芹菜不同品种类型间营养成分及抗氧化活性差异

为研究芹菜不同品种类型间营养成分及抗氧化活性差异,采集旱芹、水芹、西芹和白芹四种芹菜样品,检测其维生素C、5-甲基四氢叶酸及叶酸、胡萝卜素、总酚、总黄酮及酚酸含量,并确定其抗氧化活性差异。结果表明,水芹中维生素C及总酚含量最高,白芹中叶酸总量最高,旱芹中总胡萝卜素含量最高,水芹、白芹和旱芹中总黄酮量均高且彼此无显著性差异,水芹和白芹中酚酸总和最高且无显著性差异,西芹中维生素C、总酚、总黄酮及酚酸总和均为最低。抗氧化活性评价显示,DPPH以及ABTS自由基清除率均以水芹最高,其次分别为旱芹和白芹。FRAP还原能力以旱芹最高,其次为白芹和水芹。西芹在三种评价方法中抗氧化活性均为最低。水芹、白芹及旱芹营养成分各有突出特点,且具有较高抗氧化活性,这对特定人群高营养蔬菜品种类型推荐以及居民营养物质饮食摄入风险评估具有指导意义。

Differences of Nutrients and Antioxidant Activities among Different Species of Celery

In order to clarify the differences in nutrients and antioxidant activities among different species of celery, four species of celery including Chinese celery, cress, celery stalk and white celery were used as samples, the contents of vitamin C, 5-methyl tetrahydrofolic acid and folic acid, carotene, total phenolics, total flavonoids and phenolic acids were measured and the antioxidant activities were determined. The results showed that the contents of vitamin C and total phenolic in cress and the amount of total folates in white celery were the highest. Chinese celery had the highest content of carotenes. The total flavonoids in cress, white celery and Chinese celery were high and had no significant differences between each other. The total phenolic acids were high in cress and white celery and had no significant differences between each other. The contents of vitamin C, total phenolic, total flavonoids and total phenolic acids in celery stalk were the lowest among the species of celery. In the evaluation of antioxidant activity, cress had the highest ability of DPPH and ABTS free radical scavenging, followed by Chinese celery and white celery. Chinese celery had the highest ability of FRAP reduction, followed by white celery and cress. The celery stalk had the lowest antioxidant activity in three evaluation methods. Cress, white celery and Chinese celery had different prominent characteristics and high antioxidant activity, which has guiding significance to the recommendation of high nutrient vegetable species and the risk assessment of nutrients dietary intake.