芒果清除自由基活性成分及抗氧化作用研究  

Active ingredients of free radical clearance in mango and antioxidation analysis

作　　者：韦会平[1] 郑毅[1] 韩洪波[1] WEI Hui-ping;ZHENG Yi;HAN Hong-bo(Panzhihua University,Panzhihua,Sichuan 617000,China)

机构地区：[1]攀枝花学院,四川攀枝花617000

出　　处：《南方农业学报》2020年第4期922-928,共7页Journal of Southern Agriculture

基　　金：四川省科技计划项目(18CYRC0103)。

摘　　要：【目的】明确不同部位、不同成熟度芒果中清除自由基的活性成分含量及其对不同自由基的清除能力、对脂质过氧化(LPO)的抑制能力,为芒果的深度开发及新产品研制提供基础数据。【方法】以凯特芒果为研究对象,采用高效液相色谱法(HPLC)测定不同成熟度(嫩、绿熟和后熟)芒果不同部位(叶片、果皮、果肉和果仁)中的β-胡萝卜素和芒果苷含量,2,6-二氯靛酚滴定法测定维生素C含量,紫外分光光度法测定总酚含量,Fenton反应法检测对羟基自由基(·OH)的清除作用,邻苯三酚自氧化法检测对超氧阴离子自由基(O2)的清除作用,卵磷脂过氧化法测定抗LPO活性。【结果】绿熟期果肉和果皮中的β-胡萝卜素和维生素C含量均最高,分别超过2.10和120.00 mg/100 g,显著高于其他样品(P<0.05,下同),但果肉与果皮间无显著差异(P>0.05);嫩叶中的芒果苷和总酚含量最高,分别为3.45和6.92 g/100 g,显著高于其他样品。浓度为30 g/L的嫩叶提取物对·OH的清除率达96.71%,对LPO的抑制率达95.83%,芒果嫩叶对·OH和LPO的半数清除率或半抑制浓度(IC50)分别为8.89和8.01 g/L。果仁的总酚含量高于4.20 g/100 g,浓度为40 g/L的绿熟果仁提取物对O2的清除率达94.61%,IC50为10.76 g/L。【结论】不同成熟度芒果不同部位中,清除自由基的活性成分含量及其对不同自由基的清除率和对LPO的抑制率均存在显著差异。因此,在芒果深加工及开发利用过程中,除了要充分重视叶片、果仁和果皮的重要价值外,还应重视成熟度对果实和叶片成分和品质的影响。【Objective】To determinate the active ingredients contents of free radical clearance in different parts and at various maturity levels of mango and their scavenging for different free radicals and inhibition for lipid peroxidation(LPO)in order to provide basic data for further development of mango and new mango products development.【Method】For Kate mango at different maturity levels(tender,green-ripe and after-ripe)and parts(leaf,peel,flesh and kernel),β-carotene and mangiferin contents were detected by high performance liquid chromatography(HPLC),vitamin C content detected by 2,6-dichloroindophenol titration,total-phenol content detected by ultraviolet spectrophotometer,hydroxyl radical(·OH)clearance rate detected by Fenton Reaction,superoxide anion free radical(O2)clearance rate detected by pyrogallol autoxidation,anti-LPO activity detected by lecithin peroxidation.【Result】For flesh and peel of green-ripe fruit,they had the highest contents ofβ-carotene(>2.10 mg/100 g)and vitamin C(>120.00 mg/100 g),significantly higher than other samples(P<0.05,the same below),but with no significant difference between flesh and peel(P>0.05).For tender leaf,it had the highest content of mangiferin(3.45 g/100 g)and total phenolcontent(6.92 g/100 g),significantly higher than other samples.For 30 g/L tender leaf extract,·OH clearance rate was up to 96.71%,LPO inhibition rate was up to 95.83%.half clearance rate and half inhibition concentration rate(IC50)of mango leaf to·OH and LPO were 8.89 and 8.01 g/L respectively.Total phenol content of kernel was over 4.20 g/100 g.For 40 g/L green-ripe kernel extract,the O2 clearance rate reached 94.61%.IC50 was 10.76 g/L.【Conclusion】In mangoes of different parts and maturity levels,there are significant differences in contents of active ingredients,clearance rates to different free radicals and inhibition rates to LPO.In the deep processing and utilization of mango,besides the important values of leaf,kernel and peel,the effects of maturity on the ingredients and quality

关 键 词：芒果 清除自由基 抗脂质过氧化 活性成分 药理作用 

分 类 号：S566.1[农业科学—作物学]