红油香椿嫩芽不同部位理化指标及其体外抗氧化活性

试验以红油香椿为对象,研究香椿嫩芽的叶、茎不同空间部位(顶部、中部、下部)的总多酚、VC、可溶性糖、叶绿素、黄酮、可溶性蛋白质、亚硝酸盐等理化指标及其抗氧化活性,以期为香椿合理、科学、安全地开发利用加工提供理论依据。理化分析显示:除可溶性蛋白质及亚硝酸盐外,其他理化指标在香椿嫩叶中的含量均极显著高于茎中的含量(p0.01),在叶中,总多酚及VC主要集中在顶叶;叶绿素及黄酮主要富集在下部叶片;可溶性糖在中叶中含量最高。茎中不同空间部位各理化指标之间差异不显著。抗氧化活性测定结果基本和理化分析结果一致,叶部的总还原力仍高于茎部。就嫩叶各空间部位来说,顶叶对清除·OH能力及总还原能力最高,远远高于其它部位;而不同部位茎的DPPH·的清除能力差别不大,浮动范围在2.29~3.37之间。     

不同采收期红油香椿营养成分和抗氧化活性分析

以国内主要栽培品种红油香椿为研究对象,对同茬3 个不同采收期香椿嫩芽营养物质和抗氧化能力进行研究,旨在为其适时采收提供理论依据。结果表明：香椿嫩梢叶中的叶绿素、可溶性糖、可溶性蛋白及黄酮含量均在Ⅲ期达最大值,其含量分别为1.72、119.94、3.87、11.83 mg/g。叶中的叶绿素、氨基酸、可溶性蛋白、多酚及黄酮含量在所有的采收期均极显著高于茎（P＜0.01）,而可溶性糖在Ⅲ期、VC在Ⅰ期叶与茎中的含量差异不显著。不同采收期及不同部位香椿嫩芽的提取液质量浓度均与抗氧化能力呈显著量效关系（P＜0.05）。3 个采收期茎提取液清除1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基能力均高于叶,而清除•OH能力叶强于茎。对不同采收期,在清除•OH能力和还原能力方面Ⅱ期香椿嫩芽提取液最强,在清除DPPH自由基能力方面Ⅰ期较强。综合考虑营养物质含量、抗氧化活性和食用性,Ⅱ期为最适宜的采收时间。     

不同品种薯尖的总酚、总黄酮含量及抗氧化活性比较

为筛选出抗氧化活性较高的薯尖品种、为薯尖的开发利用提供理论依据,本研究比较了四种不同品种薯尖(福薯7-6、福薯18、宁菜、7001)的叶、茎尖、柄、茎4个部位的总酚、总黄酮含量。并且以DPPH·清除率、总还原力、·OH清除能力、超氧阴离子自由基清除能力为抗氧化活性衡量指标,分析了4个品种各个部位的抗氧化活性及其与酚类物质含量的相关性。实验表明:4种薯尖的总多酚含量介于4.42~98.15 mg GAE/g DW,总黄酮含量介于0.97~36.17mg RE/g DW,DPPH·清除率介于5.13~53.1 mg trolox/g,总还原力介于5.65~115.00 mg Vc/g,·OH清除能力介于0.04~0.06(Vc mg/g),超氧阴离子清除能力介于27.11%~54.50%;在4个部位间,叶、茎尖的酚类物质含量及相关抗氧化活性总体上显著高于其他部位;4种薯尖中只有福薯7-6和福薯18在叶部位的总黄酮含量无显著差异,且各个品种在茎尖和柄部位的·OH清除能力均无显著差异;总酚、总黄酮含量与抗氧化活性均呈正相关。总而言之,不同品种、不同部位薯尖的总酚、总黄酮含量,以及其抗氧化活性均存在一定差异。经过筛选认为7001品种薯尖的酚类物质含量及其抗氧化能力最高,可作为优质抗氧化剂的资源。     

