摘要
为了解贵州主栽蓝莓品种果实中活性成分含量及其综合抗氧化活性,以贵州规模化种植的粉蓝、圆蓝、巴尔德温和灿烂为试材,测定其9种酚类组分含量、多酚、总黄酮、花色苷,并用FRAP法、总还原力(TRAP)、DPPH法和ABTS法开展体外抗氧化活性评价,采用皮尔森相关性分析对4个品种各项指标进行分析。结果显示:没食子酸、表儿茶素、芦丁、p-香豆酸、槲皮素、儿茶素、鞣花酸、绿原酸、阿魏酸是供试蓝莓果实中的酚类成分较高,4个品种蓝莓果实中活性成分含量差异显著(P<0.05),粉蓝中没食子酸、阿魏酸和总黄酮含量最高,圆蓝中绿原酸、鞣花酸和芦丁含量最高,巴尔德温中槲皮素和花色苷含量最高,灿烂果实中儿茶素、表儿茶素、p-香豆酸和总酚含量最高;4个品种蓝莓果实的抗氧化活性差异显著(P<0.05),灿烂的抗氧化活性指数最高;蓝莓果实中不同活性成分对抗氧化活性差异显著(P<0.05),绿原酸含量对FRAP值具有较强贡献,阿魏酸、多酚和总黄酮含量对TRAP值的贡献极强,没食子酸含量对DPPH值的贡献极强,花色苷含量对ABTS值的贡献较强,抗氧化活性指数(ACI)与表儿茶素和p-香豆酸含量呈现极其显著的正相关(P<0.01)。
To investigate the phenolics compounds and antioxidant activity of major blueberry cultivars in Guizhou province, the phenolics compounds, polyphenols, total flavonoids, anthocyanin, and in vitro antioxidant activity of four cultivars in Guizhou province were analyzed using Pearson＇s correlation analysis. The results indicated that the major phenolic compounds, including gallic acid, epcatechin, rutin, p-coumaric acid, quercetin, catechin, ellagic acid, chlorogenic acid and ferulic acid in the tested blueberry fruits were the highest. The contents of phenolic compounds were significantly different in the 4 cuhivars （P 〈 0.05）, the gallic acid, ferulic acid and total flavonoids of Powderblue was the highest, the chlorogenic acid, ellagic acid and rutin of Gardenblue was the highest, the quercetin and anthocyanin of Baldwin were the highest, the catechin, epcatechin, p-coumaric acid and polyphenols of Bright Well was the highest. Antioxidant activities of four cultivars were significantly different （P 〈 0.05）, and the highest antioxidant activity of Bright Well was the highest. The difference of phenolic compounds on the antioxidant activity was significant （P 〈 0.05）. Chlorogenic acid has a strong contribution to FRAP value. The ferulic acid, total poly- phenols and total flavonoids has a strong contribution to TRAP value; the gallic acid has a strong contribution to DPPH value, the anthocyanin has a strong contribution to ABTS value. The antioxidant potential composite index （ACI） showed a significant positive correlation with the content of epcateehin and p-coumaric acid （P 〈 0.01 ）.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第2期180-184,共5页
Food and Fermentation Industries
基金
贵州省教育厅自然科学研究重点项目(黔教合KY字[2014]276)
国家级大学生创新创业训练计划项目(201510976029)
贵州省科技厅-贵阳市科技局-贵阳学院联合基金(黔科合LH字[2014]7179号)
关键词
蓝莓
活性成分
抗氧化活性
相关性分析
blueberry
bioactive composition
antioxidant activity
correlation analysis
