食叶草的营养活性成分含量及生物活性分析

为探究食叶草的开发应用价值,测定了食叶草中的主要营养成分和活性成分含量,并通过检测食叶草提取物对自由基的清除能力、还原力和α-葡萄糖苷酶活性抑制能力,探究食叶草的抗氧化和降血糖活性。结果表明:食叶草中的总蛋白含量高达34.70 mg/100 mg (干重),必需氨基酸含量和药用氨基酸含量分别占总氨基酸含量的45%和65%,氨基酸比值系数分(SRC)超过68,表明食叶草具有较高的营养保健价值;总酚含量、总黄酮含量和超氧化物歧化酶比活力分别为11.35 mg GAE/g (干重)、3.56 mg RE/g (干重)和15.24±3.40 U/mg pro;苹果酸和草酸是食叶草中最主要的有机酸(～89.24%);食叶草提取物对1,1-二苯基-2-三硝基苯肼(DPPH)自由基和2,2-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)自由基的半数抑制浓度(IC₅₀)分别为0.465 mg/mL和0.066 mg/mL,当还原力(吸光值)达到0.5时的提取物浓度(IC_0.5)为0.528 mg/mL,且α-葡萄糖苷酶活性抑制效果较好,体现出良好的抗氧化...

Analysis of Nutritional Components,Functional Components and Bioactivity of Edible Dock

In order to explore the development and application of edible dock, the main nutrients and functional components contents were measured, and the antioxidant and hypoglycemic activities were evaluated by measuring the free radical scavenging ability, reducing power and α-glucosidase inhibitory of extract from edible dock. The results showed that the value of total protein reached about 34.70 mg/100 mg (dry weight), the ratios of essential amino acids and medicinal amino acids to total amino acids were respectively 45% and 65%, and the score of amino acid ratio coefficient (SRC) was over 68, indicating that the edible dock was a kind of plant of high nutritional value. The contents of total phenol, total flavonoid and the specific activity of superoxide dismutase were 11.35 mg GAE/g (dry weight), 3.56 mg RE/g (dry weight) and 15.24±3.40 U/mg pro, respectively. Malic acid and oxalic acid were the main organic acid in edible dock (~89.24%). The values corresponding to the extract concentration required to scavenge 50% (IC₅₀) of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) free radical were respectively 0.465 mg/mL and 0.066 mg/mL, and the extract concentration providing reducing power (absorbance) of 0.5 (IC_0.5) was about 0.528 mg/mL, which indicated that the edible dock possessed good antioxidant activity. Moreover, the extract of edible dock significantly inhibited α-glucosidase activity in experimental ranges, thus proving its favorable hypoglycemic activity. The above results can enrich the scientific research of edible dock and provide the theoretical foundation for its further development and utilization.