黑米花色苷调节脂质代谢作用及其分子机制研究进展

近年来大量体内外实验研究证实花色苷具有调节脂代谢作用。黑米种皮富含花色苷,是天然花色苷重要的来源之一。本文综述了黑米花色苷对脂质代谢的调节作用,并分别从调节脂肪酸和胆固醇代谢相关酶及其基因的表达的角度总结了其作用机制,分析了研究中存在的主要问题,提出了下一步深入研究的重要方向,旨在为黑米精深加工和功能食品开发提供理论依据。     

李果实生长发育过程中糖酸和花青苷含量的变化及相关分析

以‘黑珍珠’李为试材,测定其色泽参数及其发育过程中的糖酸种类与含量、花青苷的种类与含量,并进行花青苷含量与色泽参数的相关性分析、花青苷含量与糖酸含量的通径分析。结果表明:果实中检测到6种有机酸。苹果酸含量最高,其次是顺乌头酸、莽草酸、柠檬酸、琥珀酸和富马酸。果实中葡萄糖和果糖含量变化不大,山梨醇含量相对较低,蔗糖含量随着果实发育逐渐升高。黑珍珠李中主要有矢车菊素-3-葡萄糖苷和矢车菊素-3-芸香糖苷,果实发育前期果皮和果肉花青苷含量相差不大,而从花后(DAF)85 d开始,果皮花青苷含量急剧增加,此时色泽参数也有相应变化,但果肉花青苷含量与色差变化不大。相关性分析发现,李果皮发育过程中,花青苷含量与L*和b*成负相关,与a*成正相关,果肉花青苷含量与色泽参数相关性不大;通径分析表明,果皮中苹果酸通过其他糖酸对总花青苷的影响较大,果肉中琥珀酸对于其他5个酸起着较大的贡献,而顺乌头酸起着负作用,葡萄糖对于其他3个糖在花青苷的合成上也起着负作用。     

不同有色米品种色素含量及稳定性研究

采用pH示差法研究了不同有色米色素水溶液中花色苷的含量。结果表明,P1的花色苷含量最高,为0.632 mg/g,P18的花色苷含量最低,为0.049 mg/g,其他品种的花色苷含量介于二者之间。采用比色法研究了光照及温度对黑米色素稳定性的影响。结果表明,P4、P8的色素稳定性相对较好,P16、P17相对较差。最后,利用主成分分析,筛选出的色素含量高且稳定性好的优质黑米品种为P4。     

植物生长调节剂提高花烛佛焰苞花青苷含量的效应

以花烛(AnthuriumandraeanumLind.)为实验材料,探讨其佛焰苞花青苷含量下降与环境条件的关系以及植物生长调节剂提高花烛佛焰苞花青苷含量的生理效应。结果表明,光照不足是导致花青苷含量下降的主要因素;用植物生长调节剂赤霉酸(GA3)、6-苄氨基嘌呤(6-BA)、茉莉酸甲酯(JA-Me)处理花烛植株,GA3(1.16mmolL)能有效地提高弱光下花烛花梗的苯丙氨酸解氨酶(PAL)活性与佛焰苞的花青苷含量。讨论了GA3的作用机理。     

紫黑米的色素和营养成分研究综述

本文概述了紫黑米的特种营养成分和色素、特种营养性状以及种皮黑色素的遗传研究。同时,还对紫黑米稻的育种研究进行了探讨,旨在为紫黑米稻育种提供参考。     

福建省3个主栽木奈品种果实采后品质和生物活性物质含量变化

以福建省主要栽培品种油、青和花为材料,研究了其在成熟期果实营养成分、冷藏及随后的货架期间果实品质以及生物活性物质的变化(总酚类、花青素、类黄酮)。结果表明:(1)3个品种中均含有丰富的氨基酸,包括7种人体所需的必要氨基酸,2种儿童体内所必需的氨基酸,其中青总的氨基酸含量最高,达到358.60 mg/100 g,其次是油,为349.53 mg/100 g,而花总氨基酸的含量最低,只有259.77 mg/100 g;(2)3个品种果实硬度随着贮藏时间的延长而逐渐下降;可溶性固形物在青和油中变化不明显,但在花中呈明显上升趋势;(3)贮藏期间,3个品种总酚含量和总黄酮含量呈明显上升的趋势,花色素苷含量则呈上升-下降-上升的趋势。     

