食品与发酵工业 >

2026 , Vol. 52 >Issue 14: 271 - 280

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044366

研究报告

五个品种猕猴桃品质评价及模拟消化前后抗氧化和抑制酪氨酸酶活性研究

  • 廖锶劼 ,
  • 司华阳 ,
  • 徐慧 ,
  • 戴军 ,
  • 陈乃东
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  • 1(安徽中医药大学 药学院,安徽 合肥, 230012)
    2(安徽省中药质量评价与品质提升重点实验室,中药质量评价与品质提升六安市实验室,安徽 六安, 237012)
第一作者:硕士研究生(戴军副教授和陈乃东教授为通信作者,E-mail:wxxydaijun@163.com;2004cnd@163.com)

收稿日期: 2025-08-30

  修回日期: 2025-12-02

  网络出版日期: 2026-08-21

基金资助

江淮果岭“三桃一梨”产品高值加工与品质保持共性关键技术研究与产业化(2023n06020005);安徽省中药质量评价与品质提升科研创新团队(2022AH010090);霍山石斛多糖分离纯化、结构表征及改善酒精性肝损伤活性研究(SZBKQ2024004)

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Quality evaluation of five varieties of kiwifruit and study of antioxidant and tyrosinase inhibitory activities before and after simulated digestion

  • LIAO Sijie ,
  • SI Huayang ,
  • XU Hui ,
  • DAI Jun ,
  • CHEN Naidong
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  • 1(School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China)
    2(Anhui Province Key Lab of Quality Evaluation and Improvement of Traditional Chinese Medicine, Lu'an City Laboratory for Quality Evaluation and Improvement of Traditional Chinese Medicine, West Anhui University, Lu'an 237012, China)

Received date: 2025-08-30

  Revised date: 2025-12-02

  Online published: 2026-08-21

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摘要

该研究以5个品种猕猴桃为对象,测定其外观品质和营养成分,并采用Pearson相关性分析和主成分分析探究各指标间的关联性,筛选关键品质指标。此外,为探究消化对猕猴桃活性的影响,该研究通过构建体外模拟消化模型,探究其消化前后抗氧化能力(ABTS阳离子自由基、DPPH自由基清除能力)及酪氨酸酶抑制活性的变化情况。实验结果表明,不同品种猕猴桃表观指标与营养成分之间均存在一定相关性,主成分分析结果表明,影响猕猴桃品质的关键因子可归纳为4个主成分,其累积方差贡献率达86.128%,分别反映了猕猴桃的风味品质、功能品质及外观品质等核心特征。模拟消化后,多数品种的抗氧化活性显著降低,但部分品种的酪氨酸酶抑制活性略微提升,这可能与多酚和维生素C在消化过程中不稳定,转化为小分子活性物质有关。结果表明,猕猴桃品种选择对其功能成分保留至关重要,消化过程虽削弱抗氧化能力,但可能增强酪氨酸酶抑制潜力,这一发现为猕猴桃深加工与进一步开发功能性食品提供了重要参考。

关键词： 猕猴桃; 品质评价; 体外模拟消化; 抗氧化; 酪氨酸酶; 酶抑制活性

本文引用格式

廖锶劼 , 司华阳 , 徐慧 , 戴军 , 陈乃东 . 五个品种猕猴桃品质评价及模拟消化前后抗氧化和抑制酪氨酸酶活性研究[J]. 食品与发酵工业, 2026 , 52(14) : 271 -280 . DOI: 10.13995/j.cnki.11-1802/ts.044366

Abstract

This study took five varieties of kiwifruit as the subjects, determined their appearance quality and nutritional components, and used Pearson correlation analysis and principal component analysis (PCA) to explore the correlations among various indicators and screen out key quality indicators.In addition, to explore the impact of digestion on the activity of kiwifruit, this study constructed an in vitro simulated digestion model to investigate the changes in antioxidant capacity (ABTS cationic radical, DPPH free radical scavenging capacity) and tyrosinase inhibitory activity before and after digestion.The experimental results showed that there was a certain correlation between the apparent indicators and nutritional components of different varieties of kiwifruit.The principal component analysis results indicated that the key factors affecting the quality of kiwifruit can be summarized into four principal components, with a cumulative variance contribution rate of 86.128%, which respectively reflect the core characteristics of kiwifruit such as flavor quality, functional quality and appearance quality.After simulated digestion, the antioxidant activity of most varieties significantly decreased, but the tyrosinase inhibitory activity of some varieties slightly increased.This might be related to the instability of polyphenols and vitamin C during digestion and their conversion into small molecule active substances.The results showed that the selection of kiwifruit varieties was crucial for the retention of its functional components.Although the digestion process weakened the antioxidant capacity, it may enhance the potential for tyrosinase inhibition.This discovery provided an important reference for the deep processing of kiwifruit and the further development of functional foods.

Key words： kiwifruit; quality evaluation; in vitro simulated digestion; antioxidant; tyrosinase; enzyme inhibitory activity

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