梅(Prunus mume Seibu. et Zucc)及其加工品水萃物抗氧化性及苦杏仁苷含量之探討

Antioxidative Activity and Amygdalin Content of Water Extract of Mei Fruit (Prunus mume Seibu. et Zucc) and Its Processed Products

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

《臺灣農業化學與食品科學》 45卷1期 (2007/02) Pp. 46-53

https://doi.org/10.6578/TJACFS.2007.006

摘要

以超微弱化學光分析梅鮮果水萃物清除O2•(上標 -)、•OH的能力顯示：除成熟梅清除O2•(上標 -)能力略低於trolox外，青梅清除O2•(上標 -)、•OH及熟梅清除•OH之能力與trolox無顯著差異。以超微弱化學光及初代顆粒性白血球分析梅鮮果清除H2O2之能力顯示，青梅及熟梅鮮果僅略低於trolox。高溫高壓(121℃、15min)處理梅鮮果水萃物，不影響其清除活性氧能力及總多酚含量。青梅鮮果加工成日式酸漬梅後，清除O2•(上標 -)、•OH及H2O2之IC50分別提高1.6、1.7及3.0倍，而脆梅則分別提高16.1、4.2及8.9倍；這兩種產品清除ROO•之lag time分別為原料之69%及5%，顯示清除活性氧能力皆顯著降低。青梅鮮果、日式酸漬梅及脆梅之總多酚含量分別為18.92±2.14、9.04±2.88、3.77±1.23 equiv. μg gallic acid/mg dry wt. extract。苦杏仁苷含量也因加工而減少，青梅鮮果、日式酸漬梅及脆梅分別為641±18、305±23、96±15mg/100g dry wt.。梅胚及脫鹽梅胚之活性氧清除能力及總多酚含量也遠低於鮮果原料，顯示醃漬過程使梅果內容物流失，同時各項清除活性氧能力、總多酚含量及苦杏仁苷含量也都大量流失。由梅果直接燻製之烏梅，除•OH及ROO•之清除能力低於鮮果原料外，O2•(上標 -)、H2O2之清除能力及總多酚含量與梅鮮果間，無顯著性差異。由梅果汁液熬煮精煉之梅精，其清除活性氧能力及總多酚含量與梅鮮果比較，皆無顯著性差異。

關鍵字

梅果加工品 ； 清除活性氧能力 ； 超微弱化學光分析法 ； 顆粒性白血球 ； 總多酚 ； 苦杏仁苷

並列摘要

The reactive oxygen scavenging capacities of crude water extracts of Mei fruit and its processed products were evaluated by ultraweak chemiluninescence analysis. The O2•(superscript -) scavenging capacity of mature fruit was lower than that of trolox. However, both O2•(superscript -) and •OH scavenging capacities of immature fruit and •OH scavenging capacities of mature fruit were shown no significant difference from trolox. The H2O2 scavenging capacities of Mei fruit were slightly lower than trolox by ultraweak chemiluninescence and primary granulocyte analysis. The treatment of high pressure and high temperature (121℃、15min) had no significant effect on the reactive oxygen scavenging capacity and the total polyphenols content. Compared with fresh fruits, the IC50 values of O2•(superscript -)、•OH and H2O2 scavenging capacities of Japanese sour Mei increased 1.6, 1.7 and 3.0 folds, and crispy Mei increased 16.1, 4.2 and 8.9 folds respectively. However, the lag times of ROO• of Japanese sour Mei and crispy Mei were only 69% and 5% of fresh fruits respectively. The total polyphenols contents of Japanese sour Mei and crispy Mei decreased to 9.04±2.88 and 3.77±1.23 equiv. μg gallic acid/mg dry wt. extract respectively from 18.92±2.14 equiv. μg gallic acid/mg dry wt. extract of fresh fruits. The amygdalin contents of Japanese sour Mei and crispy Mei were also decreased to 305±23 and 96±15mg/100g dry wt from 641±18mg/100g dry wt. of fresh fruits. The total polyphenols and amygdalin contents and the reactive oxygen scavenging capacities of salted Mei and desalted semi-product were also lower than those of fresh fruits. It is due to the loss of fruit juice during salting process. Neither O2•(superscript -) nor H2O2 scavenging capacity of smoked Mei was different from fresh fruits. The •OH and ROO• scavenging capacities of smoked Mei were slightly lower than those of fresh fruits. The reactive oxygen scavenging capacity and the total polyphenols content of Mei-juice concentrate showed no significant difference when compared with fresh fruit.

並列關鍵字

Prunus mume Mei Japanese apricot processed products ； Reactive oxygen scavenging capacity ； Ultraweak chemiluninescence ； Primary granulocyte ； Total polyphenols ； Amygdalin