永泰芙蓉李营养成分及抗氧化活性研究  

Nutrients Compositions and Antioxidant Activity of Fu-rong Plum

作　　者：张丽玲[1] 蔡思彤[2] 黄鹭强[3] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建农林大学金山学院,福建福州350002 [3]福建师范大学生命科学学院,福建福州350108

出　　处：《农产品加工（下）》2012年第8期67-70,共4页Farm Products Processing

摘　　要：以永泰芙蓉李为原料,分析芙蓉李的营养成分和功能性成分,包括维生素、矿物质、氨基酸总糖、总酸等各项指标以及总酚、总黄酮等活性成分,并对芙蓉李原汁的抗氧化活性进行研究。结果表明,永泰芙蓉李中VC,VE的含量分别为207.43 mg/mL,16 mg/kg;芙蓉李中钾的含量为1 900 mg/kg,钙、镁次之,且含有少量的铁、硼、铬等矿物质;非必需氨基酸含量达到20.55 mg/100 g;必需氨基酸总量达到11.9 mg/100 g,天冬氨酸和谷氨酸含量较高;总酚、总黄酮分别为1 010,5 300 mg/mL。芙蓉李原汁具有良好的抗氧化活性,羟自由基清除能力为7 845.43 U/mL;总抗氧化能力为96.69 U/mL;在稀释5倍～350倍的质量浓度范围内,芙蓉李原汁对DPPH自由基的清除率最高可达到96.63%。与一定浓度的VC相比,芙蓉李原汁表现出较强的抗氧化性能。The Fu-rong plum is investigated on its nutritional components,functional components and antioxidant activity.Determination of nutrients including vitamins,minerals,amino acids,total sugar,total acid,the total phenols and flavonoids is detected.The results show that the content of vitamin C and vitamin E are 207.43 mg/mL,16 mg/kg respectively.The macro minerals are potassium,calcium and magnesium.The trace minerals are boron,chromium.The content of potassium is 1 900 mg/kg.The content of non-essential amino acid is 20.55 mg/100 g.The content of essential amino acids is 11.9 mg/100 g.The content of aspartic acid and glutamic acid are higher than others;The content of total phenol,total flavonoids are 1 010 mg/mL,5 300 mg/mL respectively.Fu-rong plum juice has good antioxidant activity.The capability of hydroxyl radical is 7 845.43 U/mL.The capacity of total antioxidant is 96.69 U/mL.The scavenging capability of DPPH is obviously related to their concentrations.The maximum scavenging rates is 96.63 % in the dilution of 5 to 350 folds.

关 键 词：芙蓉李 营养成分 抗氧化活性 

分 类 号：TS201.4[轻工技术与工程—食品科学]