红柄叶用甜菜主要营养成分及抗氧化能力分析
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摘要
为全面了解红柄叶用甜菜的营养价值,以红柄绿叶和红柄红叶类型的叶用甜菜为材料,分别对其8个品种、4个部位的色度、主要营养成分含量及抗氧化能力进行分析。结果表明,不同类型、品种和部位的叶用甜菜间均存在显著差异。红柄绿叶型甜菜的L*值、b*值、多酚含量和抗氧化能力均显著高于红柄红叶型,a*值、可溶性糖含量、花青素含量均显著低于红柄红叶型。就部位而言,嫩叶柄的L*值和a*值最大,嫩叶的b*值最大。在不同部位间,可溶性蛋白质、叶绿素、类胡萝卜素、花青素、多酚含量和抗氧化能力均呈现叶>叶柄的趋势,可溶性糖则相反;在同一部位内,花青素、多酚含量和抗氧化能力均表现为老>嫩,可溶性蛋白含量为嫩>老,叶绿素、类胡萝卜素和可溶性糖在不同部位或类型间呈现不同的变化趋势。主成分分析结果表明,红柄叶用甜菜间的含量差异主要来自于部位因素,其次是类型因素。相关性分析表明,多酚对红柄叶用甜菜的抗氧化能力可能有较大贡献。本研究结果为人们日常膳食提供了一定参考,为红柄叶用甜菜的品种选育奠定了理论基础。
In order to understand the nutritional values of red petiole leaf beet(Beta vulgaris var. cicla),the chroma,nutrient components,and antioxidant capacities among four parts of two types of red petiole leaf beet with red leaves and green leaves,respectively,including eight varieties were investigated in the present study. Significant differences were found among different types,varieties,and parts. The values of L*and b*,the content of total phenolics,and antioxidant capacities were significantly higher in the green leaf beet than the red leaf beet. However,green leaf beet had lower a*value,soluble sugar and anthocyanins compared to red leaf beet. As for different parts,tender petiole had the highest L*value,while young leaves had the highest a*value. The contents of soluble protein,chlorophyll,carotenoids,anthocyanins,total phenolics,and antioxidant capacities were higher in leaves than in petiole; whereas soluble sugar showed an opposite trend. In addition,the contents of anthocyanins,total phenol,and antioxidant capacities were higher in old parts than in young parts. On the contrary,young parts contained more soluble protein than old parts. Besides,the contents of chlorophyll,carotenoids,and soluble sugar exhibited different trends in different parts or types. Principal component analysis showed that the variations were mainly from the factor of parts,followed by types. The correlation analysis indicated that total phenolics might have a major contribution to antioxidant capacities in red petiole leaf beet. The results of this study provided a useful reference for daily dietary choice and laid a theoretical basis for red petiole leaf beet breeding.
In order to understand the nutritional values of red petiole leaf beet(Beta vulgaris var. cicla),the chroma,nutrient components,and antioxidant capacities among four parts of two types of red petiole leaf beet with red leaves and green leaves,respectively,including eight varieties were investigated in the present study. Significant differences were found among different types,varieties,and parts. The values of L*and b*,the content of total phenolics,and antioxidant capacities were significantly higher in the green leaf beet than the red leaf beet. However,green leaf beet had lower a*value,soluble sugar and anthocyanins compared to red leaf beet. As for different parts,tender petiole had the highest L*value,while young leaves had the highest a*value. The contents of soluble protein,chlorophyll,carotenoids,anthocyanins,total phenolics,and antioxidant capacities were higher in leaves than in petiole; whereas soluble sugar showed an opposite trend. In addition,the contents of anthocyanins,total phenol,and antioxidant capacities were higher in old parts than in young parts. On the contrary,young parts contained more soluble protein than old parts. Besides,the contents of chlorophyll,carotenoids,and soluble sugar exhibited different trends in different parts or types. Principal component analysis showed that the variations were mainly from the factor of parts,followed by types. The correlation analysis indicated that total phenolics might have a major contribution to antioxidant capacities in red petiole leaf beet. The results of this study provided a useful reference for daily dietary choice and laid a theoretical basis for red petiole leaf beet breeding.
