部分紫色蔬菜中酚类物质及维生素C含量分析
|
摘要
以紫甘蓝、紫背天葵、红苋菜、紫薯、紫茄、紫洋葱为样品,测定其花青素、总花色苷、总黄酮、总酚、维生素C含量并分析其差异。结果表明,紫甘蓝、紫背天葵、紫洋葱中均检出有矢车菊素,紫甘蓝中含量最高,为44.52 mg/100 g,显著高于紫背天葵和紫洋葱(p <0.05);飞燕草素仅在紫茄皮中有检出,含量为38.72 mg/100 g;紫薯中同时检出有5.10 mg/100 g芍药素及少量矢车菊素;红苋菜及紫茄肉中均未有目标花青素检出。总花色苷含量在紫甘蓝中最高,为98.01 mg Cy3G/100 g,其次为紫茄皮,紫薯、紫洋葱以及紫背天葵含量较低且差异不显著。紫甘蓝中VC含量显著最高,为22.52 mg/100 g(p <0.05),其次为红苋菜、紫洋葱和紫薯。紫茄皮、紫甘蓝及红苋菜中总黄酮含量均较高。紫洋葱中总酚含量显著最高,为96.55 mg GAE/100 g(p <0.05),其次为紫甘蓝,紫茄皮。综合分析,在所测营养成分中紫甘蓝营养品质最高。紫色蔬菜中花青素、总花色苷、总黄酮、总酚及维生素C含量特点可作为特定人群蔬菜消费的选择依据,同时亦可为居民营养成分饮食摄入评估提供基础数据。
The contents of anthocyanidins,total anthocyanins,vitamin C,total flavonoids and total phenolic acids in different purple vegetables were analyzed.The results showed that only delphinidin,cyanidin,and peonidin were detected in purple vegetables.Among them,cyanidin was found in red cabbage,Begonia fimbristipula Hance and purple onions with the significantly highest content of 44.52 mg/100 g in red cabbage,followed by Begonia fimbristipula Hance and purple onion( p <0.05).Delphinidin was detected only in the eggplant skin with the content of 38.72 mg/100 g.5.10 mg/100 g peonidin and a small amount of cyanidin were detected simultaneously in the purple sweet potato. There was no anthocyanidins detected in Amaranthus tricolor and eggplant flesh.The content of total anthocyanins was highest in red cabbage of 98.01 mg Cy3G/100 g,followed by eggplant skin,purple sweet potato,purple onion and Begonia fimbristipula Hancewith no significantdifferences.The content of VCwas the highest in red cabbage of 22.52 mg/100 g,followed by Amaranthus tricolor,purple onion and purple sweet potato( p < 0.05).The contents of total flavonoids in eggplant,red cabbage and Amaranthus tricolor were higher than in others.The highest content of total phenolic acids was in purple onion of 96.55 mg GAE/100 g,followed by red cabbage and eggplant skin( p < 0.05). The red cabbage showed the best nutritional quality among the vegetables with comprehensive analysis. The characteristics of anthocyanidins,total anthocyanins,vitamin C,total flavonoids and total phenolic acids in purple vegetables could be used as guidance for vegetables selection of specific populations,and as basic data for the assessment of dietary exposure of nutritional components of residents.
The contents of anthocyanidins,total anthocyanins,vitamin C,total flavonoids and total phenolic acids in different purple vegetables were analyzed.The results showed that only delphinidin,cyanidin,and peonidin were detected in purple vegetables.Among them,cyanidin was found in red cabbage,Begonia fimbristipula Hance and purple onions with the significantly highest content of 44.52 mg/100 g in red cabbage,followed by Begonia fimbristipula Hance and purple onion( p <0.05).Delphinidin was detected only in the eggplant skin with the content of 38.72 mg/100 g.5.10 mg/100 g peonidin and a small amount of cyanidin were detected simultaneously in the purple sweet potato. There was no anthocyanidins detected in Amaranthus tricolor and eggplant flesh.The content of total anthocyanins was highest in red cabbage of 98.01 mg Cy3G/100 g,followed by eggplant skin,purple sweet potato,purple onion and Begonia fimbristipula Hancewith no significantdifferences.The content of VCwas the highest in red cabbage of 22.52 mg/100 g,followed by Amaranthus tricolor,purple onion and purple sweet potato( p < 0.05).The contents of total flavonoids in eggplant,red cabbage and Amaranthus tricolor were higher than in others.The highest content of total phenolic acids was in purple onion of 96.55 mg GAE/100 g,followed by red cabbage and eggplant skin( p < 0.05). The red cabbage showed the best nutritional quality among the vegetables with comprehensive analysis. The characteristics of anthocyanidins,total anthocyanins,vitamin C,total flavonoids and total phenolic acids in purple vegetables could be used as guidance for vegetables selection of specific populations,and as basic data for the assessment of dietary exposure of nutritional components of residents.
