不同产地紫色马铃薯花色苷含量及组分研究

为了研究不同产地紫色马铃薯(Solanum tuberosum L.)中花色苷含量及组分,采用p H示差法检测了甘肃、山东和贵州等不同产地"黑金刚"紫色马铃薯中总花色苷含量,并采用HPLC-VWD法对花色苷不同组分进行了分离和鉴定。结果表明,三个产地紫色马铃薯中花色苷组分种类相同,但总花色苷及花色苷各组分含量存在显著差异。甘肃产地样品中总花色苷含量最高,薯肉中含量为0.839 mg/g,薯皮为1.178 mg/g;贵州产地含量最低,薯肉中含量为0.512 mg/g,薯皮为0.865 mg/g。与甘肃产地相比,山东产地的暖温带海洋性季风气候和贵州产地的亚热带季风性湿润气候均显著降低了薯肉中所有花色苷组分含量,但也分别提高了薯皮中个别花色苷组分含量。可见,环境气候条件影响着马铃薯薯皮和薯肉中花色苷的合成。     

不同品种彩色马铃薯总花色苷含量与总抗氧化活性

以10 个彩色马铃薯品种为实验材料,采用pH示差法测量其总花色苷含量、1,1-二苯基-2-三硝基苯肼（2, 2-diphenyl-1-picrylhydrazyl,DPPH）法分析其总抗氧化活性,比较不同品种的彩色马铃薯的总花色苷含量和总抗氧化活性。结果表明：不同品种的彩色马铃薯的表皮、薯肉、整薯总花色苷含量的变化范围分别为59.67～293.57 mg/100 g、0～56.11 mg/100 g、1.34～63.32 mg/100 g;表皮、薯肉、整薯抗坏血酸当量（ascorbic acidequivalent antioxidant capacity,AEAC）的变化范围分别为2.74～6.43 mg/g、0.50～1.39 mg/g、0.65～1.50 mg/g。其中,紫云1号的总花色苷含量和总抗氧化活性均为最高;S05-603的总花色苷含量最低;S03-2677的总抗氧化活性最低。此外,整薯总花色苷含量与总抗氧化活性的正相关性极显著（P＜0.01）。     

高效液相色谱法测定8 个彩色马铃薯品种中花青素种类和含量

采用高效液相色谱法,以表皮和薯肉为研究对象,定量分析8 个彩色马铃薯品种块茎中花青素的种类和含量。研究发现,彩色马铃薯块茎中最多含有6 种花青素,即飞燕草色素、矢车菊色素、矮牵牛色素、天竺葵色素、芍药色素和锦葵色素。紫色马铃薯块茎中主要花青素为矮牵牛色素、芍药色素和锦葵色素,红色马铃薯块茎中主要花青素是天竺葵色素和芍药色素。飞燕草色素和芍药色素广泛存在于彩色马铃薯（紫色和红色）块茎的表皮中,而红色马铃薯块茎中未检测到锦葵色素。品种之间差异显著（P＜0.05）,其中紫云1号的总花青素含量最高。块茎表皮的花青素含量约是薯肉的6～176 倍,且大部分品种的表皮花青素种类比薯肉多。彩色马铃薯块茎的表皮富含丰富的花青素,是天然色素和抗氧化剂的重要来源。     

不同品种紫色马铃薯花色苷含量及组分分析

为了研究不同品种紫色马铃薯(Solanum tuberosumL.)中花色苷含量及组分,采用pH示差法检测了"黑金刚"和"黑美人"两种紫色马铃薯中总的花色苷含量,并采用HPLC-VWD法对花色苷中不同组分进行了分离和鉴定。结果表明,不同品种紫色马铃薯中总花色苷含量不同,"黑金刚"样品中总花色苷含量为0.839 mg/g,显著高于"黑美人"样品(0.259 mg/g)。二者中花色苷组分种类和含量也不同,"黑金刚"紫色马铃薯中含有8种花色苷,而"黑美人"中只有7种,后者缺少了芍药素-3-芸香糖苷-5-葡萄糖苷。此外,"黑金刚"样品中的各种花色苷组分含量均显著高于"黑美人"。     

