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

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

汤葆莎^{1, 2,},
赖谱富^{1, 2},
李怡彬^{1, 2, ,},
吴俐^{1, 2},
翁敏劼^{1, 2},
郑恒光^{1, 2}

1.
福建省农业科学院农业工程技术研究所，福建　福州　350003
2.
福建省农产品（食品）加工重点实验室，福建　福州　350003

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
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- 被引次数: 0
出版历程
- 收稿日期: 2019-10-15
- 修回日期: 2019-12-20
- 刊出日期: 2020-07-31

Phenols and Biological Activity of Chewable Plum Tablets

TANG Baosha^{1, 2
,},
LAI Pufu^{1, 2},
LI Yibin^{1, 2
, ,},
WU Li^{1, 2},
WENG Minjie^{1, 2},
ZHENG Hengguang^{1, 2}

1.
Institute of Agri-engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China
2.
Fujian Key Laboratory of Agricultural Product (Food) Processing, Fuzhou, Fujian 　350003, China

摘要

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。
- 芙蓉李 /
- 咀嚼片 /
- 酚类物质 /
- 体外抗氧化 /
- 黄嘌呤氧化酶
Abstract: Objective A chewable tablet product made with plum ingredients was prepared and its phenol content, antioxidant properties, and hypouricemic effect analyzed. Method Chewable tablets were prepared with substances and extract from Furong plums (Prunus sallcina Lindi. cv. Furong). Product formula was refined to achieve desired sensory quality judged by a panel and phenolic content determined by HPLC. Antioxidant activity of the tablets was represented by in vitro scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl free radicals, and hypouricemic effect determined by xanthine oxidase-xanthine reaction system. Result The chewable tablets were prepared with 40% of plum powder, 20% of plum polyphenols powder, 20% of wheat bran powder cultivated by edible fungi, 10% of microcrystalline cellulose, and 10% of maltodextrin. The tablets were purplish red in color, smooth and clean without cracks or rough edges in shape, lightly sweet and sour in taste, and solid and chewy in texture. The phenols in them included epicatechin, proanthocyanidins, catechins, proanthocyanidins B, and anthocyanins. The scavenging abilities on DPPH and hydroxyl radicals were not significantly different from those of Vc, with IC₅₀ of 0.07 mg·mL⁻¹ on DPPH and 0.79 mg·mL⁻¹ on hydroxyl radicals. The IC₅₀ on inhibiting xanthine oxidase was 258.96 μg·mL⁻¹. Conclusion The prepared chewable plum tablets contained a variety of phenols that exhibited desirable in vitro antioxidant and hypouricemic effects and could be further developed into a commercial functional food product.
- Prunus sallcina Lindi. cv. Furong /
- chewable tablets /
- phenolic composition /
- in vitro antioxidant activity /
- xanthine oxidase

HTML全文

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2、3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.

下载: 全尺寸图片幻灯片

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

下载: 全尺寸图片幻灯片

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

下载: 全尺寸图片幻灯片

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
配方 Formula	片重 Tablet weight/g	硬度 Hardness/ N	脆碎度 Friability/ %	崩解时限 Disintegration time/min	L^*	a^*	b^*	感官评价 Sensory evaluation
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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