八个海棠品种叶片营养成分与抗氧化活性分析

海棠叶片中含有丰富的生物活性和营养成分,但是大部分被浪费和丢弃。为合理开发和充分利用海棠叶片,该研究以8种海棠为试验材料,对其叶片主要营养成分、矿物元素和抗氧化活性进行分析。研究发现,海棠叶片不但含有丰富的可溶性糖、可溶性蛋白、氨基酸和矿质元素,而且具有较强的抗氧化活性,但品种间具有显著性差异。在叶片营养成分方面,可溶性糖含量最高的组“世标1号”、“冬红”和西府海棠比含量最低组垂丝海棠、“绚丽”和“红丽”的含量高57.50%;叶片可溶性蛋白含量最高的“世标1号”比含量最低的“绚丽”高84.34%;氨基酸的含量为57.13～88.78 mg/g。在矿质元素含量方面,海棠叶片常量元素中Ca含量最高,微量元素中Fe含量最高。在抗氧化活性方面,8种海棠叶片类黄酮和总酚的含量分别为37.46～58.27 mg/g和70.66～133.49 mg/g,其中“冬红”的含量最高;8种海棠叶片去除DPPH自由基和ABTS阳离子自由基的效果均较好,“冬红”和垂丝海棠叶片清除DPPH自由基和ABTS阳离子自由基能力较强,分别为92.79%和91.75%。对8个海棠品种叶片的12个指标进行主成分分析,得出8种...     

潞江坝藿香不同部位营养成分及微量元素含量测定

本文通过对云南省潞江坝藿香茎、叶、花穗的水分、总灰分、粗蛋白质、粗脂肪、还原糖、微量元素含量进行测定,为潞江坝藿香食用安全性提供理论依据,推动发展特色农产品。结果表明,藿香不同部位的营养成分存在显著差异(p 0.05),其中水分含量:叶花穗茎。总灰分含量:叶花穗茎。粗蛋白质含量:花穗叶茎。粗脂肪含量:花穗叶茎。还原糖含量:叶茎花穗。藿香三个部位的微量元素含量丰富。     

野生樱桃李酵素的主要成分及其抗氧化性能分析

为研究野生樱桃李酵素的主要成分及其抗氧化性能,分别以野生樱桃李果肉和果皮为原料,添加不同比例的糖制备酵素,探究6种酵素在发酵前后的总黄酮、总糖、总酚、总酸、可溶性固形物含量及其DPPH自由基清除能力、·OH清除能力和总抗氧化能力,并对相关性进行分析。结果表明,6种果肉和果皮酵素均表现出明显的抗氧化活性,糖添加量为30%的果肉酵素（R30）和果皮酵素（P30）DPPH自由基清除能力、·OH清除能力和总抗氧化能力最强,且R30的3种抗氧化活性均高于P30;与发酵前相比,R30和P30的总黄酮含量分别降低62.57%和48.28%,总糖、总酚、总酸和可溶性固形物含量分别增加569.81%和502.89%、217.01%和172.25%、134.28%和99.17%、182.53%和202.40%,野生樱桃李酵素的·OH清除能力和总抗氧化能力均与总酚和总酸含量呈极显著正相关（P＜0.01）。因此添加适量外源糖有利于改善野生樱桃李酵素品质。     

浙江大豆核心亲本可溶性糖含量分析

为明确浙江省大豆资源中可溶性糖含量的分布情况,筛选特异资源在育种中应用,本研究应用63份浙江大豆核心亲本资源,分析了不同品种、生态类型以及食用类型之间可溶性糖含量的差异。结果表明,参试品种可溶性总糖含量集中分布在80~120 mg/g之间;不同品种间可溶性总糖及各组分含量差异显著。可溶性糖主要成分蔗糖与可溶性总糖含量呈极显著正相关。夏秋大豆类型品种的葡萄糖、蔗糖、水苏糖和可溶性总糖含量均显著高于春大豆。与普通型大豆品种相比,鲜食型的蔗糖含量相对较高,而水苏糖含量则相对较低。浙江省核心亲本可溶性糖含量变异丰富,不同生态类型和气候条件显著影响可溶性糖含量,通过对这些资源的遗传改良可以选育出可溶性糖含量各异的优质品种。     

