花椰菜不同品种类型间营养成分差异及烹饪对其含量的影响

为探明花椰菜不同品种类型间营养成分及抗氧化活性差异及烹饪对其影响,采集白花菜、松花菜、青花菜以及罗马花椰菜四种花椰菜样品,检测其维生素C、总胡萝卜素、总黄酮、总酚等营养成分含量及其抗氧化活性,并研究水煮、蒸制、微波及清炒烹饪过程对其营养成分含量的影响。结果表明:花椰菜不同品种类型间营养成分及抗氧化活性具有较大差异,其中罗马花椰菜中维生素C、总胡萝卜素及总黄酮含量最高,分别为75.67 mg/100 g、39.24 μg/100 g以及4.34 mg RE/100 g。青花菜总酚含量最高,为38.04 mg GAE/100 g,总胡萝卜素及总黄酮含量仅次于罗马花椰菜,松花菜除总酚含量低于白花菜外,其它均高于白花菜;青花菜的DPPH及ABTS自由基清除能力均为最高,分别为68.40%和28.00%,罗马花椰菜次之,而白花菜和松花菜的FRAP还原能力较高,且二者差异不显著(P>0.05)。烹饪处理花椰菜对其营养成分及抗氧化活性具有不同影响,维生素C含量不同程度损失,总胡萝卜素既有损失又有提升,总黄酮和总酚含量整体为提升,DPPH及ABTS自由基清除能力提升,FRAP还原能力下降。不同烹饪处理中蒸制方式对于花椰菜营养成分及抗氧化活性保持或提升作用较好,其次为微波、水煮及清炒。本实验获得的花椰菜不同品种类型营养成分及抗氧化活性特点可为特定人群花椰菜消费以及烹饪方式选择提供依据,同时亦可为居民通过花椰菜饮食营养物质摄入风险评估提供基础数据。     

山西不同品种枣果品质特性及抗氧化活性研究

为探究山西不同品种枣果的品质特性及抗氧化能力的差异,选取山西省内8种代表性红枣品种(稷山板枣、壶瓶枣、临猗梨枣、吕梁木枣、交城骏枣、官滩枣、保德油枣、郎枣)探究其全红成熟期枣果的可溶性固形物、可滴定酸、维生素C、总酚、总黄酮、可溶性糖、有机酸、β-胡萝卜素、三萜酸含量及抗氧化能力。研究结果表明:稷山板枣可溶性固形物、总酚、β-胡萝卜素、果糖、蔗糖、山梨醇、白桦脂酸、齐墩果酸含量较其他品种高,抗氧化活性最强(DPPH自由基清除能力为9.3 mg TE/gDW,FRAP铁还原能力为781 mg AAE/100 gDW);郎枣的可滴定酸、维生素C、熊果酸含量最高;交城骏枣的葡萄糖含量最高;临猗梨枣的苹果酸、柠檬酸、琥珀酸含量最高;吕梁木枣的富马酸含量最高。     

MeJA处理对枇杷果实采后抗氧化活性的影响

为了探讨MeJA处理对枇杷果实抗氧化能力的影响,研究了10μmol/L MeJA处理的"大红袍"枇杷果实在1℃贮藏过程中维生素C、总酚、总黄酮、总类胡萝卜素含量及抗氧化活性的变化。结果表明,枇杷果实在贮藏过程中维生素C和总黄酮含量下降,而总酚和总类胡萝卜素含量呈先上升后下降的趋势。10μmol/L MeJA处理可显著抑制果实中维生素C和总黄酮含量的下降,促进贮藏前期总酚和总类胡萝卜素含量的上升。在1℃贮藏过程中,枇杷果实DPPH和超氧阴离子自由基清除能力随着贮藏时间的延长呈先上升后下降趋势,并且抗氧化活性的变化与总酚和总类胡萝卜素含量的变化呈显著正相关,而与维生素C和总黄酮含量的变化相关性较低。这表明MeJA是通过影响枇杷果实中酚类和类胡萝卜素物质的代谢来维持枇杷果实采后较高的抗氧化能力和营养价值。     

藜麦粉营养成分及抗氧化活性研究

以不同藜麦品种的原粮粉与脱皮粉为实验材料,对其主要营养成分、总酚、总黄酮含量及抗氧化活性进行测定。结果表明,不同藜麦品种的营养成分存在一定差异。3种原粮粉的粗蛋白、总淀粉含量显著低于脱皮粉,灰分含量显著高于脱皮粉(P0.05);原粮粉与脱皮粉的之间粗脂肪、粗纤维含量没有明显差异。原粮粉中总酚、总黄酮及皂甙含量均高于脱皮粉,格尔木原粮粉的总酚(1.70 mg GRE/g)、总黄酮(2.08 mg RE/g)及皂甙(10.38 mg OAE/g)含量最高,海藜脱皮粉的总酚(1.13 mg GRE/g)、总黄酮(0.76 mg RE/g)及皂甙(6.55 mg OAE/g)含量最低。不同品种间脱皮粉及原粮粉的抗氧化活性存在显著差异(P0.05),藜麦原粮粉提取物的总抗氧化能力、DPPH·清除能力、ABTS~+·清除能力、铁离子还原力(FRAP)均显著高于脱皮粉(P0.05)。     

