食品与发酵工业 >

2021 , Vol. 47 >Issue 16: 117 - 122

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026385

研究报告

山楂属果实不同组织乙醇提取物的抗氧化成分及性能研究

  • 王存堂 ,
  • 李子钰 ,
  • 张福娟 ,
  • 高增明 ,
  • 孙敬明
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  • 1(齐齐哈尔大学 食品与生物工程学院,黑龙江 齐齐哈尔,161006)
    2(朝阳师范高等专科学校 生化工程系,辽宁 朝阳,122000)
博士,教授(本文通讯作者,E-mail:robbertwang@163.com)

收稿日期: 2020-12-06

  修回日期: 2021-01-11

  网络出版日期: 2021-09-10

基金资助

黑龙江省属高校基本业务专项项目 (YSTSXK201812;135509224)

收起

Research on antioxidant component and antioxidant capacities of the ethanolic extract in different tissues of hawthorn(Crataegus pinnatifida Bunge)

  • WANG Cuntang ,
  • LI Ziyu ,
  • ZHANG Fujuan ,
  • GAO Zengming ,
  • SUN Jingming
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  • 1(College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China)
    2(Department of Biochemical Engineering, Chaoyang Teachers College, Chaoyang 122000, China)

Received date: 2020-12-06

  Revised date: 2021-01-11

  Online published: 2021-09-10

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摘要

为研究不同品种山楂不同组织部位的抗氧化成分及活性,该文以3种山楂属果实(大山楂、小山楂和山里红)为原料,通过测定不同组织部位的总酚、总黄酮、原花青素以及单宁含量和抗氧化活性指标(DPPH自由基、ABTS阳离子自由基清除能力以及还原能力),综合评价山楂属果实的抗氧化性能。结果表明,3种山楂果实的果皮具有较高的总酚、总黄酮、原花青素以及单宁含量,并且具有较强的抗氧化活性;大山楂和小山楂果皮和果肉含有较高的总酚、总黄酮含量,并且表现出了较强的抗氧化活性;山楂属果实不同组织中总酚、总黄酮含量与抗氧化活性之间呈现极显著的正相关关系。因此,山楂果皮和果肉可作为天然抗氧化物质的潜在来源,应用前景广泛。

关键词： 山楂; 总酚; 总黄酮; 抗氧化性能

本文引用格式

王存堂 , 李子钰 , 张福娟 , 高增明 , 孙敬明 . 山楂属果实不同组织乙醇提取物的抗氧化成分及性能研究[J]. 食品与发酵工业, 2021 , 47(16) : 117 -122 . DOI: 10.13995/j.cnki.11-1802/ts.026385

Abstract

To analyze the antioxidant components and activities of different tissue in varieties of hawthorn, three hawthorn varieties were characterized concerning for their antioxidant capacities and antioxidant compounds such as phenolic, flavonoid, tannin and anthocyanin. Antioxidant capacity was measured using the DPPH, ABTS and reducing power assays. The results showed that the peel of all cultivars had the best antioxidant capacities, reflected the highest content of total phenolics, flavonoids, and anthocyanins found in this part. The peel and pulp of big hawthorn and small hawthorn contained higher total phenolics and total flavonoids. There were positive significant correlations between the total phenolics, total flavonoids and antioxidant activity in different tissues of hawthorn fruits. The results obtained in this study indicated that the peel and pulp of hawthorn had a potential to be used as a natural antioxidant agent.

Key words： hawthorn; total phenolics; total flavonoids; antioxidant properties

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