食品科学2012，Vol.33Issue(9)：81-86,6.
不同品种和成熟度树莓和黑莓果实的氧化和抗氧化活性比较
Multivariate Analysis of Pro-and Anti-Oxidant Properties of Raspberry and Blackberry from Different Varieties at Different Maturity Stages
摘要
Abstract
The pro-and anti-oxidant properties of raspberry and blackberry from different varieties harvested at different stages of maturity were analyzed by multivariate analysis.The results of one-way analysis of variance（one-way ANOVA） showed that Triple Crown,,fruits contained even higher contents of GSH,total phenolics and total flavonoids than other varieties tested had lower total anti-oxidant capacity（TAC） at higher maturity.In addition,both variety and maturity showed more significant impact on the contents of GSH,total phenolics and MDA and hydroxyl radical-scavenging capacity in raspberry and blackberry.The results of principal component analysis（PCA） showed that variety had greater impact on TAC antioxidant capacity as compared with maturity.The results of correlation analysis and partial least squares regression（PLSR） indicated that H2O2 content was positively correlated with MDA content,GSH content or superoxide anion radical-scavenging capacity,whereas total phenolics content was positively correlated with TAC,hydroxyl radical-scavenging capacity or DPPH radical-scavenging capacity.The results of path coefficient analysis showed that the contents of total phenolics and total flavonoids had the most obvious effect on H2O2 content.关键词
树莓/黑莓/品种/成熟度/抗氧化活性/多变量分析Key words
raspberry/blackberry/variety/maturity/anti-oxidant capacity/multivariate analysis分类
轻工纺织引用本文复制引用
王友升,谷祖臣,张帆..不同品种和成熟度树莓和黑莓果实的氧化和抗氧化活性比较[J].食品科学,2012,33(9):81-86,6.基金项目
国家自然科学基金青年基金项目 （）
北京市自然科学基金项目 （）
