岷江百合与兰州百合鳞茎中多酚组分及其生物活性
|
摘要
为研究百合的抗氧化和抑菌活性,以野生岷江百合和兰州百合为材料,采用比色法、高效液相色谱法(HPLC)和比浊法对其鳞茎中总多酚、黄酮、黄烷醇、单体酚组分及含量、抗氧化能力和抑菌活性进行分析。结果表明:两种百合鳞茎中均富含多酚但种间存在显著差异(p<0.05),岷江百合鳞茎中总多酚、黄酮和黄烷醇的含量分别是兰州百合含量的2.07、2.25、3.16倍;在两种百合鳞茎中检测出14种单体酚,其中原矢车菊素B2含量最高,在岷江百合和兰州百合中分别达到了37.60、20.60 mg·kg~(-1),除没食子酸外,岷江百合鳞茎中其他被检测出的单体酚含量是兰州百合的1.43~41.84倍;两种百合鳞茎多酚提取物均具有一定的抗氧化和抑菌活性,且岷江百合的抗氧化和抑菌活性均显著高于兰州百合(p<0.05),是兰州百合的1.40~14.40倍。野生岷江百合鳞茎多酚提取物具有抗氧化和抑菌双重作用,可作为天然抗氧化剂、抗菌药物应用于食品和医药业,具有良好的开发应用前景。
To study the antioxidant and antibacterial activity of lily,using bulbs of Lilium regale and L.davidii var.unicolor as the experimental materials to investigate the contents of total polyphenol,flavone,flavanol and monomeric phenol of the bulb via colorimetry,high performance liquid chromatography and turbidimetry,and the antioxidant capacity and the antibacterial activity of that had been also stuied.The results demonstrated that there had a significant difference between the polyphenol contents in the bulbs of two Lilium species(p<0.05).The contents of total polyphenol,flavonoid,flavanol from L.regale were2.07,2.25 and 3.16 times higher than those of L.davidii var.unicolor,respectively.Fourteen monomeric phenolic compounds were identified from the two Lilium species,among them,the content of procyanidin B2 was the highest,reaching 37.60 mg·kg~(-1)and20.60 mg·kg~(-1)in L.regale and L.davidii var.unicolor respectively,and the contents of which in the bulb of Lilium regale were1.43 to 41.84 folds of those in L.davidii var.unicolor,except for the gallic acid content.Furthermore,the antioxidation and antibacterial activities of polyphenol extracts from Lilium regale were significantly 1.40~14.40 folds stronger than those from L.davidii var.unicolor(p<0.05).These findings suggested that polyphenolic extract of Lilium regale would possesse a great potential application prospect in the antioxidative food development and bacteriostatic pharmaceutical industry.
To study the antioxidant and antibacterial activity of lily,using bulbs of Lilium regale and L.davidii var.unicolor as the experimental materials to investigate the contents of total polyphenol,flavone,flavanol and monomeric phenol of the bulb via colorimetry,high performance liquid chromatography and turbidimetry,and the antioxidant capacity and the antibacterial activity of that had been also stuied.The results demonstrated that there had a significant difference between the polyphenol contents in the bulbs of two Lilium species(p<0.05).The contents of total polyphenol,flavonoid,flavanol from L.regale were2.07,2.25 and 3.16 times higher than those of L.davidii var.unicolor,respectively.Fourteen monomeric phenolic compounds were identified from the two Lilium species,among them,the content of procyanidin B2 was the highest,reaching 37.60 mg·kg~(-1)and20.60 mg·kg~(-1)in L.regale and L.davidii var.unicolor respectively,and the contents of which in the bulb of Lilium regale were1.43 to 41.84 folds of those in L.davidii var.unicolor,except for the gallic acid content.Furthermore,the antioxidation and antibacterial activities of polyphenol extracts from Lilium regale were significantly 1.40~14.40 folds stronger than those from L.davidii var.unicolor(p<0.05).These findings suggested that polyphenolic extract of Lilium regale would possesse a great potential application prospect in the antioxidative food development and bacteriostatic pharmaceutical industry.
