食品与发酵工业 >

2021 , Vol. 47 >Issue 4: 60 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025120

研究报告

‘修水化红’甜橙成熟过程中黄酮含量与相关酶活性及抗氧化能力的关系

  • 周明 ,
  • 朱晓娟 ,
  • 尧梅香 ,
  • 卢剑青 ,
  • 陈卡卡 ,
  • 朱凤妮 ,
  • 陈金印 ,
  • 沈勇根
展开
  • 1(江西共青江中食疗科技有限公司,江西 九江,332020)
    2(江西农业大学 食品科学与工程学院,江西省天然产物与功能食品重点实验室,江西 南昌,330045)
    3(江中药业股份有限公司,江西 南昌,330000)
    4(江西农业大学 农学院,江西省果蔬保鲜与无损检测重点实验室,江西 南昌,330045)
硕士(沈勇根教授为通讯作者,E-mail:137898404@qq.com)

收稿日期: 2020-07-21

  修回日期: 2020-09-01

  网络出版日期: 2021-03-16

基金资助

江西省现代农业产业技术体系(柑橘)建设专项(JXARS-07)

收起

Correlation between flavonoids content, related enzymes activity and antioxidant capacity during the maturation of ‘Xiushui Huahong’ sweet orange

  • ZHOU Ming ,
  • ZHU Xiaojuan ,
  • YAO Meixiang ,
  • LU Jianqing ,
  • CHEN Kaka ,
  • ZHU Fengni ,
  • CHEN Jinyin ,
  • SHEN Yonggen
Expand
  • 1(Jiangxi GongQin Jiangzhong Diet Therapy Technology Co, Ltd.,Jiujiang 332020,China)
    2(Jiangxi Key Laboratory of Natural Product and Functional Food,College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China)
    3(Jiangzhong Pharmaceutical Co, Ltd.,Nanchang 330000,China)
    4(Jiangxi Key Laboratory for Postharvest Technology and Non-destructive Testing of Fruits & Vegetables,College of Agronomy,Jiangxi Agricultural University, Nanchang 330045, China)

Received date: 2020-07-21

  Revised date: 2020-09-01

  Online published: 2021-03-16

Fold

摘要

为明确‘修水化红’果实成熟过程中黄酮含量、相关酶活性与抗氧化能力的变化规律及它们之间的调控关系,以不同成熟期的‘修水化红’果实为研究对象,果皮与果肉分别对黄酮含量(总黄酮、橙皮苷)、相关酶活性[葡萄糖-6-磷酸脱氢酶(glucose-6-phosphate dehydrogenase,G6PDH)、苯丙氨酸解氨酶(phenylalnine ammonialyase,PAL)、肉桂酸-4-羟基化酶(cinnamic acid 4-hydroxylase,C4H)、4-香豆酸-CoA-连接酶(4-coumarate coenzyme A ligase,4CL)、查尔酮异构酶(chalcone isomerase,CHI)]、抗氧化能力等进行测定与分析,研究其变化规律。‘修水化红’果皮的总黄酮与橙皮苷含量显著高于果肉。随着果实成熟度的增大,果皮和果肉的总黄酮、橙皮苷含量及5种相关酶活性均呈逐渐降低的趋势,且果皮与果肉的清除DPPH自由基、·OH、ABTS+·的能力与还原力也逐渐降低。果皮和果肉的总黄酮、橙皮苷含量与5种相关酶的活性呈极显著正相关,果皮总黄酮、橙皮苷含量分别与CHI活性、PAL活性之间的相关系数最高,果肉的总黄酮和橙皮苷含量均与CHI活性之间的相关系数最高,果皮与果肉的总黄酮、橙皮苷含量与4种抗氧化指标呈极显著正相关。G6PDH、PAL、C4H、4CL、CHI等在‘修水化红’果实成熟过程中对于黄酮的积累有着重要的作用, CHI与PAL可能起最主要的作用,且总黄酮、橙皮苷是‘修水化红’果实主要的抗氧化成分。

关键词： ‘修水化红’; 黄酮; 酶活性; 抗氧化能力

本文引用格式

周明 , 朱晓娟 , 尧梅香 , 卢剑青 , 陈卡卡 , 朱凤妮 , 陈金印 , 沈勇根 . ‘修水化红’甜橙成熟过程中黄酮含量与相关酶活性及抗氧化能力的关系[J]. 食品与发酵工业, 2021 , 47(4) : 60 -67 . DOI: 10.13995/j.cnki.11-1802/ts.025120

