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Article(id=1217781120150720842, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1217779717386715826, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20250106001, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=research-article, receivedDate=1736092800000, receivedDateStr=2025-01-06, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1768271244323, onlineDateStr=2026-01-13, pubDate=1750780800000, pubDateStr=2025-06-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1768271244323, onlineIssueDateStr=2026-01-13, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1768271244323, creator=13701087609, updateTime=1768271244323, updator=13701087609, issue=Issue{id=1217779717386715826, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='12', pageStart='1', pageEnd='320', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1768270909877, creator=13701087609, updateTime=1768299620707, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1217900139386163208, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1217779717386715826, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1217900139386163209, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1217779717386715826, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=294, endPage=302, ext={EN=ArticleExt(id=1217781120557568332, articleId=1217781120150720842, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Determination of chemical components and comparative analysis of antioxidant activities of 6 kinds of edible flowers, columnId=1151923894560060071, journalTitle=Journal of Food Safety & Quality, columnName=Food Nutrition and Functional Foods, runingTitle=null, highlight=null, articleAbstract=

Objective To study and develop edible flower resources, evaluate their nutritional components and in vitro antioxidant activities. Methods The 6 kinds of edible flowers—Kanzan flower, loquat flowers, roses, chrysanthemums, jasmine flowers and honeysuckle—were selected as study subjects. The content of polysaccharides, polyphenols, total flavonoids, free amino acids, proteins, cyanidin and petunidin in the samples were measured. Principal component analysis and correlation analysis were used to compare the antioxidant activity of different edible flowers. Results The chemical compositions of the 6 kinds of edible flowers showed significant differences. The free amino acid (11.18%) and protein (22.06%) content of Kanzan flower were significantly higher than those of the other 5 kinds of flowers. The polysaccharide content of the 6 kinds of flowers was concentrated around 4%. The highest polyphenol and total flavonoid contents were found in roses (9.42%-13.94%) and Guangxi honeysuckle (3.62%), respectively. Petunidin and cyanidin were detected in Kanzan flower, loquat flowers, and roses. Except for Pingyin roses, the petunidin and cyanidin contents in roses were generally higher than those in Kanzan flower and loquat flowers. Antioxidant experiments showed that roses exhibited strong scavenging effects on 2,2-diphenyl-1-picrylhydrazyl radicals and hydroxyl radicals. Correlation analysis indicated that polyphenols, petunidin and cyanidin in edible flowers were positively correlated with antioxidant activity, with correlation coefficients all greater than 0.72, while no significant correlation was observed between total flavonoid content and free radical scavenging rates. Principal component analysis and comprehensive scoring revealed that roses ranked highest among the 6 kinds of flowers. Conclusion Overall, roses possess higher nutritional value as a food ingredient compared to the other five edible flowers. The research provide a scientific basis for the selection of food materials and the development of new food products in the field of edible flowers.

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目的 研究和开发可食用花卉资源, 评价其营养成分及其体外抗氧化活性。方法 以关山樱花、枇杷花、玫瑰花、菊花、茉莉花和金银花6种可食用花卉为研究对象, 测定样品中多糖、多酚、总黄酮、游离氨基酸、蛋白质、矢车菊色素、矮牵牛色素的含量, 利用主成分分析和相关性分析法对不同可食用花卉的抗氧化活性进行比较。结果 6种可食用花卉化学成分存在显著差异, 关山樱花游离氨基酸(11.18%)和蛋白质(22.06%)含量显著高于其余5种花卉, 6种花卉多糖含量主要集中在4%左右; 多酚和总黄酮含量最高的花卉分别为玫瑰花(9.42%~13.94%)和广西金银花(3.62%); 矮牵牛色素和矢车菊色素在关山樱花、枇杷花和玫瑰花中均有检出, 除平阴玫瑰外, 玫瑰花中的矮牵牛色素和矢车菊色素含量整体高于樱花和枇杷花。抗氧化实验结果显示玫瑰花对2,2-二苯基-1-苦基肼自由基和羟自由基具有较好的清除效果。相关分析表明可食用花卉中多酚、矮牵牛色素和矢车菊色素与抗氧化活性呈正相关, 相关系数均大于0.720, 而总黄酮含量与自由基清除率之间没有明显的相关性; 主成分分析综合评分分析发现, 排名前6的花卉为玫瑰花。结论 总体上玫瑰花作为食品原料营养价值要高于其余5种食用花卉, 研究成果为可食用花卉领域食品原料选材、新型食品开发利用提供科学的基础参考数据。

, correspAuthors=罗发美, authorNote=null, correspAuthorsNote=
*罗发美(1982—), 女, 硕士, 高级工程师, 主要研究方向为食品质量与安全。E-mail:
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毛静春(1990—), 女, 硕士, 工程师, 主要研究方向为食品质量与安全。E-mail:

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毛静春(1990—), 女, 硕士, 工程师, 主要研究方向为食品质量与安全。E-mail:

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Journal of Shanxi University of Chinese Medicine, 2025, 26(1): 35-40., articleTitle=Determination of total flavonoids content and comparison of antioxidant activity of Scutellaria barbata from different producing areas, refAbstract=null), Reference(id=1217833943412429606, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217781120150720842, doi=null, pmid=null, pmcid=null, year=2024, volume=52, issue=10, pageStart=7, pageEnd=10, url=null, language=null, rfNumber=[30], rfOrder=49, authorNames=史文灏, 张立新, 高品一, journalName=广东化工, refType=null, unstructuredReference=史文灏, 张立新, 高品一, 等. 植物抗氧化活性成分研究进展[J]. 广东化工, 2024, 52(10): 7-10., articleTitle=植物抗氧化活性成分研究进展, refAbstract=null), Reference(id=1217833943605367596, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217781120150720842, doi=null, pmid=null, pmcid=null, year=2024, volume=52, issue=10, pageStart=7, pageEnd=10, url=null, language=null, rfNumber=[30], rfOrder=50, authorNames=SHI WH, ZHANG LX, GAO PY, journalName=Guangdong Chemical Industry, refType=null, unstructuredReference=SHI WH, ZHANG LX, GAO PY, et al. Research progress anti-oxidative gradients in natural plants[J]. 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注: 不同字母表示组间具有显著性差异, P<0.05。下同。

