不同色泽甜椒抗氧化成分及活性的研究  

Study on Antioxidants and Antioxidant Activities of Different Colors of Sweet Peppers

作　　者：杜国军[1,2] 姜辰昊 张星月 DU Guo-jun;JIANG Chen-hao;ZHANG Xing-yue(Qiqihar University, Qiqihar 161006, China;Key Laboratory of Agricultural Products Processing in Heilongjiang Provincial General Universities, Qiqihar University, Qiqihar 161006, China)

机构地区：[1]齐齐哈尔大学,黑龙江齐齐哈尔161006 [2]齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006

出　　处：《中国调味品》2018年第6期27-29,共3页China Condiment

基　　金：黑龙江省普通高等学校农产品加工重点实验室开放课题

摘　　要：彩色甜椒营养价值高,具有很强的抗氧化活性。以不同色泽甜椒(绿色、红色、黄色)为实验材料,对其Vc含量、总黄酮含量、总酚含量及抗氧化活性进行了研究。结果表明:Vc含量范围为8.52~15.91(mg/g,dw);总酚含量范围为26.65~33.79(mg GA eq/g,dw);总黄酮含量范围为2.19~4.92(mg Rutin eq/g,dw);清除DPPH自由基范围为5.74~12.73(mg Vc eq/g,dw));清除ABTS自由基范围为39.38~51.38(mg Vc eq/g,dw);还原能力范围为9.51~13.99(mg Vc eq/g,dw)。Colorful sweet pepper has high nutritional value and strong antioxidant activity.In this paper,different colors（green,red and yellow）of sweet peppers are as the experimental materials to research the content of vitamin C,total flavonoids,total phenolics and antioxidant activities.The results show that the content of vitamin C,total polyphenols and total flavonoids is in the range of8.52-15.91（mg/g,dw）,26.65-33.79（mg GA eq/g,dw）and 2.19-4.92（mg Rutin eq/g,dw;the scavenging capacity against DPPH and ABTS radicals is 5.74-12.73（mg Vc eq/g,dw）and 39.38-51.38（mg Vc eq/g,dw）respectively,and the reducing power is 9.51-13.99（mg Vc eq/g,dw）.

关 键 词：彩色甜椒 VC 总酚 总黄酮 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]