腌制加工对不同品种叶用芥菜抗氧化物质含量和抗氧化活性的影响  

EFFECTS OF PICKLING ON THE CONTENTS OF ANTIOXIDANT COMPOUNDS AND ANTIOXIDANT ACTIVITIES IN DIFFERENT CULTIVARS OF LEAF MUSTARD

作　　者：王萍[1] 朱祝军[1] 

机构地区：[1]浙江大学农业与生物技术学院园艺系/国家农业部园艺植物生长发育与生物技术重点实验室

出　　处：《核农学报》2006年第6期516-520,510,共6页Journal of Nuclear Agricultural Sciences

基　　金：中德科学中心项目资助(GZ154;156)

摘　　要：本试验以4个不同品种叶用芥菜为材料，研究了腌制加工对叶用芥菜抗氧化物质含量（维生素C、总酚、总黄酮）和抗氧化活性（TEAC值和FRAP值）的影响。结果表明：与腌制前相比芥菜中抗氧化物质含量与抗氧化活性都有不同程度的下降。维生素C含量下降最为显著（P〈0．01），幅度为柏．70％～57．46％，总黄酮含量下降不显著，幅度为2．30％～10．62％，总酚介于二者之间；抗氧化活性的变化在品种间存在较大差异，雪里蕻和金丝芥腌制后抗氧化活性下降幅度未达到显著水平（TEAC8．49％～10．83％，FRAP9．03％～14．06％），而笋壳青菜和瘤子芥菜下降幅度达到显著水平（TEAC14．45％～19．14％，FRAP28．05％～35．77％，P〈0．05）。总酚和总黄酮与抗氧化活性呈现极显著的正相关，总酚与TEAC和FRAP的R^2分别为0．9482和0．9395，总黄酮与TEAC和FRAP的R^2分别为0．8287和0．9129。维生素C与抗氧化活性的相关性较弱（TEAC，R^2=0．2968，FRAP，R^2=0．0979），酚类物质在腌制叶用芥菜抗氧化活性中起重要作用。The effects of pickling on the contents of antioxidant compounds and antioxidant activity in different cultivars of leaf mustard were investigated. The contents of vitamin C, total phenolics, total flavonoids and antioxidant activity （TEAC-assay and FRAP assay） were determined in fresh and pickled leaf mustard. Compared with fresh leaf mustard, the contents of antioxidant compounds and antioxidant activities decreased in pickled leaf mustard. The decreases in the contents of vitamin C, total phenolics and total flavonoids were 40.70% - 57.46%, 10.29% - 34.65% and 2.30% - 10.62%. The variety differences of antioxidant activity were significant between four cultivars of leaf mustard. After pickling, the decreases in antioxidant activities of cv. Sunkeqingcai and Liuzijiecai were higher than those of cv. Jinsijie and Xulihong. There were significantly positive relationships between the total phenolics and antioxidant activities （TEAC Re = 0.9482 and FRAP R^2 = 0.9395）, and between the total flavonoids and antioxidant activities （TEAC R^2 = 0.8287 and FRAP R^2 = 0.9129）; However, the relationship between the vitamin C content and antioxidant activities was not significant （TEAC R^2 = 0.2968 and FRAP R^2 = 0.0979）. The antioxidant activities in fresh and pickled leaf mustard were significantly correlated with their contents of polyphenolics. In the pickling leaf mustard, phenolic compounds were the major contributor to the antioxidant activities.

关 键 词：叶用芥菜 腌制 抗氧化物质 抗氧化活性 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]