南瓜不同部位抗氧化活性的比较  

Comparative Antioxidant Activities of Different Parts of Pumpkins

作　　者：熊建华[1] 闵嗣璠[1] 董开发[1] 罗秋水[1] 周志娥[1] 

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045

出　　处：《食品研究与开发》2011年第11期135-138,共4页Food Research and Development

基　　金：江西农业大学博士基金资助(2342)

摘　　要：以蜜本南瓜为试材,研究其果、茎、叶和花4个不同组织部位的主要功能活性成分、抗氧化活性及其相关性。结果表明:南瓜不同部位均含有丰富的还原糖、抗坏血酸、β-胡萝卜素、多酚和黄酮。抗氧化活性实验中,对ABTS+.自由基、DPPH自由基的清除能力以南瓜花最强,南瓜叶稍弱,其次为南瓜茎、最后是南瓜果,对.OH的清除效果南瓜叶最强,花稍弱,茎次之、果最弱。南瓜各部位抗氧化活性与酚类物质含量呈正相关,抗坏血酸和β-胡萝卜素可能对酚类物质的抗氧化作用起到协同增效的作用。Miben pumpkin fruit,stem,leaves and flowers were used as materials to analyze the main functional active ingredient and antioxidant activity and their relationship.Result suggest that different parts of pumpkins are cherished abundantly in reducing sugar,ascorbic acid,polyphenol,flavone and crude fiber;different parts of pumpkins have good antioxidant properties,the abilities of scavenging 1,1diphenylhydrazl（DPPH·） free radical and ABTS＋· free radical are as follows,pumpkin flowers the strongest,pumpkin leaves abated,followed by pumpkin stem,and finally the fruits;for scavenging of hydroxy radical,leaves the strongest,flowers abated,followed by stem,and finally the fruits.The antioxidant activity of various parts of the pumpkin was positively correlated with polyphenol content.Ascorbic acid and β-carotene may play synergistic role on antioxidant activity of polyphenols.

关 键 词：南瓜果 茎 叶和花 活性成分 抗氧化活性 

分 类 号：S642.1[农业科学—蔬菜学]