马铃薯块茎不同部位的矿质元素分布规律

为了进一步研究马铃薯块茎不同部位的矿质元素分布规律,提升马铃薯的综合利用价值,采用火焰原子吸收光谱法和酸溶—火焰光度法等国标方法,分别测定了3个马铃薯品种块茎芽眼、薯皮和薯肉共9个部位的干物质和7种矿物质含量。结果表明:采用削皮刀手工去皮时,除芽眼外削掉薯皮占薯块重量的比值平均为8.83%;3个马铃薯品种块茎不同部位的干物质在鲜薯中的含量为107.89~236.39 g/kg,K、Ca、Mg、Zn、Mn、Cu、Fe含量分别为2.32~6.50 g/kg、11.36~237.41 mg/kg、38.56~105.79 mg/kg、3.03~16.46 mg/kg、0.94~3.32 mg/kg、1.12~2.22 mg/kg、6.43~51.31 mg/kg,其中K、Ca、Mg、Mn、Fe含量均表现为薯皮>芽眼>薯肉,Zn和干物质含量均表现为芽眼>薯肉>薯皮,Cu含量表现为芽眼>薯皮>薯肉;不同矿质K、Ca、Mg、Zn、Mn、Cu、Fe元素之间存在一定的正向相关性,除脐部薯皮矿质元素含量与顶部和环髓区薯肉的相关性不显著外,其余不同部位的矿质K、Ca、Mg、Zn、Mn、Cu、Fe元素含量之间相关性均为显著或极显著。马铃薯块茎的薯皮和芽眼周围比薯肉部位含有更丰富的矿质元素,其矿质元素的综合利用更值得研究。     

黑米与欧洲越橘花色苷对小鼠肝功及抗氧化作用对比分析

对比分析黑米花色苷与欧洲越橘花色苷提取物对小鼠肝功和抗氧化作用差异。将黑米与欧洲越橘花色苷提取物分为高、中、低3个剂量组,给小鼠灌胃6周后,采集血清,检测血清天门冬氨酸氨基转移酶（aspartate aminotransferase,AST）、丙氨酸氨基转移酶（alanine aminotransfease,ALT）、总抗氧化能力（total antioxidant capability,TAOC）、超氧化物歧化酶（superoxide dismutase,SOD）、过氧化氢酶（catalase,CAT）活力,制备肝脏组织匀浆液,并检测肝组织中 SOD、谷胱甘肽过氧化物酶（glutathione peroxidase,GSH-Px）活力及丙二醛（malondialdehyde,MDA）含量。结果表明：与对照组相比,黑米与欧洲越橘花色苷提取物均能显著降低小鼠血清AST、ALT含量（P<0.05）,提高血清SOD、CAT、T-AOC活力（P<0.05）;在低剂量时黑米花色苷提取物对T-AOC的提高优于欧洲越橘花色苷（P<0.05）;与对照组相比,黑米与欧洲越橘花色苷提取物均能显著提高小鼠肝脏SOD和GSH-Px活力,并降低MDA含量（P<0.05）,且在低剂量时,黑米花色苷提取物对肝脏GSH-Px的提高显著高于欧洲越橘花色苷（P>0.05）。总之,黑米与欧洲越橘花色苷均可通过提高小鼠体内抗氧化作用水平,对肝脏功能发挥一定的保护作用,且在低剂量时黑米花色苷提取物发挥了较好的抗氧化作用。     

冀西北坝上地区8种马铃薯的营养及质构品质评价

为了解冀西北坝上地区主栽8种马铃薯的营养、质构品质及加工适宜性,本文对8种马铃薯的营养指标（淀粉、粗蛋白、维生素C、干物质、还原糖）和质构指标（外皮层硬度、内皮层硬度、纤维含量、紧实度面积）进行了测定和相关性分析,并利用隶属函数法对各品种进行了综合评价。结果表明,营养及质构品质在不同马铃薯品种间均存在显著差异（p<0.05）。5项营养指标中还原糖含量的变异系数最大为49.23%,淀粉含量的变异系数最小为17.09%;4项质构指标中紧实度面积的变异系数最大为28.55%,肉层脆性的变异系数最小为19.56%。由隶属函数分析得到8个品种的主要营养品质从优到劣依次为：大西洋>布尔班克>夏波蒂>冀张薯8号>黑金刚>冀张薯12号>冀张薯5号>红美人;主要质构品质从优到劣依次为：大西洋>冀张薯12号>布尔班克>黑金刚>夏波蒂>冀张薯8号>红美人>冀张薯5号,并由此获得了8种马铃薯的加工适宜性状况。本研究不仅为合理利用冀西北坝上主栽马铃薯品种提供科学依据,也为后期开展马铃薯精深加工提供一定理论参考。     

