梅花果实品质及抑菌、抗氧化活性分析
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摘要
为揭示不同品种梅花果实的品质及抑菌、抗氧化活性差异,从抗寒梅花中筛选果实品质优良的品种,为抗寒花果兼用梅的选育以及梅花果实综合利用提供依据。对8个品种梅花果实的品质(外观品质和食用品质)性状、抑菌和抗氧化活性进行评价,利用高效液相色谱-质谱联用技术对酚类化合物进行分离和检测,对果实品质性状与抑菌和抗氧化活性进行相关性分析。结果表明:不同品种梅花果实的品质性状差异显著,‘淡丰后’、‘粉靥丰后’、‘武藏野’和‘飞绿萼’等级评价较高;‘丰后’、‘武藏野’、‘飞绿萼’总酚和总黄酮含量较高,从3个品种中都分离出儿茶素、迷迭香酸、圣草酚、丁香酸、芦丁5种酚类化合物,梅花果实的抑菌和抗氧化活性与总酚和总黄酮含量存在相关关系。‘武藏野’和‘飞绿萼’是优良的抗寒花果兼用梅,果实品质性状较优,可以作为天然抗氧化剂或功能性食品进行开发利用。
This study was designed to reveal the difference in fruit quality, antibacterial and antioxidant activity of different cultivars of Prunus mume. The cold-resistant cultivars were screened for their fruit quality in order to provide the basis for the breeding of both ornamental and edible cultivars and the utilization of Prunus mume fruits. The quality characteristics(appearance and eating quality), and antibacterial and antioxidant activities of 8 cultivars were evaluated. The phenolic compounds were separated and detected by high performance liquid chromatography-mass spectrometry(HPLC-MS), and the correlations between fruit quality traits and antibacterial and antioxidant activities were analyzed. The results showed significant differences in fruit quality traits of different cultivars of Prunus mume. ‘Dan Fenghou', ‘Fenye Fenghou', ‘Wuzangye' and ‘Fei Lve' had better fruit quality than other cultivars. The contents of total phenolics and total flavonoids were the highest in ‘Fenghou', ‘Wuzangye' and ‘Fei Lve' and five phenolic compounds were isolated from the three cultivars, including catechin, rosmarinic acid eriodictyol, syringic acid and rutin. The antibacterial activity and antioxidant activity were correlated with the contents of total phenolics and total flavonoids. Therefore, ‘Wuzangye' and ‘Fei Lve' were selected as better cold-resistant cultivars for both ornamental and food purposes and could have potential applications as natural sources of antioxidants or functional food ingredients.
This study was designed to reveal the difference in fruit quality, antibacterial and antioxidant activity of different cultivars of Prunus mume. The cold-resistant cultivars were screened for their fruit quality in order to provide the basis for the breeding of both ornamental and edible cultivars and the utilization of Prunus mume fruits. The quality characteristics(appearance and eating quality), and antibacterial and antioxidant activities of 8 cultivars were evaluated. The phenolic compounds were separated and detected by high performance liquid chromatography-mass spectrometry(HPLC-MS), and the correlations between fruit quality traits and antibacterial and antioxidant activities were analyzed. The results showed significant differences in fruit quality traits of different cultivars of Prunus mume. ‘Dan Fenghou', ‘Fenye Fenghou', ‘Wuzangye' and ‘Fei Lve' had better fruit quality than other cultivars. The contents of total phenolics and total flavonoids were the highest in ‘Fenghou', ‘Wuzangye' and ‘Fei Lve' and five phenolic compounds were isolated from the three cultivars, including catechin, rosmarinic acid eriodictyol, syringic acid and rutin. The antibacterial activity and antioxidant activity were correlated with the contents of total phenolics and total flavonoids. Therefore, ‘Wuzangye' and ‘Fei Lve' were selected as better cold-resistant cultivars for both ornamental and food purposes and could have potential applications as natural sources of antioxidants or functional food ingredients.
