树莓营养及活性研究进展
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摘要
树莓为第三代新兴水果,主要分布在北半球温带,中国分布遍及全国各地,以西南地区分布最为集中,已有2 000余年的食用历史。树莓有丰富的营养价值和药用价值,具有抗氧化、抗癌等多种活性,目前已被开发成多种产品。从树莓的种类、历史、成分、活性及产品方面对树莓的研究进展进行概述,以期为生产树莓保健食品提供科学依据,促进中国树莓产业发展。
Raspberries are the third generation of emerging fruits, mainly distribute in the northern hemisphere temperate. Raspberries distribute throughout the country where the distribution of the most concentrated are the southwest, have two thousand years of food history. Raspberries are rich in nutritional value and medicinal value, with antioxidant, anti-cancer and other activities, and have been developed into a variety of products. The research progress of raspberries from the kind, history, composition, activity and product of raspberries are summarized, so as to provide scientific basis for the production of raspberry health food and promote the development of raspberry industry in China.
Raspberries are the third generation of emerging fruits, mainly distribute in the northern hemisphere temperate. Raspberries distribute throughout the country where the distribution of the most concentrated are the southwest, have two thousand years of food history. Raspberries are rich in nutritional value and medicinal value, with antioxidant, anti-cancer and other activities, and have been developed into a variety of products. The research progress of raspberries from the kind, history, composition, activity and product of raspberries are summarized, so as to provide scientific basis for the production of raspberry health food and promote the development of raspberry industry in China.
引文
[1]于洋.树莓叶果中黄酮类化合物含量及其生理活性研究[D].哈尔滨:东北农业大学,2014.
[2]刘宽博,王明力,万良钰,等.树莓中主要活性成分及产品研究进展[J].中国南方果树,2016,45(6):178-183.
[3]姚德生.悬钩子植物亟待开发利用[J].中国水土保持,1987(12):32-33.
[4]孟宪军,宋建新,李斌,等.一种树莓果酱的制作方法:中国,CN104286619A[P].2015.
[5]曲泽洲,孙云蔚.果树种类论[M].北京:农业出版社,1990:153-160.
[6]王丽,王振宇,樊梓鸾,等.树莓总多酚及其抗氧化功能研究[J].中国林副特产,2011(5):17-20.
[7]SEERAM N P,ADAMS L S,ZHANG Y,et al.Blackberry,Black Raspberry,blueberry,cranberry,red raspberry,and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro[J].Journal of Agricultural&Food Chemistry,2006,54(25):9329.
[8]徐龙,葛林梅,郜海燕,等.黑莓花色苷提取纯化及抗氧化研究进展[J].浙江农业科学,2014,1(4):550-554.
[9]陈钢,黄立山,徐静,等.黑莓花色苷的超声波提取与抗氧化性活性研究[J].食品科学,2012,33(24):117-121.
[10]肖军霞,黄国清,仇宏伟,等.红树莓花色苷的提取及抗氧化活性研究[J].食品科学,2011,32(8):15-18.
[11]KIM M J,PERKINS-VEAZIE P,MA G,et al.Shelf life and changes in phenolic compounds of organically grown blackberries during refrigerated storage[J].Postharvest Biology&Technology,2015(110):257-263.
[12]张成涛,万国盛,赵余庆,等.红树莓果实中鞣花酸和树莓酮的含量测定[J].中国实验方剂学杂志,2013,19(19):140-143.
[13]李小萍,梁琪,辛秀兰,等.红树莓果中鞣花酸提取物的抗氧化性研究[J].食品科技,2010(5):182-185.
[14]庄晶晶,陈卫,李亚,等.黑莓黄酮的自由基清除活性与防护肝细胞氧化损伤研究[J].中国食品学报,2015,15(7):46-53.
[15]张丽霞,周剑忠,黄开红,等.黑莓花色苷对过氧化氢诱导血管内皮细胞损伤的保护作用[J].食品科学,2013,34(13):257-261.
[16]CHO B O,RYU H W,JIN C H,et al.Blackberry extract attenuates oxidative stress through up-regulation of Nrf2-dependent antioxidant enzymes in carbon tetrachloridetreated rats[J].Journal of Agricultural&Food Chemistry,2011,59(21):11442-11448.
[17]WEI C,HONGMING S,YANG X,et al.Protective effect of wild raspberry(Rubushirsutus Thunb)extract against acrylamide-induced oxidative damage is potentiated after simulated gastrointestinal digestion[J].Food Chemistry,2016(196):943.
