| 草莓、黑莓、蓝莓中多酚类物质及其抗氧化活性研究 |
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| 引用本文： | 刘文旭,黄午阳,曾晓雄,李春阳.草莓、黑莓、蓝莓中多酚类物质及其抗氧化活性研究[J].食品科学,2011(23). |
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| 作者姓名： | 刘文旭 黄午阳 曾晓雄 李春阳 |
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| 作者单位： | 江苏省农业科学院农产品加工研究所;南京农业大学食品科技学院; |
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| 基金项目： | 江苏省农业科技自主创新基金项目(cx(10)231;cx(10)441) |
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| 摘 要： | 研究草莓、黑莓、蓝莓3种小浆果的总酚、总黄酮、原花青素含量及其总抗氧化能力。结果表明:蓝莓全果的总酚、总黄酮、原花青素含量在所测3种浆果全果中最高,分别为9.44mg没食子酸/g干质量、36.08mg芦丁/g干质量、24.38mg儿茶素/g干质量;其总抗氧化能力也最强,达14.98mmol Trolox/100g干质量。草莓的总酚、总黄酮、原花青素含量则最低,抗氧化能力也最弱。此外,3种浆果果渣中的总酚、总黄酮、原花青素含量以及总抗氧化能力均高于全果和果汁,即果渣>全果>果汁。总酚含量、总黄酮含量以及原花青素含量与总抗氧化能力之间的相关性分析表明,总酚含量与总抗氧化能力之间存在显著线性相关,相关系数r达到0.9704,表明酚类物质是其抗氧化作用的主要物质基础。
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| 关 键 词： | 草莓 黑莓 蓝莓 酚类物质 黄酮 原花青素 抗氧化活性 |
Phenolic Content and Antioxidant Capacity of Strawberry,Blackberry and Blueberry |
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| LIU Wen-xu,HUANG Wu-yang,ZENG Xiao-xiong,LI Chun-yang.Phenolic Content and Antioxidant Capacity of Strawberry,Blackberry and Blueberry[J].Food Science,2011(23). |
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| Authors: | LIU Wen-xu HUANG Wu-yang ZENG Xiao-xiong LI Chun-yang |
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| Affiliation: | LIU Wen-xu1,2,HUANG Wu-yang1,ZENG Xiao-xiong2,LI Chun-yang1,(1.Institute of Agro-food Science and Technology,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China,2.College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China) |
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| Abstract: | Total phenolic content(TPC),total flavonoid content(TFC) and total proanthocyanin content(TAC) were determined in the whole berries,juice and pomace of strawberry,blackberry and blueberry.Meanwhile,their total antioxidant capacity(trolox equivalent antioxdant capacity,TEAC) was analyzed by an improved ABTS+ radical scavenging assay.The results showed that blueberry contained the highest levels of TPC,TFC and TAC,which were 9.44 mg gallic acid/100g dry,36.08 mg rutin/g and 24.38 catechin mg/g,respectively.Bl... |
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| Keywords: | strawberry blackberry blueberry phenolics flavonoids proanthocyanins antioxidant capacity |
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