基于超高效液相串联飞行时间质谱技术分析小扁豆豆壳多酚组成及其抗氧化活性  

Analysis of lentil hulls phenolics and antioxidant capacity based on UPLC-ESI-QTOF-MS^(2)

作　　者：裴敏佳 王晓雅 熊华[1] 王凤新 孙永[1] PEI Minjia;WANG Xiaoya;XIONG Hua;WANG Fengxin;SUN Yong(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China;Jiangxi Newborn Nutrition Technology Co.,Ltd,Nanchang 330052,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]江西人之初营养科技股份有限公司,江西南昌330052

出　　处：《南昌大学学报（理科版）》2021年第3期265-272,共8页Journal of Nanchang University(Natural Science)

基　　金：国家自然科学基金资助项目(82060781);中国博士后科学基金资助项目(2020M671975);南昌大学食品科学与技术国家重点实验室目标导向资助项目(SKLF-ZZA-201909)。

摘　　要：以两种不同颜色小扁豆豆壳为研究对象,通过凯氏定氮法、气相色谱质谱法(GC-MS)、氨基酸分析仪、化学比色法和超高效液相串联飞行时间质谱法(UPLC-ESI-QTOF-MS 2)对其主要营养成分、多酚类物质组成及其体外抗氧化能力进行分析。结果表明:两种豆壳中含有多种不饱和脂肪酸和人体必需氨基酸;红色和绿色小扁豆豆壳总游离酚含量(TPC)分别为(8.32±0.24)和(12.75±0.12)mg GAE/g DW,总黄酮(TFC)含量分别为(5.28±0.49)和(8.44±0.23)mg CAE/g DW,总结合酚含量分别为(3.68±0.05)和(4.30±0.10)mg GAE/g DW,总黄酮含量分别为(2.87±0.05)和(3.62±0.13)mg CAE/g DW,豆壳中总酚总黄酮含量与其抗氧化能力呈显著正相关(R 2=0.969~0.999);豆壳中含有12种游离酚,包括羟基苯甲酸、羟基肉桂酸、黄酮类化合物及其糖苷化合物,含有9种结合酚,包括羟基苯甲酸、二羟基苯甲酸、黄酮及其糖苷化合物。This study analyzed the basic nutrients,the major phenolics and corresponding in vitro antioxidant capacity of lentil hulls with two different colors by strategies of the Kjeldahl nitrogen determination,the gas chromatography mass spectrometry(GC-MS),the amino acid analyzer,the chemical colorimetry and the ultra performance liquid chromatography electron spray ion quadruple time-of-flight mass spectrometry(UPLC-ESI-QTOF-MS^(2)).The results showed that the two kinds of lentil hulls mainly contained a variety of unsaturated fatty acids and essential amino acids.TPC in free phenolic fractions of red and green lentil hulls were(8.32±0.24)and(12.75±0.12)mg GAE/g DW,and TFC were(5.28±0.49)and(8.44±0.23)mg CAE/g DW,respectively.TPC in bound phenolic fractions of red and green lentil hulls were(3.68±0.05)and(4.30±0.10)mg GAE/g DW,and TFC were(2.87±0.05)and(3.62±0.13)mg CAE/g DW,respectively.There was a significant positive correlation between TPC/TFC and the antioxidant capacity(R^(2)=0.969~0.999).12 compounds in the free phenolic fraction were identified,including hydroxybenzoic acid,hydroxycinnamic acid,flavonoids and their glycosides.Furthermore,9 compounds in the bound phenolic fraction were detected,including hydroxybenzoic acid,dihydroxybenzoic acid,flavonoids and their glycosides.

关 键 词：小扁豆豆壳 营养成分 游离酚 结合酚 抗氧化能力 UPLC-ESI-QTOF-MS 2 

分 类 号：TS201.4[轻工技术与工程—食品科学]