6种热带水果多酚组成及其抗氧化活性分析

李晓乐1; 杨瑞丽2; 张玉莹2; 豆荣1; 李武1; *

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DOI:10.3969/j.issn.1005-6521.2018.05.001

食品研究与开发:2018,39(5):1-7

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6种热带水果多酚组成及其抗氧化活性分析

李晓乐1，杨瑞丽2，张玉莹2，豆荣1，李武1，*

(1.海南大学食品学院，海南海口570100；2.广东省食品质量安全重点实验室/华南农业大学食品学院，广东广州510642)

The Heat Shock Protein HSP70-1 and HSP70-2 Gene Polymorphism and Susceptibility to Lung Cancer

LI Xiao-le1，YANG Rui-li2，ZHANG Yu-ying2，DOU Rong1，LI Wu1，*

(1.College of Food Science and Technology，Hainan University，Haikou 570100，Hainan，China；2.Key Laboratory of Food Quality and Safety of Guangdong Province/College of Food Science，South China Agricultural University，Guangzhou 510642，Guangdong，China)

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投稿时间：2017-12-19

中文摘要: 对6种热带水果的游离酚和结合酚含量、单体酚组成和抗氧化活性进行了研究。结果显示：6种水果的游离酚含量为36.20 mg GAE/100 g～342.85 mg GAE/100 g鲜重，结合酚含量为0.80 mg GAE/100 g～23.19 mg GAE/100 g鲜重。在6种水果的游离酚中，杨桃的苯甲酸（6.63±0.48）mg/100 g FW、鞣花酸（4.47±0.10）mg/100 g FW含量较高，龙眼的没食子酸（10.71±0.37）mg/100 g FW含量较高，柠檬的芦丁（9.34±0.43）mg/100 g FW、高香草酸（6.65±0.35）mg/100 g FW和香草酸（4.82±0.29）mg/100 g FW的含量较高；在结合酚中，番石榴的芦丁（2.28±0.02）mg/100 g FW、鞣花酸（1.69±0.14）mg/100 g FW 和苯甲酸（1.44±0.10）mg/100 g FW 的含量较高，杨桃的原儿茶酸（3.07±0.50）mg/100g FW含量较高。6种水果游离酚和结合酚的DPPH自由基清除值分别为 261.07 μmol TE/100 g FW～3 561.12 μmol TE/100 g FW 和 4.59 μmol TE/100 g FW～110.90 μmol TE/100 g FW；ABTS+自由基清除值分别为 48.74 μmol TE/100 g FW～240.72 μmol TE/100 g FW 和 2.22 μmol TE/100 g FW～135.87 μmol TE/100 g FW。本研究可以为我国热带水果的开发利用提供依据。

中文关键词: 热带水果游离酚结合酚单体酚抗氧化

Abstract:The content of free phenol and bound phenol，the composition of mono-phenols and the antioxidant activity of six tropical fruits were evaluated.The free and bound phenolic contents of the six fruits were 36.20 mg GAE/100 g-342.85 mg GAE/100 g and 0.80 mg GAE/100 g-23.19 mg GAE/100 g fresh weight，respectively.For the free phenolics of these six tropical fruits，benzoic acid （6.63±0.48）mg/100 g FW and ellagic acid（4.47 ± 0.10）mg/100 g FW were the major free phenolic of carambola；gallic acid（10.71 ± 0.37）mg/100g FW was comparatively rich in free phenolic of longan；rutin（9.34± 0.43）mg/100 g FW，homovanillic acid（6.65±0.35）mg/100 g FW and vanillic acid（4.82± 0.29）mg/100 g FW were the major free phenolic in lemon.For bound phenolics，rutin（2.28±0.02）mg/100 g FW，ellagic acid （1.69±0.14）mg/100 g FW and benzoic acid （1.44±0.10）mg/100 g FW were comparatively rich in bound phenolic of guava；protocatechuic acid（3.07±0.50）mg/100 g FW was the major bound phenolic in carambola.The DPPH·scavenging ability of free and bound phenolic of the six fruits were 261.07 μmol TE/100 g FW-3 561.12 μmol TE/100 g FW and 4.59 μmol TE/100 g FW-110.90 μmol TE/100 g FW，respectively.The ABTS+·scavenging capacity were 48.74 μmol TE/100 g FW-240.72 μmol TE/100 g FW and 2.22 μmol TE/100 g FW-135.87 μmol TE/100 g FW.The results can provide the basis for the development and utilization of tropical fruits.

keywords: tropical fruit free phenolic bound phenolic mono-phenols antioxidant activity

文章编号：201805001 中图分类号： 文献标志码：

基金项目:国家自然科学基金资助项目（31471705）；海南省自然科学基金项目（317007）

作者	单位
李晓乐1，杨瑞丽2，张玉莹2，豆荣1，李武1，*	1.海南大学食品学院，海南海口570100；2.广东省食品质量安全重点实验室/华南农业大学食品学院，广东广州510642

Author Name	Affiliation
LI Xiao-le1，YANG Rui-li2，ZHANG Yu-ying2，DOU Rong1，LI Wu1，*	1.College of Food Science and Technology，Hainan University，Haikou 570100，Hainan，China；2.Key Laboratory of Food Quality and Safety of Guangdong Province/College of Food Science，South China Agricultural University，Guangzhou 510642，Guangdong，China

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