6种可食用花卉化学成分的测定及其抗氧化活性对比分析

Determination of chemical components and comparative analysis of antioxidant activities of 6 kinds of edible flowers

中文关键词:  可食用花卉  化学成分  抗氧化活性

英文关键词:edible flowers  chemical composition  antioxidant activity

中文摘要:

      目的 研究和开发可食用花卉资源, 评价其营养成分及其体外抗氧化活性。方法 以关山樱花、枇杷花、玫瑰花、菊花、茉莉花和金银花6种可食用花卉为研究对象, 测定样品中多糖、多酚、总黄酮、游离氨基酸、蛋白质、矢车菊色素、矮牵牛色素的含量, 利用主成分分析和相关性分析法对不同可食用花卉的抗氧化活性进行比较。结果 6种可食用花卉化学成分存在显著差异, 关山樱花游离氨基酸(11.18%)和蛋白质(22.06%)含量显著高于其余5种花卉, 6种花卉多糖含量主要集中在4%左右; 多酚和总黄酮含量最高的花卉分别为玫瑰花(9.42%~13.94%)和广西金银花(3.62%); 矮牵牛色素和矢车菊色素在关山樱花、枇杷花和玫瑰花中均有检出, 除平阴玫瑰外, 玫瑰花中的矮牵牛色素和矢车菊色素含量整体高于樱花和枇杷花。抗氧化实验结果显示玫瑰花对2,2-二苯基-1-苦基肼自由基和羟自由基具有较好的清除效果。相关分析表明可食用花卉中多酚、矮牵牛色素和矢车菊色素与抗氧化活性呈正相关, 相关系数均大于0.720, 而总黄酮含量与自由基清除率之间没有明显的相关性; 主成分分析综合评分分析发现, 排名前6的花卉为玫瑰花。结论 总体上玫瑰花作为食品原料营养价值要高于其余5种食用花卉, 研究成果为可食用花卉领域食品原料选材、新型食品开发利用提供科学的基础参考数据。

英文摘要:

      Objective To study and develop edible flower resources, evaluate their nutritional components and in vitro antioxidant activities. Methods The 6 kinds of edible flowers—Kanzan flower, loquat flowers, roses, chrysanthemums, jasmine flowers and honeysuckle—were selected as study subjects. The content of polysaccharides, polyphenols, total flavonoids, free amino acids, proteins, cyanidin and petunidin in the samples were measured. Principal component analysis and correlation analysis were used to compare the antioxidant activity of different edible flowers. Results The chemical compositions of the 6 kinds of edible flowers showed significant differences. The free amino acid (11.18%) and protein (22.06%) content of Kanzan flower were significantly higher than those of the other 5 kinds of flowers. The polysaccharide content of the 6 kinds of flowers was concentrated around 4%. The highest polyphenol and total flavonoid contents were found in roses (9.42%–13.94%) and Guangxi honeysuckle (3.62%), respectively. Petunidin and cyanidin were detected in Kanzan flower, loquat flowers, and roses. Except for Pingyin roses, the petunidin and cyanidin contents in roses were generally higher than those in Kanzan flower and loquat flowers. Antioxidant experiments showed that roses exhibited strong scavenging effects on 2,2-diphenyl-1-picrylhydrazyl radicals and hydroxyl radicals. Correlation analysis indicated that polyphenols, petunidin and cyanidin in edible flowers were positively correlated with antioxidant activity, with correlation coefficients all greater than 0.72, while no significant correlation was observed between total flavonoid content and free radical scavenging rates. Principal component analysis and comprehensive scoring revealed that roses ranked highest among the 6 kinds of flowers. Conclusion Overall, roses possess higher nutritional value as a food ingredient compared to the other five edible flowers. The research provide a scientific basis for the selection of food materials and the development of new food products in the field of edible flowers.