芹菜 不被人知的一面

芹菜有水芹、旱芹之分,旱芹又称药、香芹,一年四季均有上市.所谓的西芹是从美国、意大利引进的洋品种.     

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。     

3种鲜食与完熟谷物营养成分及抗氧化活性比较

分别测定小麦、玉米、青豆3种谷物鲜食和完熟期的基本营养成分、生物活性物质含量以及抗氧化能力,并对活性物质含量与抗氧化能力进行相关性分析.结果表明:鲜食谷物中粗蛋白、膳食纤维、总酚、总黄酮、植酸、类胡萝卜素含量高于完熟谷物,总糖、淀粉、维生素B1、维生素B2、维生素E及5种矿物质元素的含量低于完熟谷物;在抗氧化活性方面,...     

红酸汤的抗氧化活性研究

红酸汤是贵州独具民族特色的一种酸味调味品,由番茄自然发酵而成。由于番茄富含抗氧化活性物质,因此,文章对商业化和自制红酸汤中抗氧化物质含量和自由基清除活性进行了检测,并研究了其相关性。结果表明:不同品牌的红酸汤抗氧化物质含量和自由基清除活性差异很大。维生素C、总黄酮、总酚和番茄红素的含量范围依次为1.92～7.27, 9.99～78.07,168.43～411.94,5.98～54.32 mg/100 g。DPPH和ABTS自由基清除率范围依次为40.85%～71.77%、36.25%～70.34%。商业化产品的维生素C含量普遍高于农家自制,但总黄酮、总酚和总番茄红素的含量以及自由基清除能力比农家自制的低。红酸汤自由基的清除活性与总酚和总黄酮含量呈显著正相关性。商业化生产红酸汤的过程中,注意总酚和总黄酮含量的保持,提高红酸汤的抗氧化活性。     

干燥方式对梨枣粉品质特性的影响

研究热风干燥、微波干燥、真空干燥及真空冷冻干燥4种干燥方式对梨枣粉理化特性及其抗氧化活性的影响。结果表明:对维生素C含量的影响依次为真空冷冻干燥微波干燥真空干燥热风干燥,对总糖含量的影响无显著性差异,使可滴定酸含量降低。不同干燥方式对梨枣粉中总酚、总黄酮含量有显著性影响。真空冷冻干燥梨枣粉的抗氧化活性明显优于热风干燥及真空干燥。热风干燥、真空干燥、微波干燥及真空冷冻干燥梨枣粉中酚酸类物质总和分别为39.91,87.46,92.56,110.82 mg/kg。综合来看,真空冷冻干燥技术不仅保留梨枣粉的理化特性,而且利于保持梨枣粉的抗氧化活性。     

贵州狐臭柴不同部位提取物及其抗氧化活性

目的：丰富天然抗氧化剂的来源。方法：以贵州地区的狐臭柴（Premna puberula Pamb.）为原料,超声提取并检测了根、茎、叶中总酚和总黄酮含量,比较了根、茎、叶中柚皮素、芹菜素、芦丁、槲皮素4种黄酮类成分含量,测定了提取物对DPPH自由基和ABTS⁺自由基的清除能力。结果：狐臭柴根、茎、叶中总酚含量分别为3.26,9.58,30.05 mg/g,总黄酮含量分别为0.22,0.58,6.54 mg/g,芦丁和芹菜素含量依次为茎>根>叶。各组织提取物的抗氧化活性均随浓度的升高而增强,与总酚、总黄酮含量呈正相关,其中叶提取物的抗氧化活性最强,当叶质量浓度为0.1 mg/mL时,DPPH自由基和ABTS自由基的清除率分别为82.5%,81.9%,与维生素C的总还原力接近。结论：狐臭柴具有良好的抗氧化活性。     

Phenolic Composition and Antioxidant Activities of 11 Celery Cultivars

ABSTRACT:  Eleven cultivars of celery, belonging to 2 species, were collected and analyzed for their phenolic compound composition and antioxidant activities. Major phenolic acids identified in the extracts of these celeries were caffeic acid,  p -coumaric acid, and ferulic acid, while the identified flavonoids were apigenin, luteolin, and kaempferol. The contents of total phenolics were measured using a Folin–Ciocalteu assay and the total antioxidant capacity was estimated by the 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH) and 2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS·⁺) methods. Apigenin was the major flavonoid in these samples and the most abundant phenolic acid was  p- coumaric acid. Many of the investigated cultivars had high levels of phenolics and exhibited high antioxidant capacity. Among these 11 cultivars, Shengjie celery had the highest antioxidant activity whereas Tropica had the lowest. An extremely significant positive correlation between the antioxidant activity and the contents of total flavonoids, total phenolic acids, or total phenolics was observed in this study.     

