川西高原芫根化学成分及抗氧化活性研究
|
摘要
为研究芫根的化学成分和抗氧化活性,以川西高原芫根为试验对象,运用理化检验、氨基酸分析、GC-MS等化学手段及抗氧化活性测定方法对其进行研究。结果表明:冻干芫根粉中各成分含量为蛋白质16.14%、Vc 132.33 mg/100 g、总糖36.97%、还原糖32.63%、多糖11.37%、淀粉14.12%、粗纤维15.94%;芫根中共测出17种氨基酸,必需氨基酸占总氨基酸含量的24.79%;挥发性成分鉴定得到74种化合物,其中主要有酯类(18种)、醇类(11种)、醛类(10种)、烃类(28种)、酚类(2种),相对含量最高的是2-氨基苯甲酸-3,7-二甲基-1,6-辛二烯-3-醇酯,其相对含量为9.80%;采用DPPH法、β-胡萝卜素-亚油酸乳化液法、硫氰酸铁法(FTC法)、还原力法、清除羟基自由基能力法测得冻干芫根粉的抗氧化活性分别为:90.21%、30.46 mg BHT/100 g、0.07%、56.90%和66.24%。研究结果表明芫根营养成分丰富,具有一定的抗氧化活性,可为芫根产品的开发研究提供相应的理论依据。
In order to research the chemical component and antioxidant activities of Brassica rapa L which was called turnip in English. The turnip in western Sichuan plateau were studied by analysis methods of physical and chemical examination, amino acid analysis, GC-MS and antioxidant activity determination methods. The results showed that the content of protein 16.14%, Vc 132.33 mg/100 g, total carbohydrate 36.97%, revertose 32.63%, polysaccharide 11.37%, starch 14.12% and crude fiber 15.94% in freeze-dried turnip powder. A total of 17 amino acids were detected in turnip, with essential amino acids accounting for 24.79% of the total amino acids. A total of 74 species of volatile compounds were identified, including18 esters, 11 alcohols, 10 aldehydes, 28 hydrocarbons, 2 phenols. The highest relative content was2-aminobenzoic acid-3,7-dimethyl-1,6-octadiene-3-alcohol ester, about 9.80%. The antioxidant activities of freeze-dried turnip powder were determined by methods of DPPH, beta-carotene-linoleic acid, thiocyanate(FTC), reducing force, scavenging hydroxyl radical: 90.21%, 30.46 mg BHT/100 g, 0.07%, 56.90% and 66.24%. The results showed that the turnip was rich in nutrients and had certain antioxidant activity, which can provide the corresponding theoretical basis for the development and research of the turnip.
In order to research the chemical component and antioxidant activities of Brassica rapa L which was called turnip in English. The turnip in western Sichuan plateau were studied by analysis methods of physical and chemical examination, amino acid analysis, GC-MS and antioxidant activity determination methods. The results showed that the content of protein 16.14%, Vc 132.33 mg/100 g, total carbohydrate 36.97%, revertose 32.63%, polysaccharide 11.37%, starch 14.12% and crude fiber 15.94% in freeze-dried turnip powder. A total of 17 amino acids were detected in turnip, with essential amino acids accounting for 24.79% of the total amino acids. A total of 74 species of volatile compounds were identified, including18 esters, 11 alcohols, 10 aldehydes, 28 hydrocarbons, 2 phenols. The highest relative content was2-aminobenzoic acid-3,7-dimethyl-1,6-octadiene-3-alcohol ester, about 9.80%. The antioxidant activities of freeze-dried turnip powder were determined by methods of DPPH, beta-carotene-linoleic acid, thiocyanate(FTC), reducing force, scavenging hydroxyl radical: 90.21%, 30.46 mg BHT/100 g, 0.07%, 56.90% and 66.24%. The results showed that the turnip was rich in nutrients and had certain antioxidant activity, which can provide the corresponding theoretical basis for the development and research of the turnip.
引文
[1]杜玉丹.囊谦县农民把芫根种到飞机场[J].党的生活:青海,2016,(5):53-54.
[2]王守邦.药食两用植物--芫根[J].科学种养,2012,(8):52-52.
[3]陶月良,邱君正,林华,等.芜菁、萝卜和大头菜块根品质及营养价值比较研究[J].特产研究,2002,24(1):37-40.
[4]楚翘,刘刚.芫根的故事[J].中国西藏,2017,(1):36-39.
[5]刘浩,蒋思萍,杨玲玲,等.芫根粗总皂苷对糖尿病小鼠的降血糖作用[J].西北农林科技大学学报(自然科学版),2012,40(06):23-27.
[6]谢玥,马超,蒋思萍,等.西藏芫根提取物对小鼠抗缺氧作用的初步研究[J].四川动物,2009,28(06):853-856.
