山楂果发育过程中功能性成分及抗氧化性研究  

Changes of Functional Components and Antioxidant Activities of Hawthorn in Different Fruit Development Stage

作　　者：张少颖[1] 林勇娟[1] 郭娟[1] 罗远富 刘学敏[1] 刘元梅[1] 

机构地区：[1]山西师范大学食品科学学院,山西临汾041004

出　　处：《食品研究与开发》2014年第17期18-21,共4页Food Research and Development

基　　金：山西师范大学大学生创新杯项目(SD2011CXSY-09);山西省基础研究项目(2012021025-3)

摘　　要：以不同发育阶段的山楂幼果为实验材料，研究山楂果实发育过程中果肉中功能性成分及其抗氧化性。结果表明，山楂幼果果肉中的黄酮类物质含量最高，其次为总酚，花青素的含量最低，果肉中的VC含量较成熟果高35.85%~198.11%。山楂果肉提取物对DPPH自由基、羟基自由基有较强的清除能力，而对超氧阴离子自由基的清除能力较弱，其总还原力较高。因此，山楂幼果可作为一种较高功能性的资源。The functional components and its antioxidant activities of Hawthorn in different fruit development stage were investigated. The results showed that the flavonoids content in young fruit were highest , the total phenols were second one, and anthocyanin content was lowest. The Vc content in the young fruit was higher 35.85%~198.11%than that in the ripe fruit. Hawthorn pulp extracts solution had stronger scavenging capabilities of DPPH and hydroxyl free radical, and had reducing activity. However, the ability of eliminating superoxide anion free radical was weak. Therefore the fruitlet of Hawthorn is a potential functional source.

关 键 词：山楂 幼果 黄酮 抗氧化性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]