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以红肉苹果杂种优系2010-5果皮为试材,p H示差法测定总花青苷含量,超高压液相色谱串联四极杆飞行时间质谱(UPLC-Q-TOF-MS/MS)分析推定类黄酮组分,对其抗氧化活性进行了评价。结果表明:红肉苹果2010-5果皮总花青苷含量为390.2 mg·kg~(-1)(FW),是其果肉总花青苷含量的1.4倍;质谱技术推测出果皮中类黄酮主要有12种成分物质:杨梅酮、儿茶素、矢车菊素-3-O-半乳糖苷、山奈酚-3-O-芸香糖苷、山奈酚衍生物、矢车菊素-3-O-琥珀酸-阿拉伯糖、花葵素-3-甲酰葡萄糖苷、矢车菊素-3-O-阿拉伯糖苷、矢车菊素-3-O-葡萄糖苷、槲皮素苷元、飞燕草素-3-乙酰芸香糖酰-5-葡萄糖苷和槲皮素衍生物。与对照维生素C(Vc)相比,红肉苹果果皮类黄酮提取物对3种自由基表现出较好的清除效果,尤其是对DPPH的清除效果最好,达90%以上。当红肉苹果果皮类黄酮提取物和Vc浓度为35 mg·L~(-1)时,对DPPH清除率分别为92.77%和79.87%,对·OH-清除率分别为52.11%和37.55%,对O_2~ˉ·清除率分别为33.98%和13.44%。这为今后红肉苹果的选育及天然抗氧化剂的开发和保健功能的研究提供理论依据。
The total anthocyanin content was determined by p H differential method and analyzed by UPLC-Q-TOF-MS / MS Flavonoids were presumed and their antioxidant activities were evaluated. The results showed that the total anthocyanin content in the pericarp of red apple was 390.2 mg · kg -1 (FW) from 2010 to 2010, which was 1.4 times of the total anthocyanin content in the pulp. The main flavonoids in the peel were estimated by mass spectrometry There are 12 kinds of ingredients: myricetin, catechin, cyanidin -3-O-galactoside, kaempferol-3-O-rutinoside, kaempferol derivatives, cyanidin -3-O- Succinate-arabinose, Pelargonid-3-formylglucoside, Cyanidin-3-O-arabinoside, Cyanidin-3-O-glucoside, Quercetin aglycone, 3-acetyl Rutinosyl-5-glucoside and quercetin derivatives. Compared with the control vitamin C (Vc), the pericarp flavonoids extract of the red meat apple showed better scavenging effects on the three free radicals, especially the scavenging effect on DPPH, reaching more than 90%. When the pericarp flavonoids extract and Vc concentration of red meat apple were 35 mg · L -1, the DPPH clearance rates were 92.77% and 79.87%, respectively. The clearance rates of · OH- were 52.11% and 37.55% O 2 ~ ˉ · clearance rates were 33.98% and 13.44% respectively. This provides a theoretical basis for the future selection of red meat apple and the development of natural antioxidants and health care functions.