部分紫色蔬菜中酚类物质及维生素C含量分析

以紫甘蓝、紫背天葵、红苋菜、紫薯、紫茄、紫洋葱为样品,测定其花青素、总花色苷、总黄酮、总酚、维生素C含量并分析其差异。结果表明,紫甘蓝、紫背天葵、紫洋葱中均检出有矢车菊素,紫甘蓝中含量最高,为44.52 mg/100 g,显著高于紫背天葵和紫洋葱(p<0.05);飞燕草素仅在紫茄皮中有检出,含量为38.72 mg/100 g;紫薯中同时检出有5.10 mg/100 g芍药素及少量矢车菊素;红苋菜及紫茄肉中均未有目标花青素检出。总花色苷含量在紫甘蓝中最高,为98.01 mg Cy3G/100 g,其次为紫茄皮,紫薯、紫洋葱以及紫背天葵含量较低且差异不显著。紫甘蓝中V_C含量显著最高,为22.52 mg/100 g(p<0.05),其次为红苋菜、紫洋葱和紫薯。紫茄皮、紫甘蓝及红苋菜中总黄酮含量均较高。紫洋葱中总酚含量显著最高,为96.55 mg GAE/100 g(p<0.05),其次为紫甘蓝,紫茄皮。综合分析,在所测营养成分中紫甘蓝营养品质最高。紫色蔬菜中花青素、总花色苷、总黄酮、总酚及维生素C含量特点可作为特定人群蔬菜消费的选择依据,同时亦可为居民营养成分饮食摄入评估提供基础数据。

Analysis of Phenolic Compounds and Vitamin C in Some Purple Vegetables

The contents of anthocyanidins, total anthocyanins, vitamin C, total flavonoids and total phenolic acids in different purple vegetables were analyzed.The results showed that only delphinidin, cyanidin, and peonidin were detected in purple vegetables.Among them, cyanidin was found in red cabbage, Begonia fimbristipula Hance and purple onions with the significantly highest content of 44.52 mg/100 g in red cabbage, followed by Begonia fimbristipula Hance and purple onion (p<0.05). Delphinidin was detected only in the eggplant skin with the content of 38.72 mg/100 g. 5.10 mg/100 g peonidin and a small amount of cyanidin were detected simultaneously in the purple sweet potato. There was no anthocyanidins detected in Amaranthus tricolor and eggplant flesh. The content of total anthocyanins was highest in red cabbage of 98.01 mg Cy3G/100 g, followed by eggplant skin, purple sweet potato, purple onion and Begonia fimbristipula Hancewith no significantdifferences. The content of V_C was the highest in red cabbage of 22.52 mg/100 g, followed by Amaranthus tricolor, purple onion and purple sweet potato (p<0.05). The contents of total flavonoids in eggplant, red cabbage and Amaranthus tricolor were higher than in others. The highest content of total phenolic acids was in purple onion of 96.55 mg GAE/100 g, followed by red cabbage and eggplant skin (p<0.05). The red cabbage showed the best nutritional quality among the vegetables with comprehensive analysis. The characteristics of anthocyanidins, total anthocyanins, vitamin C, total flavonoids and total phenolic acids in purple vegetables could be used as guidance for vegetables selection of specific populations, and as basic data for the assessment of dietary exposure of nutritional components of residents.