| 不同品种黑米的抗氧化作用及其与总黄酮和花色苷含量的关系 |
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| 引用本文： | 张名位,郭宝江,池建伟,魏振承,徐志宏,张雁,张瑞芬.不同品种黑米的抗氧化作用及其与总黄酮和花色苷含量的关系[J].中国农业科学,2005,38(7):1324-1331. |
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| 作者姓名： | 张名位 郭宝江 池建伟 魏振承 徐志宏 张雁 张瑞芬 |
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| 作者单位： | 1. 广东省农业科学院生物技术研究所/农业部功能食品重点开放实验室,广州,510640
2. 华南师范大学生命科学学院,广州,510630 |
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| 基金项目： | 国家自然科学基金项目(39870537)，广东省自然科学基金项目(990519)资助 |
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| 摘 要： | 分析了242份黑米品种的总抗氧化能力和清除活性氧自由基能力及其与总黄酮和花色苷含量的相关性。结果表明，不同黑米品种及籼、粳、粘、糯类型之间的总抗氧化能力、清除自由基能力、总黄酮和花色苷含量的变幅和变异系数均较大，表现出明显的基因型差异，黑米/白米、籼/粳、粘/糯各类型之间的差异分别达显著（P<0.05）或极显著（P<0.01）水平，总体呈现粳大于籼、糯大于粘的趋势。242个黑米品种按快速聚类法可聚成10大类群，184个籼型品种聚成10类，58个粳型品种聚成6类。黑米的总抗氧化能力和清除自由基能力分别与其中的总黄酮和花色苷含量之间呈现极显著（P<0.01）正相关性，表明黑米的抗氧化作用与其中所含的黄酮和花色苷类物质关系密切。
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| 关 键 词： | 黑米 抗氧化作用 总黄酮含量 总花色苷含量 相关性 |
| 收稿时间： | 2004-9-23 |
Antioxidations and Their Correlations with Total Flavonid and Anthocyanin Contents in Different Black Rice Varieties |
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| ZHANG Ming-wei,GUO Bao-jiang,CHI Jian-wei,WEI Zhen-cheng,XU Zhi-hong,ZHANG Yan,ZHANG Rui-fen.Antioxidations and Their Correlations with Total Flavonid and Anthocyanin Contents in Different Black Rice Varieties[J].Scientia Agricultura Sinica,2005,38(7):1324-1331. |
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| Authors: | ZHANG Ming-wei GUO Bao-jiang CHI Jian-wei WEI Zhen-cheng XU Zhi-hong ZHANG Yan ZHANG Rui-fen |
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| Institution: | ZHANG Ming-wei1,GUO Bao-jiang2,CHI Jian-wei1,WEI Zhen-cheng1,XU Zhi-hong1,ZHANG Yan1,ZHANG Rui-fen1 |
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| Abstract: | The antioxidations and their correlations with total flavonid and anthocyanin contents in different black rice varieties were studied. The results indicated that a significant difference in total antioxidant capacity (TAC), scavenging free radical capacity (SFRC), total flavonid and anthocyanin contents existed among 242 black rice varieties. Comparisons of TAC, SFRC, total flavonid and anthocyanin contents of different black rice types showed that the difference between black rice and white rice, indica one and japonica one, and nonglutinous one and glutinous one was significant at 0.01 levels, respectively. This showed that the TAC, SFRC, total flavonid and anthocyanin contents of japonica type were higher than those of indica one, and nonglutinous type were higher than glutinous one. According to the fast clustering procedure, 242 black rice varieties could be clustered into 10 clusters, 184 indica rice varieties into 10 clusters, and 58 japonica rice varieties into 6 clusters. Most significant (P<0.01) correlations existed between TAC and total flavonoid and anthocyanin contents, and between SFRC and total flavonoid and anthocyanin contents of black rice, respectively. This shows that the antioxidation of black rice is closely correlated with its active compositions of flavonoid and anthocyanin. |
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| Keywords: | Black rice Antioxidation Total flavonoid content Anthocyanin content Correlation |
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