引文
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[12]CHOI S Y,CHUNG M J,SUNG N J.Volatile N-nitrosamine inhibition after intake Korean green tea and Maesil(Prunus mume Sieb.et Zacc.)extracts with an amine-rich diet in subjects ingesting nitrate[J].Food and Chemical Toxicology,2002,40(7):949-957.DOI:10.1016/S0278-6915(02)00025-X.
[13]PI K,LEE K.Prunus mume extract exerts antioxidant activities and suppressive effect of melanogenesis under the stimulation by alphamelanocyte stimulating hormone in B16-F10 melanoma cells[J].Bioscience Biotechnology&Biochemistry,2017,81(10):1883-1890.DOI:10.1080/09168451.2017.1365591.
[14]房经贵,乔玉山,章镇,等.我国果梅品种资源若干果实性状的数量分布及其评价标准探讨[J].果树学报,2002,19(3):175-179.DOI:10.3969/j.issn.1009-9980.2002.03.009.
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[16]陈伟,曹杰,张莹,等.蔬菜水果的抗氧化活性与总黄酮含量的相关性[J].现代预防医学,2010,37(7):1245-1247.
[17]万茵,谢明勇,曾小星.车前子总黄酮的纯化及其成分的液相质谱联用分析[J].食品科学,2008,29(2):328-332.DOI:10.3321/j.issn:1002-6630.2008.02.069.
[18]MEZADRI T,VILLA?O D,FERNáNDEZ-PACHóN M S,et al.Antioxidant compounds and antioxidant activity in acerola(Malpighia emarginata DC.)fruits and derivatives[J].Journal of Food Composition and Analysis,2008,21(4):282-290.DOI:10.1016/j.jfca.2008.02.002.
[19]RVANDEN B,GRMM H,HVANDEN B,et al.The predictive value of the antioxidant capacity of structurally related flavonoids using the Trolox equivalent antioxidant capacity(TEAC)assay[J].Food Chemistry,2000,70(3):391-395.
[20]薛长晖,王佩维,姚晨之.苦荞粉提取液对NO2-清除作用的体外试验研究[J].粮油加工与食品机械,2002(10):48-49.
[21]BENZIE I F,STRAIN J J.The ferric reducing ability of plasma(FRAP)as a measure of“antioxidant power”:the FRAP assay[J].Analytical Biochemistry,1996,239(1):70-76.DOI:10.1006/abio.1996.0292.
[22]VENKATACHALAM U,MUTHUKRISHNAN S.Free radical scavenging activity of ethanolic extract of Desmodium gangeticum[J].Journal of Acute Medicine,2012,2(2):36-42.DOI:10.1016/j.jacme.2012.04.002.
[23]NAKANISHI T,MUKAI K,YUMOTO H,et al.Anti-inflammatory effect of catechin on cultured human dental pulp cells affected by bacteria-derived factors[J].European Journal of Oral Sciences,2010,118(2):145-150.DOI:10.1111/j.1600-0722.2010.00714.x.
[24]NANCE C L,SIWAK E B,SHEARER W T.Preclinical development of the green tea catechin,epigallocatechin gallate,as an HIV-1therapy[J].Journal of Allergy&Clinical Immunology,2009,123(2):459-465.DOI:10.1016/j.jaci.2008.12.024.
[25]黄丹丹,沈奇,朱秋劲,等.响应面法优化酶法辅助提取迷迭香酸工艺及其抗氧化活性[J].食品科学,2016,37(14):37-42.DOI:10.7506/spkx1002-6630-201614007.
[26]周丹,刘艾林,杜冠华.迷迭香酸的药理学研究进展[J].中国新药杂志,2011,20(7):594-598.
[27]张亦凡,刘功关,刘茜,等.圣草酚抑制自由基诱导的生物大分子损伤及对肝癌细胞HepG2毒性的作用[J].食品科学,2013,34(17):126-130.DOI:10.7506/spkx1002-6630-201317028.
[28]DUSSOSSOY E,BRAT P,BONY E,et al.Characterization,antioxidative and anti-inflammatory effects of Costa Rican noni juice(Morinda citrifolia L.)[J].Journal of Ethnopharmacology,2011,133(1):108-115.DOI:10.1016/j.jep.2010.08.063.
