食品与发酵工业2026，Vol.52Issue(11)：322-328,7.DOI:10.13995/j.cnki.11-1802/ts.044136
南疆4种石榴果实品质、营养成分及抗氧化活性的比较
Comparative analysis of fruit quality,nutritional components and antioxidant activities of four varieties of pomegranates in Southern Xinjiang
摘要
Abstract
To investigate the fruit quality,nutrient composition and their in vitro antioxidant activities of different pomegranate varie-ties,four varieties of pomegranates fruit from Southern Xinjiang(soft-seeded,Piyaman,Caohu,Baixiang)were used for the determina-tion of the single fruit weight,longitudinal/transversal diameters,chromaticity,soluble solids,titratable acidity,total phenolics,total fla-vonoids,anthocyanins,and their antioxidant activities[DPPH radical,ABTS radical cation scavenging capacity and ferric ion reducing antioxidant power(FRAP)].The results showed that the soft-seeded pomegranate exhibited the highest single fruit weight(444.46 g)and fruit shape index(0.93).Its color parameters L*(61.09)and b*(28.12)were significantly higher than those of other varieties,in-dicating a bright appearance with a distinct yellow hue.The Piyaman pomegranate exhibited the highest a*(39.44),representing the best red saturation.The Caohu pomegranate had the highest soluble solids content,while the Piyaman pomegranate has the highest titratable acidity.Notably,total phenolics(6.44 mg GAE/g)and total flavonoids(2.58 mg RE/g)were the highest in Caohu,while anthocyanins was the highest in Piyaman at 0.093 mg/g.In addition,all four pomegranate varieties demonstrated strong in vitro antioxidant activity.Among them,the Caohu pomegranate showed significantly superior ABTS radical cation scavenging capacity(88.33％)and FRAP(6.56 μmol Trolox/g),which may be attributed to its higher levels of total phenolics,total flavonoids and anthocyanins.This study pro-vides a theoretical basis for the quality evaluation and development of high-value functional products of pomegranate resources in Southern Xinjiang.关键词
石榴/果实品质/营养成分/抗氧化活性Key words
pomegranate/fruit quality/nutrient composition/antioxidant activity引用本文复制引用
苏婷婷,王学庆,丁真真,冯燕,王玉涛,余以刚..南疆4种石榴果实品质、营养成分及抗氧化活性的比较[J].食品与发酵工业,2026,52(11):322-328,7.基金项目
喀什大学校级科研项目[(2024)12040] （2024）
第三次新疆综合科学考察项目(2022xjkk0201-04) （2022xjkk0201-04）
喀什大学科研启动经费项目(GCC2024ZK-027) （GCC2024ZK-027）
