摘要
为明确龙眼/荔枝组织(核、肉、壳)抗氧化基础,测定总酚、总黄酮含量,采用DPPH·、·OH清除率和还原能力评价其抗氧化活性,并通过皮尔森(Person)相关性分析和主成分分析法探究抗氧化能力与活性成分含量之间的相关性。结果表明,龙眼/荔枝组织中总酚、总黄酮含量差异显著(p<0.05),其中荔枝肉中总酚含量最高达16.36±0.08 mg/g,荔枝核(15.48±0.15 mg/g)和龙眼核(15.11±0.12 mg/g)次之;荔枝核中总黄酮含量最高为4.08±0.08 mg/g,荔枝肉(3.28±0.09 mg/g)和龙眼核(3.07±0.06 mg/g)次之;龙眼/荔枝壳中总酚、总黄酮含量均较低。龙眼/荔枝组织的3个抗氧化指标(DPPH·清除率、·OH清除率和还原能力)均表现为核>肉>壳,其中荔枝核、肉、壳的抗氧化能力均高于龙眼对应部位。Person相关性分析和主成分分析显示总酚/总黄酮含量与3个抗氧化指标均呈显著正相关关系(p<0.05),说明多酚和黄酮可能是龙眼/荔枝组织抗氧化活性的物质基础。研究为龙眼/荔枝资源的高效利用提供理论参考。
In order to clarify the antioxidant basis of longan/litchi tissues(nucleus, meat and shell), the contents of total phenols and flavonoids were determined. The antioxidant activity was evaluated by DPPH· and ·OH scavenging and reducing ability. The relationship between antioxidant capacity and the content of active ingredients was explored by person correlation analysis and principal component analysis. The results showed that the contents of total phenols and flavones in longan/litchi tissues were significantly different(p<0.05). The highest content of total phenols in litchi meat was 16.36±0.08 mg/g, followed by litchi stone(15.48±0.15 mg/g) and longan seed(15.11±0.12 mg/g);The highest content of total flavones in litchi core was 4.08±0.08 mg/g, followed by litchi meat(3.28±0.09 mg/g) and longan seed(3.07±0.06 mg/g);The contents of total phenols and flavonoids in longan/litchi shell were lower. The three antioxidant indexes(DPPH· scavenging activity, ·OH scavenging activity and reducing ability) of longan/lychee tissues were all characterized in descending order: nuclear>meat>shell, in which the antioxidant activity of litchi nucleus, meat and shell was higher than that of longan. Person correlation analysis and principal component analysis showed that there was a significant positive correlation between the content of total phenol/total flavone and the three antioxidant indicators(p<0.05), which suggested that polyphenols and flavones may be the material basis of antioxidant activity in longan/litchi tissues. The theoretical reference for the efficient utilization of longan/litchi resources was provided.
作者
牛改改
覃媚
游刚
张自然
郭德军
覃敏敏
NIU Gaigai;QIN Mei;YOU Gang;ZHANG Ziran;GUO Dejun;QIN Minmin(College of Food Engineering,Beibu Gulf University,Qinzhou 535011;Guangxi Colleges and Universities Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resources,Beibu Gulf University,Qinzhou 535011)
出处
《食品工业》
CAS
北大核心
2020年第2期344-348,共5页
The Food Industry
基金
广西高校中青年教师基础能力提升项目资助(2017KY0810、2018KY0606)
广西高校北部湾特色海产品资源开发与高值化利用重点实验室(北部湾大学)项目资助(2016ZB06、2016ZB07)
北部湾大学校级科研项目(2018KYQD59).
关键词
龙眼
荔枝
活性成分
抗氧化性
相关性
longan
litchi
active components
antioxidant activity
relevance
作者简介
通信作者:游刚