引文
[1]Aune D,Giovannucci E,Boffetta P,et al.Fruit and vegetable intake and the risk of cardiovascular disease,total cancer and allcause mortality-a systematic review and doseresponse metaanalysis of prospective studies[J].International Journal of Epidemiology,2017,46(3):1029-1056.
[2]Oyebode O,Gordon-Dseagu V,Walker A,et al.Fruit and vegetable consumption and all-cause,cancer and CVD mortality:Analysis of health survey for england data[J].Journal of Epidemiology and Community Health,2014,0:1-7.
[3]Chao P Y,Huang W Y,Hu S P,et al.Indigenous purple vegetable extracts protect against hydrogen peroxide-induced DNA damage in human lymphocytes[J].Food and Nutrition Sciences,2013,4:62-70.
[4]Casta1eda-Ovando A,de Lourdes Pacheco-Hernández M,Páez-Hernández E,et al.Chemical studies of anthocyanins:Areview[J].Food Chem,2009,113(4):859-871.
[5]吴奇辉,方芳,刘晓琴,等.紫马铃薯花色苷对3T3-L1前脂肪细胞增殖分化的影响[J].中国食品学报,2015,15(7)61-65.
[6]Hayashi K,Hibasami H,Murakami T,et al.Induction of apoptosis in cultured human stomach cancer cells by potato anthocyanins and its inhibitory effects on growth of stomach cancer in mice[J].Food Science and Technology Research,2006,12(1):22-26.
[7]贾赵东,马佩勇,边小峰,等.植物花青素合成代谢途径及其分子调控[J].西北植物学报,2014,34(7):1496-1506.
[8]Li H Y,Deng Z Y,Zhu H H,et al.Christopher Young,Rong Tsao.Highly pigmented vegetables:Anthocyanin compositions and their role in antioxidant activities[J].Food Research International,2012,46:250-259.
[9]Ahmadiani N,Robbins R J,Collins T M,et al.Anthocyanins contents,profiles,and color characteristics of red cabbage extracts from different cultivars and maturity stages[J].Journal of Agricultural and Food Chemistry,2014,62(30):7524-7531.
[10]Zhang Y J,Hu Z L,Chu G H,et al.Anthocyanin accumulation and molecular analysis of anthocyanin biosynthesisassociated genes in eggplant(Solanum melongena L.)[J].Journal of Agricultural and Food Chemistry,2014,62(13):2906-2912.
[11]Oki T,Suda I,Terahara N,et al.Determination of acylated anthocyanin in human urine after ingesting a purple-fleshed sweet potato beverage with various contents of anthocyanin by LC-ESIMS/MS[J].Bioscience,Biotechnology and Biochemistry,2006,70(10):2540-2543.
[12]胡莉,仲伶俐,毛建霏,等.高效液相色谱测定粮食、蔬菜和水果中的花青素[J].分析试验室,2012,31(12):43-47.
[13]Tong T,Niu Y H,Yue Y,et al.Beneficial effects of anthocyanins from red cabbage(Brassica oleracea L.var.capitata L.)administration to prevent irinotecan-induced mucositis[J].Journal of Functional Foods,2017,32:9-17.
[14]梁颖,李艺,师薇,等.芹菜不同品种类型间营养成分及抗氧化活性差异[J].食品工业科技,2018,18:1-7.
[15]李艺,丁莹,刘贤金,等.烹饪方法对叶菜中总酚含量和抗氧化活性的影响[J].食品科技,2018,43(1):55-59.
[16]张淑江,马越,徐学玲,等.芸薹属5种紫红色蔬菜花青素苷含量及组分分析[J].园艺学报,2014,41(7):1451-1460.
[17]McDougall G J,Fyffe S,Dobson P,et al.Anthocyanins from red cabbage-stability to simulated gastrointestinal digestion[J].Phytochemistry,2007,68:1285-1294.
[18]Todaro A,Cimino F,Rapisarda P,et al.Recovery of anthocyanins from eggplant peel[J].Food Chemistry,2009,114:434-439.
