烹饪方式对桑叶生物碱类和酚类物质的影响
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摘要
研究微波、蒸、煮和油炸等烹饪方式对桑叶酚类物质组成变化和1-脱氧野尻霉素(1-deoxynojirimycin,DNJ)含量的影响。采用福林-酚比色法测定桑叶总酚含量,高效液相色谱-质谱法测定桑叶DNJ和酚类单体含量。结果表明:除了蒸3 min的桑叶总酚含量增加,所有烹饪处理后的桑叶DNJ和总酚含量均显著降低。蒸制处理后桑叶的总酚和DNJ含量最高,油炸处理DNJ含量最低,而微波(70 W)5 min桑叶酚类物质含量最低。不同烹饪方式对酚类组成影响显著,蒸3 min和微波(700 W)3 min的桑叶异槲皮素和紫云英苷含量增加,油炸的桑叶增加了山柰酚-乙酰基-葡萄糖苷、槲皮素和山柰酚等成分。综上,蒸制处理能保留桑叶中较多的活性成分,是适宜桑叶的烹饪方式。
The present study aimed to investigate the effects of different cooking methods(microwaving, steaming,boiling, and deep-frying) on the contents of 1-deoxynojirimycin(DNJ) and phenolic compounds in leaves of mulberry(Morus alba L.). The total phenolic contents were determined by the Folin-Ciocalteu method. The contents of DNJ and phenol monomers were measured by high performance liquid chromatography(HPLC). The results showed that all the cooking methods except steaming for 5 min, increasing the total phenolic content, significantly reduced the levels of DNJ and phenolics. The highest contents of DNJ and phenolics were detected in steamed mulberry leaves,while the lowest contents of DNJ and phenolics were obtained by deep-frying and microwaving at 70 W for 3 min,respectively. All the cooking methods had significant effects on the composition of phenolics. Steaming for 3 min and microwaving at 700 W for 3 min increased the contents of isoquercitrin and astragalin. Notably, certain amounts of kaempferol-acetyl-glucoside(KAG), quercetin and kaempferol were found in the deep-fried mulberry leaves, but not in the other samples. In conclusion, steaming can be considered as a suitable cooking method for mulberry leaves to ensure the maximum retention of bioactive components.
The present study aimed to investigate the effects of different cooking methods(microwaving, steaming,boiling, and deep-frying) on the contents of 1-deoxynojirimycin(DNJ) and phenolic compounds in leaves of mulberry(Morus alba L.). The total phenolic contents were determined by the Folin-Ciocalteu method. The contents of DNJ and phenol monomers were measured by high performance liquid chromatography(HPLC). The results showed that all the cooking methods except steaming for 5 min, increasing the total phenolic content, significantly reduced the levels of DNJ and phenolics. The highest contents of DNJ and phenolics were detected in steamed mulberry leaves,while the lowest contents of DNJ and phenolics were obtained by deep-frying and microwaving at 70 W for 3 min,respectively. All the cooking methods had significant effects on the composition of phenolics. Steaming for 3 min and microwaving at 700 W for 3 min increased the contents of isoquercitrin and astragalin. Notably, certain amounts of kaempferol-acetyl-glucoside(KAG), quercetin and kaempferol were found in the deep-fried mulberry leaves, but not in the other samples. In conclusion, steaming can be considered as a suitable cooking method for mulberry leaves to ensure the maximum retention of bioactive components.
引文
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[15]张军,李江遐,陆翠珍,等.Folin-Ciocalteu比色法测桑叶中多酚含量[J].激光生物学报,2012(2):131-135.DOI:10.3969/j.issn.1007-7146.2012.02.007.
[16]SANCHEZ-SALCEDO E M,TASSOTTI M,DEL RIO D,et al.(Poly)phenolic fingerprint and chemometric analysis of white(Morus alba L.)and black(Morus nigra L.)mulberry leaves by using a non-targeted UHPLC-MS approach[J].Food Chemistry,2016,212:250-255.DOI:10.1016/j.foodchem.2016.05.121.
