摘要
研究草莓、黑莓、蓝莓3种小浆果的总酚、总黄酮、原花青素含量及其总抗氧化能力。结果表明:蓝莓全果的总酚、总黄酮、原花青素含量在所测3种浆果全果中最高,分别为9.44mg没食子酸/g干质量、36.08mg芦丁/g干质量、24.38mg儿茶素/g干质量;其总抗氧化能力也最强,达14.98mmol Trolox/100g干质量。草莓的总酚、总黄酮、原花青素含量则最低,抗氧化能力也最弱。此外,3种浆果果渣中的总酚、总黄酮、原花青素含量以及总抗氧化能力均高于全果和果汁,即果渣>全果>果汁。总酚含量、总黄酮含量以及原花青素含量与总抗氧化能力之间的相关性分析表明,总酚含量与总抗氧化能力之间存在显著线性相关,相关系数r达到0.9704,表明酚类物质是其抗氧化作用的主要物质基础。
Total phenolic content（TPC）,total flavonoid content（TFC） and total proanthocyanin content（TAC） were determined in the whole berries,juice and pomace of strawberry,blackberry and blueberry.Meanwhile,their total antioxidant capacity（trolox equivalent antioxdant capacity,TEAC） was analyzed by an improved ABTS＋ radical scavenging assay.The results showed that blueberry contained the highest levels of TPC,TFC and TAC,which were 9.44 mg gallic acid/100g dry,36.08 mg rutin/g and 24.38 catechin mg/g,respectively.Blueberry also possessed the strongest total antioxidant capacity with a TEAC（trolox equivalent antioxidant capacity） value at 14.98 mmol Trolox /100 g.In contrast,strawberry contained the lowest levels of TPC,TFC and TAC as well as the lowest total antioxidant capacity.For all the three varieties of berries,the pomace contained the most TPC,TFC and TAC and revealed the highest level of TEAC,followed by the whole berry and juice.In addition,a significant linear correlation between TPC and TEAC was observed with a correlation coefficient（r）of 0.9704,suggesting that phenolic compounds in berries were mostly responsible for their antioxidant activity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第23期130-133,共4页
Food Science
基金
江苏省农业科技自主创新基金项目(cx(10)231
cx(10)441)
关键词
草莓
黑莓
蓝莓
酚类物质
黄酮
原花青素
抗氧化活性
strawberry
blackberry
blueberry
phenolics
flavonoids
proanthocyanins
antioxidant capacity