新疆管花肉苁蓉生物活性物质及产地差异分析

选取塔克拉玛干沙漠地区6个产地管花肉苁蓉为研究对象,对其不同部位(根部、中部、顶部)生物活性物质及抗氧化活性进行测定和多元统计分析。结果表明：产地差异对管花肉苁蓉生物活性物质(总多酚、总黄酮、总三萜、总多糖、总原花青素、松果菊苷和毛蕊花糖苷)含量及抗氧化活性均具有显著影响,不同部位的生物活性物质存在显著差异。不同产地管花肉苁蓉均具有较强的体外抗氧化活性,其DPPH自由基清除率的IC₅₀(IC_{50 DPPH})均小于7 mg/mL,ABTS自由基清除率的IC₅₀(IC_{50 ABTS})均小于3 mg/mL。相关性分析表明,管花肉苁蓉IC_{50 DPPH}与总多酚、松果菊苷含量呈显著负相关;IC_{50 ABTS}与总多酚、总多糖、松果菊苷及毛蕊花糖苷含量呈极显著负相关。主成分分析提取3个主成分,其方差累计贡献率为80.57%;聚类分析将样品分为3个类群。不同产地管花肉苁蓉综合评分顺序为喀什伽师县(0.445)、阿拉尔市(0.313)、和田墨玉县(0.051)、吐鲁番鄯善县...     

绿芦笋不同部位营养成分及活性评价研究

对绿芦笋不同部位的营养成分及其抗氧化活性进行测定分析。结果表明,绿芦笋四个部位的营养成分和抗氧化活性存在显著差异(p0.05);绿芦笋叶和嫩尖中含有较高含量的蛋白质、粗脂肪,叶和嫩茎中含有较高含量的总糖和还原糖;四个部位均含有多种矿物质元素,其中K、Ca、Mg、Fe等元素含量较高;四个部位均含有16种氨基酸,包括8种必需氨基酸,其中天冬氨酸、谷氨酸、赖氨酸、亮氨酸含量较高;对活性物质分析得出新鲜绿芦笋叶中皂苷、黄酮含量最高,分别为1.33g/100g鲜重、0.48g/100g鲜重;四个部位水提物和醇提物均有一定的抗氧化能力,其中绿芦笋叶抗氧化能力显著高于其他三个部位(p0.05)。绿芦笋营养价值较高,有很好的开发前景。     

不同雄株银杏叶提取液抗氧化能力及主要功能成分含量差异

以23个银杏雄株的叶片为材料,测定了不同单株间甲醇提取液的抗氧化能力及总黄酮、萜内酯、多糖、原花青素等功能性组分含量,分析了各单株间的抗氧化能力以及功能性组分含量的差异性,并通过聚类分析,筛选了抗氧化功能较好的优良单株.结果 表明,银杏叶提取液的抗氧化能力及功能性成分含量在单株间均存在极显著差异(P＜0.01),抗氧化...     