[17]LEE W J,CHOI S W.Quantitative changes of polyphenolic compounds in mulberry(Morus alba L.)leaves in relation to varieties,harvest period,and heat processing[J].Preventive Nutrition and Food Science.2012,17(4):280-285.DOI:10.3746/pnf.2012.17.4.280.
[18]VICHASILP C,NAKAGAWA K,SOOKWONG P,et al.Development of high 1-deoxynojirimycin(DNJ)content mulberry tea and use of response surface methodology to optimize tea-making conditions for highest DNJ extraction[J].LWT-Food Science and Technology,2012,45(2):226-232.DOI:10.1016/j.lwt.201 1.09.008.
[19]刘超,徐立,刘静,等.桑枝提取物中1-脱氧野尻霉素的稳定性研究[J].食品科学,2014,35(23):52-56.DOI:10.7506/spkx1002-6630-201423011.
[20]盛琳波,李昭良,苏超,等.桑树乳汁中1-脱氧野尻霉素含量的影响因素及稳定性[J].蚕业科学,2014,40(4):712-717.DOI:10.13441/j.cnki.cykx.2014.04.025.
[21]ADEFEGHA S,OBOH G.Enhancement of total phenolics and antioxidant properties of some tropical green leafy vegetables by steam cooking[J].Journal of Food Processing and Preservation,2011,35(5):615-622.DOI:10.1111/j.1745-4549.2010.00509.x.
[22]BARAKAT H,ROHN S.Effect of different cooking methods on bioactive compounds in vegetarian,broccoli-based bars[J].Journal of Functional Foods,2014,11:407-416.DOI:10.1016/j.jff.2014.10.009.
[23]FRANCISCO M,VELASCO P,MORENO D A,et al.Cooking methods of Brassica rapa affect the preservation of glucosinolates,phenolics and vitamin C[J].Food Research International,2010,43(5):1455-1463.DOI:10.1016/j.foodres.2010.04.024.
[24]HARAKOTR B,SURIHARN B,TANGWONGCHAI R,et al.Anthocyanin,phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking[J].Food Chemistry,2014,164:510-517.DOI:10.101 6/j.foodchem.2014.05.069.
[25]MAZZEO T,N'DRI D,CHIAVARO E,et al. Effect of two cooking procedures on phytochemical compounds,total antioxidant capacity and colour of selected frozen vegetables[J].Food Chemistry,2011,128(3):627-633.DOI:10.101 6/j.foodchem.201 1.03.070.
[26]MURADOR D C,MERCADANTE A Z,DE ROSSO V V.Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage[J].Food Chemistry,2016,196:1101-1107.DOI:10.101 6/j.foodchem.2015.10.037.
[27]ROY M K,JUNEJA L R,ISOBE S,et al.Steam processed broccoli(Brassica oleracea)has higher antioxidant activity in chemical and cellular assay systems[J].Food Chemistry,2009,114(1):263-269.DOI:10.1016/j.foodchem.2008.09.050.
[28]XU F,ZHENG Y,YANG Z,et al.Domestic cooking methods affect the nutritional quality of red cabbage[J].Food Chemistry,2014,161:162-167.DOI:10.101 6/j.foodchem.2014.04.025.
[29]王耀红,王蕾,赵朋,等.不同加工方式对紫色马铃薯中酚类物质的影响[J].食品科学,2017,38(7):115-121.DOI:10.7506/spkx1002-6630-201707019.
[30]DE QUEIROZ Y S,ANTUNES P B,VICENTE S J,et al.Bioactive compounds,in vitro antioxidant capacity and Maillard reaction products of raw,boiled and fried garlic(Allium sativum L.)[J].International Journal of Food Science&Technology,2014,49(5):1308-1314.DOI:10.1111/ij fs.12428.
[31]PERLA V,HOLM D G,JAYANTY S S.Effects of cooking methods on polyphenols,pigments and antioxidant activity in potato tubers[J].LWT-Food Science and Technology,2012,45(2):161-171.DOI:10.1016/j.lwt.2011.08.005.