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注: *表示在0.05水平显著相关, **表示在0.01水平极显著相关。

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Informations of 6 kinds of edible flowers

, figureFileSmall=null, figureFileBig=null, tableContent=
材料名称 产地 材料名称 产地
关山樱花 江苏扬州 杭白菊 浙江嘉兴
白沙枇杷 浙江杭州 金丝皇菊 安徽黄山
红沙枇杷 福建漳州 贡菊 安徽黄山
白玉枇杷 江苏苏州 亳菊 安徽亳州
大理墨红玫瑰 云南大理 滁菊 安徽滁州
宣威墨红玫瑰 云南宣威 茉莉花 广西南宁
大理滇红玫瑰 云南大理 广西金银花 广西玉林
平阴玫瑰 山东济南 湖南隆回金银花 湖南邵阳
大马士革玫瑰 新疆伊犁 大别山金银花 安徽六安
普洱滇红玫瑰 云南普洱
), ArticleFig(id=1217833930036793659, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217781120150720842, language=CN, label=表1, caption=

6种可食用花卉信息

, figureFileSmall=null, figureFileBig=null, tableContent=
材料名称 产地 材料名称 产地
关山樱花 江苏扬州 杭白菊 浙江嘉兴
白沙枇杷 浙江杭州 金丝皇菊 安徽黄山
红沙枇杷 福建漳州 贡菊 安徽黄山
白玉枇杷 江苏苏州 亳菊 安徽亳州
大理墨红玫瑰 云南大理 滁菊 安徽滁州
宣威墨红玫瑰 云南宣威 茉莉花 广西南宁
大理滇红玫瑰 云南大理 广西金银花 广西玉林
平阴玫瑰 山东济南 湖南隆回金银花 湖南邵阳
大马士革玫瑰 新疆伊犁 大别山金银花 安徽六安
普洱滇红玫瑰 云南普洱
), ArticleFig(id=1217833930196177225, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217781120150720842, language=EN, label=Table 2, caption=

Characterristic values and contribution rates of main components

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主成分 初始特征值 提取平方载入
特征值 贡献率/% 累计贡献率/% 特征值 贡献率/% 累计贡献率/%
成分1 4.931 54.786 54.786 4.931 54.786 54.786
成分2 1.688 18.756 73.542 1.688 18.756 73.542
成分3 1.070 11.886 85.428 1.070 11.886 85.428
成分4 0.635 7.054 92.483 0.635 7.054 92.483
成分5 0.461 5.122 97.605 0.461 5.122 97.605
成分6 0.167 1.857 99.462 0.167 1.857 99.462
成分7 0.028 0.314 99.776 0.028 0.314 99.776
成分8 0.016 0.173 99.949 0.016 0.173 99.949
成分9 0.005 0.051 100.000 0.005 0.051 100.000
), ArticleFig(id=1217833930363949399, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217781120150720842, language=CN, label=表2, caption=

主成分特征值和贡献率

, figureFileSmall=null, figureFileBig=null, tableContent=
主成分 初始特征值 提取平方载入
特征值 贡献率/% 累计贡献率/% 特征值 贡献率/% 累计贡献率/%
成分1 4.931 54.786 54.786 4.931 54.786 54.786
成分2 1.688 18.756 73.542 1.688 18.756 73.542
成分3 1.070 11.886 85.428 1.070 11.886 85.428
成分4 0.635 7.054 92.483 0.635 7.054 92.483
成分5 0.461 5.122 97.605 0.461 5.122 97.605
成分6 0.167 1.857 99.462 0.167 1.857 99.462
成分7 0.028 0.314 99.776 0.028 0.314 99.776
成分8 0.016 0.173 99.949 0.016 0.173 99.949
成分9 0.005 0.051 100.000 0.005 0.051 100.000
), ArticleFig(id=1217833931718709598, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217781120150720842, language=EN, label=Table 3, caption=

Principal component load matrix

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指标 第一主成分 第二主成分 第三主成分
DPPH自由基清除率 0.943 0.164 0.020
羟基自由基清除率 0.935 0.125 0.022
矮牵牛色素 0.921 -0.029 0.045
矢车菊色素 0.906 -0.090 -0.013
多酚 0.857 0.249 0.410
多糖 0.539 0.416 -0.183
游离氨基酸 -0.222 0.905 0.040
蛋白质 -0.587 0.750 0.088
总黄酮 -0.281 -0.144 0.925
), ArticleFig(id=1217833931873898858, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217781120150720842, language=CN, label=表3, caption=

主成分载荷矩阵

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指标 第一主成分 第二主成分 第三主成分
DPPH自由基清除率 0.943 0.164 0.020
羟基自由基清除率 0.935 0.125 0.022
矮牵牛色素 0.921 -0.029 0.045
矢车菊色素 0.906 -0.090 -0.013
多酚 0.857 0.249 0.410
多糖 0.539 0.416 -0.183
游离氨基酸 -0.222 0.905 0.040
蛋白质 -0.587 0.750 0.088
总黄酮 -0.281 -0.144 0.925
), ArticleFig(id=1217833931991339379, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217781120150720842, language=EN, label=Table 4, caption=

