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芙蓉李咀嚼片酚类物组成及其生物活性

汤葆莎 赖谱富 李怡彬 吴俐 翁敏劼 郑恒光

汤葆莎,赖谱富,李怡彬,等. 芙蓉李咀嚼片酚类物组成及其生物活性 [J]. 福建农业学报,2020,35(7):788−794 doi: 10.19303/j.issn.1008-0384.2020.07.013
引用本文: 汤葆莎,赖谱富,李怡彬,等. 芙蓉李咀嚼片酚类物组成及其生物活性 [J]. 福建农业学报,2020,35(7):788−794 doi: 10.19303/j.issn.1008-0384.2020.07.013
TANG B S, LAI P F, LI Y L, et al. Phenols and Biological Activity of Chewable Plum Tablets [J]. Fujian Journal of Agricultural Sciences,2020,35(7):788−794 doi: 10.19303/j.issn.1008-0384.2020.07.013
Citation: TANG B S, LAI P F, LI Y L, et al. Phenols and Biological Activity of Chewable Plum Tablets [J]. Fujian Journal of Agricultural Sciences,2020,35(7):788−794 doi: 10.19303/j.issn.1008-0384.2020.07.013

芙蓉李咀嚼片酚类物组成及其生物活性

doi: 10.19303/j.issn.1008-0384.2020.07.013
基金项目: 国家公益性行业(农业)科研专项(201503142);福建省自然科学基金项目(2019J01116);福建省科技计划公益类专项(2019R1032-11)
详细信息
    作者简介:

    汤葆莎(1971−),女,硕士,高级农艺师,研究方向:农产品加工(E-mail:tbsty@126.com

    通讯作者:

    李怡彬(1981−),男,硕士,副研究员,研究方向:食品科学与工程(E-mail:lyb9951@163.com

  • 中图分类号: TS 255.1

Phenols and Biological Activity of Chewable Plum Tablets

  • 摘要:   目的  分析芙蓉李咀嚼片酚类物质组分及含量,探讨其体外抗氧化和辅助降尿酸的能力,以期为芙蓉李咀嚼片产品的研制提供理论依据。  方法  以芙蓉李及其提取物制备的咀嚼片为研究对象,根据咀嚼片感官品质及物理特性确定生产配方,利用HPLC法分析芙蓉李咀嚼片酚类物质组分及含量;以1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基和羟自由基清除试验评价咀嚼片的体外抗氧化活性,并采用黄嘌呤氧化酶-黄嘌呤反应体系,探究咀嚼片的辅助降尿酸作用。  结果  芙蓉李咀嚼片检测样本的配方为:芙蓉李果粉40%、芙蓉李多酚粉20%、麦麸菌粉20%、微晶纤维素10%、麦芽糊精10%,制成的咀嚼片呈紫红色,完整光洁、无裂片分层、边沿光滑整齐、酸甜可口、硬度适宜、咀嚼性良好。咀嚼片含有表儿茶素、原花青素、儿茶素、原花青素B和花色苷等酚类物质;咀嚼片提取液清除DPPH自由基和羟基自由基的能力与Vc无显著差异,IC50分别为0.07 mg·mL−1和0.79 mg·mL−1,其抑制黄嘌呤氧化酶(XOD)的IC50值为258.96 μg· mL−1  结论  芙蓉李咀嚼片中酚类物质丰富多样,具有体外抗氧化和辅助降尿酸作用,具备开发功能性食品的潜质。
  • 图  1  芙蓉李咀嚼片的DPPH自由基清除能力

    注:图中不同小写字母表示不同浓度处理之间差异显著(P<0.05)。图23同。

    Figure  1.  Scavenging ability on DPPH free radicals of chewable plum tablets

    Note: Different lowercase letters indicate significant differences at P<0.05. Same for Figs.2, 3.

    图  2  芙蓉李咀嚼片的羟基自由基清除能力

    Figure  2.  Scavenging ability on hydroxyl free radicals of chewable plum tablets

    图  3  芙蓉李咀嚼片的黄嘌呤氧化酶抑制能力

    Figure  3.  Xanthine oxidase inhibition ability of chewable plum tablets

    表  1  不同配方的各项检测指标

    Table  1.   Testing criteria on ingredients for tablet formulation

    配方
    Formula
    片重
    Tablet weight/g
    硬度
    Hardness/
    N
    脆碎度
    Friability/
    %
    崩解时限
    Disintegration time/min
    色泽 Color感官评价
    Sensory evaluation
    L*a*b*
    A 0.60±0.02 a 90.65±1.50 a <0.1 59±1 a 71.23±0.77 a 10.34±0.48 a 3.65±0.11 a 呈紫红色,完整光洁,无裂片分层,片剂边缘光滑整齐,酸甜适口,硬度适宜,咀嚼性良好,咀嚼后会粘牙。
    The tablet is purple-red, complete and smooth, without delamination, the edges of the tablet are smooth and tidy, sweet and sour, suitable for hardness, good chewiness, sticky teeth after chewing.
    B 0.60±0.02 a 83.62±1.13 b <0.1 59±1 a 72.56±0.64 a 9.95±0.63 a 3.78±0.27 a 呈紫红色,完整光洁,无裂片分层,片剂边缘光滑整齐,酸甜可口,硬度适宜,咀嚼性良好,咀嚼后轻微粘牙。
    The tablet is purple-red, complete and smooth, without delamination, the edges of the tablet are smooth and tidy, sweet and sour, suitable for hardness, good chewiness, slightly sticky after chewing.
    注:配方A:芙蓉李果粉50%、芙蓉李多酚粉20%,麦麸菌粉15%,微晶纤维素10%,麦芽糊精5%;配方B:芙蓉李果粉40%、芙蓉李多酚粉20%,麦麸菌粉20%,微晶纤维素10%,麦芽糊精10%;表中不同小写字母表示差异显著(P<0.05)。
    Note: Formula A: Furong plum powder 50%, Furong plum polyphenol powder 20%, wheat bran powder 15%, microcrystalline cellulose 10%, and maltodextrin 5%. Formula B: Furong plum powder 40%, Furong plum polyphenol powder 20%, wheat bran powder 20%, microcrystalline cellulose 10%, and maltodextrin 10%. Different lowercase letters indicate significant differences at P<0.05.
    下载: 导出CSV

    表  2  芙蓉李咀嚼片的酚类物质分析

    Table  2.   Phenols in chewable plum tablets

    项目 Item含量 Content
    总多酚 Total polyphenol/% 0.630 8
    总黄酮 Total flavone/% 0.523 8
    花色苷 Anthocyanin/(mg·hg−1 4.354 6
    原花青素 B Proanthocyanidin B/(mg·hg−1 0.408 6
    原花青素 Proanthocyanidin/(mg·hg−1 12.849 0
    儿茶素 Catechin/(mg·hg−1 7.669 5
    表儿茶素 Epicatechin/(mg·hg−1 53.423 9
    下载: 导出CSV
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  • 收稿日期:  2019-10-15
  • 修回日期:  2019-12-20
  • 刊出日期:  2020-07-31

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