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苹果不同部位多酚的组成及抗氧化活性研究
Composition and antioxidant activity of apple polyphenols in apple tissue zones
  
DOI:
中文关键词:  苹果 多酚 抗氧化
英文关键词:Apple; polyphenols; antioxidant activity
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作者单位
张桂芝 中山火炬职业技术学院 工程研究院,广东 中山 
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中文摘要:
      为了更有效地对苹果进行综合利用,本文采用柱色谱法对苹果不同部位的多酚进行了分离研究,并采用DPPH法、FRAP法及β-胡萝卜素-亚油酸乳化液法对苹果多酚抗氧化能力进行了分析测定,结果表明:利用Sephadex LH-20柱和pH shift technique可将苹果多酚分成单体儿茶素类、原花青素类、羟基肉桂酸类以及二氢查耳酮类四类,其中原花青素类在苹果皮、肉和核三个部位含量均最高,分别占总酚的93.7%、79.1%和72.3%;羟基肉桂酸类主要分布在果肉和果核中,分别占总酚的16.7%和15.7%,而二氢查耳酮类物质主要分布在果核区,占总酚9.4%。四大组分中原花青素对总抗氧化能力贡献最大,羟基肉桂酸和二氢查耳酮类分别是果肉和果核中起抗氧化作用的第二大类物质。
英文摘要:
      Apple polyphenols were separated in apple different tissue zones by column chromatography for apple products deveoplement.The antioxidant activities were studied by DPPH, FRAP and β-carrotene linolenic acid system. The results showed that apple polyphenols were separated into four groups: monomeric catechins, procyanidins, hydroxycinnamci acids, dihydrochalcones by Sephadex LH-20 and pH shift technique. The most abundant compounds of apple tissue zones were procyanidins, accounting for 93.7, 79.1 and 72.3 % of the total polyphenols in peel, flesh and core, respectively. Hydrocycinnamci acids accounted for 16.7 and 15.7% of the total polyphenols in flesh and core, Hidydrochalcones concertrations were the highest in core zones accounting for 9.4% of total polyphenols. The top contributors to the antioxidant activity were found to be procyanidins and hydroxycinnamci acids and dihydrochalcones was the second contribution to the flesh and core, respectively.
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