3个蓝靛果品种果实生物活性物质含量及抗氧化性的比较

为给蓝靛果种质资源收集、优良品种的选育、综合开发及利用提供参考,以蓝靛果栽培品种‘蓝鸟’‘蓓蕾’及野生蓝靛果为材料,比较3个蓝靛果品种果实生物活性成分的含量及抗氧化活性,利用生理生化实验方法,测定各品种成熟果实提取液中可滴定酸、类黄酮、总酚、花色苷含量,分析DPPH、FRAP、羟自由基(·OH)的清除能力。结果表明:‘蓝鸟’果实可滴定酸含量最多,其体积分数为2.49%;按照类黄酮、总酚及花色苷的含量由高到低排序,3个品种依次为‘蓓蕾’、野生、‘蓝鸟’。体外抗氧化活性评价结果显示,3个蓝靛果品种果实的抗氧化能力差异较大,‘蓓蕾’果实抗氧化活性最高,其次是野生蓝靛果,‘蓝鸟’果实的抗氧化活性最低。相关性分析结果显示,蓝靛果果实的抗氧化能力与类黄酮、总酚、花色苷含量存在极显著相关性,其中,类黄酮含量与·OH清除能力相关系数最大,即蓝靛果果实类黄酮清除·OH的能力最强。综上可知,‘蓓蕾’果实生物活性物质含量较高,抗氧化能力比其他2个蓝靛果品种强,适宜进行加工及内含物提取利用,是制备抗氧化剂的优良材料。

Comparison of bioactive component contents and antioxidant activities in three varieties of Lonicera caerulea fruits

In order to provide some references for collection of germplasm resources, and selection and comprehensive development & utilization of superior varieties, we used ‘bluebird’,‘beilei’ and wild L. caerulea as materials, and compared contents of bioactive components and antioxidant activities in three varieties of Lonicera caerulea fruits. We measured contents of titratable acid, flavonoid, total phenols, anthocyanin in extracts from ripe fruits of different varieties, and analyzed scavenging abilities to DPPH, FRAP and hydroxyl radical (·OH) by using some physiological and biochemical experiment methods. The results showed that titrable acid content in ‘bluebird’ fruit was the highest, and its volume fraction was 2.49%;based on contents of flavonoid, total phenols and anthocyanins from high to low, order of the varieties was ‘beilei’, wild L. caerulea,‘bluebird’. The evaluation results of antioxidant activity in vitro showed that antioxidant capacity of three varieties of L. caerulea fruits had obvious differences. Antioxidant activity of ‘beilei’ fruit was the highest, followed by wild L. caerulea fruit, and that of ‘bluebird’ fruit was the lowest. The results of correlation analysis showed that antioxidant capacity of L. caerulea fruit was very significant correlation with contents of flavonoid, total phenols, anthocyanins. Among them, flavonoid content had the largest correlation coefficient with scavenging abilities to ·OH, so flavonoid in L. caerulea fruit had the strongest scavenging abilities to ·OH. In summary,‘beilei’ fruits had higher bioactive component contents and stronger antioxidant capacity than the other two varieties, so it was suitable for extraction and processing and was good material for preparing antioxidant.