[18]DAI J,GUPTE A,GATES L,et al.A comprehensive study of anthocyanin-containing extracts from selected blackberry cultivars:extraction methods,stability,anticancer properties and mechanisms[J].Food&Chemical Toxicology an International Journal Published for the British Industrial Biological Research Association,2009,47(4):837.
[19]WANG S Y,BOWMAN L,DING M.Methyl jasmonate enhances antioxidant activity and flavonoid content in blackberries(Rubus sp)and promotes antiproliferation of human cancer cells[J].Food Chemistry,2008,107(3):1261-1269.
[20]GOD J,TATE P L,LARCOM L L.Red raspberries have antioxidant effects that play a minor role in the killing of stomach and colon cancer cells[J].Nutrition Research,2010,30(11):777.
[21]朱泓,赵慧芳,吴文龙,等.黑莓、蓝莓冻干粉的的抑菌抗炎活性研究[J].现代食品科技,2013,29(10):2410-2414.
[22]DIVYA S P,WANG X,PRATHEESHKUMAR P,et al.Blackberry extract inhibits UVB-induced oxidative damage and inflammation through MAP kinases and NF-κB signaling pathways in SKH-1 mice skin[J].Toxicology&Applied Pharmacology,2015,284(1):92-99.
[23]GARCIA G,NANNI S,FIGUEIRA I,et al.Bioaccessible(poly)phenol metabolites from raspberry protect neural cells from oxidative stress and attenuate microglia activation[J].Food Chemistry,2016(215):274.
[24]顾海鹏,王佳佳,顾雪竹,等.黑莓(萨尼)和红树莓(哈瑞特斯)对凝血作用的影响[J].河南大学学报(医学版),2013,32(1):35-37.
[25]杨永晶,韩丽娟,孟晶,等.树莓果粉对Ⅰ型糖尿病大鼠血糖、免疫反应及氧化应激的影响[J].天然产物研究与开发,2015(10):1717-1722.
[26]TSAI Y C,YANG B C,PENG W H,et al.Heme oxygenase-1mediates anti-adipogenesis effect of raspberry ketone in 3T3-L1 cells[J].Phytomedicine,2017(31):11.
[27]屈小媛,田维荣,胡萍,等.黑树莓乳饮料的研制[J].食品科学,2012,33(16):324-328.
[28]王丽娟,高晓明,赵周胜,等.喷雾干燥树莓速溶固体饮料制备工艺[J].食品与发酵工业,2010(7):197-200.
[29]李正涛.树莓果酒发酵工艺研究[J].安徽农业科学,2010,38(36):20729-20731,20758.
[30]张强,辛秀兰,杨富民,等.红树莓果醋酿造过程中抗氧化性能的变化[J].食品科学,2016,37(3):6-11.
[31]冯宇,韩德果,杨国慧,等.树莓果粉制作工艺研究[J].湖北农业科学,2014,53(1):178-181.
[2]刘宽博,王明力,万良钰,等.树莓中主要活性成分及产品研究进展[J].中国南方果树,2016,45(6):178-183.
[3]姚德生.悬钩子植物亟待开发利用[J].中国水土保持,1987(12):32-33.
[4]孟宪军,宋建新,李斌,等.一种树莓果酱的制作方法:中国,CN104286619A[P].2015.
[5]曲泽洲,孙云蔚.果树种类论[M].北京:农业出版社,1990:153-160.
[6]王丽,王振宇,樊梓鸾,等.树莓总多酚及其抗氧化功能研究[J].中国林副特产,2011(5):17-20.
[7]SEERAM N P,ADAMS L S,ZHANG Y,et al.Blackberry,Black Raspberry,blueberry,cranberry,red raspberry,and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro[J].Journal of Agricultural&Food Chemistry,2006,54(25):9329.
[8]徐龙,葛林梅,郜海燕,等.黑莓花色苷提取纯化及抗氧化研究进展[J].浙江农业科学,2014,1(4):550-554.
[9]陈钢,黄立山,徐静,等.黑莓花色苷的超声波提取与抗氧化性活性研究[J].食品科学,2012,33(24):117-121.
[10]肖军霞,黄国清,仇宏伟,等.红树莓花色苷的提取及抗氧化活性研究[J].食品科学,2011,32(8):15-18.
