食品科学2017，Vol.38Issue(15)：31-37,7.DOI:10.7506/spkx1002-6630-201715006
不同品种李子多酚组成及抗氧化活性
Antioxidant Activity and Phenolic Contents of Peel and Pulp of Different Plum Varieties
摘要
Abstract
In order to investigate the phenolic components and in vitro antioxidant activity of the peel and pulp of different plum varieties,we chose nine plum varieties for the extraction of free and botmd phenols from the peel and pulp.The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and oxygen radical absorbance capacity (ORAC) of the extracts were determined,and the polyphenol composition was analyzed by high performance liquid chromatography (HPLC).The results showed that total phenolic contents in the peel of nine plum varieties were between 111.52 and 775.88 mg GAE/100 g,and between 120.65 and 301.91 mg GAE/100 g in the pulp.Among the varieties investigated,both the peel and pulp of red plum had the highest phenolic contents,and the lowest phenolic contents were detected in both tissues of prune.Free phenols were more abundant than bound ones in all the varieties,and the main phenolic compounds identified were phenolic acids (protocatechulc acid,chlorogenic acid and caffeic acid).In vitro antioxidant assays showed that the phenolic extracts from all nine plum varieties had some antioxidant activity with IC50 values for scavenging of DPPH radical in the range of 4.38-46.46 μg/mL and ORAC values in the range of 0.24-210.50 μmol TE/g.Among these varieties,free phenols extracted from the pulp of Wushan plum possessed the lowest DPPH radical scavenging capacity and those extracted from the peel of red plum had the highest ORAC value.关键词
李子/多酚/抗氧化活性/高效液相色谱Key words
plum/polyphenol/antioxidant activity/high performance liquid chromatography (HPLC)分类
轻工纺织引用本文复制引用
肖星凝,李苇舟,石芳,李谣,明建..不同品种李子多酚组成及抗氧化活性[J].食品科学,2017,38(15):31-37,7.基金项目
国家自然科学基金面上项目(31471576) （31471576）
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001) （cstc2014pt-gc8001）
