摘要
为探究不同品系湘玉竹主要功能成分的含量及其抗氧化和抗糖基化能力,以邵东麻杆、红杆、连竹、红杆猪屎尾、猪屎尾5个品系湘玉竹为试材,测定其主要功能成分,初步研究其抗氧化能力和抗糖基化活性,并对其进行相关性分析。结果表明,猪屎尾的水分含量最低,为(65.05±0.66)%,折干率最高;麻杆的硬度最低,为(511.39±59.96)g,灰分、蛋白质、总酚、总黄酮、还原糖、多糖的含量均最高,分别为(3.09±0.12)%、(5.99±0.03)%、(20.57±2.42)、(1.55±0.07)、(38.37±0.72)、(78.66±1.73)mg/g。5个品系玉竹提取液中,麻杆的抗氧化和抗糖基化活性最好,当麻杆质量浓度为300 mg/mL时,麻杆对DPPH自由基的清除率达(97.38±1.91)%,半抑制浓度(half maximal inhibitory concentration,IC50)值为(115.80±5.70)mg/mL;当质量浓度为150 mg/mL时,对ABTS+阳离子自由基的清除率达(87.27±3.21)%,IC_(50)值为(75.52±4.06)mg/mL;当质量浓度为1.25 mg/mL时,对体外糖基化终产物的抑制能力达(87.38±1.17)%。铁离子还原能力值为(8.88±0.21)μmol/g,氧自由基吸收能力值为(0.57±0.01)mmol/g。5个品系中,麻杆玉竹功能成分含量最高,抗氧化和抗糖基化能力最强。
To explore the main functional components in different species of Polygonatum odoratum and their antioxidant and anti-glycosylation activities,five species of P.odoratum,Shaodong Magan,Honggan,Lianzhu,Hongganzhushiwei and Zhushiwei were used as raw materials.Their main functional components were measured,and the antioxidant and anti-glycosylation activities were preliminarily studied.Additionally,correlation analysis was conducted.The results showed that Zhushiwei had the lowest water content(65.05±0.66)%and the highest drying rate,and Magan had the lowest hardness(511.39±59.96)g and the highest ash,proteins,total polyphenols,total flavonoids,reducing sugars and polysaccharides,which were(3.09±0.12)%,(5.99±0.03)%,(20.57±2.42)mg/g,(1.55±0.07)mg/g,(38.37±0.72)mg/g,and(78.66±1.73)mg/g,respectively.Among the five species,the extract of Magan presented the optimal antioxidant and anti-glycosylation activities.At the concentration of 300 mg/mL,the scavenging rate of Magan against DPPH free radical reached(97.38±1.91)%,and the half maximal inhibitory concentration(IC50)was(115.80±5.70)mg/mL;while at 150 mg/mL,the scavenging rate against ABTS+free radical was(87.27±3.21)%,and the IC_(50) was(75.52±4.06)mg/mL.Magan at 1.25 mg/mL exerted the inhibition of advanced glycation end-products,reaching(87.38±1.17)% and with the ferric reducing antioxidant power of(8.88±0.21)μmol/g and oxygen radical absorbance capacity of(0.57±0.01)mmol/g.Among the five species,Magan had the highest functional components and the strongest antioxidant and anti-glycosylation activities.
作者
朱晓慧
王锋
杨华
苏小军
李清明
江雪梅
郭红英
ZHU Xiaohui;WANG Feng;YANG Hua;SU Xiaojun;LI Qingming;JIANG Xuemei;GUO Hongying(School of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;Hunan Provincial Research Center of Engineering and Technology for Fermented Food,Changsha 410128,Hunan,China;College of Bioscience and Biotechnology,Hunan Agricultural University,Changsha 410128,Hunan,China)
出处
《食品研究与开发》
CAS
2024年第2期65-71,共7页
Food Research and Development
基金
湖南省重点研发计划项目(2022SK2017)
湖南省教育厅重点项目(20A240)。
关键词
不同品系
湘玉竹
功能成分
抗氧化
抗糖基化
different species
Polygonatum odoratum
functional components
antioxidant activity
anti-glycosylation activity