豆类种子及其芽苗菜的营养品质、功能性成分及抗氧化性研究

为阐明萌发对黑大豆(Glycine max)、红小豆(Vigna angularis)和豌豆(Pisum sativum L)的影响,研究了其种子及萌发后形成芽苗菜的生长特性(总质量、可食部分鲜重、可食率、苗长、含水量)、营养品质(粗蛋白和可溶性糖含量)、功能性成分(总酚、总黄酮含量)和抗氧化性(DPPH自由基清除力、ABTS自由基清除力、FRAP亚铁还原力)。结果表明,3个豆类种子中,黑大豆的营养品质、酚类含量和抗氧化性显著高于红小豆和豌豆。3个豆类芽苗菜以豌豆苗的总质量(12.83 g/10株)、苗长(16.02 cm)和含水量(93.82%)最高;黑大豆芽苗菜的可食部分鲜重(5.87 g/10株)和可食率(71.03%)最高;豌豆苗的可溶性糖含量(0.75 mg/g)、总黄酮含量(7.09 mg/g DW)最高;黑大豆芽苗菜的总酚含量(4.28 mg/g DW)最高、ABTS自由基清除力(110.39μmol/g DW)和FRAP亚铁还原力(75.52 mmol/g DW)最强。萌发显著降低了3个豆类的可溶性糖含量,提高了粗蛋白含量;黑大豆萌发以后酚类含量和抗氧化性显著降低,而红小豆和豌豆萌发后显著提高了其酚类含量和抗氧化性。此外,酚类含量与抗氧化性之间存在着显著的正相关性。因此,黑大豆种子、红小豆芽苗菜和豌豆芽苗菜具有较高的营养价值,含有丰富的酚类物质和抗氧化性。     

Variation of glucosinolates in three edible parts of Chinese kale (Brassica alboglabra Bailey) varieties

Glucosinolates in Chinese kale (Brassica alboglabra Bailey) were analysed by liquid chromatography–mass spectrometry (LC–MS), and the variation of glucosinolates in three edible parts (sprout, rosette leaf and bolting stem) of 27 Chinese kale varieties was investigated. Thirteen glucosinolates, including eight aliphatic glucosinolates, four indole glucosinolates and one aromatic glucosinolate, were identified in Chinese kale. The contents of total glucosinolate varied extensively among the different edible parts, and the total glucosinolate contents in the sprouts were obviously higher than those in rosette leaves and bolting stems. Obvious differences in the total and individual glucosinolate contents were also observed in each edible part among the different varieties. Gluconapin was the most abundant glucosinolate among all the edible parts of the 27 varieties except for the sprout of JL-26. The JL-26, JL-25 and JL-16 varieties are good candidates for future breeding programs since they contain high levels of methylsulphinylalkyl glucosinolates (glucoiberin and glucoraphanin) in certain edible parts.     

大花罗布麻不同部位酚类物质含量及其抗氧化活性比较研究

目的：比较大花罗布麻根、茎、叶、花4 个部位中游离态和结合态酚类物质的含量和抗氧化活性的差异,并分析含量与抗氧化活性之间的相关性。方法：采用Folin-Ciocalteu法、NaNO2-Al(NO3)3法分析罗布麻的根、茎、叶、花4 个部位的游离态和结合态总多酚、总黄酮含量,采用DPPH自由基清除能力、ABTS+·清除能力和铁离子还原能力3 种方法评价其体外抗氧化能力差异。结果：大花罗布麻总酚含量次序为：叶＞根＞花＞茎,各样品间存在显著性差异（P＜0.05）。各部位游离酚、结合酚和总多酚含量分别介于3 560.19～6 273.23、13.45～22.01和3 582.2～6 286.68 mg GAE/100 g干质量,其游离态多酚占总酚含量百分比平均为99.60%;游离态黄酮、结合态黄酮和总黄酮含量分别介于1 080.30～2 488.21、9.69～28.59、1 106.81～2 516.80 mg RE/100 g 干质量,其游离态黄酮占总黄酮含量的百分比平均为98.64%。大花罗布麻叶提取物清除DPPH 自由基、ABTS+·能力和总还原力最强,抗氧化活性与总酚含量之间具有良好的线性关系（r＞0.950 0）。结论：大花罗布麻各部位中含有较丰富的酚类物质,具有较强的抗氧化活性。     

Chemical composition,antioxidant capacity and functionality of raw and processed Phaseolus lunatus

