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不同品种枣果活性成分及抗氧化特性比较 被引量:2

Comparison of Bioactive Compounds Contents and Antioxidant Activity of Different Cultivars Jujube
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摘要 采用高效液相色谱仪对我国6种枣果中多酚物质、三萜酸、环核苷酸、VC、α-生育酚与β-胡萝卜素的含量进行测定,比较其抗氧化能力,探究枣果抗氧化能力与抗氧化物之间的相关性。结果表明:不同品种枣果的上述活性物质含量存在较大差异,木枣的总酚、总黄酮、单酚类物质(儿茶素、表儿茶素、芦丁、香草酸、咖啡酸和丁香酸)含量均最高,枣果的总酚与其FRAP值及清除ABTS·+能力显著相关,丁香酸含量与清除·DPPH能力存在显著相关,而其余酚类物质均与枣果的抗氧化特性不存在显著相关性;哈密大枣中α-生育酚、β-胡萝卜素、c AMP含量均显著高于其余枣果;金丝小枣中c GMP含量显著高于其余5种枣果;除梨枣外,其余枣果的桦木酸含量最高,齐墩果酸次之,熊果酸含量最低。 Multiple bioactive compounds including phenolics, triterpene acids, cyclic nucleotides, VC, α-tocopherol and E-carotene contents were determined by HPLC. In the meanwhile, the antioxidant activity of jujube extracts and the correlation between antioxidant activity and antioxidants were also discussed. The results showed that there was significant difference on the multiple bioactive compounds contents among various cuhivars jujube. The total phenolics, total flavonoids, individual phenolic compounds (vanillic acid, caffeic acid, syringic acid, epicatechin, catechin, rutin) con- tents of 'muzao' were significantly higher than these of the rest jujube. The total phenolics content was significantly cor- related with the FRAP value and scanvenging ABTS. ability. In addition, the syringic acid content was significantly cor- related with scanvenging -DPPH ability the rest of individual phenolics showed no significant correlation with the antioxi- dant activity of jujube fruits. The α-tocophero, β-carotene contents and cAMP contents of 'hamidazao' was significantly higher than these of the other five of jujube and the cGMP level of 'jinsixiaozao' was significantly higher than that of the rest jujube. With regard to triterpene acids, all jujube fruit except for 'lizao', the betulinic acid was the predomi- nant triterpene acid followed by oleanolic acid and ursolic acid.
作者 王蓉蓉 丁胜华 胡小松 单杨 吴继红 Wang Rongrong1'3 Ding Shenghua2. Hu Xiaosong3 Shan Yang2 Wu Jihong3 (1College of Food Science & Technology, Hunan Agricultural University, Changsha 410125 2Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125 3College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083)
出处 《中国食品学报》 CSCD 北大核心 2017年第9期271-277,共7页 Journal of Chinese Institute Of Food Science and TEchnology
基金 国家自然科学基金项目(31501543) “十二五”农村领域国家科技计划课题(2012BAD36B07-03) 湖南农业科技创新项目(2017GP16)
关键词 多酚 抗氧化 三萜酸 环核苷酸 jujube phenolics antioxidant triterpene acids cyclic nucleotides
作者简介 王蓉蓉,女,1985年出生,博士,讲师;通讯作者:丁胜华E-mail:shhding@hotmail.com
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