景宁花香型惠明茶工艺技术研究与探讨

文章介绍了景宁花香型惠明茶生产的自然条件及产业发展前景;着重阐述了景宁花香型惠明茶研制加工过程中的加温摊青、适温杀青、提香干燥等各个环节的生产工艺参数,并对加工研制工艺技术进行了归纳总结。     

基于主成分分析和聚类分析的不同水稻品种营养品质评价研究

为了评价不同颜色糙米品种的营养品质,以3个红米品种、8个黑米品种和8个普通糙米品种为材料,对其5项基本营养成分、13种矿质元素含量和9项活性物质含量等27项营养品质指标进行比较分析,并采用主成分分析和聚类分析对不同水稻品种进行营养品质评价。结果表明,不同品种稻米的总淀粉、膳食纤维和脂肪含量在较小范围内波动;有色米品种的矿质元素含量变化范围较大,普通糙米品种的变化范围较小;总酚、总黄酮、ABTS和DPPH抗氧化活性间存在极显著的相关性,其在有色米品种中的含量显著高于普通糙米品种,且大多数黑米品种的含量显著高于红米品种;总花色苷、矢车菊素-3-O-葡萄糖苷、芍药素-3-O-葡萄糖苷在黑米品种中含量比较高。对稻米基本营养成分和矿物质元素等指标进行主成分分析,提取了6个主成分,其累积方差贡献率达80%左右,可以较好反映稻米的营养品质。对19个水稻品种稻米的所有营养品质参数进行聚类分析,可以将水稻品种分为有色米类和普通糙米类;将所有品质指标分为五类,其两类主要是矿质元素,一类主要是活性物质,两类主要是基本营养成分。该研究结果可为稻米营养品质的评价提供科学依据,也可为生产功能性稻米新产品提供新思路。     

海南岛乐东盆地黑米育种实践与展望

黑米是全谷物食品,营养丰富,具有多种保健功能。在海南岛乐东盆地,笔者利用得天独厚的生态环境开展黑米育种研究。主要采用多重复合杂交,结合群体选择的技术路线,10余年来共审定了2个黑米新品种,并有多个品系参加区试。本文总结了黑米育种技术、品种特性及配套栽培技术,并对未来黑米育种的方向及花青素利用提出了建议。     

漫谈黑米的类型和鉴别

黑米是因花青素在水稻颖果果皮中浓集沉积而使其糙米外观呈黑色 (或紫黑色 )的一种特殊的稻米类型,在我国有悠久的栽培历史。黑米营养丰富 ,并具有保健及药用价值 ,明代李时珍在《本草纲目》中早已记载食用黑米具有“滋阴补肾、健脾暖肝、明目活血”等功效 ,在民间 ,黑米也有“珍贡米”、“药米”之誉。自20世纪80年代中期以来 ,由于现代科学技术的进步,既进一步确认了黑米特有的营养和食疗价值,同时也有力地促进了黑米深加工的发展 ,以黑米为主料或配料制作风味食品、特色酒、保健饮料、营养米粉等不断涌现 ,提炼的天然黑米色素也备受重视 …     

A study of biodiversity of flavonoid content in the rice caryopsis evidencing simultaneous accumulation of anthocyanins and proanthocyanidins in a black-grained genotype

Rice genotypes with pigmented caryopses have received increased attention because of their antioxidant properties. Previous works evidenced that the kernel of red rice is characterized by the presence of proanthocyanidins, whereas black rice is characterized by the presence of anthocyanins. In the present study, the total antioxidant capacity (TAC) and the polyphenol content of the caryopsis were evaluated on a set of Italian rice varieties (three white, two black and five red ones). The pigmented rices, on average, had a TAC four times higher than the white ones. As expected, red-grained genotypes contained no detectable anthocyanins and one black rice contained no detectable proanthocyanidins. However, the black-grained cv. Artemide had large amounts of both proanthocyanidins and anthocyanins. This genotype was also characterized by the highest TAC and polyphenol content: its TAC was about twice the TAC of the other pigmented rices, and it had a polyphenol content 2–3 times the content found in the other pigmented rices. Pigmented genotypes are confirmed to be very interesting to breed rice for high polyphenol content and TAC. Furthermore, the possibility to select for genotypes accumulating both anthocyanins and proanthocyanidins provides a way to substantially increase the polyphenol content and TAC of the rice caryopsis.     