引文
[1]靳磊,刘师源,张萍.岷江百合鳞茎生物活性物质和营养成分分析[J].食品工业,2016,37(9):255-258.
[2]杨子松.岷江百合种群空间格局信息维数分析[J].林业资源管理,2014(3):118-121.
[3]Lim J H,Rhee H K,Kim Y J,et al.Resistance to Fusarium oxysporum f.sp.lilii in Lilium[J].Acta Horticulturae,2003,620(38):311-318.
[4]鲁玉妙,马惠玲.我国植物多酚研究文献计量及研究热点分析[J].食品科学,2012,33(17):290-297.
[5]Galova E,Kopaskova M,Sevcovicova A,et al.The role of antioxidants from Lilium candidum L.and Salvia officinalis L.extracts in phytomedicine[J].Toxicology Letters,2011,205:60-179.
[6]焦灏琳,张延龙,牛立新.卷丹鳞茎多酚组成及其抗氧化活性研究[J].西北农林科技大学学报:自然科学版,2015,43(7):150-154.
[7]Jin L,Zhang Y L,Yan L M,et al.Phenolic Compounds and Antioxidant activity of bulb extracts of six Lilium species native to China[J].Molecules,2012,17,9361-9378.
[8]周英,段震,王寒,等.卷丹百合提取物的体外抑菌作用研究[J].食品科学,2008,29(2):324-330.
[9]靳磊,张延龙,王润丰,等.3种生态型宜昌百合鳞茎提取物的抗菌及抗氧化作用[J].中国食品学报,2013,13(2):73-78.
[10]张彩霞,明军,刘春,等.岷江百合天然群体的表型多样性[J].园艺学报,2008,35(8):1183-1188.
[11]陈丽静,朱首名,张君,等.岷江百合离体培养快繁体系建立[J].辽宁农业科学,2009(3):12-15.
[12]陈丽静,颜楠楠,尹元元,等.岷江百合Li GPAT基因的克隆及生物信息学分析[J].分子植物育种,2016(11):2984-2993.
[13]张响玲,罗建让,张延龙,等.崛江百合中黄瓜花叶病毒诱导Lr NAC转录因子基因的克隆及表达[J].西北农林科技大学学报:自然科学版,2015,43(6):1-8.
[14]成仙鸽,黎云祥,权秋梅,等.不同生境岷江百合形态和生理特性研究[J].西华师范大学学报:自然科学版,2013,34(1):67-71.
[15]齐岩,檀昕,程安玮,等.葡萄皮和籽中游离酚和结合酚组成及抗氧化活性比较[J].核农学报,2017,31(1):0104-0109.
[16]周丹蓉,方智振,叶新福,等.李果实中多酚含量及其抗氧化能力研究[J].园艺学报,2017,44(3):422-430.
[17]武宇芳,袁一柯,朱旭辉,等.不同溶剂柠檬果皮提取物抗氧化、抑菌活性比较及其与多酚组成的关系[J].园艺学报,2017,44(4):743-754.
[18]Jin L,Zhang Y L,Liang Z X,et al.Phenolic compounds and antioxidant properties of bulb extracts of Lilium leucanthum(Baker)Baker native to China[J].Quality Assurance and Safety of Crops&Foods,2015,7(2):141-151.
[19]Meng J F,Fang Y L,Qin M Y,et al.Varietal differences among the phenolic profiles and antioxidant properties of four cultivars of spine grape(Vitis davidii Foex)in Chongyi County(China)[J].Food Chemistry,2012,134(4):2049-2056.
[20]Meng J F,Fang Y L,Gao J S,et al.Phenolics composition and antioxidant activity of wine produced from spine grape(Vitis davidii Foex)and cherokee rose(Rosa laevigata Michx.)fruits from South China[J].Food Science,2012,77(1):8-14.
[21]Mira A,Yamashita S,Katakura Y,et al.In vitro neuroprotective activities of compounds from angelica shikokiana makino[J].Molecules,2015,20:4813-4832.
[22]靳磊,张延龙,牛立新,等.3种百合鳞茎中多酚类物质的抗氧化活性分析[J].西北植物学报,2014,34(5):955-1001.
