不同品种枇杷果实酚类物质及其抗氧化活性分析  

Phenolic contents and antioxidant activity in the fruit of different loquat cultivars

作　　者：林素英[1,2] 谢文燕[1] 何松涛[1] 蔡丽娜[1] 谢晓梅[1] 吴锦程[1,2] 

机构地区：[1]莆田学院环境与生物工程学院,福建莆田351100 [2]福建省新型污染物生态毒理效应与控制重点实验室,福建莆田351100

出　　处：《食品工业科技》2016年第18期149-152,179,共5页Science and Technology of Food Industry

基　　金：福建省教育厅资助项目(JA13282);莆田学院大学生创新项目(201511498030);福建省科技计划重点项目(2011N0028)

摘　　要：以福建主产“早钟6号”、“长红3号”、“解放钟”和“白梨”与引进的“宁海白”枇杷为试材,研究其酚类物质组成与抗氧化能力,并进行相关性分析。结果表明,枇杷果实果肉总酚含量范围为327.31～615.22μg/g,高低顺序为“解放钟”〉“早钟6号”〉“宁海白”〉“白梨”〉“长红3号”;酚类物质对DPPH自由基均有良好的清除效果,表明对铁离子均有较强的还原能力,可以作为天然抗氧化材料进行开发应用,总抗氧化能力“宁海白”〉“早钟6号”〉“解放钟”〉“长红3号”〉“白梨”。HPLC检测5个品种枇杷均含有新绿原酸、绿原酸、隐绿原酸、表儿茶素、咖啡酸、鞣花酸、阿魏酸等7种酚单体,但含量差异较大,其中绿原酸、新绿原酸、隐绿原酸含量较高,且与抗氧化能力显著正相关,绿原酸在5个品种中的含量差异达到显著水平（p〈0.05）。Five Ioquat cultivars were used as the experimental materials, including ＂Zaozhong No.6＂, ＂Changhong＂, ＂Jiefangzhong＂ and ＂ Baili＂ in Fujian province and the introduced ＂ Ninghaibai＂ Ioquat. The composition and contents of phenolic compounds in the fruit pulp were determined. Meanwhile, the antioxidant activities of phenolic extracts were evaluated, and the correlative analysis between antioxidant capacity and antioxidant composition was assessed.The results showed the total phenolic content was 327.31~615.22 tag/g,and the sequence of their contents was ＂Jiefangzhong＂ 〉 ＂Zaozhong No.6＂ 〉 ＂Ninghaibai＂ 〉 ＂Baili＂ 〉 ＂Changhong＂. Phenols from 5 cultivars showed strong radical scavenging activity against DPPH and ferric reducing power,the antioxidant potency composite followed the order： ＂ Ninghaibai＂ 〉 ＂Zaozhong No.6＂ 〉 ＂Jiefangzhong＂ 〉 ＂Changhong＂ 〉＂ Baili＂. Seven phenolic compounds, including 3-Caffeoylquinic acid,4-Caffeoylquinic acid, 5-Caffeoylquinic acid,epicatechin,Caffeic acid,ellagic acid and ferulic acid were identified from loquat fruits.The content of phenolic in different cultivars varied significantly. Among those compounds, 3- caffeoylquinic acid showed the highest content followed by 5-caffeoylquinic acid and 4-caffeoylquinic acid,which showed a marked positive correlation with antioxidant capacity.The content of 3- chlorogenic acid in the five varieties reached a significant level.

关 键 词：枇杷 品种 抗氧化能力 酚类物质 绿原酸 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]