高黄酮水稻品种资源的鉴定与筛选

黄酮是中药中重要功能成分,具有较强抗氧化作用,能清除体内自由基,有提高免疫力,降血糖、血脂和血压,消炎的作用。对水稻中的黄酮研究较少,对高黄酮水稻资源的筛选更少有涉及。水稻黄酮主要为花青素与原花青素,花青素多存在于黑米中,原花青素多存在于红米中。通过测定985份资源的黄酮含量,并应用系统聚类中的WARD法,将黄酮含量分为高黄酮、较高黄酮、中等黄酮及低黄酮四类,其中高黄酮品种有4个。黄酮含量高能显著降低稻米蛋白质含量,增加稻米垩白度,但对其他指标影响较小。将优异资源与高黄酮水稻育种结合,全面提高一般色米的黄酮含量,可为糖尿病患者与"三高"(高血糖、高血脂、高血压)患者、肝功能不良者及免疫力较低者提供理想膳食素材。     

Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran,embryo and endosperm of white,red and black rice kernels (Oryza sativa L.)

Whole rice grain comprising endosperm, embryo (or germ), and bran has potential beneficial health effects in addition to provision of nutrients. The distribution of phenolic acids and anthocyanins in endosperm, embryo, and bran of white, red, and black rice grains was investigated in this study. The total phenolic content (TPC) was highest in the bran, averaging 7.35 mg GAE/g and contributing 60%, 86% and 84% of phenolics in white, red and black rice. The average TPC of the embryo and endosperm were 2.79 and 0.11 mg GAE/g accounting for 17% and 23%, 4% and 10% and 7% and 9% in white, red and black rice, respectively. The antioxidant capacity determined using DPPH and ORAC displayed a trend similar to TPC. Free/conjugated phenolic acids in white, red and black rice bran accounted for 41%, 65% and 85% of total acids. Bound phenolic acids in rice bran accounted for 90% of total acids in whole grain. Cis-p-coumaric was detected in bound form in bran while cis-sinapic acid was detected in the free/conjugated form in embryo and bran. Cyanidin-3-O-glucoside and peonidin-3-O-glucoside were identified mainly in black rice bran as the total anthocyanins. Cyanindin-3-O-rutinoside was also detected in black rice bran.     

Phenolic content,anthocyanins and antiradical capacity of diverse purple bran rice genotypes as compared to other bran colors

Anthocyanins are flavonoids, a subgroup of phenolic compounds in bran of purple rice that have shown health benefits in animal studies and human clinical trials. We studied the genetic diversity of the concentrations of total phenolics, flavonoids and anthocyanins, and, antiradical capacity in diverse purple rice brans. More than 13-, 12-, 25- and 8-fold variations were found for these respective traits. Cyanidin-3-glucoside and peonidin-3-glucoside were the major anthocyanins identified. The color parameter b* of whole grain rice was correlated with anthocyanins and can be used as a non-destructive quick screening tool. Purple brans that accumulated both anthocyanins and proanthocyanidins had the highest total phenolics, total flavonoids, and oxygen radical absorbance capacity among all color brans. Purple brans had the widest genotypic diversity of these chemical traits, followed by red, brown, light brown, and white. In terms of antioxidant properties of total flavonoid compounds in the sample extracts, purple and red brans had similar reducing capacity per unit of total flavonoids; while purple bran had higher oxygen radical absorbance capacity per unit of total flavonoids. In conclusion, new rice cultivars with colored bran having specific amounts and types of phenolic compounds can be developed using traditional breeding.     

