梅(Prunus mume Seibu. et Zucc.)之花及不同成熟度果實水萃物抗氧化性及苦杏仁苷含量之探討

Antioxidant Activity and Amygdalin Contents of Mei (Prunus mume Seibu. et Zucc.) Flower and Fruit Water Extract at Different Maturity

陳如茵(Ru-Yin Chen) ； 楊筱姿(Hsiao-Tsu Yang) ； 蔡美珠(Meei-Ju Tsai) ； 林欣榜(Shin-Bong Lin)

《臺灣農業化學與食品科學》 44卷6期 (2006/12) Pp. 390-396

https://doi.org/10.6578/TJACFS.2006.045

摘要

本研究探討三種臺灣梅（胭脂、二青、桃形）之花及不同成熟度果實水萃物清除活性氧的能力及總多酚、苦杏仁苷之含量、胭脂及二青梅花的總多酚及苦杏仁苷含量皆比果實高；總多酚含量為14~40倍，苦杏仁苷含量則為2~4倍。果實中苦杏仁苷及總多酚之含量皆隨果實成熟度增加而快速下降。梅花清除活性氧的能力亦比未成熟青果高出許多，但清除過氧化氫的能力則明顯較低。梅果清除自由基之能力，隨著果實成熟度增加而下降。成熟黃梅果皮清除活性氧的能力皆顯著高於果肉。梅果的抗氧化性，除開花後124天之“桃形”梅果萃出液清除氫氧自由基能力顯著高於其他兩品種同期果實外，對其他自由基類的清除能力，品種間無明顯差異。

關鍵字

梅花 ； 梅果 ； 水萃物 ； 清除活性氧能力 ； 超微弱化學光分析法 ； 總多酚 ； 苦杏仁苷

並列摘要

Three Mei cultivars (Yentsu, Erching and Tao) grow in Taiwan were evaluated for their reactive oxygen scavenging capacity and content of total polyphenols and amygdalin in flower and fruit at different maturity. In both Yentsu and Erching cultivars, the flower contained much higher levels of total polyphenols (14~40 x) and amygdalin (2~4 x) than all fruit at different maturity. It was also found that both compounds decreased quickly in fruit with the increase of fruit maturity. Similarly, the reactive oxygen scavenging capacity of flower was also remarkably higher than that of immature fruit except the capacity to scavenge H2O2. The radical scavenging capacity of fruit of all cultivars also showed a gradual decrease with the increase of fruit maturity. It is noted that the skin fractions of all mature fruit had significantly higher capacity to scavenge O2(superscript ∙)(superscript -), ∙ OH, H2O2 and ROO∙ compared to their flesh fractions. The antioxidant activity was no difference among different cultivars except the capacity to scavenge ∙ OH of mature fruit extract of Tao.

並列關鍵字

Prunus mume Mei Japanese apricot flower ； Mei fruit ； Water extract ； Reactive oxygen scavenging capacity ； Ultraweak chemiluninescence ； Total polyphenols ； Amygdalin