木贼醇提物不同萃取部位总酚酸、黄酮含量测定及抗氧化活性研究

目的:对木贼的乙醇提取物不同萃取部位进行总酚酸、黄酮含量测定及抗氧化活性比较,以探知木贼抗氧化活性物质基础。方法:木贼经70%乙醇超声提取浓缩后,采用有机溶剂萃取法依次得到石油醚、乙酸乙酯、正丁醇、水相4个部位萃取物;利用紫外-分光光度法比较各萃取部位总黄酮、酚酸含量差异;以抗坏血酸为阳性对照,比较不同萃取部位还原能力、羟自由基(·OH)、1,1-二苯基-2-三硝基苯肼(DPPH·)、2,2'-联氮-双(3-乙基苯并噻唑-6-磺酸)二铵盐(ABTS+·)清除率的差异,评价各部位抗氧化能力强弱。结果:木贼各萃取物总黄酮含量在5.70~61.55 mg/g 范围内,总酚酸含量在4.07~19.10 mg/g 范围内,乙酸乙酯萃取物总黄酮与酚酸含量明显高于其他萃取物,其还原能力、羟自由基、DPPH·、ABTS+·清除率也明显高于正丁醇、石油醚和水相萃取物,乙酸乙酯萃取物对羟自由基、ABTS+·、DPPH·清除能力IC₅₀值分别为:(0.321±0.0026)、(0.213±0.0010)和(0.169±0.0014) mg/mL。结论:经各相溶剂萃取后木贼有效成分得到初步分离,乙酸乙酯相萃取部位总黄酮和酚酸相对含量及抗氧化活性明显强于总提物和其他萃取部位,且其抗氧化能力呈量效关系。实验发现木贼中黄酮和酚酸类成分与其抗氧化能力密切相关。     

A comparative study on phenolic profile,vitamin C content and antioxidant activity of Italian honeys of different botanical origin

The aim of our study was to identify and quantify the phenolic acids, flavonoids and vitamin C and to evaluate the antioxidant activity in ninety Italian honeys of different botanical origins (chestnut, sulla, eucalyptus, citrus and multifloral). The results showed that total phenolic and flavonoid contents varied from 11.08 to 14.26 mg GAE per 100 g honey and from 5.82 to 12.52 mg QE per 100 g honey, respectively. HPLC–UV analysis showed a similar but quantitatively different phenolic profile of the studied honeys. Vitamin C is present in all samples. Multifloral honey showed the highest amount of the detected total phenolic compounds and the highest vitamin C content. The DPPH value varied from 55.06 to 75.37%. Among the unifloral honeys, chestnut honey presented the highest levels of phenolic acids, flavonoids and vitamin C, which are closely associated with its high antioxidant activity. The results show that honey contains high amount of biologically active compounds, which play an important role in defining the nutraceutical quality of the product, and that the distribution of these compounds is influenced by the botanical origin.     

干红树葡萄酒与干红葡萄酒功能成分及其抗氧化活性对比

分别测定干红树葡萄酒与2种干红葡萄酒(法国干红葡萄酒、国产干红葡萄酒)中的总多酚、总黄酮、白藜芦醇、单宁、酚酸、维生素、花青素及矿物质等功能性成分,采用DPPH法、ABTS法、邻二氮菲法和FRAP法分析3种酒的抗氧化能力,并对其差异进行分析比较。结果表明:干红树葡萄酒与2种干红葡萄酒功能成分种类及含量各有特点和优势。干红树葡萄酒中没食子酸、VA、VC、Mn与Zn含量均极显著高于国产干红葡萄酒和法国干红葡萄酒;法国干红葡萄酒中总多酚、总黄酮、白藜芦醇、儿茶素、咖啡酸、香豆酸、阿魏酸、矢车菊色素及Fe含量均极显著高于国产干红葡萄酒和干红树葡萄酒;国产干红葡萄酒中单宁、VD、飞燕草色素、矮牵牛色素、天竺葵色素、芍药色素、锦葵色素、Ca和Mg含量均极显著高于法国干红葡萄酒和干红树葡萄酒。3种酒抗氧化活性亦各具特色,树葡萄红酒对DPPH·的清除能力最强,法国干红葡萄酒对·OH的清除能力最强,国产干红葡萄酒对ABTS~+的清除能力及对铁离子的还原能力最强。     