基于体外发酵研究仙人掌果实花色苷对肠道菌群及代谢物SCFAs的影响

仙人掌果中富含多种活性物质,其中含有的花色苷在调节肠道菌群中起着重要作用,为了进一步探讨仙人掌果实中花色苷与人体肠道内菌群的关系,本文研究了仙人掌果实花色苷体外模拟消化和体外厌氧发酵K组（空白）、花色苷H组（高剂量15 mg/mL）、M组（中剂量10 mg/mL）、L组（低剂量5 mg/mL）对人体肠道微生物和代谢物短链脂肪酸（SCFAs）的影响。结果表明:采用pH示差法,以消化率为指标,仙人掌果实花色苷（10 mg/mL）,经胃消化3 h后消化率为11.4%;经肠消化4 h后消化率为23.5%;剩余65.1%的花色苷未经胃肠道消化。采用高通量测序方法,通过α多样性和β多样性分析,与K组相比,花色苷H、M、L组均能显著提高肠道菌群多样性（P<0.05）。在菌群组成上,基于门水平分析,与空白组比较,花色苷各剂量组,变形菌门（Proteobacteria）相对丰度显著降低（P<0.05）,厚壁菌门/拟干菌门（Firmicutes/Bacteroidetes,F/B值）的比例均显著减少（P<0.05）;基于属水平中,与K组相比H、M、L组均能显著降低大肠杆菌志贺属（Escherichia-Shigella）、脱硫弧菌属（Desulfovibrio）致病菌相对丰度（P<0.05）,能够显著增高有益菌的丰度（P<0.05）,其中,中剂量组中普氏菌属（Prevotella）相对丰度最高,达到41.8%。高剂量组中乳酸杆菌属（Lactobacillus）、双歧杆菌属（Bifidobacterium）相对丰度最高,分别达到7.9%、5.9%,低剂量组中光冈菌属（Mitsuokella）相对丰度大幅提高,达到37.7%。通过气相色谱分析短链脂肪酸变化,与K组相比,H、M、L组总短链脂肪酸含量均显著提升（P<0.05）,且分别为K组的7.8、5.0和1.1倍。其中乙酸、丙酸、丁酸含量上升最显著（P<0.05）,乙酸上升最高为K组的10.0倍,丙酸为4.6倍,丁酸为10.7倍。综上,仙人掌果实花色苷在胃中少量消化,在小肠中大量消化,绝大部分剩余,其能够改变肠道的微生物的多样性及菌群组成,促进短链脂肪酸的产生,为后续花色苷对肠道微生物群的调节作用以及开发功能性食品建立基础。     

硫色镰刀菌（Fusarium sulphureum）接种对抗病/易感品种马铃薯块茎苯丙烷代谢的影响比较

以抗病品种“青薯168”和易感品种“陇薯3号”马铃薯块茎为试材,比较2 个品种马铃薯块茎、切片接种硫色镰刀菌（F. sulphureum）后苯丙烷代谢关键酶活性和相关产物积累的动态变化。结果表明,“青薯168”马铃薯块茎及其切片接种F. sulphureum后的病斑直径显著小于“陇薯3号”。2 个品种马铃薯接种F. sulphureum后,在前期苯丙氨酸解氨酶（PAL）、4-香豆酰-辅酶A连接酶（4CL）活性以及总酚、类黄酮含量增加,但随着病斑的扩展,PAL、4CL活性以及总酚、类黄酮含量迅速降低并低于未接菌对照。肉桂酸-4-羟化酶（C4H）活性和木质素含量在整个培养过程中均显著低于未接菌对照。抗病品种“青薯168”接种F. sulphureum后,PAL、4CL和C4H活性以及总酚、类黄酮和木质素含量均显著高于“陇薯3号”。表明苯丙烷代谢在F. sulphureum与马铃薯块茎互作的早期发挥了积极的作用,一旦病斑开始扩展,苯丙烷代谢的抗病作用将显著降低;抗病块茎的苯丙烷代谢活性显著高于感病块茎,表明苯丙烷代谢在马铃薯块茎抗干腐病方面具有重要的作用。     

