| 五种果汁的酚类组成及其抗氧化、抗肿瘤细胞增殖活性研究 |
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| 引用本文： | 卢薇,费建军,沈晓梅,王金梅. 五种果汁的酚类组成及其抗氧化、抗肿瘤细胞增殖活性研究[J]. 食品工业科技, 2022, 43(6): 365-371. DOI: 10.13386/j.issn1002-0306.2021070043 |
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| 作者姓名： | 卢薇 费建军 沈晓梅 王金梅 |
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| 作者单位： | 1.湖北工业大学生物工程与食品学院，湖北武汉 4300002.贵阳学院食品与制药工程学院，贵州贵阳 5500053.华南理工大学食品科学与工程学院，广东广州 510640 |
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| 基金项目： | 中央高校基本业务费（SCUT，2019MS097）；广东省基础与应用基础研究基金（2020A1515010852） |
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| 摘 要： | 本文对比研究了五种果汁中维生素C与总酚含量,采用高效液相色谱法测定了果汁中的酚类组成,并采用化学法和细胞法评价了果汁的抗氧化和抗肿瘤细胞增殖活性.刺梨汁的维生素C含量最高,为14.13 g/L.刺梨汁和沙棘汁的总酚含量最高,分别为13.06和12.53 g GAE/L,且二者无显著性差异(P>0.05).从5种果汁中共...
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| 关 键 词： | 果汁 维生素C 多酚 抗氧化活性 抗增殖活性 |
| 收稿时间： | 2021-07-05 |
Phenolic Profiles,Antioxidant and Antiproliferative Activities towards Tumor Cells of Five Fruit Juices |
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| LU Wei,FEI Jianjun,SHEN Xiaomei,WANG Jinmei. Phenolic Profiles,Antioxidant and Antiproliferative Activities towards Tumor Cells of Five Fruit Juices[J]. Science and Technology of Food Industry, 2022, 43(6): 365-371. DOI: 10.13386/j.issn1002-0306.2021070043 |
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| Authors: | LU Wei FEI Jianjun SHEN Xiaomei WANG Jinmei |
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| Affiliation: | 1.School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430000, China2.Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China3.School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China |
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| Abstract: | The vitamin C content and total phenolic content of five juices were compared. The phenolic profiles of juices were determined by high performance liquid chromotography, and the antioxidant and antiproliferative activities towards tumor cells were evaluated by chemical and cellular assays. The results showed that Rosa roxburghii juice exhibited the highest vitamin C content (14.13 g/L). The total polyphenol content of R. roxburghii and sea buckthorn juices was 13.06 and 12.53 g GAE/L, respectively, which was at the highest level and no significant difference was observed between them (P>0.05). Four phenolic compounds, gallic acid, rutin, catechin and ferullic acid were identified from five juices. The antioxidant activity of juices showed significantly correlations with the content of both gallic acid and total phenolic. Sea buckthorn, R. roxburghii and blueberry juices exhibited high PSC and ORAC activities, while lemon and mandarin juices showed low activities and no significant difference was observed between them (P>0.05). R. roxburghii juice (163.96 μmol QE/100 mL) and sea buckthorn juice (82.68 μmol QE/100 mL) exhibited the highest CAA activity with and without PBS wash, respectively, and sea buckthorn juice had the highest cell absorptivity (65.27%). R. roxburghii juice showed the highest antiproliferative activity towards tumor cells (EC50=5.50 mg/mL) and the lowest cytotoxicity (CC50>200 mg/mL). Five juices were divided into two categories in terms of the phenolic profiles and the antioxidant activity. One was R. roxburghii and sea buckthorn juices, and the other was lemon, blueberry and mandarine juices. This study could provide the theoretical guidance for the development of fruit deep processing industry and functional drink. |
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