The nutrients, non‐nutritional components and bioactive compounds, as well as the antioxidant capacity of raw, cooked, tray and drum‐dried Phaseolus lunatus have been quantified. Likewise, the minerals, soluble carbohydrates, total polyphenols and tannins in the soaking and cooking waters were quantified. In addition, the functional properties such as the water and oil absorption indexes and the emulsifying and the foaming capacities were studied. The protein content of the raw beans was 24.98% and decreased, like calcium, magnesium and potassium, with the soaking and cooking processes; these losses are found in the soaking and cooking waters. Drum drying decreased anti‐nutritional factors like trypsin inhibitors (66.09%) and cyanhydric acid (50.36%). Similarly, soluble fiber, available starch, total starch, and soluble sugars diminished, while total and insoluble fiber and resistant starch increased. The content of total polyphenols, tannins and antioxidant capacity decreased with thermal processing, being drum drying the process that least diminished antioxidant capacity. Likewise, the water absorption index was increased by 85% and 161.5% with processing. It was shown that P. lunatus is an important source of nutrients and can be consumed in whole bean form or used as a functional ingredient to be added in the development of new products. Copyright © 2007 Society of Chemical Industry     

Commercial quality, major bioactive compound content and antioxidant capacity of 12 cultivars of loquat (Eriobotrya japonica Lindl.) fruits

BACKGROUND: Modern consumers are increasingly interested in their personal health and expect the food they purchase to be tasty and attractive while being safe and healthful. The aim of this study was to determine the commercial quality, characterise the antioxidant capacity and quantify the major bioactive compounds of 12 cultivars of loquat fruits in order to establish a database for utilising these germplasm resources. RESULTS: Of the 12 cultivars, ‘Guanyu’ produced the biggest fruits, while ‘Tianzhong’ and ‘Bingtangzhong’ had the highest soluble solids content but the lowest titratable acidity. ‘Taipinghong’ was reddest in colour. Sucrose, fructose, glucose and sorbitol were the major sugars in loquat fruits, with the highest total sugar content being observed in ‘Bingtangzhong’ and ‘Tianzhong’. Phenolics and flavonoids were the main bioactive compounds and were abundant in ‘Tianzhong’ and ‘Zhaozhong’. ‘Taipinghong’ had the highest total carotenoid content, while ‘Qingzhong’ had the highest vitamin C content. ‘Tianzhong’, ‘Bingtangzhong’ and ‘Ninghaibai’ showed higher antioxidant activity than the other cultivars, as measured by assays of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2‐azino‐bis(3‐ethylbenzthiozoline‐6‐sulfonic acid) (ABTS) scavenging and ferric‐reducing/antioxidant power (FRAP). CONCLUSION: Commercial fruit quality, major bioactive compound content and antioxidant capacity varied greatly among the 12 cultivars. ‘Bingtangzhong’ and ‘Tianzhong’ were the highest‐ranking cultivars based on their good commercial quality and high nutritional value. The loquat fruits with higher total phenolic and flavonoid contents also had clearly higher antioxidant capacities. Copyright © 2011 Society of Chemical Industry     

Effects of nutrition strategy on the levels of nutrients and bioactive compounds in blackberries

The effects of nutrition strategy on levels of nutrients and bioactive compounds in fruit and leaves of blackberries were studied in greenhouse-grown blackberry plants fertilised with combinations of two levels (low, high) of nitrogen (60 and 100 kg ha⁻¹, respectively) and potassium (66.4 and 104 kg ha⁻¹, respectively). Plant concentrations of organic phytochemicals were quantitatively analysed by high-performance liquid chromatography. High amounts of both fertilisers produced high amounts of all nutrients and bioactive compounds analysed in fruit except total acidity and ellagic acid. There were major differences in compounds affecting taste in fruit, e.g., sugars (fructose and glucose), total soluble solids and pH, and also in anthocyanin content. The concentrations of secondary metabolites, vitamin C and ellagic acid in fruit also varied significantly between treatments, although the differences were smaller. Storage of blackberries showed variable effects in the different levels of compounds, and the changes found were small. Nutrient regime did not affect blackberry leaves to the same extent, and only minor changes were found. The findings show that by optimising plant nutrition, phytonutrient levels can be maximised and maintained in fresh and stored berry crops, especially those grown in greenhouses, where conditions can easily be regulated.     

