梨果实提取物的体外抗氧化活性  

Antioxidant activities of pear fruits

作　　者：李政红[1] 张玉星[1] 葛会波 LI Zheng-hong;ZHANG Yu-xing;GE Hui-bo(College of Horticulture,Agricultural University of Heibei,Baoding 071000;Hebei Academy of Sciences,Shijiazhuang 050000)

机构地区：[1]河北农业大学园艺学院,保定071000 [2]河北省科学院,石家庄050000

出　　处：《食品科技》2018年第7期193-197,共5页Food Science and Technology

基　　金：河北省梨工程技术研究中心专项经费项目;科技部科技支撑计划项目(2014BAD16B03)

摘　　要：采用DPPH、ABTS、FRAP和β-胡萝卜素抗氧化能力等4种方法对10种梨果实提取物进行体外抗氧化活性研究。结果显示,不同品种梨果实提取物均具有一定的抗氧化活性,安梨、南果梨、巴梨表现出较强的抗氧化能力,香梨、黄金梨具有较弱的抗氧化能力。在抗氧化较强或较弱的品种之间,几种方法得出的排名顺序基本一致,说明这几种方法的任何一种均可作为评价梨果实抗氧化性能的指标,其中FRAP法以操作简便、重现性好、价格低廉等优点,适宜评价梨品种资源抗氧化性能。The antioxidant properties of the fruits extracts of ten varieties were evaluated for their potential antioxidant capacity by several assays（ABTS, DPPH, β-carotene-linoleic acid emulsion method, FRAP）, the results showed that the oxidant potential of ‘Anli＇, ‘Nanguoli＇, ‘Bartlett＇ was higher, while the antioxidant properties of ‘Kuerle＇ and ‘Whangkeumbae＇ was lower. Among the methods used for quantifying antioxidant capacity, there were significant correlations among the four assays. For FRAP was cheaper and simple, which is a suitable method to evaluate antioxidant properties of pears.

关 键 词：梨 抗氧化活性 DPPH ABTS FRAP β-胡萝卜素-亚油酸 

分 类 号：R284.2[医药卫生—中药学]