[7]王伟,杨晓君,高蕾,等.响应面法优化新疆芜菁多糖提取工艺及体外抗氧化活性研究[J].食品工业科技,2018,39(02):229-233.
[8]Prusak,Bernard G.The Amino Acid Test[J].Commonweal,2010,137(14):2-5.
[9]Wang X S,Tang C H,Yang X Q,et al.Characterization,amino acid composition and in vitro,digestibility of hemp(Cannabis sativa,L.)proteins[J].Food Chemistry,2008,107(1):11-18.
[10]韦献雅,殷丽琴,钟成,等.DPPH法评价抗氧化活性研究进展[J].食品科学,2014,35(09):317-322.
[11]刘晔峰.以西藏芫根为主成分的抗缺氧功能食品研究[D].杭州:浙江大学,2012.
[12]赵凤敏,李树君,张小燕,等.不同品种马铃薯的氨基酸营养价值评价[J].中国粮油学报,2014,29(9):13-18.
[13]王爱英,许鹏,崔喜艳,等.微拟球藻蛋白质含量和氨基酸组成分析[J].山东师范大学学报(自然科学版),2014,(1):137-140.
[14]马国财,王玉茹,轩正英.新疆芜菁不同品种营养成分分析与比较[J].食品工业科技,2016,37(4):360-364.
[15]何洁,莫仁甫,劳水兵,等.紫果西番莲和其他5种水果中氨基酸组分分析[J].食品工业科技,2018,(6).
[16]黄梅丽.食品色香味化学[M].北京:中国轻工业出版社,2008.
[17]贾巧唤,任石苟.浅述酸、酯、醇等成分对白酒的影响[J].食品工程,2008,(4):12-13.
[18]丁新宝.昆明十里香茶香气的特点及其化学成分分析[J].江西农业,2018,(08):107-108.
[19]冯航.枇杷多酚对几种植物油脂的抗氧化作用研究[J].粮食与油脂,2018,31(03):53-54.
[2]王守邦.药食两用植物--芫根[J].科学种养,2012,(8):52-52.
[3]陶月良,邱君正,林华,等.芜菁、萝卜和大头菜块根品质及营养价值比较研究[J].特产研究,2002,24(1):37-40.
[4]楚翘,刘刚.芫根的故事[J].中国西藏,2017,(1):36-39.
[5]刘浩,蒋思萍,杨玲玲,等.芫根粗总皂苷对糖尿病小鼠的降血糖作用[J].西北农林科技大学学报(自然科学版),2012,40(06):23-27.
[6]谢玥,马超,蒋思萍,等.西藏芫根提取物对小鼠抗缺氧作用的初步研究[J].四川动物,2009,28(06):853-856.
[7]王伟,杨晓君,高蕾,等.响应面法优化新疆芜菁多糖提取工艺及体外抗氧化活性研究[J].食品工业科技,2018,39(02):229-233.
[8]Prusak,Bernard G.The Amino Acid Test[J].Commonweal,2010,137(14):2-5.
[9]Wang X S,Tang C H,Yang X Q,et al.Characterization,amino acid composition and in vitro,digestibility of hemp(Cannabis sativa,L.)proteins[J].Food Chemistry,2008,107(1):11-18.
[10]韦献雅,殷丽琴,钟成,等.DPPH法评价抗氧化活性研究进展[J].食品科学,2014,35(09):317-322.
[11]刘晔峰.以西藏芫根为主成分的抗缺氧功能食品研究[D].杭州:浙江大学,2012.
[12]赵凤敏,李树君,张小燕,等.不同品种马铃薯的氨基酸营养价值评价[J].中国粮油学报,2014,29(9):13-18.
[13]王爱英,许鹏,崔喜艳,等.微拟球藻蛋白质含量和氨基酸组成分析[J].山东师范大学学报(自然科学版),2014,(1):137-140.
[14]马国财,王玉茹,轩正英.新疆芜菁不同品种营养成分分析与比较[J].食品工业科技,2016,37(4):360-364.
[15]何洁,莫仁甫,劳水兵,等.紫果西番莲和其他5种水果中氨基酸组分分析[J].食品工业科技,2018,(6).
[16]黄梅丽.食品色香味化学[M].北京:中国轻工业出版社,2008.
[17]贾巧唤,任石苟.浅述酸、酯、醇等成分对白酒的影响[J].食品工程,2008,(4):12-13.
[18]丁新宝.昆明十里香茶香气的特点及其化学成分分析[J].江西农业,2018,(08):107-108.
[19]冯航.枇杷多酚对几种植物油脂的抗氧化作用研究[J].粮食与油脂,2018,31(03):53-54.