CAJ | 학술논문

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抗氧化能力均以藕节＞藕皮＞食用部，而食用部对整藕抗氧化的贡献比例最大。作为莲藕加工中的主要副产物，藕皮和藕节在天然抗氧化剂开发方面具有良好用途。
위비교련우불동부위중분류물질재함량、조성화항양화활성상적차이，분별제취분리우피、우절화식용부중적유리태화결합태분류물질，분석기총분급총황동함량，채용HPLC-MS법감별기단체분류조성，결합DPPH자유기청제능력、ABTS자유기청제능력화FRAP항양화능력평개기항양화활성。연구결과표명：련우중분류물질이유리태위주，불동부위유리태총분화총황동적함량균이우절＞우피＞식용부；련우중분류물질포괄몰식자산、록원산、인다소、가배산、향두소화백려호순，제몰식자산외，각조분재불동부위적분포급존재형식균불상동。련우불동부위적DPPH자유기청제능력、ABTS자유기청제능력화FRAP항양화능력균이우절＞우피＞식용부，이식용부대정우항양화적공헌비례최대。작위련우가공중적주요부산물，우피화우절재천연항양화제개발방면구유량호용도。
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 contents of free phenolics and free flavonoids in the three parts could be ordered as node >peel >edible part.The phenolic compounds in lotus root contained gallic acid, chlorogenic acid, catechinic acid, caffeic acid, coumarin and resveratrol.Except gallic acid, all the other phenolics showed different distributions and existence forms among the three parts of lotus root.The DPPH free radical scavenging a-bility , ABTS free radical scavenging ability and FRAP antioxidant ability of the three parts could be also ordered as node >peel >edible part.However, the edible part contributed the maximal percentage to antioxidant activity. As the main by-products of lotus root, peel and node possessed excellent potentials in the development of natural antioxidant.