Exploring the effect of microwave treatment on phenolic flavonoids,antioxidant capacity,and phenolic in vitro bioaccessibility of sorghum

The effect of microwave treatment on phenolics, flavonoids, antioxidant capacity, and phenolic in vitro bioaccessibility of white and red sorghum was evaluated. After microwave treatment for 40 s, the contents of free, bound, and total phenolics in white and red sorghum increased by 15.6–42.6, 4.0–23.4, and 19.7–66.0 mg gallic acid equivalents 100 g⁻¹ dry weight (DW), respectively, and the contents of free, bound, and total flavonoids increased by 9.4–11.2, 4.8–5.4, and 14.2–16.6 mg rutin equivalents 100 g⁻¹ DW, respectively. With increasing microwave treatment time, the contents of phenolic acids and flavonoids in white and red sorghum first increased and then decreased. Additionally, the changes in antioxidant capacity indicated a similar trend with phenolic contents for white and red sorghum. In vitro gastrointestinal digestion indicated that microwave treatment had no effect on the phenolic bioaccessibility of white and red sorghum but increased the release amount of phenolic acid and antioxidant capacity.     

不同酿酒高粱酚类物质含量测定及抗氧化活性比较

以6种酿酒高粱籽粒为研究对象,分别比较其游离态与结合态总酚、总黄酮、酚酸物质种类及含量,并对其抗氧化活性进行 分析。 结果表明,不同酿酒高粱品种游离态总酚、总黄酮;结合态总酚、总黄酮含量分别在135.47～274.38 mgGAE/100 g、94.60～ 148.31 mg/100 g;618.27～1 383.17 mgGAE/100 g、123.06～434.84 mg/100 g。 酿酒高粱籽粒中游离态酚酸以阿魏酸、丁香酸与没食 子酸为主,平均含量分别为611.19 μg/g、380.66 μg/g、359.34 μg/g;结合态酚酸以阿魏酸、丁香酸为主,平均含量为1 608.33 μg/g、 376.78 μg/g。 酿酒高粱籽粒中游离态与结合态总酚ABTS抗氧化能力值分别占总ABTS能力值14.6%与85.4%;酿酒高粱籽粒中游离 态与结合态总酚FRAP抗氧化能力值占总FRAP能力值14.3%与85.7%。 酿酒高粱籽粒具有丰富的酚类物质,良好的抗氧化活性,且品 种间有显著性的差异（P＜0.05）。     

Polyphenolic compounds and antioxidant properties of selected China wines

Thirty-seven China wines, produced from different geographical origins, were examined in this study. The antioxidant activity of wines was measured by different analytical methods: oxygen radical absorbance capacity (ORAC), reducing power, 2,2-azino-di-(3-ethylbenzothialozine-sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH·), hydroxyl radical-scavenger activity, superoxide radical-scavenger activity, lipid peroxidation and chelating capacity. Furthermore,total phenols, total flavonoids, total flavanols and total anthocyanins of wines were determined. As expected, the red wines had much higher phenolic content and antioxidant capacity than rosé wines or white wines. Among the red wines, Cabernet Sauvignon and Muscat Hamburg, respectively, represented the wines with the highest and lowest phenolic contents and antioxidant capacity. Among the white wines, Italian Riesling had the lowest phenolic content and antioxidant capacity. Taken together, a close relationship between phenolic contents and antioxidant capacity, for all wines, was observed.     

Phenolic composition and antioxidant capacities of ten Algerian date (Phoenix dactylifera L.) cultivars: A comparative study

Phenolic compounds and antioxidant capacities of ten Algerian date (Phoenix dactylifera L.) cultivars were investigated. The total phenolic, flavonoid, flavonol and condensed tannin contents of the different cultivars were measured using colorimetric methods. Free phenolic acid and flavonoid profiles of the date cultivars were analyzed by high performance liquid chromatography with diode array detection (HPLC-DAD), while antioxidant capacities were evaluated in vitro using scavenging assays of 1,1-diphenyl-2-picrylhydrazyl radical and hydrogen peroxide, ferric reducing power, and ferrous ion chelating ability. The results showed that the cultivars exerted different antioxidant capacities, and had different phenolic acid and flavonoid patterns. Among the tested cultivars, Ghazi, Arechti and Sebt Mira possessed the strongest antioxidant capacities and the highest phenolic contents. Four phenolic acids (gallic, ferulic, coumaric and caffeic acids) and five flavonoids (isoquercetrin, quercetrin, rutin, quercetin and luteolin) were identified and quantified.