不同品种薯尖的总酚、总黄酮含量及抗氧化活性比较

Comparison of the Total Phenolics, Total Flavonoids and Antioxidant Activities in Potato Tips of Different Varieties

摘要:

为筛选出抗氧化活性较高的薯尖品种、为薯尖的开发利用提供理论依据，本研究比较了四种不同品种薯尖(福薯7-6、福薯18、宁菜、7001)的叶、茎尖、柄、茎4个部位的总酚、总黄酮含量。并且以DPPH·清除率、总还原力、·OH清除能力、超氧阴离子自由基清除能力为抗氧化活性衡量指标，分析了4个品种各个部位的抗氧化活性及其与酚类物质含量的相关性。实验表明：4种薯尖的总多酚含量介于4.42~98.15 mg GAE/g DW，总黄酮含量介于0.97~36.17mg RE/g DW，DPPH·清除率介于5.13~53.1 mg trolox/g，总还原力介于5.65~115.00 mg Vc/g，·OH清除能力介于0.04~0.06(Vc mg/g)，超氧阴离子清除能力介于27.11%~54.50%；在4个部位间，叶、茎尖的酚类物质含量及相关抗氧化活性总体上显著高于其他部位；4种薯尖中只有福薯7-6和福薯18在叶部位的总黄酮含量无显著差异，且各个品种在茎尖和柄部位的·OH清除能力均无显著差异；总酚、总黄酮含量与抗氧化活性均呈正相关。总而言之，不同品种、不同部位薯尖的总酚、总黄酮含量，以及其抗氧化活性均存在一定差异。经过筛选认为7001品种薯尖的酚类物质含量及其抗氧化能力最高，可作为优质抗氧化剂的资源。

Abstract:

In order to screen out potato tips with a higher antioxidant activity and provide a theoretical basis for the development and utilization of potato tips, the contents of total phenolics and total flavonoids in the leaves, stem tips, stalks and stems of four varieties of sweet potato tips (Fushu7-6, Fushu18, Ningcai and 7001) were compared in this study. Using DPPH· scavenging rate, total reducing power, ·OH scavenging capacity and superoxide anion radical scavenging capacity as indicators of antioxidant activity, the correlation between the antioxidant activity of each part of the four varieties and its phenolic substance content was examined. Experiments showed that the total phenolic contents of the four kinds of potato tips ranged from 4.42 to 98.15 mg GAE/g DW, with the total flavonoid content in the range of 0.97~36.17 mg RE/g DW, DPPH· scavenging rate in the range of 5.13~53.1 mg trolox/g, the total reducing power in the range of 5.65～115.00 mg Vc/g, the ·OH scavenging capacity in the range of 0.04~0.06 (Vc mg/g), and the superoxide anion scavenging capacity in the range of 27.11%~54.50%. Among the four parts, the contents of phenolic substances and associate antioxidant activities in leaves and stem tips were generally higher than those of other parts. Among the 4 kinds of potato tips, only the total flavonoid contents in Fushu 7-6 and Fushu 18 leaf samples were insignificantly different, and the ·OH scavenging capacities of the stem tips and stalks of all varieties differed insignificantly; the contents of total phenolics and total flavonoids were positively correlated with the corresponding antioxidant activity. All in all, there were some differences in the total phenolic content and total flavonoid content as well as their antioxidant activities of different varieties and different parts of potato tips. After screening, it was concluded that the 7001 variety of potato tip had the highest phenolic content and antioxidant capacity, which may be used as a resource of high-quality antioxidants.