[32]GIALLOUROU N,ORUNA-CONCHA M J,HARBOURNE N.Effects of domestic processing methods on the phytochemical content of watercress(Nasturtium offzcinale)[J].Food Chemistry,20 16,2 12:41 1-419.DOI:10.101 6/j.foodchem.2016.05.190.
[33]黄涛,杨洋,聂静然,等.桑叶多酚氧化酶活性的研究[J].食品研究与开发,2008(5):11-15.DOI:10.3969/j.issn.1005-6521.2008.05.004.
[34]杨昌鹏,黄华梅.果蔬多酚氧化酶酶促褐变的控制[J].食品研究与开发,2008(10):135-138.DOI:10.3969/j.issn.1005-6521.2008.10.042.
[35]TIAN J H,CHEN J,LV F,et al.Domestic cooking methods affect the phytochemical composition and antioxidant activity of purplefleshed potatoes[J].Food Chemistry,2016,197(Pt B):1264-1270.DOI:10.1016/j.foodchem.2015.1 1.049.
[36]RAMIREZ-ANAYA J P,SAMANIEGO-SANCHEZ C,CASTANEDA-SAUCEDO M C,et al.Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques[J].Food Chemistry,2015,188:430-438.DOI:10.101 6/j.foodchem.2015.04.124.
[37]FRIEDMAN M.Food browning and its prevention:an overview[J].Journal of Agricultural and Food Chemistry,1996,44(3):631-653.DOI:10.1021/jf950394r.
[38]ORNELAS-PAZ J D J,MARTINEZ-BURROLA J M,RUIZ-CRUZ S,et al.Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers[J].Food Chemistry,2010,119(4):1619-1625.DOI:10.1016/j.foodchem.2009.09.054.
[39]TURKMEN N,SARI F,VELIOGLU Y.The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables[J].Food Chemistry,2005,93(4):713-718.DOI:10.1016/j.foodchem.2004.12.038.
[2]俞燕芳,黄金枝,石旭平,等.我国桑叶食品开发研究进展[J].食品安全质量检测学报,2018,9(7):1572-1578.DOI:10.3969/j.issn.2095-0381.2018.07.019.
[3]王芳,励建荣.桑叶的化学成分、生理功能及应用研究进展[J].食品科学,2005(增刊1):111-117.DOI:10.3321/j.issn:1002-6630.2005.z1.030.
[4]李丽,罗国庆,唐翠明,等.广东省菜用桑品种资源嫩芽感官品质和营养功能成分分析[J].热带作物学报,2012(8):1494-1499.DOI:10.3969/j.issn.1000-2561.2012.08.031.
[5]CHAN E W C,PHUI-YAN L,SIU-KUIN W.Phytochemistry,pharmacology,and clinical trials of Morus alba[J].Chinese Journal of Natural Medicines,2016,14(1):17-30.DOI:10.3724/SP.J.1009.2016.00017.
[6]LI Y G,JI D F,ZHONG S,et al.1-Deoxynojirimycin inhibits glucose absorption and accelerates glucose metabolism in streptozotocininduced diabetic mice[J].Scientific Reports,2013,3:1377.DOI:10.1038/srep01377.
[7]TSUDUKI T,NAKAMURA Y,HONMA T,et al.Intake of1-deoxynojirimycin suppresses lipid accumulation through activation of the β-oxidation system in rat liver[J].Journal of Agricultural and Food Chemistry,2009,57(22):11024-11029.DOI:10.1021/j f903 132r.
[8]CHON S U,KIM Y M,PARK Y J,et al.Antioxidant and antiproliferative effects of methanol extracts from raw and fermented parts of mulberry plant(Morus alba L.)[J].European Food Research and Technology,2009,230(2):231-237.DOI:10.1007/s00217-009-1165-2.
[9]WU C H,CHEN S C,OU T T,et al.Mulberry leaf polyphenol extracts reduced hepatic lipid accumulation involving regulation of adenosine monophosphate activated protein kinase and lipogenic enzymes[J].Journal of Functional Foods,2013,5(4):1620-1632.DOI:10.1016/j.jff.2013.07.004.