不同产地紫米营养成分比较及其相关性分析

为评价不同品种紫米淀粉、脂肪、花青素、多酚、氨基酸和矿质元素间的差异,探究不同营养成分之间的关系,选取云南墨江（MJ）、湖南新化（HN）、贵州黎平（GZ）和陕西汉中（SX）4个产地的紫米,并与红米（R）、黑米（B）进行比较。结果显示,不同产地紫米成分含量存在差异,具有不同营养特征。HN紫米的淀粉含量最低（68.13%）,脂肪（2.38%）、矿质元素Fe、K、Mg、Mn、Na、P、Zn含量最高,其中Mn（80.37 mg/kg）、Na（10.75 mg/kg）元素显著高于其他产地;MJ和SX紫米花青素（533.03 mg/kg,412.54 mg/kg）、多酚（340.55 mg/100 g,387.91 mg/100 g）含量显著高于其他产地,而GZ紫米花青素（156.55 mg/kg）和多酚（239.23 mg/100 g）显著低于其他产地紫米。SX紫米氨基酸总量（74.37 g/kg）与必需氨基酸（total essential amino acids,ΣEAA,26.09 g/kg）含量最高,与其他紫米差异不显著。紫米成分间相关性分析显示,花青素与多酚呈极显著正相关（0.625）,二者分别与Ca呈显著负相关（-0.571,-0.549）。Asp、Gly与Fe、Ca呈显著正相关,大部分元素间呈显著正相关。不同有色稻米间,红米淀粉（74.73%）含量最高,花青素（9.05 mg/kg）、氨基酸总量（55.94 g/kg）、ΣEAA（19.78 g/kg）、Fe（6.51 mg/kg）、Mg（609.41 mg/kg）、P（1746.72 mg/kg）元素含量最低,与紫米和黑米差异显著（P<0.05）。黑米花青素（533.03 mg/kg）、多酚（453.53 mg/100 g）含量显著高于（P<0.05）其他有色稻;黑米和紫米氨基酸含量差异不显著（P>0.05）,但显著高于（P<0.05）红米。有色稻ΣEAA与非必需氨基酸总量（total non-essential amino acid,ΣNEA）比例在0.54左右。主成分分析将3种有色稻分为红米、紫黑米两组,前3个主成分可以解释总方差的91%。第一主成分（PC1）贡献率为67.5%,代表矿质元素,说明产地是有色稻米成分组成差异的主要原因。第二主成分（PC2）占总方差的18.2%,主要为总花青素含量、氨基酸等。     

不同处理对刺葡萄愈伤组织花青素和原花青素生物合成的 影响

以刺葡萄 2 个同质不同型的愈伤组织细胞系为材料,研究不同处理因子对其花青素和原花青素合成能力的影 响。试验结果表明,刺葡萄 DLR 细胞系具有高产花青素和原花青素的能力,在培养至 45 d 时,其花青素与原花青素的 含量均达到最高值,分别为 113.85 μg/g（FW）和 3 562.95 μg/g（FW）;低温、高温、肉桂酸、壳聚糖、紫外线、黑暗 和 KT 等因子,对 DLR 细胞系花青素和原花青素的累积表现出不同的效应;其中,4 ℃低温处理下,DLR 细胞花青素 的积累效果最佳,比对照提高了 2.14 倍;壳聚糖处理下,原花青素积累效果最佳,是对照的 2.84 倍。刺葡萄 DLW 细 胞系不具有或极低的花青素和原花青素合成能力,处理因子调控对其作用效果不明显。本研究的结论为进一步进行刺 葡萄细胞花青素和原花青素合成调控奠定了基础。     

不同处理对刺葡萄愈伤组织花青素和原花青素生物合成的影响

以刺葡萄 2 个同质不同型的愈伤组织细胞系为材料,研究不同处理因子对其花青素和原花青素合成能力的影响。试验结果表明,刺葡萄 DLR 细胞系具有高产花青素和原花青素的能力,在培养至 45 d 时,其花青素与原花青素的含量均达到最高值,分别为 113.85 μg/g（FW）和 3 562.95 μg/g（FW）;低温、高温、肉桂酸、壳聚糖、紫外线、黑暗和 KT 等因子,对 DLR 细胞系花青素和原花青素的累积表现出不同的效应;其中,4 ℃低温处理下,DLR 细胞花青素的积累效果最佳,比对照提高了 2.14 倍;壳聚糖处理下,原花青素积累效果最佳,是对照的 2.84 倍。刺葡萄 DLW 细胞系不具有或极低的花青素和原花青素合成能力,处理因子调控对其作用效果不明显。本研究的结论为进一步进行刺葡萄细胞花青素和原花青素合成调控奠定了础。     

Metabolite profiling of colored rice (Oryza sativa L.) grains

HPLC analysis of dehulled red, black and non-colored indica and japonica rice subspecies revealed significant differences in the contents of the anthocyanins cyanidin-3-glucoside and peonidin-3-glucoside. The rice materials were subjected to a comparative capillary gas chromatography-based metabolite profiling approach. The employed extraction and fractionation protocol enables the analysis of a broad spectrum of lipophilic and hydrophilic low molecular weight constituents from different chemical classes. The method covers not only primary metabolites (e.g. sugars, fatty acids) but also nutritionally relevant constituents (e.g. α-tocopherol, γ-aminobutyric acid). Statistical assessment of the data via principal component analysis and agglomerative hierarchical clustering revealed a distinct grouping of the different colored rice subspecies on the basis of their metabolite profiles. Compared to non-colored and red rice, black rice exhibited, in particular, higher levels of fatty acid methyl esters, free fatty acids, organic acids and amino acids.