食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
23期
112-114,115
,共4页
樱桃核%成分%抗氧化性
櫻桃覈%成分%抗氧化性
앵도핵%성분%항양화성
cherry stone%components%antioxidant capabilities
樱桃可以加工成樱桃汁、樱桃酒、樱桃醋、樱桃果脯等农副产品，而樱桃核却在加工中成为废弃物。以大紫红和崂山红樱桃核为材料，测定了其主要成分，并分别对其水、石油醚、乙酸乙酯、正丁醇提取物进行了抗氧化性研究。结果表明，樱桃核中主要含有水分、蛋白质和油脂等成分，崂山红樱桃核的4种提取物的还原能力、羟基自由基抑制率和超氧阴离子抑制率最高的均为水提取物，分别达到0.27%、61.5%和38.7%，这说明崂山红樱桃核中起抗氧化作用的主要是水溶性成分。
櫻桃可以加工成櫻桃汁、櫻桃酒、櫻桃醋、櫻桃果脯等農副產品，而櫻桃覈卻在加工中成為廢棄物。以大紫紅和嶗山紅櫻桃覈為材料，測定瞭其主要成分，併分彆對其水、石油醚、乙痠乙酯、正丁醇提取物進行瞭抗氧化性研究。結果錶明，櫻桃覈中主要含有水分、蛋白質和油脂等成分，嶗山紅櫻桃覈的4種提取物的還原能力、羥基自由基抑製率和超氧陰離子抑製率最高的均為水提取物，分彆達到0.27%、61.5%和38.7%，這說明嶗山紅櫻桃覈中起抗氧化作用的主要是水溶性成分。
앵도가이가공성앵도즙、앵도주、앵도작、앵도과포등농부산품，이앵도핵각재가공중성위폐기물。이대자홍화로산홍앵도핵위재료，측정료기주요성분，병분별대기수、석유미、을산을지、정정순제취물진행료항양화성연구。결과표명，앵도핵중주요함유수분、단백질화유지등성분，로산홍앵도핵적4충제취물적환원능력、간기자유기억제솔화초양음리자억제솔최고적균위수제취물，분별체도0.27%、61.5%화38.7%，저설명로산홍앵도핵중기항양화작용적주요시수용성성분。
Cherry can be processed to juice, wine, vinegar and preserve, but the cherry stone is often discarded as a waste. In this paper, the major components in the stone of Dazhihong cherry and Laoshan red cherry were determined and the antioxidant capabilities of the aqueous extract, pettroleum extract, ethyl acetate extract, and n-butanol extract of Laoshan red cherry stone were measured. The results indicated that the cherry stones consisted mainly of water, protein, and lipid. The aqueous extract of the stone of Laoshan red cherry had the highest reducing capability, hydroxyl radical inhibition rate and superoxide anion inhibition activity compared with other organic solvent extracts, reaching 0.27 %,61.5 % and 38.7 % respecitvely, implying that the antioxidant capability of Laoshan red cherry stone was contributed mainly by water-soluble components.