Major scores and overall ranking of 6 kinds of edible flowers

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花卉名称 主成分得分 综合
得分		 排名
Y1 Y2 Y3
关山樱花 -1.77 3.66 0.78 -0.19 7
白沙枇杷 -0.65 -1.09 -0.53 -0.62 8
红沙枇杷 -1.00 -1.43 -0.75 -0.90 16
白玉枇杷 -0.97 -2.07 -0.84 -1.02 18
大理墨红玫瑰 4.74 0.41 -0.15 2.65 1
宣威墨红玫瑰 3.65 -0.24 0.41 2.00 3
大理滇红玫瑰 2.42 -0.70 -0.27 1.16 4
平阴玫瑰 1.36 2.01 -0.48 1.06 5
大马士革玫瑰 1.59 0.07 0.49 0.94 6
普洱滇红玫瑰 4.06 -0.09 0.20 2.23 2
杭白菊 -1.14 0.34 -0.77 -0.65 11
金丝皇菊 -1.57 0.93 -0.63 -0.76 13
贡菊 -1.77 0.61 -0.26 -0.88 14
亳菊 -1.03 0.00 -0.62 -0.64 10
滁菊 -1.82 0.63 -0.04 -0.88 14
茉莉花 -1.83 -0.46 -0.93 -1.20 19
广西金银花 -1.47 -1.31 3.55 -0.63 9
湖南隆回金银花 -1.36 -0.32 1.16 -0.67 12
大别山金银花 -1.45 -0.95 -0.33 -1.01 17
), ArticleFig(id=1217833932150722937, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1217781120150720842, language=CN, label=表4, caption=

6种可食用花卉的主要得分及综合排名

, figureFileSmall=null, figureFileBig=null, tableContent=
花卉名称 主成分得分 综合
得分		 排名
Y1 Y2 Y3
关山樱花 -1.77 3.66 0.78 -0.19 7
白沙枇杷 -0.65 -1.09 -0.53 -0.62 8
红沙枇杷 -1.00 -1.43 -0.75 -0.90 16
白玉枇杷 -0.97 -2.07 -0.84 -1.02 18
大理墨红玫瑰 4.74 0.41 -0.15 2.65 1
宣威墨红玫瑰 3.65 -0.24 0.41 2.00 3
大理滇红玫瑰 2.42 -0.70 -0.27 1.16 4
平阴玫瑰 1.36 2.01 -0.48 1.06 5
大马士革玫瑰 1.59 0.07 0.49 0.94 6
普洱滇红玫瑰 4.06 -0.09 0.20 2.23 2
杭白菊 -1.14 0.34 -0.77 -0.65 11
金丝皇菊 -1.57 0.93 -0.63 -0.76 13
贡菊 -1.77 0.61 -0.26 -0.88 14
亳菊 -1.03 0.00 -0.62 -0.64 10
滁菊 -1.82 0.63 -0.04 -0.88 14
茉莉花 -1.83 -0.46 -0.93 -1.20 19
广西金银花 -1.47 -1.31 3.55 -0.63 9
湖南隆回金银花 -1.36 -0.32 1.16 -0.67 12
大别山金银花 -1.45 -0.95 -0.33 -1.01 17
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6种可食用花卉化学成分的测定及其抗氧化活性对比分析
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毛静春 1 , 罗发美 1, * , 代腾云 2 , 李莲 1 , 李宗师 1 , 杨云忠 1 , 王润润 1 , 李艳 1
食品安全质量检测学报 | 食品营养及功能性食品 2025,16(12): 294-302
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食品安全质量检测学报 | 食品营养及功能性食品 2025, 16(12): 294-302
6种可食用花卉化学成分的测定及其抗氧化活性对比分析
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毛静春1 , 罗发美1, * , 代腾云2, 李莲1, 李宗师1, 杨云忠1, 王润润1, 李艳1
作者信息
  • 1 普洱市检验检测院, 普洱 665000
  • 2 滇西应用技术大学普洱茶学院, 普洱 665000

    • 毛静春(1990—), 女, 硕士, 工程师, 主要研究方向为食品质量与安全。E-mail:

通讯作者:

*罗发美(1982—), 女, 硕士, 高级工程师, 主要研究方向为食品质量与安全。E-mail:
Determination of chemical components and comparative analysis of antioxidant activities of 6 kinds of edible flowers
Jing-Chun MAO1 , Fa-Mei LUO1, * , Teng-Yun DAI2, Lian LI1, Zong-Shi LI1, Yun-Zhong YANG1, Run-Run WANG1, Yan LI1
Affiliations
  • 1 Pu’er Inspection and Testing Institute, Pu’er 665000, China
  • 2 West Yunnan University of Applied Sciences College of Tea (Pu’er), Pu’er 665000, China
出版时间: 2025-06-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250106001
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摘要
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目的 研究和开发可食用花卉资源, 评价其营养成分及其体外抗氧化活性。方法 以关山樱花、枇杷花、玫瑰花、菊花、茉莉花和金银花6种可食用花卉为研究对象, 测定样品中多糖、多酚、总黄酮、游离氨基酸、蛋白质、矢车菊色素、矮牵牛色素的含量, 利用主成分分析和相关性分析法对不同可食用花卉的抗氧化活性进行比较。结果 6种可食用花卉化学成分存在显著差异, 关山樱花游离氨基酸(11.18%)和蛋白质(22.06%)含量显著高于其余5种花卉, 6种花卉多糖含量主要集中在4%左右; 多酚和总黄酮含量最高的花卉分别为玫瑰花(9.42%~13.94%)和广西金银花(3.62%); 矮牵牛色素和矢车菊色素在关山樱花、枇杷花和玫瑰花中均有检出, 除平阴玫瑰外, 玫瑰花中的矮牵牛色素和矢车菊色素含量整体高于樱花和枇杷花。抗氧化实验结果显示玫瑰花对2,2-二苯基-1-苦基肼自由基和羟自由基具有较好的清除效果。相关分析表明可食用花卉中多酚、矮牵牛色素和矢车菊色素与抗氧化活性呈正相关, 相关系数均大于0.720, 而总黄酮含量与自由基清除率之间没有明显的相关性; 主成分分析综合评分分析发现, 排名前6的花卉为玫瑰花。结论 总体上玫瑰花作为食品原料营养价值要高于其余5种食用花卉, 研究成果为可食用花卉领域食品原料选材、新型食品开发利用提供科学的基础参考数据。

