不同品种生菜的多酚、黄酮差异比较与抗氧化活性  

Comparison of Polyphenols,Flavonoids and Antioxidant Activities of Different Varieties of Lettuce

作　　者：余菲 赵晓燕[2] 周昌艳 魏仕伟[3] 鄂恒超[2] 李晓贝 YU Fei;ZHAO Xiaoyan;ZHOU Changyan;WEI Shiwei;E Hengchao;LI Xiaobei(College of Food Sciences&Technology,Shanghai Ocean University,Shanghai 201306,China;Institute for Agro-food Standards and Testing Technology,Shanghai Academy of Agricultural Sciences,Agricultural Products Quality and Safety Risk Assessment Laboratory(Shanghai),Ministry of Agriculture and Rural Affairs,Shanghai 201403,China;Shanghai Agrobiological Gene Center,Shanghai 201106,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海市农业科学院农产品质量标准与检测技术研究所,农业农村部农产品质量安全风险评估实验室(上海),上海201403 [3]上海市农业生物基因中心,上海201106

出　　处：《食品科学》2024年第13期17-25,共9页Food Science

基　　金：上海市科技兴农技术创新项目(2022-02-08-00-12-F01110)。

摘　　要：生菜富含多种酚酸、黄酮类化合物,是获取膳食多酚的良好食物来源。本研究对50个不同品种(34种绿色品种和16种红色品种)生菜中的总酚、总黄酮含量及其抗氧化能力进行测定,同时采用超高效液相色谱-四极杆-飞行时间质谱法和超高效液相色谱法对生菜中17种特征酚酸和黄酮类化合物进行鉴定及含量测定,再结合多元统计分析进行分类和相关性分析。结果表明,红色品种生菜的总酚、总黄酮含量及抗氧化能力高于绿色品种生菜;50种生菜中鉴定出绿原酸、咖啡酸、异绿原酸A/B、菊苣酸、木犀草素-7-O-β-D-葡萄糖醛酸苷、槲皮素-3-O-葡萄糖酸苷和槲皮素-3-O-葡萄糖苷7种多酚类化合物,整体在红色品种生菜中含量更高。多元统计分析结果表明绿原酸、木犀草素-7-O-β-D-葡萄糖醛酸苷和槲皮素-3-O-葡萄糖苷与抗氧化能力的相关性较高。综上,G21K104、W3088、H20K6457等5个红色新品种及商业种,G21K212、G21K117等4个绿色新品种为高抗氧化活性生菜品种。本研究可为生菜育种、种质资源创新和营养健康、功能性产品开发提供参考依据。Lettuce is rich in various phenolic acids and flavonoids,making it a good source of dietary polyphenols.This study measured the contents of total phenols and flavonoids and antioxidant capacity of 50 varieties of lettuce(34 green lettuce varieties and 16 red lettuce varieties).Meanwhile,17 characteristic phenolic acids and flavonoid compounds in lettuce were identified and quantitated using ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry(UPLC-Q-ToF-MS)and ultra-high performance liquid chromatography(UPLC).Then,multivariate statistical analysis was used for classification and correlation analysis.The results showed that the contents of total phenols,total flavonoids,and antioxidant capacity of red lettuce varieties were higher than those of green lettuce varieties.In total,7 phenolic compounds,namely,chlorogenic acid,caffeic acid,isochlorogenic acid A/B,chicory acid,and luteolin-7-O-β-D-glucuronide,quercetin-3-O-glucuronide,and quercetin-3-O-glucoside were detected,being overall more abundant in red lettuce varieties than the other varieties.The results of multivariate statistical analysis indicated that chlorogenic acid,luteolin-7-O-β-D-glucuronide,and quercetin-3-O-glucoside had higher correlation with the antioxidant capacity of lettuce.In summary,five new red varieties and commercial varieties,such as G21K104,W3088,and H20K6160,and four new green varieties,including G21K212 and G21K117,had higher antioxidant activity.This study provides a reference for lettuce breeding,germplasm resource innovation,and the development of nutritious,healthy and functional products.

关 键 词：生菜 多酚 黄酮 抗氧化 超高效液相色谱法 超高效液相色谱-四极杆-飞行时间-质谱法 多元统计分析 

分 类 号：S636.2[农业科学—蔬菜学] TS201.2[农业科学—园艺学]