杨梅提取物抑制二羰基化合物活性研究

Study on the inhibitory activities of Myrica rubra Sieb.et Zucc. fruit on reactive carbonyl compounds

中文关键词:  杨梅果实提取物  甲基乙二醛  乙二醛  气相色谱法  曲奇饼干

英文关键词:extract of Myrica rubra Sieb.et Zucc. fruit  methylglyoxal  glyoxal  gas chromatography  cookies

中文摘要:

      目的 分离纯化杨梅果实提取物并考察不同组分对模型及曲奇饼干中甲基乙二醛(methylglyoxal, MGO)、乙二醛(glyoxal, GO)的抑制效果。方法 乙醇浸提制备杨梅果实粗提物(crude extract, CE), 采用AB-8大孔吸附树脂, 以不同体积分数的乙醇(20%、40%、60%)洗脱, 得到3种杨梅提取物; 采用NaNO2-Al(NO3)3-NaOH比色法、pH示差法、液相色谱-串联质谱法测定提取物中花色苷、总黄酮含量和主要成分, 并用气相色谱法考察其对模型和曲奇饼干中MGO/GO的抑制活性。结果 40%乙醇组分F1得率最高, 活性最好, 主要成分为矢车菊素-3-O-葡萄糖苷(cyanidin-3-O-glucoside, C-3-Glu)和杨梅素-3-O-鼠李糖苷(myricetin-3-O-rhamnoside, M-3-Rha); 60%乙醇洗脱组分F2的主要成分为槲皮素-3-O-鼠李糖苷(quercetin-3-O-rhamnoside, Q-3-Rha); 当曲奇饼干中提取物添加量为0.4%时, F1、F2对MGO和GO均有抑制活性, 其中F1效果最佳, 分别为61.5%和40.4%。结论 杨梅果实提取物具有良好清除MGO/GO的能力, 为其作为添加剂应用于抑制食品加工中的MGO和GO提供了一定的理论基础。

英文摘要:

      Objective To isolate and purify the extract of Myrica rubra Sieb.et Zucc. fruit and investigate the inhibitory activities of different elution components on methylglyoxal (MGO), glyoxal (GO) in model and cookies, respectively. Methods The crude extract (CE) of Myrica rubra Sieb.et Zucc. fruit was prepared by ethanol extraction, further separated and purified using AB-8 microporous adsorption resin and different concentrations of ethanol (20%, 40%, 60%), obtaining 3 kinds of Myrica rubra Sieb.et Zucc. extraction components. The content of anthocyanins and total flavonoids and the main chemical constituents in each eluted fraction were determined by NaNO2-Al(NO3)3-NaOH colorimetric method, pH differential method and liquid chromatography-tandem mass spectrometry, respectively. Gas chromatography was used to investigate the inhibitory activity against MGO/GO of each eluted fraction in model and cookies. Results The 40% ethanol eluting component (F1) had the highest yield and activity, its main ingredients were cyanidin-3-O-glucoside (C-3-Glu) and myricetin-3-O-rhamnoside (M-3-Rha); quercetin-3-O-rhamnoside (Q-3-Rha) was the main component of 60% ethanol eluting component (F2). F1 and F2 both had inhibitory activities on MGO and GO when the additive amount of the extract in the cookie was 0.4%. Among them, F1 had the best effects, which were 61.5% and 40.4%, respectively. Conclusion The extracts of Myrica rubra Sieb.et Zucc. fruit have good ability to eliminate MGO and GO, which provide a theoretical basis for its application as an additive to inhibit MGO and GO in food processing.