引文
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[12]刘坚,李静威,兰海,杨永,郑名敏.雪莲果不同部位的营养成分分析[J].草业学报,2009,18(4):136-240
[13]Lin L Z,Cui C,Wen L R,Yang B,Luo W,Zhao M M.Assessment of in vitro antioxidant capacity of stem and leaf extracts of Rabdosia serra(MAXIM.)HARA and identification of the major compound[J].Food Chemistry,2011,126(1):54-59
[14]Kubola J,Siriamornpun S.Phenolic contents and antioxidant activities of bitter gourd(Momordica charantia L.)leaf,stem and fruit fraction extracts in vitro[J].Food Chemistry,2008,110(4):881-890
[15]Liu S C,Lin J T,Hu C C,Shen B Y,Chen T Y,Chang Y L,Shih C H,Yang D J.Phenolic compositions and antioxidant attributes of leaves and stems from three inbred varieties of Lycium chinense Miller harvested at various times[J].Food Chemistry,2017,215:284-291
[16]王春军,高潮,贺国强,赵光伟.烤烟不同部位叶片中主要碳水化合物的变化[J].华北农学报,2007,22(S1):75-77
[17]魏学智,刘少华,师学琴,王晓芳,袁丽环.红柄白鹃梅营养成分的分析[J].西北植物学报,2005,25(8):1657-1660
[18]张玥,周瑞莲,梁慧敏,张婷凤.白三叶不同叶龄叶片对不同季节温度适应的生理调控机理[J].生态学杂志,2016,35(7):1713-1720
[19]潘剑用,汪志平,党江波,谢彦广,董丹丹,邵斌,王景梅,蓝瑾瑾,陈子元.夏桑叶的体外抗氧化活性及其主要功能成分研究[J].核农学报,2011,25(4):754-759
[20]Vagiri M,Conner S,Stewart D,Andersson S C,Verrall S,Johansson E,Rumpunen K.Phenolic compounds in blackcurrant(Ribes nigrum L.)leaves relative to leaf position and harvest date[J].Food Chemistry,2015,172:135-142
[21]李友军,熊瑛,吕强,陈明灿,骆炳山.不同类型专用小麦叶、茎、粒可溶性糖变化与淀粉含量的关系[J].中国农业科学,2005,38(11):2219-2226
[22]Escribano J,Cabanes J,Jiménez-Atiénzar M,Iba1ez-Tremolada M,Gómez-Pando L R,García-Carmona F,Gandía-Herrero F.Characterization of betalains,saponins and antioxidant power in differently colored quinoa(Chenopodium quinoa)varieties[J].Food Chemistry,2017,234:285-294
[23]李群,胡晓军,许光映,高忠东.亚麻籽中酚酸化合物的鉴定与含量测定[J].核农学报,2016,30(3):493-501
[24]贾翠英,欧行奇,李新华.9种叶菜型甘薯叶·茎·柄中蛋白质及矿物质含量分析[J].安徽农业科学,2010,38(35):19968-19970
[25]张德双,金同铭,徐家炳,赵岫云.几种主要营养成分在大白菜不同叶片及部位中的分布规律[J].华北农学报,2000,15(1):108-111
[26]孙勃,许映君,徐铁锋,袁高峰,郭容芳,汪炳良,汪俏梅.青花菜不同器官生物活性物质和营养成分的研究[J].园艺学报,2010,37(1):59-64
[27]孙勃,方莉,刘娜,闫会转,张雅君,施倩倩,汪俏梅.芥蓝不同器官主要营养成分分析[J].园艺学报,2011,38(3):541-548
[28]韩蕊莲,李丽霞,梁宗锁.干旱胁迫下沙棘叶片细胞膜透性与渗透调节物质研究[J].西北植物学报,2003,23(1):23-27
[29]齐岩,檀昕,程安玮,孙金月,谢春阳.葡萄皮和籽中游离酚和结合酚组成及抗氧化活性比较[J].核农学报,2017,31(1):104-109
[30]冯立娟,尹燕雷,焦其庆,杨雪梅,武冲.不同石榴品种果实酚类物质及抗氧化活性研究[J].核农学报,2016,30(4):710-718
[2]Ninfali P,Angelino D.Nutritional and functional potential of Beta vulgaris cicla and rubra[J].Fitoterapia,2013,89(3):188-199
[3]张福顺,江绍明.叶用甜菜(B.v.cicla L.)形态学特性研究[J].中国糖料,2000(1):9-13
[4]王燕飞,刘华君,张立明,杨洪泽.栽培甜菜的种类及利用价值[J].中国糖料,2004(4):43-45
[5]王燕飞,陈丽君,张立明,高卫时,刘华君,李新民.食用红甜菜的性状调查及保健利用价值[J].中国糖料,2008(1):52-54
[6]刘泽静,薛生玲,夏雪,田玉肖,张芬,陈清,汤浩茹,孙勃.鱼腥草不同部位生物活性物质和抗氧化能力分析[J].浙江农业学报,2016,28(6):992-998
[7]李云飞,李彦慧,王中华,关楠,冯晨静,杨建民.土壤干旱胁迫对紫叶矮樱叶片呈色的影响[J].生态学报,2009,29(7):3678-3684
