BR  >> Vol. 6 No. 2 (March 2017)

    蓝靛果忍冬花青苷研究进展
    Research Progress of Anthocyanin from Lonicera caerulea

  • 全文下载: PDF(551KB) HTML   XML   PP.55-62   DOI: 10.12677/BR.2017.62009  
  • 下载量: 567  浏览量: 1,336  

作者:  

杨楠,崔杰:哈尔滨工业大学化工与化学学院,黑龙江 哈尔滨

关键词:
植物蓝靛果花青苷功能活性提取和分离Plant Lonicera caerulea Anthocyanin Functional Activity Extraction and Separation

摘要:
蓝靛果忍冬作为一种纯天然、绿色、野生的可食用浆果,具有极高的营养价值、药用价值和商业价值。文章介绍了蓝靛果忍冬及其主要功能活性成分花青苷的研究概况及常用的研究方法,重点阐述了蓝靛果忍冬花青苷的功能活性、提取和分离技术和开发现状及前景。为蓝靛果忍冬的深入研究和深度开发提供重要的理论依据。

Lonicera caerulea is a kind of natural, green and wild edible berry and has high nutritional value, medicinal value and commercial value. In this paper, the research status and commonly used methods of anthocyanin in Lonicera caerulea and its main functional active ingredient were in- troduced. The functional activity, extraction and isolation technology and development status and prospect of anthocyanin were studied in detail. It provides an important theoretical basis for the further study and deep development of Lonicera caerulea.

文章引用:
杨楠, 崔杰. 蓝靛果忍冬花青苷研究进展[J]. 植物学研究, 2017, 6(2): 55-62. https://doi.org/10.12677/BR.2017.62009

