食品工业科技2018，Vol.39Issue(10)：149-153,5.DOI:10.13386/j.issn1002-0306.2018.10.028
火龙果不同部位发酵后活性成分含量和抗氧化活性
Antioxidant activities of bioactive components in different species and parts of pitayas fermentation
摘要
Abstract
The contents of total phenolics (TPC) and total flavonoids (TFC) and antioxidant activities (total antioxidant capacity,reducing power and hydroxyl radical scavenging activity)in different species and parts of pitayas (red flesh,RF;white flesh,WF;red peel,RP;white peel,WP)fermentation were determined.The correlation between phenolics contents and antioxidant activities was investigated.There were significant differences in the contents of total phenolics and total flavonoids and antioxidant activities among different extracts.The RP fermentation showed the highest contents of total phenolics(636.63 mg/L) and total flavonoids(452.42 mg/L),and total antioxidant capacity (the equivalent of Vc concentration of 169.32 mg/L),and reducing power(140.29 mg/L),and the strongest hydroxyl radical scavenging activity (96.65％).Each bioactive component demonstrated positive correlations with total antioxidant capacity,reducing power and hydroxyl radical scavenging activity,indicating that polyphenols mainly accountted for the antioxidant activities of pitayas fermentation.关键词
火龙果不同部位发酵/抗氧化活性/总酚/总黄酮Key words
different parts of pitayas fermentation/antioxidant activity/total phenolics/total flavonoids分类
轻工纺织引用本文复制引用
卢冬梅,曾靖雅,潘进权,蔺红苹,蒋边..火龙果不同部位发酵后活性成分含量和抗氧化活性[J].食品工业科技,2018,39(10):149-153,5.基金项目
家星火计划项目(2013GA780077) （2013GA780077）
岭南师范学院自然科学研究项目(2L1310) （2L1310）
四川省教育厅项目(CC16Z12) （CC16Z12）
岭南师范学院大学生创新创业训练计划项目. （）
