期刊论文

Comparison on the content, composition and antioxidant activity of phenolics among different parts of lotus root

中文

武汉轻工大学学报

2095-7386

2015

2

20-25

10.3969/j.issn.2095-7386.2015.02.005

湖北省教育厅科学技术研究计划青年人才项目(Q20151706)；

本校为第一机构

为比较莲藕不同部位中酚类物质在含量、组成和抗氧化活性上的差异，分别提取分离藕皮、藕节和食用部中的游离态和结合态酚类物质，分析其总酚及总黄酮含量，采用HPLC-MS法鉴别其单体酚类组成，结合DPPH自由基清除能力、ABTS自由基清除能力和FRAP抗氧化能力评价其抗氧化活性。研究结果表明：莲藕中酚类物质以游离态为主，不同部位游离态总酚和总黄酮的含量均以藕节＞藕皮＞食用部；莲藕中酚类物质包括没食子酸、绿原酸、儿茶素、咖啡酸、香豆素和白藜芦醇，除没食子酸外，各组分在不同部位的分布及存在形式均不相同。莲藕不同部位的DPPH自由基清除能力、ABTS自由基清除能力和FRAP抗氧化能力均以藕...

To explore the differences of phenolics from various parts of lotus root in content, composition and an-tioxidant activity, the free and bound phenolics from lotus root peel, node and edible part were respectively isola-ted.Their total phenolic and total flavonoid contents were measured, phenolic composition was identified by HPLC-MS method, and antioxidant activities including DPPH free radical scavenging ability, ABTS free radical scaven-ging ability and FRAP antioxidant ability were evaluated.The results confirmed that phenolic compounds in lotus root mainly existed as free, and both the co...