不同干燥方式对蓝莓叶中酚类物质及其抗氧化活性的影响

doi:10.3864/j.issn.0578-1752.2018.13.012

摘要/Abstract

摘要： 【目的】探讨对蓝莓叶酚类物质含量及抗氧化活性的影响，为蓝莓叶的综合开发利用提供参考。【方法】以蓝莓叶为试验材料，设置不同干燥方式处理分别采用福林酚和比色法、亚硝酸盐比色法及高效液相色谱（high performance liquid chromatography，HPLC）检测各样品的总酚、总黄酮、绿原酸和芦丁含量，采用亚铁还原力（ferric reducing antioxidant power，FRAP）、DPPH和ABTS⁺自由基清除法测定各样品的抗氧化能力，并分析样品酚类物质含量与抗氧化活性的关系。【结果】4种干燥方式对蓝莓叶中总酚、总黄酮含量及多酚类组份均有不同程度的影响。其中，真空冷冻干燥蓝莓叶中酚类物质含量最高，总酚（55.7 mg GAE·g^-1 DW）、总黄酮（104.8 mg RE·g^-1DW）两者含量均为微波干燥方式的1.2倍左右，真空和热风干燥方式的3倍左右；多酚单体绿原酸（38.3 mg·g^-1）、芦丁（10.2 mg·g^-1）两者含量是微波干燥方式的1.5倍左右，热风和真空干燥方式的2—6倍。不同干燥方式对蓝莓叶的抗氧化活性影响显著（P＜0.05）。其中，真空冷冻干燥样品的抗氧化能力最强，DPPH自由基和ABTS⁺·的半清除浓度EC₅₀分别为54.8 µg·mL^-1和183.9µg·mL^-1，亚铁还原能力FRAP值达到6.0，抗氧化能力略高于微波干燥法（DPPH自由基和ABTS⁺·的半清除浓度EC₅₀分别为61.8 µg·mL^-1和225.7 µg·mL^-1，FRAP值4.0）。微波干燥法样品的抗氧化能力显著高于热风干燥（DPPH自由基和ABTS⁺·的半清除浓度EC₅₀分别为136.6 µg·mL^-1和575.1 µg·mL^-1，FRAP值1.7）和真空干燥方法（DPPH自由基和ABTS⁺·的半清除浓度EC₅₀分别为136.1 µg·mL^-1和225.7 µg·mL^-1，FRAP值1.8）(P＜0.05)。热风和真空干燥样品间抗氧化活性没有明显差异(P＞0.05)。相关性分析表明，除芦丁外，其他酚类物质含量与其抗氧化活性均存在极显著相关(P＜0.01)。【结论】真空冷冻干燥能较好地保留蓝莓叶中的多酚类物质，且具备较强的抗氧化能力和还原能力；微波干燥的效果略低于真空冷冻干燥，生产上可根据样品处理量的大小和具体情况选择干燥方式。

关键词: 蓝莓叶, 干燥方式, 酚类物质, 抗氧化活性

Abstract: 【Objective】This study was aimed to investigate the effects of four different drying processes, including hot air drying (HAD), vacuum heat drying (VHD), microwave drying (MD), and vacuum-freeze drying (VFD), on polyphenols content and antioxidant activities of blueberry leaves, which would provide scientific basis for the comprehensive utilization of blueberry leaves.【Method】The phenolic compounds were determined by Folin-Ciocalteu, NaNO₂-Al(NO₃)_3, and HPLC methods, respectively. Meanwhile, the DPPH radical scavenging capacity, FRAP (ferric reducing antioxidant power), and ABTS⁺· scavenging capacity of the extracts of dry blueberry leaves were determined. The relationship between phenolic compounds and antioxidant activity were also analyzed by correlation analysis. 【Result】The total phenol, chlorogenic acid, and rutin contents were varied significantly in blueberry leaves with different drying methods. The VFD blueberry leaves displayed the highest total phenols (55.7 mg GAE·g^-1DW) and total flavonoids (104.8 mg RE·g^-1DW) contents, which were 1.2 times higher than that in MD blueberry leaves, and 3 times higher than that in HAD or VHD blueberry leaves. Additionally, the chlorogenic acid (38.3 mg·g^-1) and rutin (10.2 mg·g^-1) in VFD blueberry leaves were also significantly higher than others, which were 1.5 times higher to MD and 2-6 times higher to HAD or VHD blueberry leaves. Moreover, VFD blueberry leaves showed the strongest antioxidant activity, with the median elimination concentration (EC₅₀) of DPPH and ABTS⁺radical scavenging capacity at 54.8 µg·mL^-1 and 183.9 µg·mL^-1, respectively, and the FRAP value up to 6.0, the antioxidant activity of VFD blueberry leaves was little bit higher than the MD blueberry leaves (EC₅₀ of DPPH· and ABTS⁺· were 61.8 µg·mL^-1 and 225.7 µg·mL^-1, respectively), while the antioxidant activity of MD blueberry leaves was significantly higher than that of HAD (EC₅₀ of DPPH· and ABTS⁺·were 136.6 µg·mL^-1 and 575.1 µg·mL^-1, respectively, FRAP value 1.7) and VHD blueberry leaves (EC₅₀ of DPPH· and ABTS⁺· were 136.1 µg·mL^-1 and 471.3 µg·mL^-1, respectively, FRAP value 1.8) (P＜0.05). No significant difference were observed on the antioxidant activity between HAD and VHD blueberry leaves. In addition to the rutin, the content of other phenolic compounds was significantly correlated with the antioxidant activity (P＜0.01).【Conclusion】The blueberry leaves processed by VFD method retained the highest content of phenolic compounds, antioxidant activity, and reducing power. However, no significant difference was observed between the VFD and MD methods. Thus, our results suggested that one may choose either VFD or MD method to dry blueberry leaves according to the sample quantity and other specific situations.

Key words: blueberry leaf, drying method, phenolic compound, antioxidant activity

李晓英，薛梅，樊汶樵，罗洁. 不同干燥方式对蓝莓叶中酚类物质及其抗氧化活性的影响[J]. 中国农业科学, 2018, 51(13): 2570-2578.

LI XiaoYing, XUE Mei, FAN WenQiao, LUO Jie. Analysis of Phenolic Compounds and Antioxidant Activities of Blueberry Leaves from Different Drying Methods[J]. Scientia Agricultura Sinica, 2018, 51(13): 2570-2578.

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