食品与发酵工业 >

2019 , Vol. 45 >Issue 19: 219 - 226

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021147

贮运与保鲜

低温贮藏期间梨果皮酚类物质及抗氧化性变化

  • 黄怡 ,
  • 高春丽 ,
  • 毕阳 ,
  • 李冬美 ,
  • 董玉鹏 ,
  • 张彦东 ,
  • 李永才
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  • 甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070

修回日期: 2019-06-19

  网络出版日期: 2019-11-15

基金资助

梨果皮绿原酸介导的Alternaria alternata活性氧代谢对其侵染的调控(3146053)

收起

Changes in phenolic compounds and antioxidant activity of pear peel during cold storage

  • HUANG Yi ,
  • GAO Chunli ,
  • BI Yang ,
  • LI Dongmei ,
  • DONG Yupeng ,
  • ZHANG Yandong ,
  • LI Yongcai
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  • College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China

Revised date: 2019-06-19

  Online published: 2019-11-15

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摘要

为了研究甘肃省主要梨果低温贮藏期间果皮酚类物质含量及其抗氧化性的变化,在苹果梨、早酥梨和皇冠梨果皮总酚、总黄酮测定的基础上,采用HPLC法分析8种主要酚类物质含量;并通过FRAP、DPPH和ABTS+·法评价不同时期酚类提取物的抗氧化能力,及其与酚类物质含量的相关性。8种主要酚类物质中熊果苷含量最高,其在苹果梨、早酥梨和皇冠梨果皮的平均含量分别达到10.22、16.92和11.17 mg/g FW;除早酥梨果皮中儿茶素和苹果梨、皇冠梨中芦丁含量在低温贮藏期间呈升高趋势外,总酚、总黄酮及其他主要酚类物质均呈下降趋势;果皮酚类提取物的抗氧化能力随贮藏期的延长而下降,且与总酚、总黄酮、阿魏酸含量呈显著正相关(P<0.05)。梨果皮酚类物质含量及特性因品种、贮藏期而异,该研究为进一步揭示梨果皮酚类物质的变化规律及其开发利用提供理论依据。

关键词： 梨; 低温贮藏; 酚类物质; 抗氧化活性

本文引用格式

黄怡 , 高春丽 , 毕阳 , 李冬美 , 董玉鹏 , 张彦东 , 李永才 . 低温贮藏期间梨果皮酚类物质及抗氧化性变化[J]. 食品与发酵工业, 2019 , 45(19) : 219 -226 . DOI: 10.13995/j.cnki.11-1802/ts.021147

Abstract

This study aimed to investigate the changes of phenolic compounds and antioxidant capacity of peel phenol extracts of main pear cultivars in Gansu province during cold storage. 8 main phenolic compounds in the peel of Pingguoli, Zaosu and Huangguan pear were analyzed by HPLC method based on determining total phenols and flavonoids content. Antioxidant activities of phenolic extracts from pear peels were evaluated by the FRAP, DPPH and ABTS+· antioxidant indexes. The correlation between the content of phenolic compounds and 3 antioxidant indexes were also analyzed. The results indicated that the arbutin was the highest among 8 main phenolics, and the average contents of arbutin in peel of Pingguoli, Huangguan and Zaosu pear were 10.22, 16.92 and 11.17 mg/g, respectively. In addition, the content of total phenols, and total flavanoids and the main content of phenolics decreased, while the catechin in Zaosu pear and rutin in Pingguoli pear as well as Huangguan pear increased. The antioxidant capacity of phenolic extracts showed a decreasing trend, and there was a significant positive correlation with the content of total phenols, total flavonoids and ferulic acid (P<0.05). It is suggested that the phenolic compounds in pear peels varies from pear cultivars and storage time, and provides a theoretical basis for further elucidating dynamic change rules of phenolic compounds in pear peel and their comprehensive utilization.

Key words： pear; cold storage; phenols; antioxidant activity

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