云南省不同颜色青稞中多酚含量及生物活性比较  

Comparative Study of Polyphenol Content and Biological Activity of Colorful Hulless Barley in Yunnan Province

作　　者：早杏如 骆琴 黄勇桦 王虎 任楠楠 李永强[1] ZAO Xingru;LUO Qin;HUANG Yonghua;WANG Hu;REN Nannan;LI Yongqiang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China;College of Agriculture and Food Engineering,Baise University,Baise 533099,Guangxi,China;College of Tea(Pu′er),West Yunnan University of Applied Sciences,Pu′er 665099,Yunnan,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]广西百色学院农业与食品工程学院,广西百色533099 [3]滇西应用技术大学普洱茶学院,云南普洱665099

出　　处：《食品研究与开发》2025年第8期1-13,共13页Food Research and Development

基　　金：国家自然科学基金项目(32360590);云南省科技厅科技计划项目(202301BD070001-062)。

摘　　要：以云南省4种不同颜色(蓝、白、紫、黑)青稞为材料,考察不同颜色青稞中多酚含量及生物活性。通过提取青稞可溶性和不可溶键合多酚,进行多酚和黄酮含量测定,并利用高效液相色谱(high-performance liquid chromatography,HPLC)进行多酚化合物组成分析。同时,对青稞多酚提取液进行体外抗氧化活性和代谢综合征相关酶抑制活性测定,研究其对H2O2诱导HepG2细胞氧化损伤的保护作用。结果发现,在不同颜色青稞中,黑色青稞多酚和黄酮含量均显著高于其他青稞(P<0.05)。4种不同颜色青稞的酚类组成存在较大差异,其中黑色青稞可溶性多酚中多酚化合物种类最少,为9种,不可溶键合多酚中多酚化合物种类最多,为18种。黑色青稞可溶性和不可溶键合多酚的DPPH自由基清除能力、过氧化氢清除活性和总抗氧化能力均显著高于蓝、白和紫色青稞(P<0.05),但铁离子还原能力与紫色青稞无显著差异(P>0.05)。在4种青稞多酚提取液中,蓝色青稞对α-淀粉酶和α-葡萄糖苷酶抑制效果最好,紫色青稞对脂肪酶抑制效果最好。4种青稞多酚提取液在高浓度时均显著抑制H2O2诱导的HepG2细胞内活性氧(reactive oxygen species,ROS)和丙二醛(malondialdehyde,MDA)的生成,并显著提高谷胱甘肽(glutathione,GSH)含量、过氧化氢酶(catalase,CAT)和超氧化物歧化酶(superoxide dismutase,SOD)活力(P<0.05)。A comparative study was conducted to investigate the polyphenol content and biological activity of colorful(blue,white,purple,and black)hulless barley in Yunnan Province.The soluble and insoluble bound polyphenols were extracted from hulless barley,and the contents of polyphenols and flavonoids were deter⁃mined.The composition of phenolic compounds was analyzed by using high⁃performance liquid chromatogra⁃phy(HPLC).In addition,the in vitro antioxidant activity and metabolic syndrome⁃related enzyme inhibitory activity of polyphenol extracts of hulless barley were measured,and its protective effect on H2O2⁃induced oxida⁃tive damage in HepG2 cells was discussed.The results showed that black hulless barley had significantly higher contents of polyphenols and flavonoids compared to other hulless barley(P<0.05).There were large dif⁃ferences in the composition of phenolic compounds among the four hulless barley.Black barley had the least types of phenolic compounds in soluble polyphenols(9 types)and the most types of phenolic compounds in in⁃soluble bound polyphenols(18 types).Furthermore,the soluble and insoluble bound polyphenols in black hul⁃less barley exhibited significantly higher DPPH radical scavenging activity,hydrogen peroxide scavenging ac⁃tivity,and trolox equivalent antioxidant capacity compared to blue,white,and purple hulless barley(P<0.05).However,there was no significant difference in the ferric reducing antioxidant power(FRAP)between black hulless barley and purple hulless barley(P>0.05).Among the four types of polyphenol extracts of hulless bar⁃ley,blue hulless barley showed the best inhibitory effect onα⁃amylaseandα⁃glucosidase,while purple hulless barley had the best inhibitory effect on lipase.Additionally,the polyphenol extracts of all four types of hulless barley significantly reduced the production of reactive oxygen species(ROS)and malondialdehyde(MDA)in⁃duced by H2O2 in HepG2 cells at high concentrations and increased the content of glutathione(GSH)and cata⁃lase

关 键 词：青稞 多酚提取液 多酚化合物组成 抗氧化活性 代谢综合征相关酶抑制活性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]