Chen Shi-Kang, Lin Hai-Feng, Wang Xin, Yuan Yi, Yin Jun-Yi, Song Xiao-Xiao
State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China.
Food Chem X. 2023 Feb 10;17:100599. doi: 10.1016/j.fochx.2023.100599. eCollection 2023 Mar 30.
In this study, ten pea ( L.) varieties were compared in their nutrient composition, phenolic compounds, antioxidant properties and their diversity were deciphered by multivariate analysis of correlation analysis and principal component analysis (PCA). The ten pea cultivars are rich in nutrients with different contents in lipid (0.57 to 3.52%), dietary fiber (11.34 to 16.13%), soluble sugar (17.53 to 23.99%), protein (19.75 to 26.48%) and starch (32.56 to 48.57%). Through the UPLC-QTOF-MS and HPLC-QQQ-MS/MS analysis, the ethanol extracts of ten peas mainly included 12 kinds of phenolic substances and showed good antioxidant activities on the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). The phenolic content and protocatechuic acid showed a positive correlation with antioxidant capacity. All results provide theoretical basis for the development and rational application of different varieties of peas and their related products.
在本研究中，对10个豌豆（L.）品种的营养成分、酚类化合物、抗氧化特性进行了比较，并通过相关性分析和主成分分析（PCA）的多变量分析来解析它们的多样性。这10个豌豆品种富含营养，其脂质（0.57%至3.52%）、膳食纤维（11.34%至16.13%）、可溶性糖（17.53%至23.99%）、蛋白质（19.75%至26.48%）和淀粉（32.56%至48.57%）的含量各不相同。通过超高效液相色谱-四极杆飞行时间质谱（UPLC-QTOF-MS）和高效液相色谱-三重四极杆质谱/质谱（HPLC-QQQ-MS/MS）分析，10个豌豆的乙醇提取物主要包含12种酚类物质，并且在1,1-二苯基-2-苦基肼（DPPH）自由基清除、铁还原抗氧化能力（FRAP）和氧自由基吸收能力（ORAC）方面表现出良好的抗氧化活性。酚类含量和原儿茶酸与抗氧化能力呈正相关。所有结果为不同品种豌豆及其相关产品的开发和合理应用提供了理论依据。
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