[10]白永亮,段金廒,宿树兰,等.桑叶干燥过程中黄酮类和生物碱类成分动态变化分析[J].中药材,2014(7):1158-1163.DOI:10.13 863/j.issn1001-4454.2014.07.012.
[11]秦樱瑞,曾艺涛,杨娟,等.干燥方式对桑叶降糖活性成分含量的影响[J].食品科学,2015,36(17):71-76.DOI:10.7506/spkx1002-6630-201517014.
[12]范作卿,王娜,朱琳,等.加工工艺条件对桑叶茶中1-脱氧野尻霉素含量的影响[J].蚕业科学,2016(6):1062-1067.DOI:1013441/j.cnki,cykx.2016.06.017.
[13]KATSUBE T,TSURUNAGA Y,SUGIYAMA M,et al.Effect of air-drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry(Morus alba L.)leaves[J].Food Chemistry,2009,113(4):964-969.DOI:10.1016/j.foodchem.2008.08.041.
[14]SANCHEZ-SALCEDO E M,MENA P,GARCIA-VIGUERA C,et al.(Poly)phenolic compounds and antioxidant activity of white(Morus alba)and black(Morus nigra)mulberry leaves:their potential for new products rich in phytochemicals[J].Journal of Functional Foods,2015,18:1039-1046.DOI:10.1016/j.jff.2015.03.053.
[15]张军,李江遐,陆翠珍,等.Folin-Ciocalteu比色法测桑叶中多酚含量[J].激光生物学报,2012(2):131-135.DOI:10.3969/j.issn.1007-7146.2012.02.007.
[16]SANCHEZ-SALCEDO E M,TASSOTTI M,DEL RIO D,et al.(Poly)phenolic fingerprint and chemometric analysis of white(Morus alba L.)and black(Morus nigra L.)mulberry leaves by using a non-targeted UHPLC-MS approach[J].Food Chemistry,2016,212:250-255.DOI:10.1016/j.foodchem.2016.05.121.
[17]LEE W J,CHOI S W.Quantitative changes of polyphenolic compounds in mulberry(Morus alba L.)leaves in relation to varieties,harvest period,and heat processing[J].Preventive Nutrition and Food Science.2012,17(4):280-285.DOI:10.3746/pnf.2012.17.4.280.
[18]VICHASILP C,NAKAGAWA K,SOOKWONG P,et al.Development of high 1-deoxynojirimycin(DNJ)content mulberry tea and use of response surface methodology to optimize tea-making conditions for highest DNJ extraction[J].LWT-Food Science and Technology,2012,45(2):226-232.DOI:10.1016/j.lwt.201 1.09.008.
[19]刘超,徐立,刘静,等.桑枝提取物中1-脱氧野尻霉素的稳定性研究[J].食品科学,2014,35(23):52-56.DOI:10.7506/spkx1002-6630-201423011.
[20]盛琳波,李昭良,苏超,等.桑树乳汁中1-脱氧野尻霉素含量的影响因素及稳定性[J].蚕业科学,2014,40(4):712-717.DOI:10.13441/j.cnki.cykx.2014.04.025.
[21]ADEFEGHA S,OBOH G.Enhancement of total phenolics and antioxidant properties of some tropical green leafy vegetables by steam cooking[J].Journal of Food Processing and Preservation,2011,35(5):615-622.DOI:10.1111/j.1745-4549.2010.00509.x.
[22]BARAKAT H,ROHN S.Effect of different cooking methods on bioactive compounds in vegetarian,broccoli-based bars[J].Journal of Functional Foods,2014,11:407-416.DOI:10.1016/j.jff.2014.10.009.
[23]FRANCISCO M,VELASCO P,MORENO D A,et al.Cooking methods of Brassica rapa affect the preservation of glucosinolates,phenolics and vitamin C[J].Food Research International,2010,43(5):1455-1463.DOI:10.1016/j.foodres.2010.04.024.
