不同黑稻品种黑米和谷壳的花青素产量及其抗氧化性比较
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引用本文:张欧玲,向珣朝,颜李梅,许 亮,游 慧,梁 程.不同黑稻品种黑米和谷壳的花青素产量及其抗氧化性比较[J].西北植物学报,2020,40(3):510~518
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作者单位
张欧玲,向珣朝*,颜李梅,许 亮,游 慧,梁 程 (西南科技大学 植物分子遗传育种实验室四川绵阳 621010) 
基金项目:四川省科技厅重点研发计划(重大科技专项,No.2019YFN0019);
中文摘要:该研究以5个黑稻品种籽粒为材料,通过单因素实验探究树脂吸附法中各因素对黑米花青素纯化效果的影响,优化花青素纯化工艺,比较分析对不同黑稻品种黑米和谷壳的花青素纯化后的产量;采用1,1 二苯基 2 三硝基苯肼(DPPH)法比较其抗氧化活性,并采用PCR方法检测花青素生物合成代谢途径中关键结构基因,以明确不同黑稻品种中黑米和谷壳花青素产量及其抗氧化特性,为黑稻花青素开发利用提供技术支撑。结果表明:(1)黑稻花青素提取液的最佳纯化条件为:静态吸附平衡时间4 h,解吸时间1.5 h,吸附液pH为2.5,温度30 ℃,70%乙醇洗脱。(2)黑稻黑米中花青素产量最高的品种是‘辐黑香糯’(213 μg/g),谷壳中花青素产量最高的品种是‘固城黑糯’(226 μg/g),且‘固城黑糯’黑米和谷壳的总花青素产量最高(432 μg/g)。(3)黑米花青素的DPPH清除率为65.1%,黑色谷壳花青素的DPPH清除率为73.7%,每克黑米和黑色谷壳的花青素冻干粉对DPPH自由基清除能力分别相当于3.694和4.208 mmol维生素E,谷壳花青素抗氧化能力比黑米花青素高13.9%。(4)对5个黑稻品种的花青素合成途径的5个关键基因检测发现,仅‘矮血糯’中无黄酮 3′ 氢化酶基因(OsF3′H),而且其谷壳中的花青素产量(125 μg/g)也显著低于其余4个品种,表明OsF3′H基因可能与黑稻谷壳的花青素含量有关。
中文关键词:黑稻 (Oryza sativa L.)  花青素  纯化工艺  产量  抗氧化性
 
Comparison of Yield and Antioxidant Activity of Anthocyanin from Grains and Husks among Different Black Rice Varieties
Abstract:In order to optimize anthocyanin purification process, we used the grains of five black rice varieties as materials and a single factor experiment design to investigate the effect of various factors of resin adsorption in the purification of black rice anthocyanin. The yields of purified anthocyanin of brown rice and husk in different varieties were compared. Then, the antioxidant activities of anthocyanin from different varieties were analyzed by 1,1 diphenyl 2 picrylhydrazyl (DPPH) method. Finally, PCR was used to detect the key structural genes in anthocyanin synthesis pathway of black rice so that to clarify the yields and antioxidant characteristics of anthocyanin from brown rice and husk of five different black rice varieties and this will provide technical support for the development and utilization of anthocyanin in black rice. The results showed that: (1) the optimum purification condition for extracts of black rice anthocyanin was 4 h of static adsorption equilibrium, 1.5 h of the desorption time, 2.5 of pH, 30 ℃ of temperature, 70% ethanol of eluent. (2) The highest yield of anthocyanin in brown rice came from Fuheixiangnuo (213 μg/g), however, to husk from Guchengheinuo (226 μg/g). Meanwhile, Guchengheinuo possessed the highest total yield of anthocyanin, 432 μg/g. (3) The DPPH clearance rate of anthocyanin in brown rice was 65.1%, and it in husk was 73.7%. The DPPH free radical scavenging capacity per gram anthocyanin freeze dried powder from brown rice and husk were equivalent to 3.694 mmol and 4.208 mmol vitamin E, respectively. The antioxidant capacity of anthocyanin from husk increased by 13.9% compared with that from brown rice. (4) In the identification of the five key structural genes of anthocyanin synthesis pathway for five black rice, it was found that there was no flavonoid 3′ hydrogenase gene (OsF3′H) in Aixuenuo. And its anthocyanin yield in rice husk was also the lowest (125 μg/g) compared to the other four varieties, and it is suggested that OsF3′H may be related to the anthocyanin content came husk of black rice.
keywords:black rice (Oryza sativa L.)  anthocyanin  purification process  yield  antioxidant activity
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