石榴果实及果皮抗氧化成分的测定  

Determination on Antioxidant Components in Fruit and Peel from Puhica granatum

作　　者：杨红澎 李曦 徐彤 蒋与刚 YANG Hong-peng;LI Xi;XU Tong;JIANG Yu-gang(Institute of Environmental and Operational Medicine,Academy of Military Medicine Sciences,Academy of Military Sciences,Tianjin 300010,China;College of Agronomy&Resources and Environment,Tianjin Agricultral University College,Tianjin 300384,China)

机构地区：[1]军事科学院军事医学研究院环境医学与作业医学研究所,天津300010 [2]天津农学院农学与资源环境学院,天津300384

出　　处：《中国食物与营养》2021年第9期39-41,共3页Food and Nutrition in China

基　　金：国家自然科学基金(项目编号:81872606)。

摘　　要：目的:比较新鲜石榴皮、干石榴皮、石榴带籽果实和去籽果实中绿原酸、总花青素、总黄酮和维生素C的含量差异。方法:采用紫外分光光度法测定绿原酸、总花青素、总黄酮,2,6-二氯靛酚滴定法测定维生素C。结果:鲜果皮中的绿原酸、总花青素、维生素C含量都高于干果皮。去籽果实中绿原酸、总花青素类成分、维生素C含量均高于带籽果肉,说明可能石榴籽中这3种成分含量很少甚至没有。而总黄酮含量带籽果肉高于去籽果肉2倍,说明石榴籽里含有黄酮,且含量高于果肉。石榴皮中绿原酸和总花青素类成分含量都较高,超过3%。结论:在今后的石榴皮和果肉活性成分提取时,侧重点应该有所不同。Objective The contents difference of chlorogenic acid,total anthocyanins,total flavonoids and vitamin C in fresh pomegranate peel,dried pomegranate peel,pulp with seed and pulp without seed were compared.Method Chlorogenic acid,total anthocyanins and total flavonoids were determined by UV spectrophotometry,and vitamin C was determined by 2,6-dichloroindophenol titration.Result The results showed that the contents of chlorogenic acid,total anthocyanins and vitamin C in fresh peel were higher than those in dry peel.The contents of chlorogenic acid,total anthocyanins and vitamin C in pulp without seeds were higher than those in pulp with seeds,which indicated that the contents of chlorogenic acid,total anthocyanins and vitamin C in fruits with seeds were less or even absent.The content of total flavonoids in the pulp with seeds was twice higher than that in the pulp without seeds,indicating that there were flavonoids in pomegranate seeds,and the content was higher than that in flesh.The contents of chlorogenic acid and total anthocyanins in pomegranate peel were higher than 3%.Conclusion In the future,the emphasis should be different in the extraction of active components from pomegranate peel and pulp.

关 键 词：石榴 绿原酸 总花青素 总黄酮 维生素C 

分 类 号：TS209[轻工技术与工程—食品科学] TS255.1[轻工技术与工程—食品科学与工程]