摘要
为了全面了解笋子芥和茎瘤芥的营养价值,以笋子芥和茎瘤芥为研究对象,对茎肉、茎皮和叶柄等食用部位的生物活性物质含量与抗氧化能力进行分析。结果表明,不同类型和食用部位间的生物活性物质含量与抗氧化能力存在显著差异。叶绿素、类胡萝卜素、原花青素、类黄酮、总酚和抗氧化能力均呈现叶柄>茎皮>茎肉的趋势,维生素C与之相反;茎瘤芥中的生物活性物质含量显著高于笋子芥,而笋子芥的抗氧化能力显著高于茎瘤芥。主成分分析表明,生物活性物质含量差异主要来自于食用部位因素,其次是类型因素。遗传方差比率分析表明,叶绿素、维生素C、原花青素和类黄酮含量和抗氧化能力的变异受食用部位的影响大于类型的影响,而类胡萝卜素和总酚则相反,此外,叶绿素和维生素C受类型×食用部位互作因素的影响较大。相关性分析表明,抗氧化能力与原花青素和类黄酮含量呈显著正相关关系,表明原花青素和类黄酮对抗氧化能力可能有较大贡献。本研究为人们日常膳食及其营养搭配提供一定依据和参考。
In order to understand the nutritional values of Brassica juncea var. Crassicauiis and Brassica juncea var.tumida,the contents of bioactive compounds and antioxidant capacities among different edible parts（ flesh,peel and petiole） in Brassica juncea var. Crassicauiis and Brassica juncea var. tumida were investigated in the present study. The results indicated that significant differences were found among different edible parts and types. The levels of chlorophyll,carotenoids,proanthocyanidins,flavonoids,total phenolics and antioxidant capacities were followed as the trends of petiole peel flesh; whereas vitamin C was opposite. The contents of bioactive compounds in Brassica juncea var.tumida were notably higher than those in Brassica juncea var. Crassicauiis; on the contrary,the levels of antioxidant capacities in Brassica juncea var. tumida were lower than Brassica juncea var. Crassicauiis. Principal component analysis（ PCA） showed that the variations were mainly from the factor of edible parts,followed by the factor of types. Further genetic variance ratio analysis indicated that the variations of chlorophyll,vitamin C,proanthocyanidins,flavonoids and antioxidant capacity were affected by the edible parts rather than the types; contrary to the variations of carotenoids and total phenolics; while the variations of chlorophyll and vitamin C were also influenced by the interaction of types ×edible parts. Moreover,significant positive correlation were found between antioxidant capacities with proanthocyanidins and flavonoids,respectively,indicating that proanthocyanidins and flavonoids may have major contribution to antioxidant capacity in Brassica juncea var. Crassicauiis and Brassica juncea var. tumida. Our systematic study will provide basis and reference for daily dietary and nutrient arrangement.
出处
《核农学报》
CAS
CSCD
北大核心
2016年第3期485-492,共8页
Journal of Nuclear Agricultural Sciences
基金
国家自然科学基金(31500247)
四川省教育厅重点项目(14ZA0016)
四川农业大学本科质量工程项目(04052109)
关键词
笋子芥
茎瘤芥
生物活性物质
抗氧化能力
Brassica juncea var
Crassicauiis
Brassica juncea var
tumida
bioactive compounds
antioxidant capacities