[24]HARAKOTR B,SURIHARN B,TANGWONGCHAI R,et al.Anthocyanin,phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking[J].Food Chemistry,2014,164:510-517.DOI:10.101 6/j.foodchem.2014.05.069.
[25]MAZZEO T,N'DRI D,CHIAVARO E,et al. Effect of two cooking procedures on phytochemical compounds,total antioxidant capacity and colour of selected frozen vegetables[J].Food Chemistry,2011,128(3):627-633.DOI:10.101 6/j.foodchem.201 1.03.070.
[26]MURADOR D C,MERCADANTE A Z,DE ROSSO V V.Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage[J].Food Chemistry,2016,196:1101-1107.DOI:10.101 6/j.foodchem.2015.10.037.
[27]ROY M K,JUNEJA L R,ISOBE S,et al.Steam processed broccoli(Brassica oleracea)has higher antioxidant activity in chemical and cellular assay systems[J].Food Chemistry,2009,114(1):263-269.DOI:10.1016/j.foodchem.2008.09.050.
[28]XU F,ZHENG Y,YANG Z,et al.Domestic cooking methods affect the nutritional quality of red cabbage[J].Food Chemistry,2014,161:162-167.DOI:10.101 6/j.foodchem.2014.04.025.
[29]王耀红,王蕾,赵朋,等.不同加工方式对紫色马铃薯中酚类物质的影响[J].食品科学,2017,38(7):115-121.DOI:10.7506/spkx1002-6630-201707019.
[30]DE QUEIROZ Y S,ANTUNES P B,VICENTE S J,et al.Bioactive compounds,in vitro antioxidant capacity and Maillard reaction products of raw,boiled and fried garlic(Allium sativum L.)[J].International Journal of Food Science&Technology,2014,49(5):1308-1314.DOI:10.1111/ij fs.12428.
[31]PERLA V,HOLM D G,JAYANTY S S.Effects of cooking methods on polyphenols,pigments and antioxidant activity in potato tubers[J].LWT-Food Science and Technology,2012,45(2):161-171.DOI:10.1016/j.lwt.2011.08.005.
[32]GIALLOUROU N,ORUNA-CONCHA M J,HARBOURNE N.Effects of domestic processing methods on the phytochemical content of watercress(Nasturtium offzcinale)[J].Food Chemistry,20 16,2 12:41 1-419.DOI:10.101 6/j.foodchem.2016.05.190.
[33]黄涛,杨洋,聂静然,等.桑叶多酚氧化酶活性的研究[J].食品研究与开发,2008(5):11-15.DOI:10.3969/j.issn.1005-6521.2008.05.004.
[34]杨昌鹏,黄华梅.果蔬多酚氧化酶酶促褐变的控制[J].食品研究与开发,2008(10):135-138.DOI:10.3969/j.issn.1005-6521.2008.10.042.
[35]TIAN J H,CHEN J,LV F,et al.Domestic cooking methods affect the phytochemical composition and antioxidant activity of purplefleshed potatoes[J].Food Chemistry,2016,197(Pt B):1264-1270.DOI:10.1016/j.foodchem.2015.1 1.049.
[36]RAMIREZ-ANAYA J P,SAMANIEGO-SANCHEZ C,CASTANEDA-SAUCEDO M C,et al.Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques[J].Food Chemistry,2015,188:430-438.DOI:10.101 6/j.foodchem.2015.04.124.
[37]FRIEDMAN M.Food browning and its prevention:an overview[J].Journal of Agricultural and Food Chemistry,1996,44(3):631-653.DOI:10.1021/jf950394r.
[38]ORNELAS-PAZ J D J,MARTINEZ-BURROLA J M,RUIZ-CRUZ S,et al.Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers[J].Food Chemistry,2010,119(4):1619-1625.DOI:10.1016/j.foodchem.2009.09.054.
[39]TURKMEN N,SARI F,VELIOGLU Y.The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables[J].Food Chemistry,2005,93(4):713-718.DOI:10.1016/j.foodchem.2004.12.038.