不同品种紫苏汁的生物活性成分及抗氧化性研究  

Study on Bioactive Components and Antioxidant Activity of Different Varieties of Perilla frutescens Juice

作　　者：关利 魏文志[2] 虞丹丹 陈文卓 曹晖[1] GUAN Li;WEI Wen-zhi;YU Dan-dan;CHEN Wen-zhuo;CAO Hui(College of Tourism and Culinary Science,Yangzhou University,Yangzhou 225009,China;College of Animal Science and Technology,Yangzhou University,Yangzhou 225009,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225009 [2]扬州大学动物科学与技术学院,江苏扬州225009

出　　处：《中国调味品》2024年第11期42-47,共6页China Condiment

基　　金：苏北科技专项(2021022)。

摘　　要：紫苏是一种药食同源的草本植物,具有预防疾病、调节食物风味的功能。文章采用新鲜紫苏叶片的汁液进行活性物质含量及抗氧化能力的测定,并进行相关性分析。结果表明,各品种紫苏汁的生物活性成分丰富且差异显著,含有抗坏血酸(2.08~4.23 mg/100 mL)、总黄酮(1.89~20.86 mg/mL)、总多酚(1.62~7.75 mg/mL)、总多糖(5.74~34.95 mg/mL)、总花青素(18.56~199.50 mg/L)等。相关性分析表明,黄酮、多酚在紫苏汁发挥抗氧化性方面起着关键作用,清除DPPH自由基、ABTS自由基的效果较好,其含量与清除DPPH自由基、ABTS自由基的IC 50值间存在极显著负相关(P<0.001),但与清除羟基自由基的IC 50值呈非常显著正相关(P<0.01)。相比于黄酮、多酚,紫苏汁中抗坏血酸含量较低,在该实验中与抗氧化性无显著相关性。综合比较,双面紫苏冀-S品种可作为开发功能性紫苏调味品的良好来源。Perilla frutescens is a medicinal and edible herb,and has the functions of preventing diseases and regulating food flavor.In this paper,the active substance content and antioxidant capacity of juice of fresh Perilla frutescens leaves are determined,and the correlation analysis is conducted.The results show that the bioactive components in different varieties of Perilla frutescens juice are rich and significantly different,including ascorbic acid(2.08~4.23 mg/100 mL),total flavonoids(1.89~20.86 mg/mL),total polyphenols(1.62~7.75 mg/mL),total polysaccharides(5.74~34.95 mg/mL)and total anthocyanins(18.56~199.50 mg/L).Correlation analysis shows that flavonoids and polyphenols play a key role in the antioxidant activity of Perilla frutescens juice,and the scavenging effect on DPPH free radicals and ABTS free radicals is good.There is a highly significant negative correlation between their content and the IC 50 values of scavenging DPPH free radicals and ABTS free radicals(P<0.001),but there is a very significant positive correlation with IC 50 values of scavenging hydroxyl free radicals(P<0.01).Compared with flavonoids and polyphenols,the content of ascorbic acid in Perilla frutescens juice is lower,and there is no significant correlation with antioxidant activity in this experiment.By comprehensive comparison,the variety of double-sided Perilla frutescens Ji-S can be used as a good source for developing functional Perilla frutescens seasoning.

关 键 词：紫苏 活性成分 抗氧化 相关性 

分 类 号：TS201.2[轻工技术与工程—食品科学]