可食用花卉  /  化学成分  /  抗氧化活性

Objective To study and develop edible flower resources, evaluate their nutritional components and in vitro antioxidant activities. Methods The 6 kinds of edible flowers—Kanzan flower, loquat flowers, roses, chrysanthemums, jasmine flowers and honeysuckle—were selected as study subjects. The content of polysaccharides, polyphenols, total flavonoids, free amino acids, proteins, cyanidin and petunidin in the samples were measured. Principal component analysis and correlation analysis were used to compare the antioxidant activity of different edible flowers. Results The chemical compositions of the 6 kinds of edible flowers showed significant differences. The free amino acid (11.18%) and protein (22.06%) content of Kanzan flower were significantly higher than those of the other 5 kinds of flowers. The polysaccharide content of the 6 kinds of flowers was concentrated around 4%. The highest polyphenol and total flavonoid contents were found in roses (9.42%-13.94%) and Guangxi honeysuckle (3.62%), respectively. Petunidin and cyanidin were detected in Kanzan flower, loquat flowers, and roses. Except for Pingyin roses, the petunidin and cyanidin contents in roses were generally higher than those in Kanzan flower and loquat flowers. Antioxidant experiments showed that roses exhibited strong scavenging effects on 2,2-diphenyl-1-picrylhydrazyl radicals and hydroxyl radicals. Correlation analysis indicated that polyphenols, petunidin and cyanidin in edible flowers were positively correlated with antioxidant activity, with correlation coefficients all greater than 0.72, while no significant correlation was observed between total flavonoid content and free radical scavenging rates. Principal component analysis and comprehensive scoring revealed that roses ranked highest among the 6 kinds of flowers. Conclusion Overall, roses possess higher nutritional value as a food ingredient compared to the other five edible flowers. The research provide a scientific basis for the selection of food materials and the development of new food products in the field of edible flowers.

