-6-磺酸）二铵盐（2,2’-amino-di (3-ethyl-benzothiazoline sulphonic acid-6) ammonium salt,ABTS）自由基能力、氧自由基吸收能力、还原能力分别为4.36、10.38、11.23?μmol?TE/g,均高于其他品种的紫肉甘薯。通过高效液相色谱-四极杆飞行时间质谱法共鉴定出16?种花色苷,包括8?种矢车菊素类和8?种芍药素类。紫肉甘薯花色苷含量在77.17～1?125.06?mg/kg之间,以广紫9含量最高,花色苷主要以酰基化的形式存在,其含量是非酰化的89?倍,酰基化程度明显高于其他品种。综上所述,不同品种紫肉甘薯具有不同的抗氧化能力,其花色苷含量与结构也有较大差异,其中广紫9花色苷含量最高,抗氧化能力最强。     

微波提取对蓝莓花色苷组分及抗氧化活性的影响

研究不同温度下微波提取对蓝莓花色苷组分及抗氧化活性的影响,采用pH示差法测定不同温度下蓝莓总花色苷含量;通过高效液相色谱-串联质谱法(High performance liquid chromatography-tandem mass spectrometry,HPLC-MS/MS)鉴定蓝莓花色苷组分;采用高效液相色谱法(High-performance liquid chromatography,HPLC)测定蓝莓花色苷单体含量,同时分析蓝莓总花色苷含量、组分以及抗氧化活性的动态变化规律。结果表明:蓝莓花色苷总含量随温度升高呈现先增加后减小的趋势,当温度在50 ℃时,花色苷总含量达到最大值207.39 mg/100 g。经HPLC-MS/MS鉴定蓝莓花色苷共有13种花色苷单体。当温度在30~70 ℃时,蓝莓中所有花色苷单体含量均呈现先增加后减小的趋势;在60 ℃时,仅有芍药-3-葡萄糖苷消失;在70 ℃时,芍药-3-葡萄糖苷和芍药-3-阿拉伯糖苷均消失。蓝莓花色苷的抗氧化活性随温度升高也呈现先增加后减小的趋势,其中对脂质体的抑制率、DPPH和ABTS+自由基清除率均高于Vc,而对.OH自由基的清除能力低于Vc。所建立的动力学模型能有效预测微波提取不同温度下花色苷含量和抗氧化活性的变化规律,研究结果可为蓝莓深加工提供理论依据。     

Phenolic profile and antioxidant activity of highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening

The phenolic profile and quantitative composition of blueberries as well as the corresponding antioxidant activity of blueberries is well documented. Unfortunately, little is reported on the development of phenolic compounds and antioxidant activity during fruit maturation and ripening. In the present study, the total phenolic content and main phenolic compounds of four highbush blueberry cultivars (Vaccinium corymbosum L.) were analyzed at five stages of maturation and ripening. Antioxidant activity was screened with electron spin resonance spectrometry and trolox equivalent antioxidant capacity (TEAC) assay. An adequate picture of phenolic compounds developed during maturation and ripening was determined using HPLC-DAD. Anthocyanins of all varieties increased during successive harvest stages; meanwhile flavonols and hydroxycinnamic acids decreased from unripe green to ripe blue stage of berry ripening. Blueberry antioxidant activity, as well as total phenolic content tended to decrease during ripening.     

Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy

The fruit quality characteristics, phenolic compounds and antioxidant capacities of 24 sweet cherry (Prunus avium L.) cultivars grown on the mountainsides of the Etna volcano (Sicily, Italy) were evaluated. High-performance liquid chromatographic methods were used to identify and quantify sugars, organic acids and phenolics. A total of seven phenolic compounds were characterised as hydroxycinnamic acid derivatives (neochlorogenic acid, p-coumaroylquinic acid and chlorogenic acid) and anthocyanins (cyanidin 3-glucoside, cyanidin 3-rutinoside, pelargonidin 3-rutinoside and peonidin 3-rutinoside). The total anthocyanin content ranged from 6.21 to 94.20 mg cyanidin 3-glucoside equivalents/100 g fresh weight (FW), while the total phenol content ranged from 84.96 to 162.21 mg gallic acid equivalents/100 g FW. The oxygen radical absorbance capacity (ORAC) assay indicated that fruit of all genotypes possessed considerable antioxidant activity. The high level of phenolic compounds and antioxidant capacity of some sweet cherry fruits implied that they might be sources of bioactive compounds that are relevant to human health.     

酶法制备紫马铃薯汁及其乳酸菌发酵特性

本文以紫马铃薯为原料,通过酶法制备富含花色苷的紫马铃薯汁,分别使用干酪乳杆菌、保加利亚乳杆菌及植物乳杆菌三种乳酸菌对其进行发酵,研究烫漂时间、酶用量对紫马铃薯汁出汁率、花色苷、还原糖含量的影响及发酵过程中pH、花色苷、总酚含量、糖组分、有机酸、DPPH·清除能力等变化。结果表明:紫马铃薯经烫漂护色2.5 min时出汁率最高。烫漂时间对紫马铃薯汁的花色苷含量影响极为显著,烫漂2.5 min时花色苷含量比未经烫漂处理的提升了7.7倍。经高温α-淀粉酶(20 U/g)、糖化酶(200 U/g)酶解处理后的紫马铃薯汁出汁率为69.80%±3.85%,总酚含量1136.7±33.76 mg/L,花色苷含量为218.25±1.89 mg/L。紫马铃薯汁经乳酸菌发酵后pH逐渐下降,并产生大量的乳酸,产酸能力大小依次为保加利亚乳杆菌 > 植物乳杆菌 > 干酪乳杆菌,蔗糖、葡萄糖和果糖在发酵过程中均作为底物被乳酸菌消耗,发酵48 h后花色苷、总酚、DPPH·清除能力分别下降了11.33%~17.82%、6.22%~7.73%、24.23%~27.62%。抗氧化活性下降与花色苷和总酚含量的减少有关。     

Increase of antioxidant capacity of the lowbush blueberry (Vaccinium angustifolium) during fermentation by a novel bacterium from the fruit microflora

Members of the genus Vaccinium, such as blueberry and cranberry, are known to be excellent sources of antioxidant phenolic compounds, for example anthocyanins, flavonols and phenolic acids. The fruit also provides a natural habitat for numerous microorganisms. Interaction between the fruit and the microflora might affect the antioxidant phenolic compounds. The aim of this study was to investigate the effects on phenolic content and antioxidant capacity of wild blueberry fermented by a newly identified bacterium isolated from blueberry‐fruit surface microflora, Serratia vaccinii. Increase in the antioxidant capacity following fermentation of blueberries by the novel bacterium, as determined with the 2,2′‐diphenyl‐1‐picrylhydrazyl method, was attributed not only to an increase in total phenolics, but also to a change in the phenolic profile, as demonstrated by the production of gallic acid and of a novel compound of phenolic or phenylpropanoic structure. Copyright © 2005 Society of Chemical Industry