摘要
为评价产地对苦荞活性成分、抗氧化能力和降糖活性的影响,测定了7个不同产区苦荞的活性成分(总多酚、总黄酮和D-手性肌醇)、抗氧化能力〔1,1-二苯基-2-三硝基苯肼(DPPH)自由基、2,2'-联氮-双(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)自由基清除率〕和降糖活性(对α-葡萄糖苷酶和α-淀粉酶的抑制率)。通过主成分分析法和聚类分析法进行了多因素统计分析。结果表明,不同产区的苦荞活性成分、抗氧化能力和降糖活性具有显著差异。华北地区的一种苦荞(编号DT)总多酚和D-手性肌醇含量最高,分别为37.24和3.97 mg/g;总多糖含量最低,为14.42 mg/g;对DPPH和ABTS自由基清除能力最强,半数清除质量浓度(IC_(50))为0.630和0.119 g/L;对α-葡萄糖苷酶和α-淀粉酶的IC_(50)为1.228和1.327 g/L。华中地区的一种苦荞(编号SQ)总黄酮含量最高,为15.47 mg/g。西南地区的一种苦荞(编号QJ)总多糖含量最高,为24.98 mg/g。发挥抗氧化能力和降糖活性的活性成分为总多酚、总黄酮和D-手性肌醇。
To evaluate the effect of produce origin on tartary buckwheat's active ingredients,antioxidant capacity,and hypoglycemic activity,the active components(total polyphenols,total flavonoids and D-chiral inositol),antioxidant capacity[1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)free radicals,2,2'-diazo-bis(3-ethyl-benzothiazol-6-sulfonic acid)diamiammonium salt(ABTS)free radical scavenging rates]and hypoglycemic activity(α-glucosidase andα-glucosidase)of tartary buckwheat from 7 different producing areas were measured and analyzed,with multivariate statistical analysis conducted by principal component analysis and cluster analysis.The results showed that significant differences were found in the active ingredients,antioxidant capacity,and hypoglycemic activity of tartary buckwheat from different production areas.Tartary buckwheat(Number DT)in North China exhibited the highest total polyphenols and D-chiral inositol content of 37.24 and 3.97 mg/g,respectively,the lowest total polysaccharides content of 14.42 mg/g,the strongest scavenging ability against DPPH and ABTS free radicals,with corresponding half scavenging mass concentration(IC_(50))of 0.630 and 0.119 g/L,as well asα-glucosidase andα-amylase IC_(50) of 1.228 and 1.327 g/L.A kind of tartary buckwheat(Number SQ)in central China showed the highest total flavonoids content of 15.47 mg/g,while a buckwheat(Number QJ)in Southwest China displayed the highest content of total polysaccharides(24.98 mg/g).The active ingredients with antioxidant capacity and hypoglycemic activity were total polyphenols,total flavonoids and D-chiral inositol.
作者
丁淼
成圆
李爽
樊梓鸾
王思宇
DING Miao;CHENG Yuan;LI Shuang;FAN Ziluan;WANG Siyu(College of Life,Northeast Forestry University,Key Laboratory of Forest Food Resource Utilization of Heilongjiang Province,Harbin 150040,Heilongjiang,China;School of Food,Northeast Agricultural University,Key Laboratory of Dairy Science,Ministry of Education of Heilongjiang Province,Harbin 150030,Heilongjiang,China)
出处
《精细化工》
EI
CAS
CSCD
北大核心
2024年第11期2513-2521,共9页
Fine Chemicals
基金
国家自然科学基金项目(31170510)
中国博士后科学基金项目(2016M600239)
中央高校基本科研业务费专项资金项目(2572019BA09)
黑龙江省高等教育教学改革项目(SJGY20200018)
黑龙江省自然科学基金联合引导项目(LH2020C035)。
关键词
苦荞
抗氧化能力
降糖活性
主成分分析
聚类分析
食用化学品
tartary buckwheat
antioxidant capacity
hypoglycemic activity
principal component analysis
cluster analysis
food chemicals
