摘要
陈皮是一种传统的药食同源物质,在食品和中医药行业中有着广泛的应用。传统观点认为陈皮贮藏年份越久,其营养价值越高,但其机理尚不清楚。该研究着重探讨了1年、5年和10年陈皮中多糖-酚结合物(polysaccharide-phenol conjugates, PPC)的组成及其体外抗氧化活性,以期阐释陈皮贮藏年份与其活性之间的联系。采用扫描电子显微镜观察了PPC的表面结构,同时结合碱解萃取和HPLC法分析了PPC中不同形式酚类物质的含量。研究结果表明,PPC-1中含有较多的游离酚,表面平整光滑,而PPC-5和PPC-10中则含有较多的可溶性和不溶性结合酚,表面呈现为镂空网状结构。体外抗氧化实验结果表明,PPC-5和PPC-10能有效清除DPPH自由基、抑制脂质过氧化,同时抑制自由基对DNA的损伤。随着贮藏年份的延长,陈皮中非共价键结合的酚类会逐渐与多糖发生共价结合,形成的多糖-酚结合物具有更强的抗氧化活性,增强了陈皮的营养功效。
Pericarpium Citri Reticulatae is a traditional homologous substance of medicine and food,which has been widely used in the food and traditional Chinese medicine industry.The traditional view considers that the longer the storage of Pericarpium Citri Reticulatae,the higher its nutritional value,but the mechanism is unclear.This study focused on the composition and antioxidant activity of polysaccharide-phenol conjugates(PPC)from 1-year,5-year,and 10-year Pericarpium Citri Reticulatae,to elucidate the relationship between storage years and activity of Pericarpium Citri Reticulatae.The surface structure of PPC was observed by scanning electron microscope,and the contents of phenolic substances in PPC were analyzed by alkaline hydrolysis extraction and HPLC.Results showed that PPC-1 contained more free phenols,and its surface was smooth,while PPC-5 and PPC-10 contained more soluble and insoluble bound phenols,and their surfaces showed a hollow network structure.The results of in vitro antioxidant experiments showed that PPC-5 and PPC-10 could effectively scavenge DPPH free radicals,inhibit lipid peroxidation,and inhibit DNA damage caused by free radicals.With the extension of storage years,the non-covalent conjugated phenols in the Pericarpium Citri Reticulatae will gradually and covalently bind to the polysaccharide,and the formed polysaccharide-phenol conjugates will maintain stronger antioxidant activity,enhancing the nutritional efficacy of Pericarpium Citri Reticulatae.
作者
田长城
李晶
陶志杰
赵大庆
TIAN Changcheng;LI Jing;TAO Zhijie;ZHAO Daqing(College of Food and Bioengineering,Bengbu University,Bengbu 233030,China;College of Life Science,Bengbu Medical University,Bengbu 233030,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第16期265-270,共6页
Food and Fermentation Industries
基金
安徽省高校科学研究重点项目(KJ2019A0858)。
关键词
陈皮
多糖
抗氧化活性
DNA损伤
酚类
Pericarpium Citri Reticulatae
polysaccharide
antioxidant activity
DNA damage
phenols
