柿子中不同成分与抗氧化活性关系的研究  

Study on the Relationship between the Composition of Persimmon and Antioxidant Activity

作　　者：陈湘宁[1] 王武装 吴学瑞[1] 孔晓娇[1] 岳溪[1] 李里特[3] 

机构地区：[1]北京农学院食品科学系,北京102206 [2]北京房山区种植业服务中心,北京102400 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2006年第12期110-113,共4页Food Science

摘　　要：本研究采用蒸馏水和无水乙醇对柿皮与柿肉分别进行提取,测定各提取液中总酚、β-胡萝卜素和VC的含量和用ABTS及DPPH方法测定其抗氧化活性,并且讨论了测定的各种成分和抗氧化活性之间的关系。结果表明,柿皮和柿肉均有一定的抗氧化活性。乙醇提取液的抗氧化活性比水提取液高。在p=0.05水平下,柿子中ABTS及DPPH自由基清除率与总酚含量及β-胡萝卜素含量呈正相关(r2=0.96～0.98),而VC对柿子的抗氧化活性贡献不大。Persimmon （Diospyros kaki cv. Mopan） peel and persimmon pulp were extracted with distilled water and alcohol. Extracts of persimmon were test for antioxidant activity by DPPH method and ABTS method, and also composition of total phenol, β-arotene, VC were determined. The result showed that both persimmon peel and persimmon pulp have antioxident activity, free radical scavenging capacity of alcohol extracts are higher than aqueous extracts. The contributions of phenolic compounds and β-carotene to antioxidant activity were much greater than those of VC. There was a strong correlation （0.96-0.98） between total phenolics, β-carotene and antioxidant activity of persimmon. The content of VC has no direct correlation with antioxidant activity of persimmon.

关 键 词：ABTS DPPH 抗氧化活性 柿子 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]