现代食品科技2017，Vol.33Issue(6)：74-79,6.DOI:10.13982/j.mfst.1673-9078.2017.6.011
不同溶质型桃果实成熟过程中酚类代谢与抗氧化能力的研究
Study of Phenolic Metabolism and Antioxidant Activities of Two Peach Cultivars during Maturation
摘要
Abstract
The peach (Prunus persica) cultivars,Jianayan and Yuhua 3 were used in determining the changes in the total phenol and flavonoid content,and the activities of phenylalanine ammonia lyase (PAL),peroxidase (POD),and polyphenol oxidase (PPO) in the process of fruit ripening,and evaluating the antioxidant capacity of the peach fruits by DPPH and ABTS assays.The total phenol content and flavonoid content of Jianayan were significantly higher than those of Yuhua 3 during the maturation process.PPO activity in the melting-flesh Yuhua 3 peach fruits was higher than that in the non-melting-flesh Jianayan peach fruits;however,the activities of POD and PAL in Yuhua 3 were lower than those in Jianayan.PAL activity in Jianayan was high at the beginning of the maturation process,and there was a positive correlation with polyphenols.PAL activity in Yuhua 3 showed an increasing trend during the maturation process,and there is no significant correlation between PAL activity and polyphenol content;DPPH and ABTS assay methods showed that the antioxidant capacity of the Jianayan peach cultivar was higher than that of the Yuhua 3 peach cultivar.关键词
桃/苯丙氨酸解氨酶/过氧化物酶/多酚氧化酶/抗氧化Key words
peach cultivars/phenylalanine ammonia lyase/peroxidase/polyphenol oxidase/antioxidant ability引用本文复制引用
阚娟,林仙佩,万冰,金昌海..不同溶质型桃果实成熟过程中酚类代谢与抗氧化能力的研究[J].现代食品科技,2017,33(6):74-79,6.基金项目
国家自然科学基金项目(31101586) （31101586）
江苏省科技计划项目资助(BC2013401) （BC2013401）
江苏省自然科学基金项目(BK2010310) （BK2010310）
扬州大学科技创新培育基金(2016CXJ105) （2016CXJ105）