Abstract

Taking the ‘Xiushui Huahong’ sweet orange of different maturity periods as the research object, the content of flavonoids (total flavonoids, hesperidin), related enzyme activities [glucose-6-phosphate dehydrogenase (G6PDH), phenylalnine ammonialyase (PAL), cinnamic acid 4-hydroxylase (C4H), 4-coumarate coenzyme A ligase (4CL), chalcone isomerase (CHI)] and antioxidant capacity of ‘Xiushui Huahong’ peel and pulp were measured and analyzed to study its changing law. The total flavonoids and hesperidin content in peel of ‘Xiushui Huahong’ were significantly higher than that in pulp. The content of total flavonoids and hesperidin, the activities of five related enzymes, the scavenging rate of DPPH, ·OH, ABTS+· and total reduction capacity in peel and pulp showed a decreasing trend with the increase of fruit maturity. The total flavonoids and hesperidin content of the peel and pulp were significantly positively correlated with the activities of G6PDH, PAL, C4H, 4CL, CHI. Among them, the correlation coefficient between the total flavonoids content, hesperidin content of the peel and CHI, PAL enzyme activity were respectively the highest. The total flavonoids and hesperidin content in the pulp had the highest correlation coefficient with CHI activity. The content of total flavonoids and hesperidin in peel and pulp were positively correlated with four antioxidant indexes. G6PDH, PAL, C4H, 4CL and CHI played an important role in flavonoids accumulation in the ripening process of ‘Xiushui Huahong’, CHI and PAL probably played the most important roles, the flavonoids and hesperidin were the main antioxidant components in ‘Xiushui Huahong’ fruit.

Key words： ‘Xiushui Huahong’ sweet orange; flavonoids; enzyme activity; antioxidant capacity