彩色马铃薯“剑川红”和“转心乌”花色苷的抗氧化分析

彩色马铃薯"剑川红"和"转心乌"富含花色苷,为探明2种马铃薯中花色苷的体外抗氧化活性差异及其组合效果,使这种价格低廉、取材方便的食材得到更好的开发和利用。本研究以抗坏血酸(VC)为对照,采用1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基法、2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS)自由基法、羟自由基(·OH)法、超氧阴离子自由基(O_2~-·)法等4种体外抗氧化模型评价了云南地方特色马铃薯品种"剑川红"和"转心乌"花色苷的抗氧化活性。结果表明:"剑川红"和"转心乌"的花色苷具有很好的抗氧化活性,且与质量浓度成正相关,其清除自由基的能力是抗坏血酸的10.7~31.3倍;"剑川红"和"转心乌"对4种自由基的清除能力依次为ABTS+·DPPH自由基O_2~-··OH;"转心乌"花色苷对4种自由基的清除效果比"剑川红"花色苷强;二者的花色苷之间没有拮抗作用,且有一定的协同或增效作用,协同或增效效果因自由基的不同而有所差异。     

Effect of physicochemical properties of starch on the tendency of potato tuber flesh to darkening and the processed product quality

The aim of the present research was to determine whether, and to what extent, the selected potato starch quality parameters affect the tendency of potato tuber flesh to darkening and the value of thermal processing products. The research was carried out after harvest and after 6 months of tuber storage at the temperature of +8°C and relative air humidity of 95%. The research material was made up of three mid‐early potato cultivars: two Polish cultivars, ‘Lena’ and ‘Mors’, and ‘Agria’, a German cultivar. The research was carried out in three vegetation periods in Poland (the Kujawy and Pomorze region) and in Germany (Lower Saxony). The starch grain size, gel stability after defrosting and raw and cooked tuber flesh tendencies to darkening were significantly modified by the genetic factor, while neither the site nor the year of cultivation affected these characters significantly. As a result of tuber storage, genetic conditions affected the share of large grains (>60 µm) more considerably than the storage conditions and time; unlike the starch gel stability, since a high variation in this character depended on the site of cultivation and place of storage. The potato tuber storage time increases the degree of darkening and the tendency leads to the French fries and chips quality deterioration. The results of the present research clearly show that the fraction of starch grains >60 µm was significantly positively correlated with raw and cooked tuber flesh darkening, whereas fraction <40 µm was significantly negatively correlated with these potato tuber characters.     

Anthocyanin Pigment Composition of Red-fleshed Potatoes

Red potatoes ( Solanum tuberosum and S. stenotomum ) were evaluated as potential sources for natural red colorants. Qualitative anthocyanin composition, pigment content and phenolic composition were screened on 33 cultivars. Monomeric anthocyanin content, determined by pH differential, ranged from 2 to 40 mg/100g tuber fresh weight. Two breeding clones, NDOP5847–1 and NDC4069–4, showed anthocyanin content >35 mg/100g. Anthocyanin composition was characterized by HPLC, spectral analyses and mass spectroscopy (MS). All red potato samples showed similar pigment profiles, with pelargonidin-3-rutinoside-5-glucoside acylated with p -coumaric acid being the major anthocyanin (ca 70%). Anthocyanin content and profiles of epidermal tissue and flesh were compared for NDC4069–4. The presence of glycoalkaloids in color extracts was detected by MS. Some red-fleshed potatoes may be good potential sources of food colorants.     