参考文献

[1] Hwang, S.J., Yoon, W.B., Lee, O., et al. (2014) Radical-Scavenging-Linked Antioxidant Activities of Extracts from Black Chokeberry and Blueberry Cultivated in Korea. Food Chemistry, 146, 71-77.
https://doi.org/10.1016/j.foodchem.2013.09.035
[2] 王红梅. 蓝靛果忍冬资源的开发与利用[J]. 防护林科技, 2014, 133(10): 91-92.
[3] 杨占江. 一种开胃型蓝莓蓝靛果复合果酒及其制备方法[P]. 中国, 发明专利, C12G3/02. 2012-02-08.
[4] 薛桂新. 蓝靛果蓝莓复合果酒抗氧化能力的研究[J]. 中国酿造, 2014, 15(12): 112-115.
[5] 刘艳霞, 于长龙. 蓝靛果酸奶的研制[J]. 北方园艺, 2013, 8(2): 113-115.
[6] 程兆宇, 房磊. 蓝靛果钙果抗疲劳饮料的研制[J]. 食品研究与开发, 2015, 2(20): 63-66.
[7] 褚衍亮, 王娜. 樟树果花色苷组分鉴定及抑菌防腐研究[J]. 安徽农业科学, 2010, 33(20): 10907-10909.
[8] Xie, S., Song, C., Wang, X., et al. (2015) Tissue-Specific Expression Analysis of Anthocyanin Biosynthetic Genes in White- and Red-Fleshed Grape Cultivars. Molecules, 20, 22767-22780.
https://doi.org/10.3390/molecules201219883
[9] 赵佳. 蓝果忍冬酚类物质的提取, 鉴定及抗氧化性研究[D]: [硕士学位论文]. 中国: 东北农业大学, 2010.
[10] Cerezo, A.B., Cuevas, E., Winterhalter, P., et al. (2010) Isolation, Identification, and Antioxidant Activity of Anthocyanin Compounds in Camarosa Strawberry. Food Chemistry, 123, 574-582.
https://doi.org/10.1016/j.foodchem.2010.04.073
[11] 葛翠莲, 黄春辉, 徐小彪. 果实花青素生物合成研究进展[J]. 园艺学报, 2012, 39(9): 1655-1664.
[12] 石少川, 高亦珂, 张秀海, 等. 植物花青素生物合成相关基因的研究及应用[J]. 植物研究, 2011, 5(31): 633-640.
[13] 彭玉帅, 王如峰, 张陆军. 花青素生物合成的关键酶及其调控因子[J]. 中草药, 2014, 45(1): 131-136.
[14] Sun, S., Gugger, P.F., Wang, Q., et al. (2016) Identification of a R2R3-MYB Gene Regulating Anthocyanin Biosynthesis and Relationships between Its Variation and Flower Color Difference in Lotus. Peer, 4, 17.
[15] Spelt, C., Quattrocchio, F., Mol, J.N.M., et al. (2000) Anthocyanin1 of Petunia Encodes a Basic Helix-Loop-Helix Protein That Directly Activates Transcription of Structural Anthocyanin Genes. The Plant Cell, 12, 1619-1631.
https://doi.org/10.1105/tpc.12.9.1619
[16] Shoeva, O., Gordeeva, E. and Khlestkina, E. (2014) The Regulation of Anthocyanin Synthesis in the Wheat Pericarp. Molecules, 19, 20266-20279.
https://doi.org/10.3390/molecules191220266
[17] 梁平, 宋洪元. 植物花青素生物合成转录调控研究进展[J]. 南方农业学报, 2014, 6(8): 1375-1379.
[18] Liu, S. and Feng, X.F. (2013) The MrWD40-1 Gene of Chinese Bayberry (Myrica rubra) Interacts with MYB and bHLH to Enhance Anthocyanin Accumulation. Plant Molecular Biology Reporter, 6, 1474-1484.
[19] 杨玲. 蓝靛果提取物抗氧化及抗癌作用的研究[D]: [硕士学位论文]. 中国: 东北林业大学, 2009.
[20] 刘奕琳, 王振宇. 蓝靛果花色苷乙醇洗脱物抗癌活性的研究[J]. 食品工业科技, 2012, 33(19): 159-161.
[21] 王恩福, 包怡红. 蓝靛果提取物调节血脂功能特性的研究[J]. 食品与机械, 2010(1): 81-82.
[22] 刘德江, 杜汉军, 申健. 蓝靛果花色苷研究进展[J]. 内蒙古农业科技, 2012(4): 44-45.
[23] 王振宇, 杨玲. 蓝靛果乙醇提取物体外抗氧化活性研究[J]. 食品工业科技, 2009, 12(107): 162-164.
[24] 赵海田. 蓝靛果花色苷结构表征及对辐射诱导氧化损伤防护机制[D]: [博士学位论文]. 哈尔滨: 哈尔滨工业大学, 2012.
[25] 王瑞荣, 张文君, 周旭泽. 蓝靛果忍冬色素性质的研究[J]. 北方园艺, 2011, 5(24): 41-42.
[26] 张冬雪. 蓝靛果色素提取条件对比, 稳定性及应用研究[D]: [硕士学位论文]. 北京: 中国农业科学院, 2012.
[27] 吕闻明. 蓝靛果忍冬酚类物质提取及抗氧化性研究[D]: [硕士学位论文]. 长春市: 吉林大学, 2012.
[28] Zhang, H., Li, W., Wang, H., et al. (2016) Transcriptome Profiling of Light-Regulated Anthocyanin Biosynthesis in the Pericarp of Litchi. Frontiers in Plant Science, 7, 112-118.
https://doi.org/10.3389/fpls.2016.00963
[29] 王华, 李茂福, 杨媛, 等. 果实花青素生物合成分子机制研究进展[J]. 植物生理学报, 2015, 4(1): 29-43.
[30] 吕玉姣, 曹清丽, 林强. 原花青素提取, 分离纯化方法研究进展[J]. 化学世界, 2014, 55(10): 628-631.
[31] 刘敬华, 王振宇, 邓心蕊. 响应面分析法优化蓝靛果花色苷纯化工艺研究[J]. 食品工业科技, 2013, 3(18): 280- 283.
[32] 宋德群, 孟宪军, 王晨阳, 等. 蓝莓花色苷的pH示差法测定[J]. 沈阳农业大学学报, 2013(2): 231-233.
[33] 王艺菲, 辛秀兰, 陈亮, 等. pH示差法测定不同种类蓝果忍冬总花色苷含量[J]. 食品研究与开发, 2014, 45(7): 75-78.
[34] Wang, Y., Zhu, J., Meng, X., et al. (2016) Comparison of Polyphenol, Anthocyanin and Antioxidant Capacity in Four Varieties of Lonicera caerulea Berry Extracts. Food Chemistry, 197, 522-529.
https://doi.org/10.1016/j.foodchem.2015.11.006