[23]靳磊,刘师源,张萍.秦巴山区野生百合体外抗氧化特性的研究[J].食品工业科技,2015,36(22):137-142.
[24]其买古丽·阿沙木,米丽班·霍加艾合买提,阿吾提·艾买尔,等.野蔷薇果皮多酚的提取与抗氧化和抑菌作用研究[J].华中师范大学学报:自然科学版,2014,48(6):850-856.
[25]Lu X N,Wang J,Al-Qadiric H M.Determination of total phenolic content and antioxidant capacity of onion(Allium cepa)and shallot(Allium oschaninii)using infrared spectroscopy[J].Food Chemistry,2011,129(2):637-644.
[26]蒋宝,罗美娟,张小转,等.不同地区酿酒葡萄果实中酚类物质含量及抗氧化能力的分析[J].食品与发酵工业,2014,40(10):146-150.
[27]靳磊,刘师源,张萍.细叶百合鳞茎多酚类物质组成及其抗氧化活性[J].湖北农业科学,2015,54(20):5103-5107.
[28]Francis J A,Rumbeiha W,Nair M G.Constituents in Easter lily flowers with medicinal activity[J].Life Science,2004,76(6):671-683.
[29]朱怡霖,张海生,杨淑芳,等.18种大豆多酚含量组成及抗氧化活性分析[J].食品与发酵工业,2017,43(1):241-245.
[30]张秀梅,骆党委,朱祝英,等.3种热带果树叶子甲醇粗提物的抗氧化活性比较[J].核农学报,2015,29(1):95-100.
[31]Zhou K Q,Yu L L.Total phenolic contents and antioxidant properties of commonly consumed vegetables grown in Colorado[J].Lwt-Food Science and Technology,2006,39(10):1155-1162.
[32]蒲飞.柿果实酚类物质含量、生物活性及其相关酶的研究[D].杨陵:西北农林科技大学,2015.
[33]Wei D W,Sun W Y,Qian W P,et al.The synthesis of chitosan-based silver nanoparticles and their antibacterial activity[J].Carbohydrate Research,2009,344(17):2375-2382.
[2]杨子松.岷江百合种群空间格局信息维数分析[J].林业资源管理,2014(3):118-121.
[3]Lim J H,Rhee H K,Kim Y J,et al.Resistance to Fusarium oxysporum f.sp.lilii in Lilium[J].Acta Horticulturae,2003,620(38):311-318.
[4]鲁玉妙,马惠玲.我国植物多酚研究文献计量及研究热点分析[J].食品科学,2012,33(17):290-297.
[5]Galova E,Kopaskova M,Sevcovicova A,et al.The role of antioxidants from Lilium candidum L.and Salvia officinalis L.extracts in phytomedicine[J].Toxicology Letters,2011,205:60-179.
[6]焦灏琳,张延龙,牛立新.卷丹鳞茎多酚组成及其抗氧化活性研究[J].西北农林科技大学学报:自然科学版,2015,43(7):150-154.
[7]Jin L,Zhang Y L,Yan L M,et al.Phenolic Compounds and Antioxidant activity of bulb extracts of six Lilium species native to China[J].Molecules,2012,17,9361-9378.
[8]周英,段震,王寒,等.卷丹百合提取物的体外抑菌作用研究[J].食品科学,2008,29(2):324-330.
[9]靳磊,张延龙,王润丰,等.3种生态型宜昌百合鳞茎提取物的抗菌及抗氧化作用[J].中国食品学报,2013,13(2):73-78.
[10]张彩霞,明军,刘春,等.岷江百合天然群体的表型多样性[J].园艺学报,2008,35(8):1183-1188.
[11]陈丽静,朱首名,张君,等.岷江百合离体培养快繁体系建立[J].辽宁农业科学,2009(3):12-15.
[12]陈丽静,颜楠楠,尹元元,等.岷江百合Li GPAT基因的克隆及生物信息学分析[J].分子植物育种,2016(11):2984-2993.
[13]张响玲,罗建让,张延龙,等.崛江百合中黄瓜花叶病毒诱导Lr NAC转录因子基因的克隆及表达[J].西北农林科技大学学报:自然科学版,2015,43(6):1-8.
