29个品种树莓茎活性物质测定及其抗氧化能力与抑菌活性

Active substances, antioxidant capacity and antibacterial activity in stem of 29 varieties of raspberry

摘要:

为实现树莓茎中活性物质的高值化利用，以东北29个品种树莓茎为研究对象，通过超声波辅助提取法制备树莓茎提取液，测定其总酚、总黄酮、酚类化合物含量以及抗氧化能力、抑菌活性，并进行相关性分析。结果表明：29个品种树莓茎总酚含量为1.10~3.27 g/100 g干树莓茎，总黄酮含量为0.69~1.32 g/100 g干树莓茎，其中“北京32”树莓茎总酚含量最高，“北京21”树莓茎总黄酮含量最高；29个品种树莓茎中鉴定出10种酚酸和7种黄酮类化合物，主要以绿原酸、熊果苷、隐绿原酸和鞣花酸为主，绿原酸含量为2.51~11.38 mg/g干树莓茎；29个品种树莓茎提取液对1,1-二苯基-2-三硝基苯肼自由基（DPPH?）的半抑制质量浓度（IC50）为2.22~5.79 g/L，对2,2"-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐自由基（ABTS+?）的IC50为1.22~4.32 g/L，铁离子还原能力为0.50~1.09 mmol/g干树莓茎；29个品种树莓茎提取液对4种食源性致病菌（金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌和铜绿假单胞菌）均具有抑制作用，对铜绿假单胞菌表现出最强的抑菌活性，其最低抑菌质量浓度和最小杀菌质量浓度分别为3.12和6.25 g/L；29个品种树莓茎提取液多酚含量越高，其抗氧化能力、抑菌活性越强。

Abstract:

In order to realize the high-value utilization of active substances in raspberry stems, 29 varieties of raspberry stems in Northeast China were selected as the research objects; ultrasonic-assisted extraction was employed to derive active substance extracts from raspberry stems, and the contents of total phenols, total flavonoids, phenolic compounds, antioxidant and antibacterial activities were determined, followed by the correlation analysis. The results indicated the contents of total phenols in raspberry stems were 1.10~3.27 g/100g (dried raspberry stem), and total flavonoids were 0.69~1.32 g/100g (dried raspberry stem); where ‘Beijing 32’ showed the highest total phenol contents, and ‘Beijing 21’ showed the highest total flavonoid contents. Ten phenolic acid derivatives and seven flavonols were identified from 29 varieties of raspberry stems, mainly chlorogenic acid, arbutin, cryptochlorogenic acid and ellagic acid, with chlorogenic acid content ranging from 2.51 to 11.38 mg/g (dried raspberry stems). The half inhibitory concentration (IC50) of 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH?) and 2,2"-azino-bis(3-ethylbenzthiazoline-6-sulphonate) (ABTS+?) for 29 varieties of raspberry stem extracts ranged from 2.22 to 5.79 g/L, and 1.22 to 4.32 g/L, respectively; and the iron ion reducing capacities ranged from 0.50 to 1.09 mmol/g (dried raspberry stems). The 29 varieties of raspberry stem extracts had inhibitory effects on four foodborne pathogens (Staphylococcus aureus, Bacillus subtilis, Escherichia coli and pseudomonas aeruginosa), and showed the strongest antibacterial ability in pseudomonas aeruginosa, with minimum inhibitory concentration and minimum bactericidal concentration of 3.12 g/L and 6.25 g/L, respectively. The higher polyphenol content in 29 varieties of raspberry stem extracts, the stronger antioxidant capacity and antibacterial activity.