Physico‐Chemical and Structural Characteristics of Vegetables Cooked Under Sous‐Vide,Cook‐Vide,and Conventional Boiling

In this paper, physico‐chemical and structural properties of cut and cooked purple‐flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook‐vide (at 80 and 90 °C) and sous‐vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook‐vide and sous‐vide at 90 °C, while in green beans and carrots the application of the sous‐vide (90 °C) required longer cooking times than cook‐vide (90 °C) and traditional cooking (100 °C). Losses in anthocyanins (for purple‐flesh potatoes) and ascorbic acid (for green beans) were higher applying traditional cooking. β‐Carotene extraction increased in carrots with traditional cooking and cook‐vide (P < 0.05). Cryo‐SEM micrographs suggested higher swelling pressure of starch in potatoes cells cooked in contact with water, such as traditional cooking and cook‐vide. Traditional cooking was the most aggressive treatment in green beans because the secondary walls were reduced compared with sous‐vide and cook‐vide. Sous‐vide preserved organelles in the carrot cells, which could explain the lower extraction of β‐carotene compared with cook‐vide and traditional cooking. Sous‐vide cooking of purple‐flesh potato is recommended to maintain its high anthocyanin content. Traditional boiling could be recommended for carrots because increase β‐carotenes availability. For green beans, cook‐vide, and sous‐vide provided products with higher ascorbic acid content.     

天然食用色素紫甘薯花青素的稳定性研究

采用乙醇浸提法提取紫甘薯花青素,考察了紫甘薯花青素的稳定性。紫甘薯花青素是水溶性色素,具有较强的耐热性,避光保存花青素的稳定性最好。食品防腐剂对紫甘薯花青素的稳定性无明显影响;葡萄糖、蔗糖对花青素有一定的护色作用;VC对紫甘薯花青素影响较明显;H2O2,Cu2+和Fe2+对紫甘薯花青素的稳定性影响较大,其中Cu2+,Fe2+会使花青素溶液变浑浊。     

Identification of anthocyanins and distribution of flavonoids in tamarillo fruit (Cyphomandra betaceae (Cav.) Sendt.)

The major tamarillo (Cyphomandra betaceae) anthocyanin pigments were isolated and identified as pelargonidin-3-rutinoside, pelargonidin-3-glucoside, cyanidin-3-rutinoside, cyanidin-3-glucoside, delphinidin-3-rutinoside and delphinidin-3-glucoside. The intense purple-coloured jelly surrounding the seeds contained the greatest concentration of anthocyanins, delphinidin-3-rutinoside being the major pigment. Flavones, flavonols and leucoanthocyanins were also present in this material. The yellow-coloured flesh contained flavones and low concentration of anthocyanins. The major anthocyanin of the skins is cyanidin-3-rutinoside; flavones and leucoanthocyanins are also present. It is suggested that the presence of leucoanthocyanins in pigment extracts induced degradation of anthocyanins during isolation and purification.     

Content of anthocyanins and glycoalkaloids in blue‐fleshed potatoes and changes in the content of α‐solanine and α‐chaconine during manufacture of fried and dried products

In the last ten or so years, potatoes with purple or blue‐flesh and derivative products, for example chips, have appeared on the European markets. The interest in this raw material and these products is increasing among both producers and consumers searching for novel and attractive choices. The anthocyanin content of the analysed potato varieties differed; a higher content of these pigments was determined in Blaue Elise var. potatoes. In blue‐flesh varieties, the prevailing anthocyanins were acylated glycosides: petunidin and malvidin. The production process of French fries, chips and puree caused a decrease in the content of glycoalkaloids in semi‐products and finished products, compared to the raw material. The greatest losses of α‐chaconine and α‐solanine were observed after tuber peeling (ca. 70%) and after frying (ca. 90%). French fries contained 3%, chips 16% and puree 17% of the initial amount of total glycoalkaloids. The losses of α‐chaconine and α‐solanine in the analysed semi‐products and finished products were at the same level, regardless of the processing technology applied.     

