不同干燥方式对甘薯叶功能成分及抗氧化活性的影响

doi:10.3864/j.issn.0578-1752.2021.21.014

中国农业科学 ›› 2021, Vol. 54 ›› Issue (21): 4650-4663.doi: 10.3864/j.issn.0578-1752.2021.21.014

不同干燥方式对甘薯叶功能成分及抗氧化活性的影响

赵珊¹(),仲伶俐¹,秦琳¹,黄世群¹,李曦¹,郑幸果¹,雷欣宇¹,雷绍荣¹,郭灵安¹,冯俊彦^2,^*()

¹四川省农业科学院农业质量标准与检测技术研究所/农业部农产品质量安全风险评估实验室（成都）,成都 610066
²四川省农业科学院生物技术核技术研究所,成都 610061

收稿日期:2021-02-25 接受日期:2021-05-14 出版日期:2021-11-01 发布日期:2021-11-09
通讯作者: 冯俊彦
作者简介:联系方式：赵珊,Tel：028-84504142;E-mail： zhaoshan11@126.com。
基金资助:
四川省科技计划(2019YFH0106);四川省财政创新工程(2017QNJJ-021);四川省财政创新工程(2017QNJJ-001);四川省财政创新工程(2019LJRC019);四川省财政创新工程(2016ZYPZ-005);四川省财政创新工程(2019LWJJ-003);四川省农业科学院现代农业学科建设推进工程(2021XKJS061);四川省农业科学院现代农业学科建设推进工程(2021XKJS080)

Effects of Different Drying Methods on Functional Components and Antioxidant Activity in Sweet Potato Leaves

ZHAO Shan¹(),ZHONG LingLi¹,QIN Lin¹,HUANG ShiQun¹,LI Xi¹,ZHENG XingGuo¹,LEI XinYu¹,LEI ShaoRong¹,GUO LingAn¹,FENG JunYan^2,^*()

¹Institute of Agricultural Quality Standards and Testing Technology, Sichuan Academy of Agricultural Sciences/Security Risk Assessment Laboratory of Ministry of Agriculture (Chengdu), Chengdu 610066
²Institute of Biotechnology and Nuclear Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610061;

Received:2021-02-25 Accepted:2021-05-14 Online:2021-11-01 Published:2021-11-09
Contact: JunYan FENG

摘要/Abstract

摘要：

【目的】探讨不同干燥方式对甘薯叶功能成分含量及抗氧化能力的影响,为甘薯叶综合开发和干燥加工工艺优化提供理论依据。【方法】以甘薯品种‘台农71’和‘胜南’的叶片为材料,研究蒸干结合热风干燥、真空冷冻干燥、60℃/50℃/40℃热风干燥共5种干燥方式对甘薯叶功能成分（总酚、总黄酮、绿原酸类成分、β-胡萝卜素、维生素D₃、维生素E、抗坏血酸、维生素B₁、维生素B₂）、抗氧化能力（采用DPPH、ABTS⁺自由基清除法测定）和外观色泽（叶绿素、色值）的影响,并分析各功能成分间及功能成分与抗氧化活性的关系。【结果】甘薯叶中检测到的游离酚酸主要包括新绿原酸、绿原酸、隐绿原酸、咖啡酸、异绿原酸A、异绿原酸B和异绿原酸C。5种干燥方式对甘薯叶中功能成分有不同程度的影响。真空冷冻干燥下,‘台农71’叶片中游离酚酸总量最高,达到38.4 mg·g^-1DW,是其在60℃热风干燥下含量的25.6倍。真空冷冻干燥和蒸干结合热风干燥下,叶片中总酚、总黄酮和抗坏血酸含量差异相对较小,但都显著高于60℃/50℃/40℃ 3种热风干燥。真空冷冻干燥下,两个材料的总酚和总黄酮含量最高,分别是3种热风干燥的1.7—5.3倍和1.7—3.8倍。抗坏血酸在真空冷冻干燥下有较好的保留（175.3—441.1 mg/100 g DW）,而在热风干燥中含量极低（3.4—5.7 mg/100 g DW）。维生素D₃和α-生育酚在蒸干结合热风干燥下含量最高。抗氧化活性分析表明,不同干燥方式下甘薯叶甲醇提取物抗氧化活性差异显著（P<0.05）,其中真空冷冻干燥和蒸干结合热风干燥的自由基清除率较高,显著高于3种热风干燥。相关性分析表明,总酚、总黄酮、总绿原酸、维生素D₃、α-生育酚之间存在极显著相关性（P<0.01）;甘薯叶抗氧化能力与总酚、总黄酮及各绿原酸类成分的含量也存在极显著相关（P<0.01）。【结论】真空冷冻干燥和蒸干结合热风干燥能较好地保留甘薯叶中总酚、绿原酸及衍生物、黄酮、维生素D₃、α-生育酚、抗坏血酸等功能成分,使叶片干燥后仍具有较强的抗氧化能力。与真空冷冻干燥相比,蒸干结合热风干燥具有成本低和耗时短的优势,是实际生产应用中干燥保留甘薯叶多酚和黄酮的优选方式。

