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Blueberry, also known as bilberry, black rice tree, south candle, etc., belongs to the rhododendron family, lingonberry, is evergreen or deciduous shrub. China has rich blueberry resources distributed throughout the country. Blueberry leaves are alternate, paper, elliptical to oblong, 1~2.8cm long, 0.6~1.5cm wide, rounded at the top, wide wedge-shaped or wedge-shaped at the base, all green Can be used for both medicine and food. Blueberry leaves contain crude protein, crude fiber, fatty acids, sterols, terpenoids, mineral elements, amino acids, organic acids, vitamins, sugars and a large number of polyphenolic compounds. Polyphenols, also listed as Ning, Tannin, are a mixture of secondary metabolites widely present in plants. They are a general term for a plurality of hydroxyphenolic plant constituents in the molecule, showing strong inhibition and inhibition. Sex, polyphenols include anthocyanins, flavonoids, flavonols, phenolic acids, and the like. The polyphenolic compound in blueberry is an important biological active ingredient, which has anti-oxidation, antibacterial, biological activity such as blood circulation and biological defense. In recent years, with the development and application of modern analysis and separation technology, the research on blueberry leaf polyphenols has been gradually deepened. This paper reviews the research progress of blueberry leaf polyphenols, and provides ideas for better research and development of blueberry leaf resources.
Extraction, Isolation, Purification and Biological Activity of Polyphenols from Blueberry Leaves
The traditional extraction method of polyphenols is solvent extraction. This technology is mature, does not require special instruments, and is also common. However, solvent extraction has long extraction time, partial loss of sample, and low safety. In order to solve the deficiencies in the traditional methods, in recent years, some high-accuracy, fast and simple extraction methods have been rapidly developed, such as ultrasonic extraction, microwave extraction, enzymatic method, supercritical fluid extraction and the like.
The methods for separating and purifying polyphenols include thin layer chromatography, conventional column chromatography, and high performance liquid chromatography. Thin layer chromatography equipment is simple, low in cost, easy to operate, and fast in separation. It has become an indispensable method for separating polyphenols in general laboratories. The disadvantage is that it does not contain many polyphenol components and the quantification is not accurate enough. High performance liquid chromatography (HPLC) is one of the most widely used and most effective separation and analysis methods in the laboratory. It has the advantages of high resolution, good repeatability, fast analysis speed, high precision of quantitative analysis, and can be used as a laboratory small-scale chromatography. The preparation of pure samples has been widely used for the separation of non-volatile components such as polyphenolic compounds in foods. Conventional column chromatography is the separation and adsorption of separated substances by adding a filler to a glass column. At present, column chromatography is mostly used for the preliminary purification of polyphenols. The commonly used fillers are macroporous resins. Macroporous resin is a porous three-dimensional network structure. Compared with other adsorbents, it has the characteristics of low cost, good stability and easy regeneration. It is widely used in the separation of natural materials. The macroporous resin method is also a commonly used method for preliminary purification of polyphenols.
The beneficial effects of polyphenols on human health have been well known, which has promoted the development and utilization of functional foods. The biological activity of natural polyphenolic compounds is based on its antioxidant activity, such as anti-aging, improving autoimmunity, anti-inflammatory, and preventing cardiovascular diseases. The antioxidant activity of polyphenols can also partially explain the preventive effects of cancer. Many years ago, people used blueberry leaf juice as a preservative for the preservation of rice, cakes, etc. Blueberry leaves have strong antibacterial activity due to high levels of polyphenols.
Development and utilization of blueberry leaf polyphenols
The chemical preservative used in food preservatives has the advantage of good antiseptic effect, but it has a certain degree of adverse effect on human health. The main factors of decay and deterioration of foods are the functions of enzymes and microorganisms. The molecular structure of plant polyphenols can contain multiple phenolic hydroxyl groups, which can bind to multiple sites of proteins, and simultaneously bind metal ions and destroy cell substructures, thus showing strong Inhibition and bacteriostasis. Blueberry leaf polyphenols have natural antiseptic properties, and they are extracted from natural food preservatives by chemical analysis and separation methods for food processing and storage.
Synthetic pigments used in food colorants generally have varying degrees of toxicity. Therefore, synthetic pigments are increasingly restricted in terms of consumption. At present, some countries have completely banned the addition of any synthetic pigment additives to foods. Since the Tang Dynasty, people have begun to dye black rice with blueberry leaf juice, and there are still many customs in many places. Blueberry leaves contain a large number of anthocyanin polyphenols. Anthocyanins have health-care functions, high medicinal and edible value, and are also natural food colorants.
For nutritious health foods In recent years, through extensive and in-depth research, plant polyphenols have been called the seventh nutrient, blueberry leaf extract contains a large amount of plant polyphenols, studies have shown that blueberry leaf polyphenols have antioxidant, hypoglycemic Improve eyesight, enhance immunity and other effects, which determines its high nutritional and health value. The composite natural active ingredient is extracted from the blueberry leaves, and is made into a granule by using modern preparation technology, and different flavoring agents can be added according to different consumer taste habits, and can be brewed into a solution when edible.
Prospect of research on blueberry leaf polyphenols
Blueberry wild resources are widely distributed in China, but they have not received enough attention and application, which has caused a great waste of resources. In recent years, domestic research on blueberry leaf polyphenols has been active. How to fully and scientifically utilize China's abundant blueberry leaves as a green resource has become an important issue. In order to make better use of blueberry leaf polyphenols, it should be improved or in-depth research from the following aspects: blueberry leaf polyphenols are mainly purified by macroporous resin, and then separated and purified by silica gel column chromatography or Sephadex LH-20. The products are in color and purity. The above requirements cannot meet the increasing requirements of domestic and foreign users. In the future, advanced separation and purification technologies such as high performance liquid chromatography and high-speed countercurrent chromatography should be used to improve product purity. At the same time, membrane separation is also one of the techniques for separation and purification of phenolic extracts. Ultrafiltration is the most widely used method in membrane separation. The membrane separation method is used to purify blueberry leaf polyphenols without destroying the polyphenol structure. It is a blueberry leaf polyphenol purification technology worthy of investigation without polluting the environment. Blueberry leaf polyphenols have antibacterial action and can be used as food preservatives to accelerate the development of polyphenol preservatives for blueberry leaves. The antibacterial mechanism of blueberry leaf polyphenols also needs to be further studied. Blueberry leaf polyphenols contain a large amount of phenolic hydroxyl groups, which are active in nature and relatively poor in relative stability. It is also worthy of study to improve the storage stability of polyphenols in blueberry leaves. The composition and content of polyphenols in different varieties of blueberry leaves are different, and their biological activities are also different. Therefore, it is necessary to strengthen the structure-activity relationship of polyphenols in blueberry leaves.
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