[11]KIM M J,PERKINS-VEAZIE P,MA G,et al.Shelf life and changes in phenolic compounds of organically grown blackberries during refrigerated storage[J].Postharvest Biology&Technology,2015(110):257-263.
[12]张成涛,万国盛,赵余庆,等.红树莓果实中鞣花酸和树莓酮的含量测定[J].中国实验方剂学杂志,2013,19(19):140-143.
[13]李小萍,梁琪,辛秀兰,等.红树莓果中鞣花酸提取物的抗氧化性研究[J].食品科技,2010(5):182-185.
[14]庄晶晶,陈卫,李亚,等.黑莓黄酮的自由基清除活性与防护肝细胞氧化损伤研究[J].中国食品学报,2015,15(7):46-53.
[15]张丽霞,周剑忠,黄开红,等.黑莓花色苷对过氧化氢诱导血管内皮细胞损伤的保护作用[J].食品科学,2013,34(13):257-261.
[16]CHO B O,RYU H W,JIN C H,et al.Blackberry extract attenuates oxidative stress through up-regulation of Nrf2-dependent antioxidant enzymes in carbon tetrachloridetreated rats[J].Journal of Agricultural&Food Chemistry,2011,59(21):11442-11448.
[17]WEI C,HONGMING S,YANG X,et al.Protective effect of wild raspberry(Rubushirsutus Thunb)extract against acrylamide-induced oxidative damage is potentiated after simulated gastrointestinal digestion[J].Food Chemistry,2016(196):943.
[18]DAI J,GUPTE A,GATES L,et al.A comprehensive study of anthocyanin-containing extracts from selected blackberry cultivars:extraction methods,stability,anticancer properties and mechanisms[J].Food&Chemical Toxicology an International Journal Published for the British Industrial Biological Research Association,2009,47(4):837.
[19]WANG S Y,BOWMAN L,DING M.Methyl jasmonate enhances antioxidant activity and flavonoid content in blackberries(Rubus sp)and promotes antiproliferation of human cancer cells[J].Food Chemistry,2008,107(3):1261-1269.
[20]GOD J,TATE P L,LARCOM L L.Red raspberries have antioxidant effects that play a minor role in the killing of stomach and colon cancer cells[J].Nutrition Research,2010,30(11):777.
[21]朱泓,赵慧芳,吴文龙,等.黑莓、蓝莓冻干粉的的抑菌抗炎活性研究[J].现代食品科技,2013,29(10):2410-2414.
[22]DIVYA S P,WANG X,PRATHEESHKUMAR P,et al.Blackberry extract inhibits UVB-induced oxidative damage and inflammation through MAP kinases and NF-κB signaling pathways in SKH-1 mice skin[J].Toxicology&Applied Pharmacology,2015,284(1):92-99.
[23]GARCIA G,NANNI S,FIGUEIRA I,et al.Bioaccessible(poly)phenol metabolites from raspberry protect neural cells from oxidative stress and attenuate microglia activation[J].Food Chemistry,2016(215):274.
[24]顾海鹏,王佳佳,顾雪竹,等.黑莓(萨尼)和红树莓(哈瑞特斯)对凝血作用的影响[J].河南大学学报(医学版),2013,32(1):35-37.
[25]杨永晶,韩丽娟,孟晶,等.树莓果粉对Ⅰ型糖尿病大鼠血糖、免疫反应及氧化应激的影响[J].天然产物研究与开发,2015(10):1717-1722.
[26]TSAI Y C,YANG B C,PENG W H,et al.Heme oxygenase-1mediates anti-adipogenesis effect of raspberry ketone in 3T3-L1 cells[J].Phytomedicine,2017(31):11.
[27]屈小媛,田维荣,胡萍,等.黑树莓乳饮料的研制[J].食品科学,2012,33(16):324-328.
[28]王丽娟,高晓明,赵周胜,等.喷雾干燥树莓速溶固体饮料制备工艺[J].食品与发酵工业,2010(7):197-200.
[29]李正涛.树莓果酒发酵工艺研究[J].安徽农业科学,2010,38(36):20729-20731,20758.
[30]张强,辛秀兰,杨富民,等.红树莓果醋酿造过程中抗氧化性能的变化[J].食品科学,2016,37(3):6-11.
[31]冯宇,韩德果,杨国慧,等.树莓果粉制作工艺研究[J].湖北农业科学,2014,53(1):178-181.