[1]李小娟,聂钰洪,刘琦琦,等.鲜食葡萄品种多酚类物质含量及抗氧化活性分析[J].北方园艺,2017,41(21):37-42.[doi:10.11937/bfyy.20171507]
　LI Xiaojuan,NIE Yuhong,LIU Qiqi,et al.Compositional Changes in Phenolicic Compounds and Antioxidant Capacity From Different Fresh Grape Cultivars[J].Northern Horticulture,2017,41(21):37-42.[doi:10.11937/bfyy.20171507]
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鲜食葡萄品种多酚类物质含量及抗氧化活性分析

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第41卷 期数: 2017年21 页码: 37-42 栏目: 出版日期: 2017-11-15
Title:
Compositional Changes in Phenolicic Compounds and Antioxidant Capacity From Different Fresh Grape Cultivars
作者:
李小娟; 聂钰洪; 刘琦琦; 支欢欢
郑州轻工业学院 食品与生物工程学院，河南 郑州 450002
Author(s):
LI Xiaojuan; NIE Yuhong; LIU Qiqi; ZHI Huanhuan
College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450002
关键词:
鲜食葡萄; 多酚类物质; 抗氧化活性
Keywords:
fresh grape; phenolicic compounds; antioxidant capacity
DOI:
10.11937/bfyy.20171507
文献标志码:
A
摘要:
以6个主要鲜食葡萄品种为试材，利用比色和荧光分光光度法测定葡萄的果皮、果肉、种子和果梗中花青素、总酚和总黄酮含量，分析了清除氧自由基（ORAC）、1,1-二苯基-2-三硝基苯肼自由基(DPPH?)和铁离子还原（FRAP）能力与多酚类物质之间的相关性。结果表明：葡萄品种多酚类物质主要以黄酮类化合物为主，其中花青素在果皮以及总酚和总黄酮在种子和果梗中含量较高，但多酚类物质在果肉中最低。葡萄品种‘夏黑’果皮中花青素、总酚和总黄酮含量均高于其它葡萄品种。以‘巨玫’果皮和果肉花青素、总酚和总黄酮含量最高，但‘青提’果皮和果肉中花青素、总酚和总黄酮含量均低于其它葡萄品种。通过分析各葡萄品种抗氧化活性与多酚类物质之间的关系发现，果皮中FRAP和ORAC清除率以及种子和果梗中DPPH?清除率与花青素、总酚及总黄酮之间均呈显著性正相关，且多酚类物质含量较高说明其抗氧化活性较强。
Abstract:
Six main fresh grape cultivars were used as experimental materials.The contents of anthocyanin,total phenol,and total flavonoids in the peel,pulp,seed and stem of grape were determined by using the colorimetric and fluorescence spectrophotometric methods.The relationships among the phenolic compounds,ORAC,DPPH? capacity,and FRAP were investigated.The results showed that the phenolicic compounds in the grape cultivars were mainly flavonoids.The content of anthocyanins was higher in peel tissue,and total phenol and total flavonoids contents were higher in the grape seed and stem,but lower in the pulp tissue.The contents of anthocyanins,total phenol,and total flavonoids in the peel tissue of ‘Summer Black’ were higher than other grapes.The content of total anthocyanins,total phenol,and flavonoids were the higher in the peel and pulp tissue of ‘Jumei’ than other red grapes.And,the contents of anthocyanins,total phenol,and total flavonoids in the peel and pulp tissue of ‘Thompson’ were lower than other grapes.By analysis of the correlation between the phenolicic compounds and antioxidant capacity in grape cultivars,there were significant positive correlations among the anthocyanins,total phenol,total flavonoids,FRAP,and ORAC in the peel tissue,and positive correlations were found between the phenolicic compounds and DPPH? in seed and stem tissue,which the higher phenolicic compounds along with higher antioxidant activity.

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备注/Memo

第一作者简介：李小娟（1987-），女，硕士，助理实验师，研究方向为食品科学与工程。E-mail:lxj126comcn@126.com.

责任作者：支欢欢（1982-），女，博士，讲师，研究方向为果蔬贮藏与加工。E-mail:zhihuanhuan163@163.com.
基金项目：国家自然科学基金资助项目(31501539)；郑州轻工业学院博士科研启动基金资助项目(2014BSJJ028；2014BSJJ027)。
收稿日期：2017-07-10

更新日期/Last Update: 2017-11-14