枸杞油果的活性成分及抗氧化性研究  

Study on the Active Components and Antioxidant Activity of Browned Lycium barbarum

作　　者：唐新 孙少忆 周泽江 刘军 郑安然[3] 刘敦华[1,3,4] TANG Xin;SUN Shao-yi;ZHOU Ze-jiang;LIU Jun;ZHENG An-ran;LIU Dun-hua(School of Food and Wine,Ningxia University,Yinchuan 750021,China;Ningxia Hui Autonomous Region Township Enterprise Economic Development Service Center,Yinchuan 750002,China;School of Agriculture,Ningxia University,Yinchuan 750021,China;National Key Laboratory of Market Supervision of Lycium barbarum and Wine Quality and Safety,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品与葡萄酒学院,银川750021 [2]宁夏回族自治区乡镇企业经济发展服务中心,银川750002 [3]宁夏大学农学院,银川750021 [4]国家市场监管枸杞及葡萄酒质量安全重点实验室,银川750021

出　　处：《中国调味品》2023年第7期49-55,共7页China Condiment

基　　金：国家自然科学基金资助项目(31560436)。

摘　　要：该研究以枸杞油果(BL)为研究对象,通过对枸杞水提物活性成分和体外抗氧化性的研究,对BL的营养成分和抗氧化性进行评估。结果表明,水提取检测出BL中5-羟甲基糠醛(5-HMF)含量为28.451μg/g,常见添加量远低于每日摄入最高限量;与正常枸杞(特级果,SL)相比,BL多糖含量为83.952 mg/g,低于SL,但差异不显著(P>0.05);SL酚、黄酮含量BL显著高于SL,分别为27.003 mg GAE/g和0.002 mg RE/g;枸杞抗氧化性在10 mg/mL范围内随浓度升高而提升,且BL的羟基自由基、DPPH自由基、ABTS^(+)自由基清除率的半抑制浓度(IC_(50))分别为2.720,1.546,2.461 mg/mL,均低于SL,所以BL水提物的抗氧化活性优于SL。通过傅里叶变换红外光谱测定相关基团,以及固相微萃取-气质联用技术测定挥发性成分的种类和含量,发现相关报道中除了BL水提物较高的酚类和黄酮类化合物含量外,BL中含有的部分美拉德反应产物对枸杞水提物的抗氧化性也有一定程度的贡献。综上,BL具有潜在的利用价值。In this study,with browned Lycium barbarum(BL)as the research object,through the study on the active components and in vitro antioxidant activity s of aqueous extract of Lycium barbarum,the nutrients and antioxidant activity of BL are evaluated.The results show that the 5-HMF content of BL detected by water extraction is 28.451μg/g,and the common addition amount is much lower than the maximum daily intake limit.Compared with standard Lycium barbarum(superfine fruit,SL),the polysaccharide content of BL is 83.952 mg/g,lower than that of SL,but the difference is not significant(P>0.05).The content of phenols and flavonoids of BL is significantly higher than that of SL,which is 27.003 mg GAE/g and 0.002 mg RE/g respectively.The antioxidant activity of Lycium barbarum increase with the increase of concentration within the range of 10 mg/mL,and the semi-inhibitory concentrations(IC_(50))of hydroxyl radical scavenging rate,DPPH radical scavenging rate,and ABTS^(+)radical scavenging rate of BL are 2.720,1.546,2.461 mg/mL,which are lower than those of SL.Therefore,the antioxidant activity of BL aqueous extract is better than that of SL.Through the determination of related groups by Fourier transform infrared spectroscopy,and the determination of the types and content of volatile components by solid-phase microextraction-gas chromatography-mass spectrometry,it is found that in addition to the high content of phenols and flavonoids in BL water extract,some Maillard reaction products contained in BL also contribute to the antioxidant activity of Lycium barbarum aqueous extract to a certain extent.In conclusion,BL has potential utilization value.

关 键 词：枸杞油果 水提物 活性成分 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]