食品与发酵工业 >

2024 , Vol. 50 >Issue 3: 207 - 212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033903

研究报告

云南食用花卉80%甲醇提取物抗氧化活性的比较研究

  • 沈晓静 ,
  • 周绍琴 ,
  • 王虹 ,
  • 李兴玉 ,
  • 黄璐璐 ,
  • 尹田鹏
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  • 1(云南农业大学 理学院,云南 昆明,650201)
    2(云南农业大学 食品科学技术学院,云南 昆明,650201)
    3(遵义医科大学珠海校区 生物工程系,广东 珠海,519041)
第一作者:博士,高级实验师(尹田鹏教授为通信作者,E-mail:ytp@zmu.edu.cn)

收稿日期: 2022-10-10

  修回日期: 2022-11-23

  网络出版日期: 2024-03-15

基金资助

云南省农业基础研究联合专项面上项目(202101BD070001-046);云南省重大科技专项子课题项目(202002AE09001004)

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Comparative study on antioxidant activities of 80% methanol extracts from edible flowers in Yunnan province

  • SHEN Xiaojing ,
  • ZHOU Shaoqin ,
  • WANG Hong ,
  • LI Xingyu ,
  • HUANG Lulu ,
  • YIN Tianpeng
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  • 1(College of Science, Yunnan Agricultural University, Kunming 650201, China)
    2(College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China)
    3(Faculty of Bioengineering, Zhuhai Campus of Zunyi Medical University, Zhuhai 519041, China)

Received date: 2022-10-10

  Revised date: 2022-11-23

  Online published: 2024-03-15

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摘要

食用花卉因其健康作用而被广泛的消费。为进一步研究和开发云南食用花卉资源,评价其活性成分及其体外抗氧化活性,对采自云南的17种食用花的80%(体积分数)甲醇提取物进行总酚(total phenolic contents, TPC)、总黄酮(total flavonoid contents, TFC)及原花青素(total procyanidin contents, TPYC)含量测定,再通过DPPH法和FRAP法评估其抗氧化能力,并分析活性成分与抗氧化能力相关性。结果表明,17种食用花中以棠梨花所含总酚和总黄酮含量最高,分别为(229.00±1.67) mg GCE/g Ex和(586.20±22.75) RE/g Ex。此外,棠梨花还具有较强的铁还原能力,其还原能力为(2.94±0.32) mmol Fe2+/g Ex。石榴花具有较强的DPPH自由基清除能力,其半抑制浓度值达(0.22±0.007) mg/mL。因此,这些食用花卉可作为天然抗氧化剂的重要潜在来源,并在人类饮食中有广阔的应用前景和开发价值。

关键词： 食用花卉; 抗氧化活性; 活性成分; 相关性; 热图分析

本文引用格式

沈晓静 , 周绍琴 , 王虹 , 李兴玉 , 黄璐璐 , 尹田鹏 . 云南食用花卉80%甲醇提取物抗氧化活性的比较研究[J]. 食品与发酵工业, 2024 , 50(3) : 207 -212 . DOI: 10.13995/j.cnki.11-1802/ts.033903

Abstract

Edible flowers are widely consumed around the world based on their beneficial health effects for human beings. To evaluate the active ingredients and antioxidant activity of extracts from 17 species of edible flowers from Yunnan province by 80% (volume fraction) aqueous MeOH, their antioxidant effects were measured by DPPH assay and FRAP assay. At the same time, the total phenolic contents (TPC), total flavonoid contents (TFC), and total procyanidin contents (TPYC) of these edible flower extracts were investigated. Results showed that Pyrus pashia flower exerted the highest TPC and TFC, the values were (229.00±1.67) mg GCE/g Ex and (586.20±22.75) RE/g Ex, respectively. In addition, Pyrus pashia flower also showed the strongest FRAP antioxidant effects with (2.94±0.32) mmol Fe2+/g Ex. The pomegranate flower had the strongest antioxidant effects in the DPPH assay, the value of half maximal inhibitory concentration (IC50) was (0.22±0.007) mg/mL. Based on the results, edible flowers can be used as an important potential source of natural antioxidants, and have wide application prospects and development value in the human diet.

Key words： edible flowers; antioxidant activity; active ingredient; correction; thermal imagine analysis

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