edible flowers  /  chemical composition  /  antioxidant activity
毛静春, 罗发美, 代腾云, 李莲, 李宗师, 杨云忠, 王润润, 李艳. 6种可食用花卉化学成分的测定及其抗氧化活性对比分析. 食品安全质量检测学报, 2025 , 16 (12) : 294 -302 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250106001
Jing-Chun MAO, Fa-Mei LUO, Teng-Yun DAI, Lian LI, Zong-Shi LI, Yun-Zhong YANG, Run-Run WANG, Yan LI. Determination of chemical components and comparative analysis of antioxidant activities of 6 kinds of edible flowers[J]. Journal of Food Safety & Quality, 2025 , 16 (12) : 294 -302 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250106001
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0 引言
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随着现代食品工业的发展, 部分植物花卉除观赏价值外, 成为食品原料或配料进入人们的生活, 各类花卉食品和花卉饮品因其独特的香气、丰富的营养成分和显著的保健功效而备受推崇。国家法规明确了食用花卉的种类, 可食用花卉从可食用依据来源可分为3种类型: ①食品原料型, 如关山樱花[1](国家卫健委2022年第1号)、重瓣红玫瑰花[2](卫生部公告2010年3号)和枇杷花[3](卫健委2019年第2号公告); ②药食同源型, 如菊花[4](卫法监发[2002]51号); ③公开标准类型, 国家标准、行业标准和地方标准中关于部分花卉能够食用的描述, 为食用花卉产业的发展提供了坚实的依据, 如茉莉花(NY/T 1506—2015《绿色食品 食用花卉》)。这些可食用花卉具有较高的安全性、色彩鲜艳和气味芬芳的特点, 作为食品原料可以改善食品风味, 此外诸多研究表明: 食用花卉还含有多酚类[5]、黄酮类[6]、多糖[7]、氨基酸[8]、矿物质[9-10]和维生素[11]等丰富的功能性营养成分, 满足人们对美食和健康的双重需求。
随着人们生活水平的提高, 人们越来越注重养生和保健, 对食品的选择也更为严苛, 富含多种营养成分且具有一定保健作用的可食用花卉完美符合人们对健康的追求, 食用花卉的营养价值和健康作用也引起了研究者的极大兴趣。徐伟等[12]研究表明, 枇杷花槲皮素对酒精分解过程中关键酶有一定的激活作用, 可加速乙醇和乙醛分解, 具有解酒护肝作用。李飞阳等[13]研究关山樱花总黄酮对亚硝酸盐的清除作用并发现, 关山樱花总黄酮对亚硝酸盐清除效果显著强于抗坏血酸。XU等[14]通过植物代谢组学结合光谱-效应关系分析法揭示玫瑰花茶中有6种潜在的美白活性化合物。AHUMADA等[15]对智利枇杷叶和花的甲醇提取物进行了分析, 根据2,2-二苯基-1-苦基肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基和2, 2-联氨-双(3-乙基苯并噻唑-6-磺酸)二胺盐[2,2’-azino-bis(3- ethylbenzothiazoline-6-sulfonic acid), ABTS]自由基抑制试验测量, 枇杷花甲醇提取物抗氧化能力最高, 提取物还具有抑制α-淀粉酶和α-葡萄糖苷酶的活性, 推断其具有潜在的抗高血糖活性。食用花卉中含有的保健营养成分比如酚酸类化合物、黄酮类化合物、多糖等具有的抗氧化[16]、预防心血管疾病[17]、抗炎[18]和降血糖血脂[19]等方面的作用, 是可食用花卉受到青睐的主要原因, 可食用花卉中的常规营养成分膳食纤维、脂肪和蛋白质等也能被人体较好地利用, 因此在健康饮食理念日益普及的当下, 可食用花卉作为食品原材料具有广阔的市场发展空间。
目前关于可食用花卉化学成分的研究主要集中于同一类花卉, 系统对多种花卉进行综合分析比较的研究鲜有报道。为便于花卉产业功能性食品开发、花卉食品原料选择, 充分挖掘可食用花卉营养价值, 有必要对可食用花卉化学成分进行综合分析比较。因此, 本研究以国家法规规定明确可食用的重瓣红玫瑰花、关山樱花、枇杷花、菊花、茉莉花和金银花6种花卉为分析对象, 测定其样品中多糖、多酚、总黄酮、游离氨基酸、蛋白质、矢车菊色素、矮牵牛色素含量及其抗氧化活性, 利用主成分分析和相关性分析法对不同可食用花卉进行综合评价, 以期为可食用花卉领域食品原料选材和新型食品开发利用提供科学的基础参考数据。
1 材料与方法
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1.1 材料与试剂
实验材料购买于天猫平台, 平台上已详细标明花卉品种和产地, 具体信息详见表1。