[8]孙勃,许映君,袁高峰,郭容芳,魏佳,李振,刘娜,汪俏梅.花椰菜主要生物活性物质及抗氧化能力分析[J].核农学报,2010,24(2):330-335
[9]Volden J,Bengtsson G B,Wicklund T.Glucosinolates,L-ascorbic acid,total phenols,anthocyanins,antioxidant capacities and colour in cauliflower(Brassica oleracea L.ssp.botrytis);effects of long-term freezer storage[J].Food Chemistry,2009,112(4):967-976
[10]Benzie I F,Strain J J.The ferric reducing ability of plasma(FRAP)as a measure of‘antioxidant power’:the FRAP assay[J].Analytical Biochemistry,1996,239(1):70-76
[11]孙勃,夏雪,辜金花,田玉肖,张芬,陈清,侯艳霞,马杰,汤浩茹.笋子芥和茎瘤芥生物活性物质与抗氧化能力分析[J].核农学报,2016,30(3):485-492
[12]刘坚,李静威,兰海,杨永,郑名敏.雪莲果不同部位的营养成分分析[J].草业学报,2009,18(4):136-240
[13]Lin L Z,Cui C,Wen L R,Yang B,Luo W,Zhao M M.Assessment of in vitro antioxidant capacity of stem and leaf extracts of Rabdosia serra(MAXIM.)HARA and identification of the major compound[J].Food Chemistry,2011,126(1):54-59
[14]Kubola J,Siriamornpun S.Phenolic contents and antioxidant activities of bitter gourd(Momordica charantia L.)leaf,stem and fruit fraction extracts in vitro[J].Food Chemistry,2008,110(4):881-890
[15]Liu S C,Lin J T,Hu C C,Shen B Y,Chen T Y,Chang Y L,Shih C H,Yang D J.Phenolic compositions and antioxidant attributes of leaves and stems from three inbred varieties of Lycium chinense Miller harvested at various times[J].Food Chemistry,2017,215:284-291
[16]王春军,高潮,贺国强,赵光伟.烤烟不同部位叶片中主要碳水化合物的变化[J].华北农学报,2007,22(S1):75-77
[17]魏学智,刘少华,师学琴,王晓芳,袁丽环.红柄白鹃梅营养成分的分析[J].西北植物学报,2005,25(8):1657-1660
[18]张玥,周瑞莲,梁慧敏,张婷凤.白三叶不同叶龄叶片对不同季节温度适应的生理调控机理[J].生态学杂志,2016,35(7):1713-1720
[19]潘剑用,汪志平,党江波,谢彦广,董丹丹,邵斌,王景梅,蓝瑾瑾,陈子元.夏桑叶的体外抗氧化活性及其主要功能成分研究[J].核农学报,2011,25(4):754-759
[20]Vagiri M,Conner S,Stewart D,Andersson S C,Verrall S,Johansson E,Rumpunen K.Phenolic compounds in blackcurrant(Ribes nigrum L.)leaves relative to leaf position and harvest date[J].Food Chemistry,2015,172:135-142
[21]李友军,熊瑛,吕强,陈明灿,骆炳山.不同类型专用小麦叶、茎、粒可溶性糖变化与淀粉含量的关系[J].中国农业科学,2005,38(11):2219-2226
[22]Escribano J,Cabanes J,Jiménez-Atiénzar M,Iba1ez-Tremolada M,Gómez-Pando L R,García-Carmona F,Gandía-Herrero F.Characterization of betalains,saponins and antioxidant power in differently colored quinoa(Chenopodium quinoa)varieties[J].Food Chemistry,2017,234:285-294
[23]李群,胡晓军,许光映,高忠东.亚麻籽中酚酸化合物的鉴定与含量测定[J].核农学报,2016,30(3):493-501
[24]贾翠英,欧行奇,李新华.9种叶菜型甘薯叶·茎·柄中蛋白质及矿物质含量分析[J].安徽农业科学,2010,38(35):19968-19970
[25]张德双,金同铭,徐家炳,赵岫云.几种主要营养成分在大白菜不同叶片及部位中的分布规律[J].华北农学报,2000,15(1):108-111
[26]孙勃,许映君,徐铁锋,袁高峰,郭容芳,汪炳良,汪俏梅.青花菜不同器官生物活性物质和营养成分的研究[J].园艺学报,2010,37(1):59-64
[27]孙勃,方莉,刘娜,闫会转,张雅君,施倩倩,汪俏梅.芥蓝不同器官主要营养成分分析[J].园艺学报,2011,38(3):541-548
[28]韩蕊莲,李丽霞,梁宗锁.干旱胁迫下沙棘叶片细胞膜透性与渗透调节物质研究[J].西北植物学报,2003,23(1):23-27
[29]齐岩,檀昕,程安玮,孙金月,谢春阳.葡萄皮和籽中游离酚和结合酚组成及抗氧化活性比较[J].核农学报,2017,31(1):104-109
[30]冯立娟,尹燕雷,焦其庆,杨雪梅,武冲.不同石榴品种果实酚类物质及抗氧化活性研究[J].核农学报,2016,30(4):710-718