蓝莓叶多酚研究进展及其在食品中的应用

多酚是一种植物次生代谢物,包括花色苷类、黄酮类、黄酮醇类、酚酸等成分,其结构多样,具有抗氧化、抗肿瘤、抑菌、预防心血管疾病等多种生物活性。蓝莓,又称越桔,属于杜鹃花科,越橘属植物,常绿或落叶灌木。蓝莓叶全绿或有锯齿,可以药食两用。近年来,蓝莓叶因多酚类物质含量高而倍受关注,蓝莓叶多酚具有多种生理功能逐渐成为天然产物化学研究的热点。本文综述了蓝莓叶多酚的提取技术、分离纯化技术、多酚总量的测定方法、组成分析与结构鉴定、生物活性,开发利用并展望了其发展前景。蓝莓叶多酚是值得研究与开发的天然植物成分。

Research Progress of the Polyphenols from Blueberry Leaves and its Application in Food

Polyphenols are secondary metabolites of plants, including anthocyanin, flavonoids, flavones, phenolic acids and other ingredients. Plant polyphenols have complex structures, which showed numerous biological activities including antioxidant, antitumor, antibacterial, prevention of cardiovascular disease etc. Blueberry, also known as the Vaccinium, which belongs to Ericaceous, has the characteristics of evergreen or deciduous shrubs. The shape of the blueberry＇s leaves are entire or serrate, and the leaves could be used as both medicine and food. In recent years, blueberry attracted much attention because of the high polyphenols content in the leaves. The polyphenols from blueberry had gradually becoming the hot point in the research of natural product chemistry. This paper summarized the extraction, separation and purification technology of the blueberry＇s leaves polyphenol, offered a method for the determination of total polyphenol, indicated the component analysis and structure identification of the polyphenol, biological activity, the development and utilization of polyphenol from blueberry＇s leaves and its development prospects. Blueberry＇s leaves polyphenols are a natural plant ingredient which deserves research and development.