谷物食品总黄酮比色法定量的问题及选用原则
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摘要
越来越多的研究证明:谷物中富含多种酚类化合物,其中黄酮类是一个重要的酚类组成部分,具有多种生物活性,准确测定总黄酮含量对于食品营养价值判定、功能食品开发等十分重要。用分光光度计比色分析是黄酮定量最常用的方法,其中较多使用的有NaNO_2-Al~(3+)-NaOH法、AlCl_3法和2,4-二硝基苯肼法,然而不同的谷物黄酮种类不同,增加了方法选用和准确定量的难度。本文综述了不同谷物类黄酮的组成与含量,并根据常见比色方法的原理及各方法下类黄酮的吸收情况,指出一些近年来谷物食品总黄酮测定中存在的可能误用,并提出方法的选择原则和对应的合理方法,以便增加食品总黄酮定量的准确性,也可为果蔬及功能食品产业提供参考。
More and more studies have shown that cereals were rich in a variety of phenolic compounds and the flavonoids with plenty of biological activities occupied an important part. Thus, accurate quantification of total flavonoid contents was very important for the judgement of food nutritional value and the development of functional food. Spectrophotometric analysis was the most commonly adopted method for quantification of flavonoids, among which NaNO_2-Al~(3+)-NaOH method, aluminum chloride method and 2,4-dinitrophenylhydrazine method were frequently used. But flavonoids varied in different cereal food, which increased the difficulty of method selecting and accurate quantification. Therefore,this paper summarizes the statistics of flavonoid composition and contents distribution among different types of grains. According to the absorption of flavonoids under different determination methods, it points out the possible misuse and meanwhile suggests the most appropriate proposal, which will be helpful to enhance the accuracy of flavonoids determination and as a reference in fruit and vegetable and functional food industry.
More and more studies have shown that cereals were rich in a variety of phenolic compounds and the flavonoids with plenty of biological activities occupied an important part. Thus, accurate quantification of total flavonoid contents was very important for the judgement of food nutritional value and the development of functional food. Spectrophotometric analysis was the most commonly adopted method for quantification of flavonoids, among which NaNO_2-Al~(3+)-NaOH method, aluminum chloride method and 2,4-dinitrophenylhydrazine method were frequently used. But flavonoids varied in different cereal food, which increased the difficulty of method selecting and accurate quantification. Therefore,this paper summarizes the statistics of flavonoid composition and contents distribution among different types of grains. According to the absorption of flavonoids under different determination methods, it points out the possible misuse and meanwhile suggests the most appropriate proposal, which will be helpful to enhance the accuracy of flavonoids determination and as a reference in fruit and vegetable and functional food industry.
引文
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[10]孙达旺.植物单宁化学[M].北京:中国林业出版社,1992:35-36.
[11]PETERSON J,DWYER J.Flavonoids:Dietary occurrence and biochemical activity[J].Nutrition Research,1998,18(12):1995-2018.
[12]WU G,JOHNSON S K,BORNMAN J F,et al.Growth temperature and genotype both play important roles in sorghum grain phenolic composition[J].Scientific Reports,2016,6:21835.
[13]DYKES L,PETERSON G C,ROONEY W L,et al.Flavonoid composition of lemon-yellow sorghum genotypes.[J].Food Chemistry,2011,128(1):173-179.
[14]DYKES L,SEITZ L M,ROONEY W L,et al.Flavonoid composition of red sorghum genotypes[J].Food Chemistry,2009,116(1):313-317.
[15]WU G,JOHNSON S K,BORNMAN J F,et al.Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments[J].Food Chemistry,2017,214:199-207.
[16]HAHN D H,FAUBION J M,ROONEY L W.Sorghum phenolic acids,their high performance liquid chromatography separation and their relation to fungal resistance.[J].Cereal Chemistry,1983,60(4):255-259.
[17]PRADEEP P M,SREERAMA Y N.Impact of processing on the phenolic profiles of small millets:evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia.[J].Food Chemistry,2015,169:455-463.
[18]UPADHYAY R,JHA A,SINGH S P,et al.Appropriate solvents for extracting total phenolics,flavonoids and ascorbic acid from different kinds of millets[J].Journal of Food Science&Technology,2015,52(1):472-478.
[19]PRADEEP P M,SREERAMA Y N.Soluble and bound phenolics of two different millet genera and their milled fractions:Comparative evaluation of antioxidant properties and inhibitory effects on starch hydrolysing enzyme activities[J].Journal of Functional Foods,2017,35:682-693
[20]ZENGIN G,NITHIYANANTHAM S,SARIKURKCU C,et al.Identification of phenolic profiles,fatty acid compositions,antioxidant activities,and enzyme inhibition effects of seven wheat cultivars grown in Turkey:A phytochemical approach for their nutritional value[J].International Journal of Food Properties,2016,20(10):2373-2382.
[21]HERNNDEZ L,AFONSO D,RODRGUEZ E M,et al.Phenolic compounds in wheat grain cultivars[J].Plant Foods for Human Nutrition,2011,66(4):408-415.
[22]KO M B,GRAL T,OSTROWSKA A,et al.The effect of Fusarium inoculation and fungicide application on concentrations of flavonoids(apigenin,kaempferol,luteolin,naringenin,quercetin,rutin,vitexin)in winter wheat cultivars[J].American Journal of Plant Sciences,2014,5(5):3727-3736.
[23]YANG T,DUAN C L,ZENG Y W,et al.HPLC analysis of flavonoids compounds of purple,normal barley grain[J].Advanced Materials Research,2013,638(1):1486-1490.
[24]ZHU Y,LI T,FU X,et al.Phenolics content,antioxidant and antiproliferative activities of dehulled highland barley(Hordeum vulgare L.)[J].Journal of Functional Foods,2015,19(Part A):439-450.
[25]IRAKLI M N,SAMANIDOU V F,BILIADERIS C G,et al.Simultaneous determination of phenolic acids and flavonoids in rice using solid-phase extraction and RP-HPLC with photodiode array detection[J].Journal of Separation Science,2012,35(13):1603-1611.
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[27]XU F,BAO J,KIM T S,et al.Genome-wide association mapping of polyphenol contents and antioxidant capacity in whole-grain rice[J].J Agric Food Chem,2016,64(22):4695-4703.
[28]LAOKULDILOK T,SHOEMAKER C F,JONGKAEWWATTANA S,et al.Antioxidants and antioxidant activity of several pigmented rice brans[J].Journal of Agricultural&Food Chemistry,2011,59(1):193-199.
[29]RAMOS-ESCUDERO F,MUOZ A M,ALVARADO-ORT?Z C,et al.Purple corn(Zea mays L.)phenolic compounds profile and its assessment as an agent against oxidative stress in isolated mouse organs[J].Journal of Medicinal Food,2012,15(2):206-215.
[30]POZO-INSFRAN D D,BRENES C H,SALDIVAR S O S,et al.Polyphenolic and antioxidant content of white and blue corn(Zea mays L.)products[J].Food Research International,2006,39(6):696-703.
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