[19]Sadilova E,Stintzing F C,Carle R.Anthocyanins,colour and antioxidant properties of eggplant(Solanum melongena L.)and violet pepper(Capsicum annuum L.)peel extracts[J].Zeitschrift Fur Naturforschung C,2006,61(7-8):527-535.
[20]李健,王金秋,刘宁,等.紫茄皮中花青素的纯化及稳定性研究[J].食品工业科技,2015,36(21):9-11.
[21]Gras C C,Nemetz N,Carle R,et al.Anthocyanins from purple sweet potato(Ipomoea batatas(L.)Lam.)and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts[J].Food Chemistry,2017,235:265-274.
[22]Truong V D,Deighton N,Thompson T R,et al.Characterization of anthocyanins and anthocyanidins in purplefleshed sweet potatoes by HPLC-DAD/ESI-MS/MS[J].Journal of Agricultural and Food Chemistry,2010,58(1):404-410.
[23]Shimizu Y,Imada T,Zhang H L,et al.Identification of novel poly-acylated anthocyanins from Gynura bicolor leaves and their antioxidative activity[J].Food Science and Technology Research,2010,16(5):479-486.
[24]Fossen T,Andersen O M.Anthocyanins from red onion,Allium cepa,with novel aglycone[J].Phytochemistry,2003,62:1217-1220.
[25]刘玉芹,赵先恩,杜金华,等.高效液相色谱-串联质谱法分离鉴定紫洋葱花色苷[J].食品与发酵工业,2010,36(6):151-156.
[26]Maria Leja,Iwona Kamińska,Anna Koton.Phenolic compounds as the major antioxidants in red cabbage[J].Folia Horticulturae,2010,22(1).
[27]Umma K S K,Shinya O,Emiko Y,et al.Phenolic acids,flavonoids and total antioxidant capacity of selected leafy vegetables[J].Journal of functional foods,2012,4:979-987.
[28]程爱青,尉万聪,扎巴土多,等.烹调对蔬菜中总多酚和总黄酮含量的影响[J].湖南农业大学学报:自然科学版,2017,43(1):87-91.
[29]周佳,阮征,江波,等.蔬菜抗氧化能力及与酚酸和总黄酮相关性研究[J].食品与机械,2012,28(3):139-143.
[30]Mia I,Bee L L,Meng T L,et al.Antioxidant activity and profiles of common vegetables in Singapore[J].Food Chemistry,2010,120:993-1003.
[31]Bilal O,Hasan O S,Sevgi M,et al.Total antioxidant activity and total phenoliccontents in different turkish eggplant(Solanum melongena L.)cultivars[J].International Journal of Food Properties,2009,12:616-624.
[2]Oyebode O,Gordon-Dseagu V,Walker A,et al.Fruit and vegetable consumption and all-cause,cancer and CVD mortality:Analysis of health survey for england data[J].Journal of Epidemiology and Community Health,2014,0:1-7.
[3]Chao P Y,Huang W Y,Hu S P,et al.Indigenous purple vegetable extracts protect against hydrogen peroxide-induced DNA damage in human lymphocytes[J].Food and Nutrition Sciences,2013,4:62-70.
[4]Casta1eda-Ovando A,de Lourdes Pacheco-Hernández M,Páez-Hernández E,et al.Chemical studies of anthocyanins:Areview[J].Food Chem,2009,113(4):859-871.
[5]吴奇辉,方芳,刘晓琴,等.紫马铃薯花色苷对3T3-L1前脂肪细胞增殖分化的影响[J].中国食品学报,2015,15(7)61-65.
[6]Hayashi K,Hibasami H,Murakami T,et al.Induction of apoptosis in cultured human stomach cancer cells by potato anthocyanins and its inhibitory effects on growth of stomach cancer in mice[J].Food Science and Technology Research,2006,12(1):22-26.
[7]贾赵东,马佩勇,边小峰,等.植物花青素合成代谢途径及其分子调控[J].西北植物学报,2014,34(7):1496-1506.
[8]Li H Y,Deng Z Y,Zhu H H,et al.Christopher Young,Rong Tsao.Highly pigmented vegetables:Anthocyanin compositions and their role in antioxidant activities[J].Food Research International,2012,46:250-259.
[9]Ahmadiani N,Robbins R J,Collins T M,et al.Anthocyanins contents,profiles,and color characteristics of red cabbage extracts from different cultivars and maturity stages[J].Journal of Agricultural and Food Chemistry,2014,62(30):7524-7531.
