金花葵的营养价值与抗氧化活性
|
摘要
本研究以广东地区引种种植的金花葵为试材,检测了其花朵和嫩果荚中氨基酸、矿质元素、总黄酮、总酚和多糖等营养成分含量,并评估了其抗氧化能力。结果表明,金花葵的花朵和嫩果荚中均检测到16种氨基酸(含7种必需氨基酸),氨基酸总量分别占干重的13.01%和12.56%,氨基酸比值系数分(SRC)分别为70.49和67.83。花朵中总黄酮、总酚、铁和钾含量显著高于嫩果荚,而嫩果荚中多糖、钙和镁含量则显著高于花朵。对DPPH和ABTS自由基的清除试验表明,花朵的抗氧化能力要优于嫩果荚。综合来看,金花葵的花朵和嫩果荚都具有食用和药用价值,且适合在广东地区种植。
Abelmoschus manihot is cultivated in Guangdong, and the contents of amino acids, mineral elements, flavonoids, total phenols and polysaccharides were tested using the flowers and tender pods, and the antioxidant capacity was also evaluated. Sixteen amino acids(including 7 essential amino acids) were detected in the flowers and tender pods,and the total amino acids were accounted for 13.01% and 12.56% of the dry weight respectively. The ratio coefficient of amino acids(SRC) was 70.49 and 67.83, respectively. The contents of total flavonoids, total phenols, iron and potassium in flowers were significantly higher than those in tender pods, while the contents of polysaccharides, calcium and magnesium in tender pods were significantly higher than those in flowers. The scavenging experiments of DPPH and ABTS free radicals showed that the antioxidant ability of flowers was better than that of tender pods. Generally, the flowers and tender pods of A. manihot have edible and medicinal value, and are suitable for cultivating in Guangdong.
Abelmoschus manihot is cultivated in Guangdong, and the contents of amino acids, mineral elements, flavonoids, total phenols and polysaccharides were tested using the flowers and tender pods, and the antioxidant capacity was also evaluated. Sixteen amino acids(including 7 essential amino acids) were detected in the flowers and tender pods,and the total amino acids were accounted for 13.01% and 12.56% of the dry weight respectively. The ratio coefficient of amino acids(SRC) was 70.49 and 67.83, respectively. The contents of total flavonoids, total phenols, iron and potassium in flowers were significantly higher than those in tender pods, while the contents of polysaccharides, calcium and magnesium in tender pods were significantly higher than those in flowers. The scavenging experiments of DPPH and ABTS free radicals showed that the antioxidant ability of flowers was better than that of tender pods. Generally, the flowers and tender pods of A. manihot have edible and medicinal value, and are suitable for cultivating in Guangdong.
引文
[1]邱金玲,刘朋,熊维政,等.金花葵中金丝桃苷的含量测定[J].中医学报,2015,30(12):1793-1795.
[2]曹利华,苗明三.金花葵的现代研究与综合利用分析[J].中医学报,2016,31(12):1966-1968.
[3]卢丹,贾瑞波.中药金花葵的研究进展[J].中国药物评价,2015,32(2):90-92.
[4]刘剑.金花葵富硒及硒多糖的研究[D].西安:陕西科技大学,2018.
[5]Rubiang-Yalambing L,Arcot J,Greenfield H,et al.Aibika(Abelmoschus manihot L.):Genetic variation,morphology and relationships to micronutrient composition[J].Food Chemistry,2016,193:62-68.
[6]刘临.原子吸收光谱法测定金花葵中微量元素[J].微量元素与健康研究,2008,25(4):27-29.
[7]李浡,胡定煜,李双石,等.金花葵籽油中不饱和脂肪酸的GC-MS测定[J].食品研究与开发,2012,33(5):121-123.
[8]Pan X X,Tao J H,Jiang S,et al.Characterization and immunomodulatory activity of polysaccharides from the stems and leaves of Abelmoschus manihot and a sulfated derivative[J].International Journal of Biological Macromolecules,2018,107:9-16.
[9]Zheng X,Liu Z,Li S,et al.Identification and characterization of a cytotoxic polysaccharide from the flower of Abelmoschus manihot[J].International Journal of Biological Macromolecules,2016,82:284-290.
[10]Pellett P L,Young V R.Nutritional evaluation of protein foods[M].Tokyo:The United Natioml University,1980:26-29.
[11]Joint FAO/WHO Ad Hoc Expert Committee.Energy and protein requirements[R].Geneva:World Health Organization,1973.
[12]李杰,旦真次仁,许晓嘉,等.西藏大花黄牡丹花朵氨基酸组成和矿质元素比较分析[J].云南农业大学学报(自然科学版),2017,32(6):1058-1063.
[13]国家药典委员会.中华人民共和国药典[M].北京:中国医药科技出版社,2010:85-87.
[14]芦艳.枇杷花茶的加工工艺及营养分析[D].杨凌:西北农林科技大学,2014.
[15]李晓英,薛梅,樊汶樵.蓝莓花、茎、叶酚类物质含量及抗氧化活性比较[J].食品科学,2017,38(3):142-147.
[16]史国安,郭香凤,高双成,等.牡丹花发育过程中花瓣抗氧化活性的变化[J].园艺学报,2009,36(11):1685-1690.
[17]章金辉,王再花,李杰,等.大苞鞘石斛与铁皮石斛主要活性成分比较分析[J].热带作物学报,2015,36(12):2192-2197.
