不同品种石榴汁中没食子酸含量测定及其抗氧化能力比较  

Determination of Gallic Acid Content in Fruit Juice of Different Pomegranate Varieties and Comparison of Their Antioxidant Capacity

作　　者：唐大为 罗凯文 张梦晓 刘浩 TANG Da-wei;LUO Kai-wen;ZHANG Meng-xiao;LIU Hao(School of Pharmacy,Bengbu Medical College,Anhui Engineering Technology Research Center of Biochemical Pharmaceutical,Bengbu 233000,PRC)

机构地区：[1]蚌埠医学院药学院,安徽省生化药物工程技术研究中心,安徽蚌埠233000

出　　处：《湖南农业科学》2023年第10期74-78,共5页Hunan Agricultural Sciences

基　　金：安徽省优秀科研创新团队项目(2022AH010084);安徽省学术和技术带头人后备人选科研活动经费资助项目(2019);蚌埠市联合攻关项目(BYLK201801);安徽省生化工程中心科研平台开放课题(2023SYKFD06)。

摘　　要：研究以红玛瑙、白玉籽2个石榴品种为材料,采用高效液相色谱法(HPLC)和福林酚法分别测定了石榴汁中没食子酸和总多酚的含量,并采用ABTS快速法和FRAP法综合评价了2种石榴汁的抗氧化能力,以期更加深入地了解石榴的营养价值和应用潜力,同时为筛选优质石榴品种提供参考。结果表明:在试验条件下,没食子酸在3.125~50μg/mL的浓度范围内呈良好的线性关系,红玛瑙和白玉籽石榴汁中没食子酸的含量分别为7.49和24.56μg/mL;总多酚含量在0~1000μg/mL的浓度范围内呈良好的线性关系,红玛瑙和白玉籽石榴汁中总多酚的含量分别为287.6和737.6μg/mL;当总多酚含量为0~200μg/mL时,2种石榴汁的总抗氧化能力均随着总多酚浓度的增加而增强;白玉籽石榴汁中没食子酸和总多酚的含量均高于红玛瑙石榴汁,故其总抗氧化能力也强于红玛瑙石榴汁。This paper aims to further explore the nutritional value and application potential of pomegranate(Punica granatum),and provide reference for screening quality varieties.Using two pomegranate varieties'Red Agate'(Hongmanao)and'White Nephrite Bead'(Baiyuzi)as materials,gallic acid and total polyphenol contents in fruit juice were determined by the high performance liquid chromatography(HPLC)and Folin-Ciocalteu method.The antioxidant capacity of fruit juice was assayed by the ABTS method and FRAP method.Results showed that the gallic acid content showed a good linear relationship between 3.125-50μg/mL under experiment conditions,reaching 7.49μg/mL in'Red Agate'and 24.56μg/mL in'White Nephrite Bead'.The total polyphenols showed a good linear relationship between 0-1000μg/mL,reaching 287.6μg/mL in'Red Agate'and 737.6μg/mL in'White Nephrite Bead'.In the range of 0-200μg/mL of total polyphenols contents,the total antioxidant capacity of the two pomegranate juices increased with the increase of total polyphenols concentration.'White Nephrite Bead'pomegranate juice were higher than'Red Agate'in the contents of gallic acid and total polyphenols,so had a stronger antioxidant capacity.

关 键 词：石榴 没食子酸 高效液相色谱法 总多酚 抗氧化活性 

分 类 号：TS201.4[轻工技术与工程—食品科学]