[29]林静.芦丁的临床药理特点[J].中国临床药理学杂志,2009,25(3):256;263.DOI:10.3969/j.issn.1001-6821.2009.03.019.
[30]沈宋利,杨健,沈燕飞,等.超声萃取高效液相色谱法测定诺丽果粉中的莨菪亭、芦丁和槲皮素含量[J].食品科学,2017,38(6):191-196.DOI:10.7506/spkx1002-6630-201706030.
[31]刘云海,方建国,贡雪芃,等.板蓝根中丁香酸的抗内毒素作用[J].中草药,2003,34(10):926-928.DOI:10.3321/j.issn:0253-2670.2003.10.030.
[2]李庆卫,陈俊愉,张启翔.河南新郑裴李岗遗址地下发掘炭化果核的研究[J].北京林业大学学报,2007,17(增刊1):59-61.
[3]陈俊愉.中国梅花研究的几个方面[J].北京林业大学学报,1995,17(增刊1):1-7.
[4]陈俊愉.中国梅花[M].海口:中国海南出版社,1996:13-50.
[5]周杰,庄实传,庄淑琴.抗寒花果兼用梅优良品种选育的初步研究[J].北京林业大学学报,2003,25(增刊2):57-60.
[6]邵静,高志红,章镇,等.果梅果实浸提液抑菌活性的研究[J].食品工业科技,2012,33(5):105-107.
[7]XIA Daozong,WU Xiaoqing,SHI Jiayi,et al.Phenolic compounds from the edible seeds extract of Chinese Mei(Prunus mume Sieb.et Zucc)and their antimicrobial activity[J].LWT-Food Science and Technology,2011,44(1):347-349.DOI:10.1016/j.lwt.2010.05.017.
[8]PAN J H,LEE K Y,KIM J H,et al.Prunus mume,Sieb.et Zucc.fruit ameliorates alcoholic liver injury in mice by inhibiting apoptosis and inflammation through oxidative stress[J].Journal of Functional Foods,2016,25:135-148.DOI:10.1016/j.jff.2016.04.024.
[9]YAN X T,LEE S H,LI W,et al.Evaluation of the antioxidant and anti-osteoporosis activities of chemical constituents of the fruits of Prunus mume[J].Food Chemistry,2014,156(5):408-415.DOI:10.1016/j.foodchem.2014.01.078.
[10]KANG J S,DONG J K,KIM G Y,et al.Ethanol extract of Prunus mume,fruit attenuates hydrogen peroxide-induced oxidative stress and apoptosis involving Nrf2/HO-1 activation in C2C12 myoblasts[J].Revista Brasileira de Farmacognosia,2016,26(2):184-190.DOI:10.1016/j.bjp.2015.06.012.
[11]LEE S Y,LEE S J,HUR S J.Effects of Prunus mume Sieb.et Zucc extract and its biopolymer encapsulation on a mouse model of colitis[J].Journal of the Science of Food and Agriculture,2016,97(2):686-692.
[12]CHOI S Y,CHUNG M J,SUNG N J.Volatile N-nitrosamine inhibition after intake Korean green tea and Maesil(Prunus mume Sieb.et Zacc.)extracts with an amine-rich diet in subjects ingesting nitrate[J].Food and Chemical Toxicology,2002,40(7):949-957.DOI:10.1016/S0278-6915(02)00025-X.
[13]PI K,LEE K.Prunus mume extract exerts antioxidant activities and suppressive effect of melanogenesis under the stimulation by alphamelanocyte stimulating hormone in B16-F10 melanoma cells[J].Bioscience Biotechnology&Biochemistry,2017,81(10):1883-1890.DOI:10.1080/09168451.2017.1365591.
[14]房经贵,乔玉山,章镇,等.我国果梅品种资源若干果实性状的数量分布及其评价标准探讨[J].果树学报,2002,19(3):175-179.DOI:10.3969/j.issn.1009-9980.2002.03.009.