Chemical composition of beach pea (Lathyrus maritimus L.) plant parts

Samples of beach pea (Lathyrus maritimus L.) seeds and plant parts were analyzed for their chemical composition, total and free amino acids as well as minerals. The crude protein content of plant parts was from 10.7–28.0%, soluble proteins from 190–709 mg/100 g, lipid from 1.3–6.0%, ash 2.2–6.8%, crude fibre 10.7–35.5%, soluble sugars 0.1–12.2%, starch 0.8–26.5%, carbohydrate 55.8–81.5% and phenolic compounds from 0.5–3.0%. The amino acid profile of proteins of seeds and other plant parts of beach pea showed that they were deficient in sulphur-containing amino acids. Tryptophan was another limiting amino acid in plant parts, except in leaves (1.35 g/16 g N). The content of free amino acids was highest in branches plus stems (3148 mg/100 g) and lowest in pod shells (151 mg/100 g). Beach pea plant parts were a good source of minerals such as K, P, Ca, Mg, Na, Fe, Al and Zn.     

青钱柳叶活性成分的抗氧化活性及UPLC-QTOF-MS/MS分析

利用96孔板法测定青钱柳叶不同溶剂(水、70%乙醇、乙酸乙酯和正己烷)提取物中总酚、总黄酮含量及抗氧化活性(DPPH自由基清除能力、还原能力、总抗氧化能力),考察酚类物质含量与抗氧化活性的相关性,并采用超高效液相色谱-四极杆飞行时间串联质谱(ultra performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spetrometry,UPLC-QTOF-MS/MS)分析提取物中主要活性成分。结果表明:不同提取物中总酚、总黄酮含量及抗氧化活性存在显著性差异且70%乙醇溶液提取物表现出最高的总酚(219.01 mg GAE/g)、总黄酮含量(7.23 mg CE/g)及最强的DPPH自由基清除能力(35.46 mg TE/g)和还原能力(1.89 mmol Fe SO_4/g);总酚、总黄酮含量与DPPH自由基清除能力、还原能力之间呈正相关,与总抗氧化能力呈显著负相关,表明多酚类物质是青钱柳中主要的抗氧化剂。UPLC-QTOF-MS/MS分析70%乙醇溶液提取物并初步鉴定出22种化合物,包括2种有机酸、4种酚酸、5种黄酮、8种三萜皂苷类和3种酯类,其中酚酸和黄酮类化合物是主要的抗氧化活性成分,有机酸、三萜皂苷及酯类化合物可能是潜在的抗氧化活性成分。     

Nutritional composition of five cultivars of chinese jujube

The proximate composition of five cultivars of Chinese jujube, along with mineral, vitamin and total phenolic contents were determined. Investigations showed that Chinese jujube contained 80.86–85.63% carbohydrate, 57.61–77.93% reducing sugar, 0.57–2.79% soluble fibre, 5.24–7.18% insoluble fibre, 4.75–6.86% protein, 0.37–1.02% lipid, 17.38–22.52% moisture and 2.26–3.01% ash. The soluble sugars of Chinese jujube included fructose, glucose, rhamnose, sorbitol and sucrose. Fructose and glucose were identified as the major sugars while sorbitol was present in much lesser amounts. Potassium, phosphorus, calcium and manganese were the major mineral constituents in Chinese jujube. Iron, sodium, zinc and copper were also detected in appreciable amounts. The contents of vitamin C, thiamine and riboflavin were found to be 192–359, 0.04–0.08 and 0.05–0.09 mg/100 g, respectively. Total phenolic contents ranged from 5.18 to 8.53 mg/g. No correlation between total phenolic contents and antioxidant capacities or antioxidant capacities and vitamin C contents of Chinese jujube was found.