贮藏后期苹果的多酚组成及抗氧化性研究  

THE PHENOLICS COMPOSITION AND ANTIOXDATIVE PROPERTIES IN STORED APPLE

作　　者：王稳航[1] 李玉[1] 李琨[1] 刘安军[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300222

出　　处：《食品研究与开发》2006年第1期5-8,共4页Food Research and Development

基　　金：天津科技大学自然科学研究基金(编号20030219)

摘　　要：对贮藏后期苹果不同部位的多酚组成及抗氧化性进行了初步研究。首先,利用HPLC和Folin-Ciocalteu法对苹果皮、肉及籽中多酚组成及含量进行了分析。之后,利用DPPH法对其抗氧化性也进行了检测。结果表明,贮藏后期苹果籽和肉中多酚类以绿原酸、花色素、栎精糖苷、儿茶素类为主,皮中多酚以绿原酸、根皮苷为主,而且苹果肉、籽中总酚含量远大于皮中总酚。总酚清除DPPH·自由基的能力也与其含量成正比。This paper is focused on the phenolics composition and antioxidative properties in stored apple. The composition and contents of the phenolics in peel, fresh, seed of apple were determined by HPLC method and Folin-Ciocalteu method respectively. In addition, the antioxidative properties of it were detected by DPPH method. The predominant compounds were chlorogenic acid, procyanidin, quercetin glycosides and catechin in fresh and seed of apple,but the predominant compounds in peel were phloridzin and chlorogenic acid. The content of total phenolics in fresh or seed was higher than in peel. The consistent results of antioxidative capacity were found by DPPH method.

关 键 词：苹果多酚 HPLC法 DPPH法 抗氧化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]