紫色百香果果皮多酚存在形式及抗氧化活性  

Existing Forms and Antioxidant Activities of Purple Passion Fruit Peel Polyphenols

作　　者：谭敏华 廖志强 冯卫华[1] 于立梅[1] 陈海光[1] TAN Min-hua;LIAO Zhi-qiang;FENG Wei-hua;YU Li-mei;CHEN Hai-guang(College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品研究与开发》2021年第16期53-58,76,共7页Food Research and Development

基　　金：国家自然科学基金(D21620763);广东省研究生教育创新计划(2017QTLXXM24);2018年广东省联合培养研究生示范基地(粤教研函[2018]17号)。

摘　　要：以紫色百香果果皮为材料,采用两项溶剂萃取的方法提取分离百香果果皮的游离态、酯化态及结合态多酚,测定其多酚含量和体外抗氧化活性,并采用电喷雾电离质谱(electrospray ionization mass spectrometry,ESI-MS)对3种形式多酚进行成分分析。结果表明,百香果果皮中游离酚含量最多,为0.641 3 mg GAE/g DW;酯化酚次之,为0.529 0 mg GAE/g DW;结合酚最少,为0.153 3 mg GAE/g DW;游离酚、酯化酚和结合酚的DPPH自由基清除率分别为43.1%、39.5%、24.8%;铁离子还原能力(ferric ion reducing antioxidant powder,FRAP)值分别为140、117、86 mmol/L,羟基自由基清除率分别为24.0%、22.9%、18.3%。不同存在形式百香果果皮多酚的抗氧化能力大小表现为游离酚>酯化酚>结合酚;百香果果皮中3种形式多酚在种类和组分上存在着很大的差异。Purple passion fruit peels were used as the material. Two solvent extraction methods were used to extract and isolate the free,esterified and bound polyphenols from passion fruit peels. The polyphenol content and antioxidant activity in vitro were measured and component analysis of three forms of polyphenols using electrospray ionization mass spectrometry(ESI-MS). The results showed that passion fruit peels had the highest free phenol content,which was 0.641 3 mg GAE/g DW. The esterified phenol was the second,which was 0.529 0 mg GAE/g DW. The bound phenol was the least,which was 0.153 3 mg GAE/g DW. DPPH free radical scavenging rates of free phenol,esterified phenol and bound phenol were 43.1%,39.5%,and 24.8%. The ferric ion reducing antioxidant powder(FRAP)values of iron ion reducing ability were 140,117 and 86 mmol/L.Hydroxyl radical scavenging ability were 24.0%,22.9% and 18.3%. The antioxidant capacity of the three forms of polyphenols in passion fruit peels were expressed as free phenol>esterified phenol>bound phenol. There are great differences in the types and components of the three forms of polyphenols in passion fruit peels.

关 键 词：百香果 游离酚 酯化酚 结合酚 抗氧化活性 

分 类 号：TS209[轻工技术与工程—食品科学] O657.63[轻工技术与工程—食品科学与工程]