关键词: 甘薯叶, 干燥方式, 功能成分, 抗氧化活性

Abstract:

【Objective】 This study was aimed to explore the effects of different drying methods on functional components content and antioxidant capacity of sweet potato leaves, which could provide a theoretical basis for optimize drying process and fully utilize sweet potato leaves in the future. 【Method】 The leaves of sweet potato varieties of Tainong 71 and Shengnan were dried using five drying methods, including steam drying combined with hot air drying (SD+HAD), vacuum freeze drying (VFD), hot air drying (HAD) at 60℃, 50℃ and 40℃. The effects of different drying methods on the functional components (total phenols, total flavonoids, caffeoylquinic acids, β-carotene, vitamin D₃, vitamin E, ascorbic acid, vitamin B₁, and vitamin B₂), antioxidant capacity (using DPPH and ABTS ⁺ radical scavenging methods) and appearance color of sweet potato leaves (chlorophyll and color value) was evaluated, and the correlation between the functional components and the correlation between functional components and antioxidant activity were analyzed. 【Result】 Free phenolic acids detected in sweet potato leaves mainly included 5-O-caffeoylquinic acid, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, caffeic acid, 3,5-di-O-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid and 4,5-di-O-caffeoylquinic acid. The effects of five drying methods on the functional components of sweet potato leaves were different. Under VFD, the total content of free phenolic acids in Tainong 71 leaves was the highest, reaching to 38.4 mg·g^-1 DW, which was 25.6 times of that under 60℃ HAD. Total phenols, total flavonoids, ascorbic acid and caffeoylquinic acids showed small differences between VFD and SD+HAD, but which were significantly higher than those of 60℃, 50℃ and 40℃ HAD. The average total phenols (64.8 mg CAE·g^-1 DW) and total flavonoids (6.5 mg RE·g^-1 DW) content of the two materials under VFD were the highest, which were 1.7-5.3 times and 1.7-3.8 times of that under the three types of HADs, respectively. Vitamin C was well retained under VFD (175.3-441.1 mg/100 g DW), but it was extremely low (3.4-5.7 mg/100 g DW) in the three types of HADs. Vitamin D₃ and α-tocopherol had the highest content in SD+HAD. The antioxidant activity of methanol extracts from sweet potato leaves was significantly different under different drying methods (P<0.05). VFD and SD+HAD had higher free radical scavenging rates, and which were significantly higher than that under HADs. Correlation analysis showed that there was a strong correlation between total phenols, total flavonoids, total caffeoylquinic acids, vitamin D₃, and α-tocopherol (P<0.01). Furthermore, a significant correlation was found between the antioxidant capacity of sweet potato leaves and the contents of total phenols, total flavonoids and each caffeoylquinic acid (P<0.01). 【Conclusion】 VFD and SD+HAD could better retain the content of polyphenols, flavonoids, vitamin D₃, α-tocopherol, ascorbic acid and other functional components in sweet potato leaves, which confered strong antioxidant capacity to dried sweet potato leaves. Compared with VFD, SD+HAD had the advantages of low cost and short time-consuming, so it was the preferred drying method to retain polyphenols and flavonoids in sweet potato during practical production.

Key words: sweet potato leaves, drying methods, functional components, antioxidant activity

赵珊,仲伶俐,秦琳,黄世群,李曦,郑幸果,雷欣宇,雷绍荣,郭灵安,冯俊彦. 不同干燥方式对甘薯叶功能成分及抗氧化活性的影响[J]. 中国农业科学, 2021, 54(21): 4650-4663.