[10]Zhang Y J,Hu Z L,Chu G H,et al.Anthocyanin accumulation and molecular analysis of anthocyanin biosynthesisassociated genes in eggplant(Solanum melongena L.)[J].Journal of Agricultural and Food Chemistry,2014,62(13):2906-2912.
[11]Oki T,Suda I,Terahara N,et al.Determination of acylated anthocyanin in human urine after ingesting a purple-fleshed sweet potato beverage with various contents of anthocyanin by LC-ESIMS/MS[J].Bioscience,Biotechnology and Biochemistry,2006,70(10):2540-2543.
[12]胡莉,仲伶俐,毛建霏,等.高效液相色谱测定粮食、蔬菜和水果中的花青素[J].分析试验室,2012,31(12):43-47.
[13]Tong T,Niu Y H,Yue Y,et al.Beneficial effects of anthocyanins from red cabbage(Brassica oleracea L.var.capitata L.)administration to prevent irinotecan-induced mucositis[J].Journal of Functional Foods,2017,32:9-17.
[14]梁颖,李艺,师薇,等.芹菜不同品种类型间营养成分及抗氧化活性差异[J].食品工业科技,2018,18:1-7.
[15]李艺,丁莹,刘贤金,等.烹饪方法对叶菜中总酚含量和抗氧化活性的影响[J].食品科技,2018,43(1):55-59.
[16]张淑江,马越,徐学玲,等.芸薹属5种紫红色蔬菜花青素苷含量及组分分析[J].园艺学报,2014,41(7):1451-1460.
[17]McDougall G J,Fyffe S,Dobson P,et al.Anthocyanins from red cabbage-stability to simulated gastrointestinal digestion[J].Phytochemistry,2007,68:1285-1294.
[18]Todaro A,Cimino F,Rapisarda P,et al.Recovery of anthocyanins from eggplant peel[J].Food Chemistry,2009,114:434-439.
[19]Sadilova E,Stintzing F C,Carle R.Anthocyanins,colour and antioxidant properties of eggplant(Solanum melongena L.)and violet pepper(Capsicum annuum L.)peel extracts[J].Zeitschrift Fur Naturforschung C,2006,61(7-8):527-535.
[20]李健,王金秋,刘宁,等.紫茄皮中花青素的纯化及稳定性研究[J].食品工业科技,2015,36(21):9-11.
[21]Gras C C,Nemetz N,Carle R,et al.Anthocyanins from purple sweet potato(Ipomoea batatas(L.)Lam.)and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts[J].Food Chemistry,2017,235:265-274.
[22]Truong V D,Deighton N,Thompson T R,et al.Characterization of anthocyanins and anthocyanidins in purplefleshed sweet potatoes by HPLC-DAD/ESI-MS/MS[J].Journal of Agricultural and Food Chemistry,2010,58(1):404-410.
[23]Shimizu Y,Imada T,Zhang H L,et al.Identification of novel poly-acylated anthocyanins from Gynura bicolor leaves and their antioxidative activity[J].Food Science and Technology Research,2010,16(5):479-486.
[24]Fossen T,Andersen O M.Anthocyanins from red onion,Allium cepa,with novel aglycone[J].Phytochemistry,2003,62:1217-1220.
[25]刘玉芹,赵先恩,杜金华,等.高效液相色谱-串联质谱法分离鉴定紫洋葱花色苷[J].食品与发酵工业,2010,36(6):151-156.
[26]Maria Leja,Iwona Kamińska,Anna Koton.Phenolic compounds as the major antioxidants in red cabbage[J].Folia Horticulturae,2010,22(1).
[27]Umma K S K,Shinya O,Emiko Y,et al.Phenolic acids,flavonoids and total antioxidant capacity of selected leafy vegetables[J].Journal of functional foods,2012,4:979-987.
[28]程爱青,尉万聪,扎巴土多,等.烹调对蔬菜中总多酚和总黄酮含量的影响[J].湖南农业大学学报:自然科学版,2017,43(1):87-91.
[29]周佳,阮征,江波,等.蔬菜抗氧化能力及与酚酸和总黄酮相关性研究[J].食品与机械,2012,28(3):139-143.
[30]Mia I,Bee L L,Meng T L,et al.Antioxidant activity and profiles of common vegetables in Singapore[J].Food Chemistry,2010,120:993-1003.
[31]Bilal O,Hasan O S,Sevgi M,et al.Total antioxidant activity and total phenoliccontents in different turkish eggplant(Solanum melongena L.)cultivars[J].International Journal of Food Properties,2009,12:616-624.