甲醇[色谱纯, 西格玛奥德里奇(上海)贸易有限公司]; 盐酸、硫酸、乙二胺四乙酸二钠、过氧化氢、无水碳酸钠、无水乙醇、硝酸铝、氢氧化钠、硫酸亚铁(分析纯, 四川西陇科学有限公司); 茚三酮、福林酚(分析纯, 国药集团化学试剂有限公司); L-谷氨酸(分析纯, 中国新兴化工试剂研究所); 磷酸氢二钠(分析纯, 天津市致远化学试剂有限公司); 硫脲、抗坏血酸、苯酚、无水葡萄糖、水杨酸(分析纯, 天津市风船化学试剂科技有限公司); 硝酸(色谱纯, 美国J.T.Baker®化学公司); 没食子酸(纯度大于99%, 河北百灵威超精细材料有限公司); 亚硝酸钠(分析纯, 天津市化学试剂三厂); 1,1-二苯基-2-硝基苯肼[纯度大于99%, 奥默生物技术(上海)有限公司]; 芦丁、矢车菊色素、矮牵牛色素、飞燕草色素、天竺葵色素、芍药素、锦葵色素标准品(纯度大于94.7%, 天津阿尔塔科技有限公司)。
1.2 仪器与设备
BS-124 S电子天平[精确至0.0001 g, 赛多利斯科学仪器(北京)有限公司]; 400Y粉碎机(永康市铂欧五金制品有限公司); MILLI-Q Adwantage A10超纯水机(美国Millipore公司); KQ-500DE超声波清洗仪(昆山市超声仪器有限公司); N-EVAP 112氮吹仪(美国Organomation公司); TU-1950紫外分光光度计(北京普析仪器有限公司); SC-3612离心机(安徽中科中佳科学仪器有限公司); pv-1混匀器(英国Grant公司); DKM610C电热恒温干燥箱(重庆雅马拓科技有限公司); HH-4数显恒温水浴锅(江苏科析仪器有限公司); LC-20A高效液相色谱仪(日本岛津公司); Kjeltec 8400全自动凯氏定氮仪、Tecator Digestor 20消化炉(丹麦福斯分析仪器有限公司)。
1.3 实验方法
1.3.1 样品制备
各花卉样品经高速粉碎机研磨, 密封保存在聚乙烯样品储存袋中, 置于干燥器待分析。
1.3.2 化学成分的测定
水分测定参照GB 5009.3—2016《食品安全国家标准 食品中水分的测定》; 多糖测定参照SN/T 4260—2015《出口植物源食品中粗多糖的测定 苯酚-硫酸法》; 花青素测定参照NY/T 2640—2014《植物源性食品中花青素的测定 高效液相色谱法》来测定矢车菊色素和矮牵牛色素的含量, 最终的待测液体需要从定容液中取200 μL, 氮气吹干, 用1 mL 10%盐酸甲醇溶液溶解, 用涡旋混匀器混匀后过0.45 μm的滤膜, 待测; 游离氨基酸测定参照黄本芬等[20]的方法, 采用茚三酮显色法测定游离氨基酸的含量; 蛋白质测定参照GB 5009.5—2016《食品安全国家标准 食品中蛋白质的测定》中的凯氏定氮法测定; 多酚测定参照GB/T 8313—2018《茶叶中茶多酚和儿茶素类含量的检测方法》; 总黄酮测定参照王斐等[21]的方法。每个指标重复测定3次。
1.3.3 抗氧化活性的测定
羟基自由基清除能力和DPPH自由基清除能力参照王斐等[21]的方法测定, 所有提取液稀释10倍, 其余条件不变。重复测定3次。
1.4 数据处理
采用 Excel 2007、SPSS 22和Origin 2021进行数据处理分析和作图。采用SPSS 22进行差异显著分析(P<0.05)和主成分分析, 采用Origin 2021进行相关性分析和作图。
2 结果与分析
收起
2.1 6种可食用花卉营养成分差异对比分析
6种可食用花卉中游离氨基酸、蛋白质和多糖的含量见图1。由图1A可知, 6种花卉游离氨基酸含量具有显著差异(P<0.05), 关山樱花游离氨基酸含量最高(11.18%), 金丝皇菊次之(5.01%), 白玉枇杷含量最低(0.67%)。图1B可知中, 整体上关山樱花的蛋白质含量显著高于其余5种花卉(22.06%), 菊花类蛋白质含量次之(11.97%~16.97%), 枇杷花含量最低(6.79%~9.14%)。图1C显示6种可食用花卉多糖含量主要集中在4%左右, 其中大理墨红玫瑰多糖含量显著高于其余花卉(7.17%), 杭白菊次之(5.96%), 白玉枇杷显著低于其余花卉(2.84%)。玫瑰花的粗多糖含量主要集中在4%左右, 其含量与周红霞等[22]的研究结果(4.88%)相符。6种玫瑰花类花卉中, 相同品种(大理墨红玫瑰和宣威墨红玫瑰、普洱滇红玫瑰和大理滇红玫瑰)游离氨基酸、蛋白质和多糖存在显著差异, 推测其现象为花卉生长环境、气候变化等因素差异而导致。
2.2 6种可食用花卉抗氧化活性成分差异对比分析
6种可食用花卉多酚、总黄酮、矮牵牛色素和矢车菊色素含量见图2。由图2A可知, 6种可食用花卉多酚含量存在显著差异(P<0.05), 同时不同种花卉多酚含量的差异要比种内差异大, 其中6个玫瑰花样本多酚的含量(9.42%~13.94%)整体显著高于其他的花卉, 金银花(4.47%~8.57%)和关山樱花(8.42%)次之, 茉莉花多酚含量(2.06%)最低。玫瑰花、金银花和茉莉花的总多酚含量及高低排序, 与熊丽娜[23]研究结果排序一致。图2B总黄酮数据显示, 广西金银花(3.62%)、湖南隆回金银花(1.68%)和关山樱花(1.02%)总黄酮含量显著高于其余花卉(P<0.05), 平阴玫瑰总黄酮含量(0.07%)显著低于其余花卉, 其他几种花卉间总黄酮含量整体上差异不显著。由图2A和图2B可知总黄酮的含量与测得的总多酚含量的高低排序不一致, 可能的原因是总黄酮只是组成总多酚的一个部分, 一起构成花卉中的多酚的酚酸和花色苷, 由于两者属于包含关系, 所以在含量排序上存在不一致性。
