不同用途高粱籽粒的酚类成分和抗氧化活性有显著差异。
Phenolic Compositions and Antioxidant Activities Differ Significantly among Sorghum Grains with Different Applications.
机构信息
Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Department of Environmental Toxicology, University of California-Davis, Davis, CA 94564, USA.
出版信息
Molecules. 2018 May 17;23(5):1203. doi: 10.3390/molecules23051203.
Sorghum grains with different applications had different phenolic profiles, which were corresponded to various antioxidant capacities. In this study, total phenolic, proanthocyanidins and flavonoids contents, as well as contents of individual phenolic compounds from sorghum grains with various applications were determined, and their antioxidant capacities were evaluated. Total phenolic contents (TPC) and total proanthocyanidins contents (TPAC) showed strong correlation with antioxidant activities ( > 0.95, < 0.01). Hongyingzi (S-1), one of the brewing sorghums, showed the highest level of TPC and TPAC, while white grain sorghum (S-8) had the lowest. Except for black grain sorghum (S-7), that contained the highest contents of ferulic acid, brewing sorghum grains contained the higher contents of the most individual phenolic compounds, especially the variety S-1. The correlation among individual phenolic compounds and antioxidant activities indicated that the free forms of protocatechuic acid ( = 0.982 of FRAPassay, < 0.01) and taxifolin ( = 0.826 of FRAP assay, < 0.01) may be the main functional compounds. These results indicate that brewing sorghum grains can also be utilized as effective materials for functional foods.
不同用途的高粱籽粒具有不同的酚类物质组成，这与其抗氧化能力相对应。本研究测定了不同用途高粱籽粒中的总酚、原花青素和类黄酮含量及各酚类物质含量，并评估了其抗氧化能力。总酚含量（TPC）和总原花青素含量（TPAC）与抗氧化活性呈强相关性（>0.95，<0.01）。其中，酿造高粱品种红缨子（S-1）的 TPC 和 TPAC 水平最高，而白粒高粱（S-8）的水平最低。除了黑粒高粱（S-7）含有较高的阿魏酸外，酿造高粱籽粒还含有较高水平的大多数单体酚类物质，尤其是品种 S-1。单体酚类物质与抗氧化活性之间的相关性表明，原儿茶酸的游离形式（FRAP 测定的 =0.982，<0.01）和荭草苷（FRAP 测定的 =0.826，<0.01）可能是主要的功能性化合物。这些结果表明，酿造高粱籽粒也可用作功能性食品的有效材料。
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