[18]王芳,高瑜珑,阮琴,等.山茶花氨基酸组成分析及营养价值评价[J].浙江师范大学学报(自然科学版),2015,38(3):342-347.
[19]莫昭展.崇左金花茶的氨基酸成分研究[J].时珍国医国药,2013,24(6):1385-1386.
[20]黄海,俞禄生.蓬蘽果实与叶片氨基酸成分分析[J].氨基酸和生物资源,2010,32(3):15-17.
[21]黄秀红,王再花,李杰,等.不同花期石斛花主要营养成分分析与品质比较[J].热带作物学报,2017,38(1):45-52.
[22]芮鸿飞,周樑波,方佳宁,等.黄秋葵和红秋葵营养成分及评价[J].营养学报,2018,40(1):96-97,100.
[23]严冬,杨鑫嵎.西藏不同产地冬虫夏草中氨基酸成分分析及其营养价值评价[J].中国农学通报,2014,30(3):281-284.
[24]史国安,郭香风,包满珠.不同类型牡丹花的营养成分及体外抗氧化活性分析[J].农业机械学报,2006,37(8):111-114.
[25]张路,于慧敏,杜凤沛,等.金花葵中总黄酮的分离提取及含量测定[J].吉林师范大学学报(自然科学版),2015,36(4):104-108.
[26]兰蓉,李浡,刘卉,等.金花葵总黄酮的提取和含量测定[J].江苏农业科学,2012,40(12):280-282.
[2]曹利华,苗明三.金花葵的现代研究与综合利用分析[J].中医学报,2016,31(12):1966-1968.
[3]卢丹,贾瑞波.中药金花葵的研究进展[J].中国药物评价,2015,32(2):90-92.
[4]刘剑.金花葵富硒及硒多糖的研究[D].西安:陕西科技大学,2018.
[5]Rubiang-Yalambing L,Arcot J,Greenfield H,et al.Aibika(Abelmoschus manihot L.):Genetic variation,morphology and relationships to micronutrient composition[J].Food Chemistry,2016,193:62-68.
[6]刘临.原子吸收光谱法测定金花葵中微量元素[J].微量元素与健康研究,2008,25(4):27-29.
[7]李浡,胡定煜,李双石,等.金花葵籽油中不饱和脂肪酸的GC-MS测定[J].食品研究与开发,2012,33(5):121-123.
[8]Pan X X,Tao J H,Jiang S,et al.Characterization and immunomodulatory activity of polysaccharides from the stems and leaves of Abelmoschus manihot and a sulfated derivative[J].International Journal of Biological Macromolecules,2018,107:9-16.
[9]Zheng X,Liu Z,Li S,et al.Identification and characterization of a cytotoxic polysaccharide from the flower of Abelmoschus manihot[J].International Journal of Biological Macromolecules,2016,82:284-290.
[10]Pellett P L,Young V R.Nutritional evaluation of protein foods[M].Tokyo:The United Natioml University,1980:26-29.
[11]Joint FAO/WHO Ad Hoc Expert Committee.Energy and protein requirements[R].Geneva:World Health Organization,1973.
[12]李杰,旦真次仁,许晓嘉,等.西藏大花黄牡丹花朵氨基酸组成和矿质元素比较分析[J].云南农业大学学报(自然科学版),2017,32(6):1058-1063.
[13]国家药典委员会.中华人民共和国药典[M].北京:中国医药科技出版社,2010:85-87.
[14]芦艳.枇杷花茶的加工工艺及营养分析[D].杨凌:西北农林科技大学,2014.
[15]李晓英,薛梅,樊汶樵.蓝莓花、茎、叶酚类物质含量及抗氧化活性比较[J].食品科学,2017,38(3):142-147.
[16]史国安,郭香凤,高双成,等.牡丹花发育过程中花瓣抗氧化活性的变化[J].园艺学报,2009,36(11):1685-1690.
[17]章金辉,王再花,李杰,等.大苞鞘石斛与铁皮石斛主要活性成分比较分析[J].热带作物学报,2015,36(12):2192-2197.
[18]王芳,高瑜珑,阮琴,等.山茶花氨基酸组成分析及营养价值评价[J].浙江师范大学学报(自然科学版),2015,38(3):342-347.
[19]莫昭展.崇左金花茶的氨基酸成分研究[J].时珍国医国药,2013,24(6):1385-1386.
[20]黄海,俞禄生.蓬蘽果实与叶片氨基酸成分分析[J].氨基酸和生物资源,2010,32(3):15-17.
[21]黄秀红,王再花,李杰,等.不同花期石斛花主要营养成分分析与品质比较[J].热带作物学报,2017,38(1):45-52.
[22]芮鸿飞,周樑波,方佳宁,等.黄秋葵和红秋葵营养成分及评价[J].营养学报,2018,40(1):96-97,100.
[23]严冬,杨鑫嵎.西藏不同产地冬虫夏草中氨基酸成分分析及其营养价值评价[J].中国农学通报,2014,30(3):281-284.
[24]史国安,郭香风,包满珠.不同类型牡丹花的营养成分及体外抗氧化活性分析[J].农业机械学报,2006,37(8):111-114.
[25]张路,于慧敏,杜凤沛,等.金花葵中总黄酮的分离提取及含量测定[J].吉林师范大学学报(自然科学版),2015,36(4):104-108.
[26]兰蓉,李浡,刘卉,等.金花葵总黄酮的提取和含量测定[J].江苏农业科学,2012,40(12):280-282.