食品科学2024，Vol.45Issue(13)：17-25,9.DOI:10.7506/spkx1002-6630-20231013-109
不同品种生菜的多酚、黄酮差异比较与抗氧化活性
Comparison of Polyphenols,Flavonoids and Antioxidant Activities of Different Varieties of Lettuce
摘要
Abstract
Lettuce is rich in various phenolic acids and flavonoids,making it a good source of dietary polyphenols.This study measured the contents of total phenols and flavonoids and antioxidant capacity of 50 varieties of lettuce(34 green lettuce varieties and 16 red lettuce varieties).Meanwhile,17 characteristic phenolic acids and flavonoid compounds in lettuce were identified and quantitated using ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry(UPLC-Q-ToF-MS)and ultra-high performance liquid chromatography(UPLC).Then,multivariate statistical analysis was used for classification and correlation analysis.The results showed that the contents of total phenols,total flavonoids,and antioxidant capacity of red lettuce varieties were higher than those of green lettuce varieties.In total,7 phenolic compounds,namely,chlorogenic acid,caffeic acid,isochlorogenic acid A/B,chicory acid,and luteolin-7-O-β-D-glucuronide,quercetin-3-O-glucuronide,and quercetin-3-O-glucoside were detected,being overall more abundant in red lettuce varieties than the other varieties.The results of multivariate statistical analysis indicated that chlorogenic acid,luteolin-7-O-β-D-glucuronide,and quercetin-3-O-glucoside had higher correlation with the antioxidant capacity of lettuce.In summary,five new red varieties and commercial varieties,such as G21K104,W3088,and H20K6160,and four new green varieties,including G21K212 and G21K117,had higher antioxidant activity.This study provides a reference for lettuce breeding,germplasm resource innovation,and the development of nutritious,healthy and functional products.关键词
生菜/多酚/黄酮/抗氧化/超高效液相色谱法/超高效液相色谱-四极杆-飞行时间-质谱法/多元统计分析Key words
lettuce/polyphenols/flavonoids/anti-oxidation/ultra-high performance liquid chromatography/ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry/multivariate statistical analysis分类
园艺学与植物营养学引用本文复制引用
余菲,赵晓燕,周昌艳,魏仕伟,鄂恒超,李晓贝..不同品种生菜的多酚、黄酮差异比较与抗氧化活性[J].食品科学,2024,45(13):17-25,9.基金项目
上海市科技兴农技术创新项目(2022-02-08-00-12-F01110) （2022-02-08-00-12-F01110）