ZHAO Shan,ZHONG LingLi,QIN Lin,HUANG ShiQun,LI Xi,ZHENG XingGuo,LEI XinYu,LEI ShaoRong,GUO LingAn,FENG JunYan. Effects of Different Drying Methods on Functional Components and Antioxidant Activity in Sweet Potato Leaves[J]. Scientia Agricultura Sinica, 2021, 54(21): 4650-4663.

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酚酸 Phenolic acid	保留时间 Retention time (min)	质荷比Mass-to-charge ratio (m/z)		锥孔电压 Cone voltage (V)	碰撞能量 Collision energy (eV)
酚酸 Phenolic acid	保留时间 Retention time (min)	母离子 Parent ion	子离子 Daughter ion	锥孔电压 Cone voltage (V)	碰撞能量 Collision energy (eV)
1-咖啡酰奎宁酸 1-CQA	2.99	353.10	191.03*, 84.92	16	20, 42
新绿原酸 5-CQA	3.77	352.95	190.96*, 178.93	30	20, 18
绿原酸 3-CQA	5.15	352.92	190.98*, 84.92	20	16, 42
隐绿原酸 4-CQA	5.51	352.95	172.95*, 178.93	14	16, 16
咖啡酸 Caffeic acid	6.38	178.91	134.92*, 78.88	24	14, 24
1,3-双咖啡酰奎宁酸 1,3-diCQA	7.19	515.16	353.11*, 179.00	12	18, 32
异绿原酸B 3,4-diCQA	12.87	515.02	172.95*, 353.04	8	26, 20
1,5-双咖啡酰奎宁酸 1,5-diCQA	12.89	515.16	191.03*, 353.11	10	30, 16
异绿原酸A 3,5-diCQA	13.26	514.96	353.04*, 190.97	32	18, 32
异绿原酸C 4,5-diCQA	13.96	514.96	353.04*, 172.95	4	18, 30

材料 Material	干燥方式 Drying method	酚酸 Phenolic acid (mg·g^-1DW)
材料 Material	干燥方式 Drying method	新绿原酸 5-CQA	绿原酸 3-CQA	隐绿原酸 4-CQA	咖啡酸 CA	异绿原酸B 3,4-diCQA	异绿原酸A 3,5-diCQA	异绿原酸C 4,5-diCQA	总量 Total
台农71 Tainong 71	蒸干结合热风干燥 SD+HAD	3.45±0.12b	4.37±0.20b	2.15±0.10a	0.04±0.01b	6.05±0.32b	9.31±0.49b	4.38±0.32a	29.8±1.5b
	真空冷冻干燥 VFD	3.87±0.08a	4.86±0.15a	2.09±0.06a	2.70±0.22a	7.50±0.25a	15.82±0.82a	1.51±0.05c	38.4±1.6a
	60℃热风干燥 60℃ HAD	0.17±0.01e	0.22±0.03e	0.08±0.01d	0.01±0.00b	0.26±0.04e	0.59±0.07d	0.13±0.01d	1.5±0.2e
	50℃热风干燥 50℃ HAD	0.55±0.02d	1.13±0.08d	0.30±0.01c	0.03±0.00b	2.01±0.13d	4.97±0.35c	1.36±0.10c	10.3±0.6d
	40℃热风干燥 40℃ HAD	1.02±0.05c	1.53±0.05c	0.56±0.02b	0.04±0.01b	4.00±0.20c	5.64±0.49c	2.10±0.20b	14.9±1.0c
胜南 Shengnan	蒸干结合热风干燥 SD+HAD	1.67±0.03a	2.57±0.05b	1.11±0.02a	0.07±0.01b	4.58±0.15a	3.86±0.12b	4.10±0.05a	17.9±0.3a
	真空冷冻干燥 VFD	1.25±0.02b	3.23±0.01a	0.57±0.00b	0.41±0.01a	2.30±0.10b	4.50±0.18a	1.26±0.02b	13.5±0.3b
	60℃热风干燥 60℃ HAD	0.09±0.01e	0.15±0.01e	0.04±0.00e	0.01±0.00c	0.16±0.01e	0.30±0.01e	0.16±0.01e	0.9±0.0e
	50℃热风干燥 50℃ HAD	0.14±0.00d	0.33±0.01d	0.08±0.00d	0.01±0.00c	0.52±0.01d	0.92±0.01d	0.57±0.01d	2.6±0.0d
	40℃热风干燥 40℃ HAD	0.39±0.01c	0.86±0.01c	0.19±0.00c	0.01±0.00c	1.17±0.04c	1.50±0.09c	0.87±0.04c	5.0±0.2c

