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卜凡琼,代雨婷,冯武,彭帮柱.徐香猕猴桃多酚抗氧化特性研究[J].华中农业大学学报,2019,38(1):112-118
徐香猕猴桃多酚抗氧化特性研究
Antioxidant activity of Xuxiang kiwifruit polyphenol
投稿时间:2018-01-14  
DOI:
中文关键词:  猕猴桃  多酚  抗氧化  自由基  总还原能力
英文关键词:kiwifruit  polyphenol  antioxidation  free radical  reducing ability assay
基金项目:中央高校基本科研业务费专项(2662016PY100)
作者单位E-mail
卜凡琼 华中农业大学食品科学技术学院武汉 430070 15207140619@163.com 
代雨婷 华中农业大学食品科学技术学院武汉 430070  
冯武 华中农业大学食品科学技术学院武汉 430070  
彭帮柱 华中农业大学食品科学技术学院武汉 430070 pengbangzhu@163.com 
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中文摘要:
      以徐香猕猴桃(Actinidia chinensis)为试验材料,测定其总酸度、总糖和维生素C的含量;采用超声提取法提取猕猴桃多酚,测定猕猴桃多酚的总还原能力及对羟基自由基、超氧自由基、DPPH自由基、ABTS自由基等4种自由基的清除能力,并以Vc为对照,评价徐香猕猴桃多酚的抗氧化特性。结果显示,徐香猕猴桃总酸、总糖及Vc含量分别为1.13%±0.16%、10.03%±0.78%及(78.71±7.60) mg/100 g,猕猴桃提取液的多酚质量浓度为0.123 mg/mL。猕猴桃多酚的总还原能力高于Vc,猕猴桃多酚对4种自由基清除率的IC50值均比Vc的IC50值低,表明猕猴桃多酚具有很高的抗氧化活性。猕猴桃多酚中含有没食子酸、香豆酸、儿茶素、绿原酸、咖啡酸、阿魏酸等6种多酚类物质,其中咖啡酸含量最高,其次为绿原酸、香豆酸、儿茶素,阿魏酸和没食子酸含量较少。
英文摘要:
      Xuxiang kiwifruit was used to determine the content of its total acid,total sugar and vitamin C.Polyphenols from Xuxiang kiwifruit were extracted with ultrasonic extraction.Its total reducing capacity and scavenging activities against four free radicals including hydroxyl radical,superoxide radical,DPPH radical and ABTS radical were identified to evaluate the antioxidant activity of kiwifruit polyphenols using vitamin C as a control.The results showed that the content of total acid,total sugar,and vitamin C in Xuxiang kiwifruit was 1.13%±0.16%,10.03%±0.78% and (78.71±7.60) mg per 100 g,respectively.The content of polyphenols in kiwifruit extract was 0.123 mg/mL.The total reducing capacity of kiwifruit polyphenols was stronger than that of vitamin C.The IC50 value of the scavenging rate for four free radicals of kiwifruit polyphenols was lower than that of vitamin C.It is indicated that kiwifruit polyphenols had high antioxidant activity.The kiwifruit polyphenols analyzed with HPLC contains 6 kinds of polyphenols:gallic acid,fenugreek acid,catechin,chlorogenic acid,caffeic acid and ferulic acid.Caffeic acid was the highest among them.It will provide a theoretical basis for further studying kiwifruit polyphenols.
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