红肉苹果果实酚类物质含量及抗氧化性测定  

Determination of Phenolics Content and Antioxidant Capacity of Red-Fleshed Apple

作　　者：吴乾 王艳芳[1] 蔚沐庭 赵惠英 杨廷桢 王骞 张小军[1] 高燕[1] 郝燕燕[1] WU Qian;WANG Yanfang;YU Muting;ZHAO Huiying;YANG Tingzhen;WANG Qian;ZHANG Xiaojun;GAO Yan;HAO Yanyan(College of Horticulture,Shanxi Agricultural University,Taigu 030801,China;Institute of Pomology,Shanxi Agricultural University,Taigu 030800,China)

机构地区：[1]山西农业大学园艺学院,山西太谷030801 [2]山西农业大学果树研究所,山西太谷030800

出　　处：《山西农业科学》2020年第11期1763-1766,1776,共5页Journal of Shanxi Agricultural Sciences

基　　金：山西省重点研发项目(201703D211001-04-02);山西省研究生创新项目(2019SY232)。

摘　　要：以红肉苹果红满堂、红色之爱成熟果实为试材,以红富士为对照,对各品种苹果果皮、果肉中的总酚、总黄酮、总花青素含量以及DPPH自由基清除能力、铁离子还原能力(FRAP)、ABTS+·自由基清除能力进行测定,分析酚类物质含量与抗氧化性的相关性。结果表明,红肉品种红满堂、红色之爱果实中总酚、总黄酮、总花青素含量及其抗氧化性均极显著高于红富士对照,且红满堂极显著高于红色之爱;各品种果皮中总酚、总黄酮、总花青素含量及其抗氧化性均显著高于果肉;酚类物质含量与抗氧化能力之间存在显著相关性。红满堂果实具有高的酚类物质含量与抗氧化能力,可以作为高类黄酮加工型品种进行开发利用。The contents of total phenols,flavonoids and monomeric anthocyanins in the peel and pulp of three red-fleshed apple varieties(Red Fuji,Red Love and Hongmantang)were measured.The antioxidant capacity was evaluated by DPPH,FRAP and ABTS methods,and the correlation between phenolic content and antioxidant capacity was analyzed.The results showed that the contents of total phenols,flavonoids and monomeric anthocyanins and antioxidant capacity were the highest in Hongmantang,followed by Red Love and the lowest in Red Fuji.The contents of total phenols,flavonoids and monomeric anthocyanins and antioxidant capacity in the peel of three varieties were higher than that in the pulp.There was a significant correlation between the content of phenolic compounds and antioxidant capacity.Hongmantangcan beused asprocessingtypehigh flavonoid varietywith high contentofphenoliccompoundsand antioxidantcapacity.

关 键 词：红满堂 酚类物质 抗氧化性 DPPH法 FRAP法 ABTS法 

分 类 号：S661.1[农业科学—果树学]