采用液相色谱法对6种可食用花卉中的飞燕草色素、矢车菊色素、矮牵牛色素、天竺葵色素、芍药素和锦葵色素6种花青素进行分析, 其中飞燕草色素、天竺葵色素、芍药素和锦葵色素在6种可食用花卉中均未检出, 矮牵牛色素和矢车菊色素在樱花、枇杷花和玫瑰花中均有检出(见图2C和图2D)。图2C矮牵牛色素含量图显示, 普洱滇红玫瑰(1.2419 mg/kg)、大理墨红玫瑰(1.1199 mg/kg)、宣威墨红玫瑰(1.0174 mg/kg)、大理滇红玫瑰(0.6447 mg/kg)和大马士革玫瑰(0.1277 mg/kg)含量显著高于平阴玫瑰、关山樱花和枇杷花, 关山樱花、枇杷花和平阴玫瑰矮牵牛色素含量无显著差异, 含量范围为0.0041~0.0250 mg/kg。图2D显示矢车菊色素在樱花、枇杷花和玫瑰花中的含量存在显著差异(P<0.05), 其中大理墨红玫瑰(2.3937 mg/kg)含量最高, 平阴玫瑰(0.0986 mg/kg)含量最低, 宣威墨红玫瑰(2.1881 mg/kg)和普洱滇红玫瑰(2.1538 mg/kg)无显著差异, 关山樱花(0.4008 mg/kg)和大马士革玫瑰(0.4129 mg/kg)含量无显著差异, 红沙枇杷(0.5517 mg/kg)和白玉枇杷(0.5940 mg/kg)无显著差异。综合图2C和图2D可以看出整体上除平阴玫瑰外玫瑰花中的两种花青素含量显著高于樱花和枇杷花, 花青素含量较高的4种玫瑰花均为云南产的4种玫瑰花。矢车菊色素和矮牵牛色素属于花青素, 作为一种水溶性色素, 能够随着细胞液的酸碱度改变颜色, 从偏红到紫色[24], 而玫瑰花颜色恰好呈现花青素的呈色规律, 故整体上较其余花卉矢车菊色素和矮牵牛色素含量更高。
2.3 6种可食用花卉抗氧化活性对比分析
图3为6种可食用花卉羟自由基清除率(3A)和DPPH自由基清除率(3B)图。总体上玫瑰花的羟自由基清除能力和DPPH自由基清除能力显著高于其余5种花卉(P<0.05), 其余5种花卉的抗氧化活性能力差异不显著。图3A显示, 大理墨红玫瑰、宣威墨红玫瑰、平阴玫瑰、大马士革玫瑰和普洱滇红玫瑰强自由基清除能力差异不显著, 清除率在75.99%~78.85%, 大理滇红玫瑰羟自由基清除率71.33%, 显著低于其余5种玫瑰羟自由基清除率, 关山樱花、枇杷花、菊花、茉莉花和金银花5种花卉羟自由基清除率差异不显著, 清除率在3.48%~8.96%。图3B显示, 大理墨红玫瑰、平阴玫瑰和普洱滇红玫瑰DPPH自由基清除能力差异不显著, 清除率在51.85%~52.86%, 宣威墨红玫瑰次之46.80%, 大马士革玫瑰和大理滇红玫瑰依次降低, 其余5种可食用花卉间DPPH自由基清除率差异整体上不显著, 清除率在1.35%~5.05%。采用相同质量的花卉提取物考察其对羟自由基和DPPH自由基的清除率, 整体上玫瑰花的羟基自由基清除率和DPPH自由基清除率显著高于其他品种的可食用花卉, 其可能与玫瑰花含有较高的多酚和花青素含量有关。
2.4 6种可食用花卉化学成分及抗氧化活性相关性分析
采用Origin 2021软件对可食用花卉间的化学成分、抗氧化活性数据进行皮尔逊相关性分析, 分析结果见图4, 蛋白质与游离氨基酸呈极显著(P<0.01)正相关, 相关系数为0.75; 蛋白质与矢车菊色素和矮牵牛色素呈显著负相关, 相关系数分别为-0.600和-0.510; 多酚与矮牵牛色素、矢车菊色素、羟自由基清除率和DPPH自由基清除率呈极显著(P<0.01)正相关, 相关系数分别为0.760、0.720、0.880和0.880; 多糖与DPPH自由基清除率呈显著(P<0.05)正相关, 相关系数为0.520; 矮牵牛色素、矢车菊色素与羟自由基清除率和DPPH自由基清除率均呈极显著(P<0.01)正相关, 相关系数均大于等于0.730; 羟自由基清除率与DPPH自由基清除率呈极显著(P<0.01)正相关, 相关系数高达0.990。相关性分析结果表明: 可食用花卉中多酚、矮牵牛色素和矢车菊色素与抗氧化活性存在正相关性, 其含量越高, 抗氧化活性能力越强, 该结论与CAI等[25]发现的玫瑰花中的酚类化合物与抗氧化活性呈正相关结果一致。而总黄酮含量与DPPH自由基清除率和羟基自由基清除率之间没有明显的相关性, 这一结果和沈晓静等[26]的研究结果总黄酮与抗氧化活性呈弱相关甚至不相关的结论相符合。
2.5 6种可食用花卉化学成分及抗氧化活性主成分分析
采用SPSS 22数据分析软件对6种可食用花卉的化学成分和抗氧化活性数据进行主成分分析(principal component analysis, PCA), 对分析数据进行KMO和Bartlett球形检验, KMO值为0.624且Bartlett球形检验的显著性小于0.05, 表明该数据适合进行PCA综合评分。表2和表3分别为方差贡献率分析结果表和主成分载荷矩阵表, 结合表2和表3数据, 以特征值大于1的成分进行提取, 共提取到3个主成分, 累计贡献率为85.428%, 说明3个成分所含信息量占总信息量的85.428%, 基本上保留了原来指标的信息, 因此, 以这3个主成分来综合评价可食用花卉的品质, 由原来的9个指标降为3个指标, 起到了降维的作用。其中第一主成分特征值为4.931, 贡献率为54.786%, 该成分主要反映DPPH自由基清除率和羟基自由基清除率, 以及矮牵牛色素、矢车菊色素、总多酚和多糖含量的信息表达, 主要反映与抗氧化能力有关的活性营养成分的信息表达。以羟自由基清除率、DPPH自由基清除率、矢车菊色素、矮牵牛色素、多酚和多糖为主, 该成分主要综合了抗氧化活性及抗氧化活性物质的指标; 第二主成分特征值为1.688, 贡献率为18.756%, 该成分主要反映游离氨基酸含量、蛋白质含量的信息表达; 第三主成分特征值为1.070, 贡献率为11.886%, 以总黄酮贡献较大; 结合相关分析数据, 第一主成分主要综合了抗氧化活性及促进抗氧化活性物质指标, 第二、三主成分主要综合了抗氧化活性指标外的其余营养指标。
结合各主成分特征值和主成分载荷矩阵系数, 计算各指标在各成分中的成分权重系数, 得到3个主成分的线性组合方程式如公式(1)~(3):