材料 Material	干燥方式 Drying method	亮度 Lightness (L*)	红绿值Redness/greenness (a*)	黄蓝值Yellowness/blueness (b*)
台农71 Tainong 71	蒸干结合热风干燥 SD+HAD	56.68±0.68b	-4.41±0.05d	4.86±0.05e
	真空冷冻干燥 VFD	57.07±0.05b	-6.37±0.05b	12.62±0.06a
	60℃热风干燥 60℃HAD	57.95±0.28a	-3.47±0.08e	6.03±0.12d
	50℃热风干燥 50℃HAD	55.79±0.14c	-6.11±0.04c	10.17±0.08c
	40℃热风干燥 40℃HAD	55.71±0.10c	-7.02±0.01a	11.74±0.02b
胜南 Shengnan	蒸干结合热风干燥 SD+HAD	55.04±0.16b	-4.02±0.05d	5.02±0.04d
	真空冷冻干燥 VFD	56.32±0.53a	-7.93±0.27a	12.41±0.47a
	60℃热风干燥 60℃HAD	53.13±0.12c	-4.06±0.04d	8.72±0.12b
	50℃热风干燥 50℃HAD	53.37±0.14c	-4.87±0.05c	8.13±0.09c
	40℃热风干燥 40℃HAD	53.10±0.17c	-6.15±0.07b	9.11±0.11b

相关性 Correlation	总黄酮 Total flavonoids	总绿原酸 Total caffeoylquinic acids	β-胡萝卜素 β-carotene	维生素D₃ Vitamin D₃	α-生育酚 α-tocopherol	L(+)-抗坏血酸 L(+)-ascorbic acid	维生素B₁ Vitamin B₁	维生素B₂ Vitamin B₂
总酚 Total phenolic acids	0.961**	0.905**	0.034	0.574**	0.775**	0.640**	-0.928**	-0.485**
总黄酮 Total flavonoids		0.842**	0.125	0.477**	0.704**	0.741**	-0.900**	-0.433*
总绿原酸 Total caffeoylquinic acids			0.055	0.766**	0.773**	0.402*	-0.809**	-0.476**
β-胡萝卜素 β-carotene				0.387*	0.250	0.453**	-0.033	0.331
维生素D₃Vitamin D₃					0.733**	0.129	-0.517**	-0.243
α-生育酚 α-tocopherol						0.342	-0.742**	-0.328
L(+)-抗坏血酸 L(+)-ascorbic acid							-0.560**	0.024
维生素B₁Vitamin B₁								0.697**

指标 Index	PC1	PC2	PC3
总酚 Total phenolic acids	0.967	-0.093	-0.120
总黄酮 Total flavonoids	0.946	0.001	-0.255
β-胡萝卜素 β-carotene	0.212	0.879	0.175
维生素D₃ Vitamin D₃	0.666	0.191	0.666
α-生育酚 α-tocopherol	0.844	0.078	0.353
L(+)-抗坏血酸 L(+)-ascorbic acid	0.639	0.467	-0.598
维生素B₁ Vitamin B₁	-0.953	0.225	0.088
维生素B₂ Vitamin B₂	-0.524	0.715	-0.084
特征值 Characteristic value	4.620	1.604	1.051
方差贡献率 Variance contribution rate (%)	57.746	20.053	13.137
累计方差贡献率 Cumulative variance contribution rate (%)	57.746	77.799	90.936

不同干燥方式对甘薯叶功能成分及抗氧化活性的影响

Effects of Different Drying Methods on Functional Components and Antioxidant Activity in Sweet Potato Leaves

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相关性 Correlation	总酚 Total phenolic acids	总黄酮 Total flavonoids	总绿原酸 Total caffeoylquinic acids	新绿原酸 5-CQA	绿原酸 3-CQA	隐绿原酸 4-CQA	咖啡酸 CA	异绿原酸A 3,5-diCQA	异绿原酸B 3,4-diCQA	异绿原酸C 4,5-diCQA
DPPH	0.989**	0.957**	0.925**	0.883**	0.948**	0.873**	0.553**	0.829**	0.921**	0.745**
ABTS⁺	0.954**	0.931**	0.865**	0.797**	0.869**	0.774**	0.577**	0.818**	0.861**	0.635**

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