‘桂葡6号’葡萄酒花色苷组分HPLC-MS分析

利用高效液相色谱-质谱联用技术测定野生资源‘桂葡6号’乙醇发酵结束和瓶储3?个月的葡萄酒中花色苷类物质的组成及含量,并与欧亚种‘赤霞珠’进行对比。结果发现,‘桂葡6号’乙醇发酵结束和瓶储3?个月酒样中花色苷总量为548.94?g/L和427.89?g/L,分别是同期‘赤霞珠’的1.2?倍和2.7?倍左右。‘桂葡6号’乙醇发酵结束和瓶储3?个月酒样中分别检测到25?种和19?种花色苷,双糖苷是其中最主要的花色苷类型,含量最高的是甲基花青素-3,5-O-双葡萄糖苷。与欧亚种‘赤霞珠’相比,瓶储3?个月‘桂葡6号’酒样中3’,5’-羟基取代花色苷比例较高,而酰基化、甲基化和吡喃型花色苷比例较低。‘桂葡6号’花色苷组成及含量与欧亚种‘赤霞珠’差异明显,这由其品种特性决定。?     

紫甘薯花色苷通过调控KTN1-AS1表达对肺癌细胞的增殖和凋亡的影响

目的探讨紫甘薯花色苷对肺癌细胞增殖和凋亡的影响及作用机制。方法体外培养肺癌A549细胞,分为对照组、紫甘薯花色苷不同剂量(200,400,800μg/ml)组、si-NC组、si-KTN1-AS1组、紫甘薯花色苷800μg/ml+pc DNA组、紫甘薯花色苷800μg/ml+pc DNA-KTN1-AS1组,细胞计数试剂盒-8(CCK-8)检测细胞增殖,流式细胞仪检测细胞凋亡,实时荧光定量PCR(RT-qPCR)检测细胞中KTN1-AS1表达水平,蛋白印迹法(Western blot)检测细胞周期蛋白D1(cyclin D1)、p21、B淋巴细胞瘤-2蛋白(Bcl-2)和B淋巴细胞瘤-2相关蛋白(Bax)表达水平。结果与对照组比较,紫甘薯花色苷不同剂量组细胞增殖抑制率、凋亡率及p21和Bax蛋白表达升高(P<0.05),cyclin D1和Bcl-2蛋白表达及KTN1-AS1表达降低(P<0.05),且呈剂量依赖性。与si-NC组比较,si-KTN1-AS1组细胞抑制率、凋亡率及p21和Bax蛋白表达升高(P<0.05),cyclin D1和Bcl-2蛋白表达降低(P<0.05)。与紫甘薯花色苷800μg/ml+pc DNA组比较,紫甘薯花色苷800μg/ml+pcDNA-KTN1-AS1组细胞抑制率、凋亡率及p21和Bax蛋白表达降低(P<0.05),KTN1-AS1及cyclin D1和Bcl-2蛋白表达升高(P<0.05)。结论紫甘薯花色苷可能通过下调KTN1-AS1表达抑制肺癌A549细胞增殖,并促进细胞凋亡。     

Special quality traits of coloured potato breeding clones: Anthocyanins,soluble phenols and antioxidant capacity

BACKGROUD: Coloured potato varieties rich in anthocyanins are of increasing interest in breeding to upgrade the nutritional quality of tubers. The objective of this study was to examine purple fleshed breeding clones for anthocyanins, soluble phenols and their antioxidant capacity, and to compare them in this respect with purple and white/yellow fleshed potato cultivars. RESULTS: Within the coloured potato group, the breeding clones had the highest contents of anthocyanins, with values ranging from 0.94 to 1.75 g kg^?1 fresh weight. In cultivars and clones with purple flesh the amounts of soluble phenols were 2.6‐times higher than in white/yellow fleshed potatoes. In addition, coloured clones exhibited 4.4‐fold higher antioxidant activity, which was correlated with phenols and anthocyanins. But there were no major differences between the two potato groups in dry matter, starch, crude protein and reducing sugars. CONCLUSIONS: The involvement of purple fleshed potatoes in breeding led to increased anthocyanin and phenol contents of the resulting progeny. The high level of bioactive plant phenols coincided with an enhanced antioxidant activity, known for its positive health effects. Copyright © 2008 Society of Chemical Industry