苹果果皮、果肉多酚含量测定及抗氧化能力研究  

Study on Polyphenol Contents and Antioxidant Capacity of Apple Peel and Pulp from Different Varieties

作　　者：王岩[1] 裴世春[1] 王存堂[1] 高建伟[1] 王伟[1] 薄力影[1] 郭怡璠[2] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]黑龙江省农业科学院育种研究所,黑龙江哈尔滨150086

出　　处：《食品研究与开发》2015年第15期1-3,27,共4页Food Research and Development

基　　金：齐齐哈尔大学青年教师科研启动支持计划项目(2014kM27);黑龙江省教育厅科学技术研究面上项目(12521605);教育部留学归国科研启动基金资助

摘　　要：以国产4个品种苹果果皮和果肉为研究对象,对其总酚、总黄酮、花青素含量进行测定,并进行抗氧化性研究。结果表明,花牛苹果果皮和果肉总酚含量分别达到11.31 mg/g,1.95 mg/g,总黄酮含量为27.22 mg/g,4.7 mg/g以及花青素含量13.16 mg/g,1.63 mg/g。高于其他3个品种苹果。4种苹果的总酚含量与DPPH自由基清除性能,Trolox当量抗氧化性能和还原能力呈现极显著的正相关关系。苹果的果皮和果肉的多酚含量有着较大差距,多酚类物质的含量决定着苹果的抗氧化性能。以期为苹果多酚的开发利用提供技术参考。The study focus on apple peel and pulp form four different varieties, measured their total phenols, flavonoids and anthocyanin content, and antioxidant. The results showed that apple peel and pulp of Hua niu species contained 11.31 mg/g, 1.95 mg/g of total phenolic content, 27.22 mg/g, 4.7 mg/g of total flavonoid content and 13.16 mg/g, 1.63 mg/g of anthocyanin content, much higher than the other three species. Total phenolic content and DPPH radical scavenging , Trolox equivalent antioxidant properties and reducing power had significant positive correlation. Polyphenol content between peel and pulp had big difference.The study may provide technical reference for the development and utilization of apple polyphenols.

关 键 词：苹果果皮果肉 总酚 总黄酮 花青素 抗氧化性 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]