食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
15期
1-3,27
,共4页
王岩%裴世春%王存堂%高建伟%王伟%薄力影%郭怡璠
王巖%裴世春%王存堂%高建偉%王偉%薄力影%郭怡璠
왕암%배세춘%왕존당%고건위%왕위%박력영%곽이번
苹果果皮果肉%总酚%总黄酮%花青素%抗氧化性
蘋果果皮果肉%總酚%總黃酮%花青素%抗氧化性
평과과피과육%총분%총황동%화청소%항양화성
apple peel and pulp%total phenols%total flavonoids%anthocyanin%antioxidant
以国产4个品种苹果果皮和果肉为研究对象,对其总酚、总黄酮、花青素含量进行测定,并进行抗氧化性研究。结果表明,花牛苹果果皮和果肉总酚含量分别达到11.31 mg/g,1.95 mg/g,总黄酮含量为27.22 mg/g,4.7 mg/g以及花青素含量13.16 mg/g,1.63 mg/g。高于其他3个品种苹果。4种苹果的总酚含量与DPPH自由基清除性能,Trolox当量抗氧化性能和还原能力呈现极显著的正相关关系。苹果的果皮和果肉的多酚含量有着较大差距,多酚类物质的含量决定着苹果的抗氧化性能。以期为苹果多酚的开发利用提供技术参考。
以國產4箇品種蘋果果皮和果肉為研究對象,對其總酚、總黃酮、花青素含量進行測定,併進行抗氧化性研究。結果錶明,花牛蘋果果皮和果肉總酚含量分彆達到11.31 mg/g,1.95 mg/g,總黃酮含量為27.22 mg/g,4.7 mg/g以及花青素含量13.16 mg/g,1.63 mg/g。高于其他3箇品種蘋果。4種蘋果的總酚含量與DPPH自由基清除性能,Trolox噹量抗氧化性能和還原能力呈現極顯著的正相關關繫。蘋果的果皮和果肉的多酚含量有著較大差距,多酚類物質的含量決定著蘋果的抗氧化性能。以期為蘋果多酚的開髮利用提供技術參攷。
이국산4개품충평과과피화과육위연구대상,대기총분、총황동、화청소함량진행측정,병진행항양화성연구。결과표명,화우평과과피화과육총분함량분별체도11.31 mg/g,1.95 mg/g,총황동함량위27.22 mg/g,4.7 mg/g이급화청소함량13.16 mg/g,1.63 mg/g。고우기타3개품충평과。4충평과적총분함량여DPPH자유기청제성능,Trolox당량항양화성능화환원능력정현겁현저적정상관관계。평과적과피화과육적다분함량유착교대차거,다분류물질적함량결정착평과적항양화성능。이기위평과다분적개발이용제공기술삼고。
The study focus on apple peel and pulp form four different varieties, measured their total phenols, flavonoids and anthocyanin content, and antioxidant. The results showed that apple peel and pulp of Hua niu species contained 11.31 mg/g, 1.95 mg/g of total phenolic content, 27.22 mg/g, 4.7 mg/g of total flavonoid content and 13.16 mg/g, 1.63 mg/g of anthocyanin content, much higher than the other three species. Total phenolic content and DPPH radical scavenging , Trolox equivalent antioxidant properties and reducing power had significant positive correlation. Polyphenol content between peel and pulp had big difference.The study may provide technical reference for the development and utilization of apple polyphenols.