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| 不同品种芹菜可食部分的降压活性成分及其体外血管紧张素转换酶抑制活性 | |
| 引用本文： | 马子甲,张凯杰,陆胜民,徐志豪,郑美瑜,刘哲,王璐,杨颖.不同品种芹菜可食部分的降压活性成分及其体外血管紧张素转换酶抑制活性[J].浙江农业学报,2021,33(12):2415. |
| 作者姓名： | 马子甲 张凯杰 陆胜民 徐志豪 郑美瑜 刘哲 王璐 杨颖 |
| 作者单位： | 1.浙江师范大学 化学与生命科学学院,浙江 金华 3210002.江苏楷益智能科技有限公司,江苏 无锡 2141003.浙江省农业科学院 食品科学研究所/浙江省果蔬保鲜与加工技术研究重点实验室,浙江 杭州 3100214.浙江省农业科学院 蔬菜研究所,浙江 杭州 310021 |
| 基金项目： | 浙江省重点研发计划(2017C02004) |
| 摘 要： | 以青梗芹菜、白芹菜、紫芹等19个品种芹菜为研究对象,在相同条件料液比1∶30 (g·mL-1)、时间2 h、温度60 ℃]下提取得到可食用部分(茎和叶)的水提取液,用于筛选具较高体外血管紧张素转换酶(ACE)抑制活性、总酚和总黄酮含量的芹菜品种及其部位。结果表明,芹菜叶水提物的体外ACE抑制活性显著(P<0.05)高于乙醇溶液提取物;不同品种芹菜叶水提物的体外ACE抑制活性集中在80%~100%;总黄酮含量集中在200~250 mg·L-1,白梗芹菜叶中含量最高,白芹叶中含量最低;总酚含量集中在130~150 mg·L-1,紫芹叶中含量最高,空杆绿芹叶中含量最低。相关性分析表明,芹菜叶的体外ACE抑制活性与其总酚和总黄酮含量均呈正相关,其相关系数均在0.3~0.6。体外ACE半抑制浓度(IC50)表明,青梗芹菜叶水提物的IC50最低(1.258 mg·mL-1),其次为四季慢芹菜叶和白芹菜叶,分别为1.368 mg·mL-1和1.829 mg·mL-1。 |
| 关 键 词： | 芹菜 品种 血管紧张素转化酶抑制活性 总黄酮 总多酚 |
| 收稿时间： | 2021-05-13 |
Antihypertensive active components in edible parts of different varieties of celeries and their in vitro angiotensin converting enzyme inhibitory activities |
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| MA Zijia,ZHANG Kaijie,LU Shengmin,XU Zhihao,ZHENG Meiyu,LIU Zhe,WANG Lu,YANG Ying.Antihypertensive active components in edible parts of different varieties of celeries and their in vitro angiotensin converting enzyme inhibitory activities[J].Acta Agriculturae Zhejiangensis,2021,33(12):2415. | |
| Authors: | MA Zijia ZHANG Kaijie LU Shengmin XU Zhihao ZHENG Meiyu LIU Zhe WANG Lu YANG Ying |
| Institution: | 1. College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321000, China 2. Jiangsu Kaiyi Intelligent Technology Co., Ltd., Wuxi 214100, China 3. Institute of Food Science/Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China 4. Institute of Vegetables, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China |
| Abstract: | Nineteen varieties of celeries, including Green stalk celery, White celery, Purple celery, etc. were taken as research materials. Water extracts of the edible parts (stems and leaves) of the celeries investigated were prepared under the same conditions(1∶30 g·mL-1in solid-liquid ratio, 2 h in extraction time and 60 ℃ in extraction temperature) to screen out the varieties and their edible parts with higher in vitro angiotensin converting enzyme (ACE) inhibitory activity, total phenols and total flavonoids contents. The results indicated that in vitro ACE inhibitory activities of celery leaves extracted with water were significantly higher than those with ethanol solution (P<0.05). The in vitro ACE inhibitory activities in leaf aqueous extracts of different celery varieties concentrated in 80%-100%; total flavonoids contents were focused on 200-250 mg·L -1, with highest in White-stalk celery leaf and lowest in White celery leaf; total polyphenols contents were focused on 130-150 mg·L-1, with highest in Purple celery leaf and lowest in Hollow stalk green celery. Correlation analysis indicated that in vitro ACE inhibitory activity was positively related with both of total flavonoids content and total polyphenols content, with their correlation coefficients being 0.3-0.6. Green stalk celery leaf had the lowest half inhibitory concentration (IC50) values of ACE (1.258 mg·mL -1), followed by Four season celery (1.368 mg·mL-1) and White celery leaf (1.829 mg·mL-1). |
| Keywords: | celery varieties angiotensin converting enzyme inhibitory activity total flavonoids total phenolics |
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