Abstract
In this study, the bioactive compounds of 6 common edible flowers were extracted by ultrasonic extraction method and their antioxidant activities were assessed. The content of flower active ingredients such as polyphenols, flavonoids, anthocyanins and carotenoids were determined by ultraviolet spectrophotometry and HPLC. The content of these active compounds range from 6.20~63.17 mg GAE/g ·DW, 12.52~180.47 CE /g· DW, 4.17~40.91 mg CyA/g· DW and 0.33~0.68 mg/g ·DW, respectively. The antioxidant activities were assessed by DPPH, FRAP and ABTS assays, range from 45.13~1 092.49, 100.20~2 621.25 and 100.12~1 708.03 μmol TE/g DW respectively.
Publication Date
9-28-2018
First Page
167
Last Page
171,184
DOI
10.13652/j.issn.1003-5788.2018.09.034
Recommended Citation
Dongfeng, ZHANG; Qi, LIU; Xinyue, ZHANG; Jiaqi, ZHANG; Xinjing, FU; and Jun, LU
(2018)
"Study on the bioactive ingredients and antioxidant activities of 6 kinds of edible flowers,"
Food and Machinery: Vol. 34:
Iss.
9, Article 34.
DOI: 10.13652/j.issn.1003-5788.2018.09.034
Available at:
https://www.ifoodmm.cn/journal/vol34/iss9/34
References
[1] 陈卫元. 试论我国食用·药用花卉的市场开发[J]. 安徽农业科学, 2008, 36(30): 13 128-13 132.
[2] 何化春, 张新华. 食用花卉在我国的利用现状及展望[J]. 山西科技, 2011(4): 145-146.
[3] 赵晓峰, 吴荣书. 我国食用花卉的开发利用及可持续发展[J]. 现代营销: 学苑版, 2012(3): 198-199.
[4] 苏爱国, 孙长花, 张素华. 食用花卉的营养价值及开发前景[J]. 中国食物与营养, 2008(2): 19-21.
[5] 徐良雄. 花卉抗氧化筛选与玫瑰花抗氧化活性研究[D]. 广州: 华南师范大学, 2004: 5-7.
[6] 雷昌贵, 陈锦屏, 卢大新, 等. 食品中多酚类化合物的测定方法及其研究进展[J]. 食品与发酵工业, 2007, 33(1): 100-104.
[7] KAISOON O, SIRIAMORNPUN S, WEERAPREEYAKUL N, et al. Phenolic compounds and antioxidant activities of edible flowers from Thailand[J]. Journal of Functional Foods, 2011, 3(2): 88-99.
[8] SUGAWARA T, IGARASHi K. Cultivar variation in flavoniod components and radical scavenging activity of polyphenol fractions among edible chrysanthemum floewers[J]. Journal of the Japanese Society for Food Science and Technology, 2009, 56(11): 600-604.
[9] 熊丽娜. 我国常见食用花卉多酚组分及其生物功效研究[D]. 杭州: 浙江大学, 2014.
[10] 邾枝花, 夏伦祝. 木芙蓉研究进展[J]. 安徽医药, 2005, 9(5): 324.
[11] 刘晓棠, 赵伯涛, 张玖, 等. 栀子的综合开发与利用[J]. 中国野生植物资源, 2008, 27(1): 19-23.
[12] EMINE A T, FATIH I, DERYA C, et al. Correlation between phenolic compounds and antioxidant activity of Anzer tea (Thymus praecox Opiz subsp. caucasicus var. Caucasicus)[J]. Industrial Crops and Products, 2014(52): 687-694.
[13] ACCIO A F Z, CHARLES W I H, ALINE A, et al. A comparative study of the phenolic compounds and the in vitroantioxidant activity of different Brazilian teas usingmultivariate statistical techniques[J]. Food Research International. 2014(60): 246-254.
[14] LOIZZO M R, PUGLIESE A, BONESI M, et al. Edible flowers: a rich source of phytochemicals with antioxidant and hypoglycemic properties[J]. Journal of Agricultural & Food Chemistry, 2015, 64(12): 2 467-2 474.
[15] 周丹蓉, 方智振, 廖汝玉, 等. 李果皮花色素苷、类黄酮和类胡萝卜素含量及抗氧化性研究[J]. 营养学报, 2013, 35(6): 571-576.
[16] GORJANOVIC S, KOMES D, PASTOR F T, et al. Antioxidant capacity of teas and herbal infusions: polarographic assessment[J]. J Agric Food Chemistry, 2012, 60(38): 9 573-9 580.
[17] LU Xiao-nan, ROSS CAROLYN F, POWERS JOSEPH R, et al. Determination of total phenolic content and antioxidant activity of garlic (Allium sativum) and elephant garlic (Allium ampeloprasum) by attenuated total reflectance fourier transformed infrared spectroscopy[J]. Food Chem, 2011, 59(11): 5 215-5 221.
[18] OH J, JO H, CHO A R, et al. Antioxidant and antimicrobial activities of various leafy herbal teas[J]. Food Control, 2013, 31(2): 403-409.
[19] 张倩倩, 韩宝来, 赵素会. 6种菊花营养成分分析[D]. 开封: 河南大学, 2015: 18-25.
[20] 黄帅, 周先礼, 王洪燕, 等. 万寿菊花的化学成分[J]. 华西药学杂志, 2007, 22(4): 370-373.
[21] 苗苗, 荣莹, 左平国, 等. 12种市售食用花卉总黄酮含量及抗氧化活性的研究[C]// 妇幼与青少年营养进展学术研讨会及《中国孕妇、乳母和0-6岁儿童膳食指南》宣传推广会论文汇编. 重庆:中国营养学会妇幼分会,中国营养学会青年工作委员会, 2009: 12-35.
[22] 尹伟, 刘金旗, 张国升. 桂花的化学成分及药理学作用研究进展[J]. 赤峰学院学报: 自然版, 2015, 31(20): 77-78.
[23] 宋家玲, 杨永建, 戚欢阳, 等. 栀子花化学成分研究[J]. 中药材, 2013, 36(5): 752-755.
[24] 李军茂, 何明珍, 欧阳辉, 等. 超高效液相色谱与飞行时间质谱联用快速鉴别木芙蓉叶的化学成分[J]. 中国药学杂志, 2016, 51(14): 1 162-1 168.
[25] 蒋益花, 陈敏明, 吴美媛. 微波法提取木芙蓉花总黄酮的工艺研究[J]. 中国酿造, 2007, 26(2): 34-36.
[26] 卫强, 纪小影, 徐飞,等. 木槿叶化学成分及抑制α-葡萄糖苷酶活性研究[J]. 中药材, 2015, 38(5): 975-979.
[27] 张文彦, 王晓红, 李安平. 木槿功能性营养成分与生物活性研究进展[J]. 食品与机械, 2017, 33(2): 216-219.
[28] 金月亭, 应铁进. 木槿花生物活性的初步研究[J]. 中国食品学报, 2008, 8(3): 37-41.
[29] 唐津忠, 鲁晓翔, 陈瑞芳. 金莲花中黄酮类化合物的提取及其抗氧化性研究[J]. 食品科学, 2003, 24(6): 88-91.
[30] 太志刚. 四种花卉的化学成分及其抗氧化活性研究[D]. 昆明: 云南大学, 2011: 65-69.
[31] 李华, 李佩洪, 王晓宇, 等. 抗氧化检测方法的相关性研究[J]. 食品与生物技术学报, 2008, 27(4): 6-11.
- Usage
- Downloads: 29
- Abstract Views: 1