[15]李和生.食品分析[M].北京:科学出版社,2014:10-102.
[16]陈伟,曹杰,张莹,等.蔬菜水果的抗氧化活性与总黄酮含量的相关性[J].现代预防医学,2010,37(7):1245-1247.
[17]万茵,谢明勇,曾小星.车前子总黄酮的纯化及其成分的液相质谱联用分析[J].食品科学,2008,29(2):328-332.DOI:10.3321/j.issn:1002-6630.2008.02.069.
[18]MEZADRI T,VILLA?O D,FERNáNDEZ-PACHóN M S,et al.Antioxidant compounds and antioxidant activity in acerola(Malpighia emarginata DC.)fruits and derivatives[J].Journal of Food Composition and Analysis,2008,21(4):282-290.DOI:10.1016/j.jfca.2008.02.002.
[19]RVANDEN B,GRMM H,HVANDEN B,et al.The predictive value of the antioxidant capacity of structurally related flavonoids using the Trolox equivalent antioxidant capacity(TEAC)assay[J].Food Chemistry,2000,70(3):391-395.
[20]薛长晖,王佩维,姚晨之.苦荞粉提取液对NO2-清除作用的体外试验研究[J].粮油加工与食品机械,2002(10):48-49.
[21]BENZIE I F,STRAIN J J.The ferric reducing ability of plasma(FRAP)as a measure of“antioxidant power”:the FRAP assay[J].Analytical Biochemistry,1996,239(1):70-76.DOI:10.1006/abio.1996.0292.
[22]VENKATACHALAM U,MUTHUKRISHNAN S.Free radical scavenging activity of ethanolic extract of Desmodium gangeticum[J].Journal of Acute Medicine,2012,2(2):36-42.DOI:10.1016/j.jacme.2012.04.002.
[23]NAKANISHI T,MUKAI K,YUMOTO H,et al.Anti-inflammatory effect of catechin on cultured human dental pulp cells affected by bacteria-derived factors[J].European Journal of Oral Sciences,2010,118(2):145-150.DOI:10.1111/j.1600-0722.2010.00714.x.
[24]NANCE C L,SIWAK E B,SHEARER W T.Preclinical development of the green tea catechin,epigallocatechin gallate,as an HIV-1therapy[J].Journal of Allergy&Clinical Immunology,2009,123(2):459-465.DOI:10.1016/j.jaci.2008.12.024.
[25]黄丹丹,沈奇,朱秋劲,等.响应面法优化酶法辅助提取迷迭香酸工艺及其抗氧化活性[J].食品科学,2016,37(14):37-42.DOI:10.7506/spkx1002-6630-201614007.
[26]周丹,刘艾林,杜冠华.迷迭香酸的药理学研究进展[J].中国新药杂志,2011,20(7):594-598.
[27]张亦凡,刘功关,刘茜,等.圣草酚抑制自由基诱导的生物大分子损伤及对肝癌细胞HepG2毒性的作用[J].食品科学,2013,34(17):126-130.DOI:10.7506/spkx1002-6630-201317028.
[28]DUSSOSSOY E,BRAT P,BONY E,et al.Characterization,antioxidative and anti-inflammatory effects of Costa Rican noni juice(Morinda citrifolia L.)[J].Journal of Ethnopharmacology,2011,133(1):108-115.DOI:10.1016/j.jep.2010.08.063.
[29]林静.芦丁的临床药理特点[J].中国临床药理学杂志,2009,25(3):256;263.DOI:10.3969/j.issn.1001-6821.2009.03.019.
[30]沈宋利,杨健,沈燕飞,等.超声萃取高效液相色谱法测定诺丽果粉中的莨菪亭、芦丁和槲皮素含量[J].食品科学,2017,38(6):191-196.DOI:10.7506/spkx1002-6630-201706030.
[31]刘云海,方建国,贡雪芃,等.板蓝根中丁香酸的抗内毒素作用[J].中草药,2003,34(10):926-928.DOI:10.3321/j.issn:0253-2670.2003.10.030.