[14]成仙鸽,黎云祥,权秋梅,等.不同生境岷江百合形态和生理特性研究[J].西华师范大学学报:自然科学版,2013,34(1):67-71.
[15]齐岩,檀昕,程安玮,等.葡萄皮和籽中游离酚和结合酚组成及抗氧化活性比较[J].核农学报,2017,31(1):0104-0109.
[16]周丹蓉,方智振,叶新福,等.李果实中多酚含量及其抗氧化能力研究[J].园艺学报,2017,44(3):422-430.
[17]武宇芳,袁一柯,朱旭辉,等.不同溶剂柠檬果皮提取物抗氧化、抑菌活性比较及其与多酚组成的关系[J].园艺学报,2017,44(4):743-754.
[18]Jin L,Zhang Y L,Liang Z X,et al.Phenolic compounds and antioxidant properties of bulb extracts of Lilium leucanthum(Baker)Baker native to China[J].Quality Assurance and Safety of Crops&Foods,2015,7(2):141-151.
[19]Meng J F,Fang Y L,Qin M Y,et al.Varietal differences among the phenolic profiles and antioxidant properties of four cultivars of spine grape(Vitis davidii Foex)in Chongyi County(China)[J].Food Chemistry,2012,134(4):2049-2056.
[20]Meng J F,Fang Y L,Gao J S,et al.Phenolics composition and antioxidant activity of wine produced from spine grape(Vitis davidii Foex)and cherokee rose(Rosa laevigata Michx.)fruits from South China[J].Food Science,2012,77(1):8-14.
[21]Mira A,Yamashita S,Katakura Y,et al.In vitro neuroprotective activities of compounds from angelica shikokiana makino[J].Molecules,2015,20:4813-4832.
[22]靳磊,张延龙,牛立新,等.3种百合鳞茎中多酚类物质的抗氧化活性分析[J].西北植物学报,2014,34(5):955-1001.
[23]靳磊,刘师源,张萍.秦巴山区野生百合体外抗氧化特性的研究[J].食品工业科技,2015,36(22):137-142.
[24]其买古丽·阿沙木,米丽班·霍加艾合买提,阿吾提·艾买尔,等.野蔷薇果皮多酚的提取与抗氧化和抑菌作用研究[J].华中师范大学学报:自然科学版,2014,48(6):850-856.
[25]Lu X N,Wang J,Al-Qadiric H M.Determination of total phenolic content and antioxidant capacity of onion(Allium cepa)and shallot(Allium oschaninii)using infrared spectroscopy[J].Food Chemistry,2011,129(2):637-644.
[26]蒋宝,罗美娟,张小转,等.不同地区酿酒葡萄果实中酚类物质含量及抗氧化能力的分析[J].食品与发酵工业,2014,40(10):146-150.
[27]靳磊,刘师源,张萍.细叶百合鳞茎多酚类物质组成及其抗氧化活性[J].湖北农业科学,2015,54(20):5103-5107.
[28]Francis J A,Rumbeiha W,Nair M G.Constituents in Easter lily flowers with medicinal activity[J].Life Science,2004,76(6):671-683.
[29]朱怡霖,张海生,杨淑芳,等.18种大豆多酚含量组成及抗氧化活性分析[J].食品与发酵工业,2017,43(1):241-245.
[30]张秀梅,骆党委,朱祝英,等.3种热带果树叶子甲醇粗提物的抗氧化活性比较[J].核农学报,2015,29(1):95-100.
[31]Zhou K Q,Yu L L.Total phenolic contents and antioxidant properties of commonly consumed vegetables grown in Colorado[J].Lwt-Food Science and Technology,2006,39(10):1155-1162.
[32]蒲飞.柿果实酚类物质含量、生物活性及其相关酶的研究[D].杨陵:西北农林科技大学,2015.
[33]Wei D W,Sun W Y,Qian W P,et al.The synthesis of chitosan-based silver nanoparticles and their antibacterial activity[J].Carbohydrate Research,2009,344(17):2375-2382.