不同品种枣果活性成分及抗氧化特性比较
发布时间：2018-11-05 14:33
【摘要】：采用高效液相色谱仪对我国6种枣果中多酚物质、三萜酸、环核苷酸、VC、α-生育酚与β-胡萝卜素的含量进行测定,比较其抗氧化能力,探究枣果抗氧化能力与抗氧化物之间的相关性。结果表明:不同品种枣果的上述活性物质含量存在较大差异,木枣的总酚、总黄酮、单酚类物质(儿茶素、表儿茶素、芦丁、香草酸、咖啡酸和丁香酸)含量均最高,枣果的总酚与其FRAP值及清除ABTS·+能力显著相关,丁香酸含量与清除·DPPH能力存在显著相关,而其余酚类物质均与枣果的抗氧化特性不存在显著相关性;哈密大枣中α-生育酚、β-胡萝卜素、c AMP含量均显著高于其余枣果;金丝小枣中c GMP含量显著高于其余5种枣果;除梨枣外,其余枣果的桦木酸含量最高,齐墩果酸次之,熊果酸含量最低。
[Abstract]:The contents of polyphenol, triterpene acid, cyclic nucleotide, VC, 伪 -tocopherol and 尾 -carotene in 6 Chinese jujube fruits were determined by high performance liquid chromatography (HPLC). To explore the correlation between antioxidant ability and antioxidants in jujube fruit. The results showed that the contents of the above active substances in different varieties of jujube were different. The contents of total phenol, total flavonoids and monophenols (catechin, epigallocatechin, rutin, vanillic acid, caffeic acid and eugenic acid) were the highest. The total phenol of jujube fruit was significantly correlated with its FRAP value and ABTS scavenging ability, the content of eugenic acid was significantly correlated with the ability to clear DPPH, but the other phenolic substances had no significant correlation with the antioxidant characteristics of jujube fruit. The contents of 伪 -tocopherol and 尾 -carotene, c AMP in Hami jujube were significantly higher than those in other jujube fruits, and the c GMP contents in Jinsixiao jujube were significantly higher than those in the other five jujube fruits. The content of betulinic acid was the highest in the other jujube fruit, followed by oleanolic acid and ursolic acid.
【作者单位】： 湖南农业大学食品科学与技术学院;中国农业大学食品科学与营养工程学院;湖南省农业科学院农产品加工研究所;
【基金】：国家自然科学基金项目(31501543) “十二五”农村领域国家科技计划课题(2012BAD36B07-03) 湖南农业科技创新项目(2017GP16)
【分类号】：O657.72;TS255.1
本文编号：2312374
[Abstract]:The contents of polyphenol, triterpene acid, cyclic nucleotide, VC, 伪 -tocopherol and 尾 -carotene in 6 Chinese jujube fruits were determined by high performance liquid chromatography (HPLC). To explore the correlation between antioxidant ability and antioxidants in jujube fruit. The results showed that the contents of the above active substances in different varieties of jujube were different. The contents of total phenol, total flavonoids and monophenols (catechin, epigallocatechin, rutin, vanillic acid, caffeic acid and eugenic acid) were the highest. The total phenol of jujube fruit was significantly correlated with its FRAP value and ABTS scavenging ability, the content of eugenic acid was significantly correlated with the ability to clear DPPH, but the other phenolic substances had no significant correlation with the antioxidant characteristics of jujube fruit. The contents of 伪 -tocopherol and 尾 -carotene, c AMP in Hami jujube were significantly higher than those in other jujube fruits, and the c GMP contents in Jinsixiao jujube were significantly higher than those in the other five jujube fruits. The content of betulinic acid was the highest in the other jujube fruit, followed by oleanolic acid and ursolic acid.
【作者单位】： 湖南农业大学食品科学与技术学院;中国农业大学食品科学与营养工程学院;湖南省农业科学院农产品加工研究所;
【基金】：国家自然科学基金项目(31501543) “十二五”农村领域国家科技计划课题(2012BAD36B07-03) 湖南农业科技创新项目(2017GP16)
【分类号】：O657.72;TS255.1
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1 张迪;枣果皮中活性成分研究[D];河南大学;2013年
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