Y1=0.425XDPPH自由基清除率+0.421X羟自由基清除率+0.415X矮牵牛色素+ 0.408X矢车菊色素+0.386X多酚+0.243X多糖-0.100X游离氨基酸-0.264X蛋白质- 0.127X总黄酮

Y2=0.126XDPPH自由基清除率+0.096X羟自由基清除率-0.022X矮牵牛色素- 0.069X矢车菊色素+0.192X多酚+0.320X多糖+0.697X游离氨基酸+0.577X蛋白质- 0.111X总黄酮

Y3=0.019XDPPH自由基清除率+0.021X羟自由基清除率+0.044X矮牵牛色素- 0.013X矢车菊色素+0.396X多酚-0.177X多糖+0.039X游离氨基酸+0.085X蛋白质+ 0.894X总黄酮

式中XDPPH自由基清除率、X羟自由基清除率、X矮牵牛色素、X矢车菊色素、X多酚、X多糖、X游离氨基酸、X蛋白质、X总黄酮表示对原始变量标准化后的变量。
根据各成分得分和贡献率为权重建立综合得分线性方程为: Y=0.54786Y1+0.18756Y2+0.11886Y3, 各样本成分得分、综合得分及排名见表4。由表4可知, 6种可食用花卉19份样本的综合得分范围为-1.20~2.65, 综合评分顺序为大理墨红玫瑰>普洱滇红玫瑰>宣威墨红玫瑰>大理滇红玫瑰>平阴玫瑰>大马士革玫瑰>关山樱花>白沙枇杷>广西金银花>毫菊>杭白菊>湖南隆回金银花>金丝皇菊>贡菊=滁菊>红沙枇杷>大别山金银花>白玉枇杷>茉莉花, 其中排名前6的依次为大理墨红玫瑰、普洱滇红玫瑰、宣威墨红玫瑰、大理滇红玫瑰、平阴玫瑰和大马士革玫瑰, 综合评分均为正值, 其次为关山樱花, 其余4种花卉综合评分均较低, 表明6种可食用花卉中, 玫瑰花在营养成分和抗氧化活性方面的综合品质较其余5种花卉较佳, 因此, 在常见的可食用花卉中玫瑰花可以作为一种天然的抗氧化剂和保健品, 具有潜在的应用价值。
3 结论
收起
本研究以国家明确可食用的6类可食用花卉, 包括关山樱花, 6种重瓣红玫瑰花, 5种菊花, 3种枇杷花, 3种金银花以及茉莉花共计19个样品, 测定其化学成分和抗氧化活性, 结合相关分析和主成分分析法对数据进行对比, 关山樱花游离氨基酸和蛋白质含量显著高于其余5种花卉, 6种可食用花卉多糖含量主要集中在4%左右, 大理墨红玫瑰多糖含量最高, 由于生长环境和气候变化等因素的影响, 墨红玫瑰和滇红玫瑰在不同种植区其游离氨基酸、蛋白质和多糖存在显著差异。玫瑰花多酚、矢车菊色素和矮牵牛色素含量整体上高于其余花卉, 而总黄酮含量显著低于广西金银花, 羟自由基和DPPH自由基清除率玫瑰花显著高于其余花卉。相关分析表明可食用花卉中多酚、矮牵牛色素和矢车菊色素与抗氧化活性存在正相关性, 其含量越高, 抗氧化活性能力越强, 而总黄酮含量与DPPH自由基清除率和羟基自由基清除率之间没有明显的相关性。主成分分析综合评分排名前6的花卉均为玫瑰花。总体上, 在抗氧化活性方面玫瑰花作为食品原料营养价值要高于其余5种食用花卉, 本研究为可食用花卉领域食品原料选材和新型食品开发利用提供科学的基础参考数据。
由于丰富的化学成分和生物活性作用, 玫瑰花在药用、医美、食品等领域得到了广泛的使用。其中抗氧化活性是其受到青睐的主要原因之一, 6种花卉中玫瑰具有较高含量的多酚、矢车菊色素和矮牵牛色素, 同时在抗氧化实验中表现出较强的自由基清除率, 相关分析数据表明该3种成分与抗氧化活性存在正相关, 而总黄酮含量却与抗氧化活性相关性不强。总黄酮含量与抗氧化活性相关性不强的结论与沈晓静等[26]的研究结果一致, 但总黄酮属于多酚中的一类物质, 不同样本中黄酮种类存在差异, 因此本研究得出的总黄酮含量与抗氧化活性相关性弱的结论仅能解释本文所使用的样本, 而无法普遍使用。目前相关的研究报道均表明, 植物源性食品中多酚、总黄酮含量与抗氧化活性存在较强的相关性, 魏旭等[27]采用鲜花冷冻干燥、干花直接提取和干花超微粉末提取对玫瑰花中的多酚、总黄酮、芦丁含量及其提取物抗氧化进行对比分析, 3种活性成分含量大小在不同提取工艺中保持高度的一致性, 同时抗氧化活性成分数据表明多酚、总黄酮和芦丁含量越高抗氧化活性越强。周文月等[28]对淡竹叶提取物进行纯化工艺优化, 提取物纯化后多酚纯度增加, 抗氧化活性增强。迟学杰等[29]对12种不同产地半枝莲总黄酮及抗氧化活性进行研究, 其含量最高的河南驻马店产半枝莲在抗氧化活性实验中抗氧化能力最强。史文灏等[30]表明多酚类化合物、黄酮类化合物、天然色素类化合物、多糖类高分子化合物和维生素类化合物均具有抗氧化活性, 而当几类活性物质同时在样本中存在时, 其高含量成分对抗氧化成分具有较强的量效关系, 而低含量活性组分的量效关系不明显, 因此在客观评价组分对抗氧化活性的影响时活性成分含量是一个重要的参考指标。
为确保样本对比的科学性, 本研究数据均已扣除水分以干基计算, 但本研究仍存在两个值得注意的局限性。首先, 样本由网络平台购买, 对其干燥处理过程无法进行统一控制, 不同的干燥处理对花卉化学成分的保留和损失有较大的影响, 这可能影响结果的普遍性和代表性; 其次, 各花卉化学分析指标多为混合物水平, 对于一些花卉中潜在的功能性成分无法从分子水平上充分挖掘, 对花卉营养成分的评价缺乏足够的深度和精度。综上所述, 本研究对于6种可食用花卉的综合利用具有一定的指导意义, 但对花卉功能性成分多样性、生物活性机理和化学物质协同作用等多维度研究仍有待进一步突破。
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  • 云南省科学技术厅技术创新人才培养项目(202305AD160005)
  • “茶城英才支持计划”质量基础高层次创新团队项目
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2025年第16卷第12期
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250106001
  • 接收时间：2025-01-06
  • 首发时间：2026-01-13
  • 出版时间：2025-06-25
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  • 收稿日期：2025-01-06
基金
云南省科学技术厅技术创新人才培养项目(202305AD160005)
“茶城英才支持计划”质量基础高层次创新团队项目
作者信息
    1 普洱市检验检测院, 普洱 665000
    2 滇西应用技术大学普洱茶学院, 普洱 665000

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*罗发美(1982—), 女, 硕士, 高级工程师, 主要研究方向为食品质量与安全。E-mail:
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2种不同金属材料的力学参数
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Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
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鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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