参考文献

[1] 许晶晶, 周军, 管珊红, 等.江西省橘类地理标志农产品发展现状与对策[J].南方农业学报,2014,45(8):1 514-1 518.
XU J J, ZHOU J, GUAN S H, et al. Developmental status and countermeasures of citrus agricultural products with geographical indication in Jiangxi Province[J].Journal of Southern Agriculture,2014,45(8):1 514-1 518.
[2] M'HIRI N, IOANNOU I, BOUDHRIOUA M N, et al.Effect of different operating conditions on the extraction of phenolic compounds in orange peel[J].Food and Bioproducts Processing,2015,96:161-170.
[3] 黄睿, 沈淑妤, 陈虹霖, 等.柑橘类黄酮的生物学活性及提高生物利用度技术研究进展[J].食品科学,2019,40(1):319-326.
HUANG R, SHEN S Y, CHEN H L, et al.Recent advances in bioactivities and technologies for bioavailablity improvement of citrus flavonoids[J].Food Science,2019,40(1):319-326.
[4] LANDI S, NURCATO R, DE LILLO A, et al.Glucose-6-phosphate dehydrogenase plays a central role in the response of tomato (Solanum lycopersicum) plants to short and long-term drought[J].Plant Physiology and Biochemistry,2016,105:79-89.
[5] DE J F, HANLEY S J, BEALE M H, et al.Characterisation of the willow phenylalanine ammonia-lyase (PAL) gene family reveals expression differences compared with poplar[J].Phytochemistry,2015,117:90-97.
[6] LIU X Y, YU H N, GAO S, et al.The isolation and functional characterization of three liverwort genes encoding cinnamate 4-hydroxylase[J].Plant Physiology and Biochemistry,2017,117:42-50.
[7] XIONG D, LU S, WU J, et al.Improving key enzyme activity in phenylpropanoid pathway with a designed biosensor[J].Metabolic Engineering,2017,40:115-123.
[8] 陈嘉景, 彭昭欣, 石梅艳, 等.柑橘中类黄酮的组成与代谢研究进展[J].园艺学报,2016,43(2):384-400.
CHEN J J, PENG Z X, SHI M Y, et al.Advances in on flavonoid composition and metabolism in citrus[J].Acta Horticulturae Sinica,2016,43(2):384-400.
[9] 邓科, 孔维府, 战吉宬, 等.糖诱导桃果实园片果实苯丙氨酸解氨酶活性上升和酚类物质积累的研究[J].中国农学通报,2011,27(25):162-167.
DENG K, KONG W F, ZHAN J C, et al.The study on increasing activity of phenylalanine ammonia-lyase and phenols accumulation induced by sugar in peach fruit[J].Chinese Agricultural Science Bulletin,2011,27(25):162-167.
[10] CHENG S Y, FENG X, LI L L, et al.Seasonal pattern of flavonoid content and related enzyme activities in leaves of Ginkgo biloba L.[J].Notulae Botanicae Horti Agrobotanici Cluj-Napoca,2012,40(1):98-106.
[11] CHAUDHARY P R, BANG H, JAYAPRAKASHA G K, et al.Variation in key flavonoid biosynthetic enzymes and phytochemicals in ‘Rio Red’ grapefruit (Citrus paradisi Macf.) during fruit development[J].J Agric Food Chem,2016,64(47):9 022-9 032.
[12] VALINAS M A, LANTERI M L, TEN HAVE A, et al.Chlorogenic acid, anthocyanin and flavan-3-ol biosynthesis in flesh and skin of Andean potato tubers (Solanum tuberosum subsp.andigena)[J].Food Chemistry,2017,229:837-846.
[13] 周明, 卢剑青, 陈金印, 等.不同干燥方法对‘修水化红’甜橙皮黄酮含量、抗氧化能力及挥发性风味成分的影响[J].果树学报,2018,35(2):246-256.
ZHOU M, LU J Q, CHEN J Y, et al.Effects of different drying methods on flavonoid content, antioxidant capacity and volatile compounds in the peel of ‘Xiushui Huahong’ sweet orange[J].Journal of Fruit Science,2018,35(2):246-256.
[14] AOKI K, YAMAMOTO M,WADA K.Photosynthetic and heterotrophic ferredoxin isoproteins are colocalized in fruit plastids of tomato[J].Plant Physiology,1998,118(2):439-449.
[15] LI G, ZHU S, WU W, et al.Exogenous nitric oxide induces disease resistance against Monilinia fructicola through activating the phenylpropanoid pathway in peach fruit[J].J Sci Food Agric,2017,97(9):3 030-3 038.
[16] LAMB C J,RUBERY P H.A spectrophotometric assay for trans-cinnamic acid 4-hydroxylase activity.[J].Analytical Biochemistry,1975,68(2):554-561.
[17] KNOBLOCH K H,HAHLBROCK K.4-Coumarate:CoA ligase from cell suspension cultures of Petroselinum hortense Hoffm.Partial purification, substrate specificity, and further properties[J].Archives of Biochemistry & Biophysics,1977,184(1):237-248.
[18] LISTER C E, LANCASTER J E,WALKER J R L.Developmental changes in enzymes of flavonoid biosynthesis in the skins of red and green apple cultivars[J].Journal of the Science of Food & Agriculture,1996,71(3):313-320.
[19] SAWALHA S M S, ARRÁEZ-ROMÁN D, SEGURA-CARRETERO A, et al.Quantification of main phenolic compounds in sweet and bitter orange peel using CE-MS/MS[J].Food Chemistry,2009,116(2):567-574.
[20] ZHAO Z, HE S, HU Y, et al.Fruit flavonoid variation between and within four cultivated Citrus species evaluated by UPLC-PDA system[J].Scientia Horticulturae,2017,224:93-101.
[21] 黄仁华, 陆云梅,夏仁学.纽荷尔脐橙果实发育过程中类黄酮变化与体外抗氧化活性的关系[J].食品科学,2009,30(1):35-37.
HUANG R H, LU Y M, XIA R X, et al.Study on relationship between flavonoids and antioxidant activity in vitro during growth of newhall navel orange fruit[J].Food Science,2009,30(1):35-37.
[22] WANG Y C, CHUANG Y C,HSU H W.The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan[J].Food Chemistry,2008,106(1):277-284.
[23] 涂勋良, 阳姝婷, 吴忠旺, 等.HPLC法同时测定柠檬果实中11种类黄酮含量[J].湖南农业大学学报(自然科学版),2016,42(5):543-548.
TU X L, YANG S T, WU Z W, et al.Simultaneous determination of eleven flavonoids in different lemon (Citrus limon) varieties by HPLC[J].Journal of hunan agricultural university(natural sciences),2016,42(5):543-548.
[24] 朱凤妮, 卢剑青, 陈金印, 等.江西省六种宽皮柑橘类黄酮及挥发油成分的研究[J].果树学报,2017,34(9):1 106-1 116.
ZHU F N, LU J Q, CHEN J Y, et al.Flavonoid and essential oil components in six cultivars of Citrus reticulata in Jiangxi province[J].Journal of Fruit Science, 2017,34(9):1 106-1 116.
[25] BARRON C C, SPONAGLE B J, ARIVALAGAN P, et al.Optimization of oligomeric enzyme activity in ionic liquids using Rhodotorula glutinis yeast phenylalanine ammonia lyase[J].Enzyme and Microbial Technology,2017,96:151-156.
[26] KONG D X, LI Y Q, BAI M, et al.Correlation between the dynamic accumulation of the main effective components and their associated regulatory enzyme activities at different growth stages in Lonicera japonica Thunb[J].Industrial Crops and Products,2017,96:16-22.
[27] HE X G,LIU R H.Triterpenoids isolated from apple peels have potent antiproliferative activity and may be partially responsible for apple's anticancer activity[J].Journal of Agricultural & Food Chemistry,2007,55(11):4 366-4 370.
[28] 周明, 沈勇根, 朱丽琴, 等.植物黄酮化合物生物合成、积累及调控的研究进展[J].食品研究与开发,2016, 37(18):216-221.
ZHOU M, SHEN Y G, ZHU L Q, et al.Research progress on biosynthesis, accumulation and regulation of flavonoids in plants[J].Food Research and Development,2016,37(18):216-221.
[29] 张桂伟, 张秋云, 江东, 等.中国主栽葡萄柚果肉酚类物质组成及其抗氧化活性[J].中国农业科学,2015,48(9):1 785-1 794.
ZHANG G W, ZHANG Q Y, JIANG D, et al.Phenolic composition and antioxidant activities of grapefruit varieties cultivated in China[J].Scientia Agricultura Sinica,2015,48(9):1 785-1 794.
[30] BARROS H R D M, FERREIRA T A P D C,GENOVESE M I.Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil[J].Food Chemistry,2012,134(4):1 892-1 898.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司