| 杨梓萌,白新宇,尹楠,曾教科.不同多酚处理对荔枝果肉抗氧化能力的影响[J].中国南方果树,2022,51(3): |
| 不同多酚处理对荔枝果肉抗氧化能力的影响 |
| Effects of Polyphenols Treatment on the Antioxidant Ability of Litchi Pulp |
| 投稿时间：2021-07-31 修订日期：2021-10-05 |
| DOI： |
| 中文关键词: 荔枝 多酚 抗氧化能力 |
| 英文关键词:Litchi polyphenols antioxidant activity |
| 基金项目:海南省科协青年科技英才创新计划项目(No. QCXM201904)；海南省自然科学基金创新研究团队项目(No. 320CXTD640)。 |
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| 中文摘要: |
| 本研究以海南‘妃子笑’荔枝为试验材料,采用原花青素(PA)、p-香豆酸(p-CA)、茶多酚(TPP)、苹果多酚(APP)和绿原酸(CHA)这五种多酚类物质浸泡荔枝果实,探究不同多酚处理对荔枝果肉总酚、总黄酮、维生素C等抗氧化物质含量以及抗氧化活性的影响。结果表明：与对照相比,不同多酚处理均可有效维持荔枝果肉较高的总酚、总黄酮和维生素C含量以及抗氧化活性,且PA处理的效果显著好于其它酚类处理,说明多酚处理有助于保持荔枝较高的抗氧化物质含量和抗氧化活性,从而维持果肉较高的营养品质。进一步对实验数据进行相关性分析、主成分分析及抗氧化活性评分,结果表明不同多酚处理均可有效维持荔枝果肉较高的抗氧化能力,其保持效果依次为PA,CHA,APP,TPP和p-CA处理,且均明显优于对照组。 |
| 英文摘要: |
| In order to investigate the antioxidant activity of litchi fruits under five different polyphenols treatment, the ‘Feizixiao’ litchi fruit cultivated in hainan province were treated with proanthocyanidins (PA), p-coumaric acid (p-CA), tea polyphenols (TPP), apple polyphenols (APP) and chlorogenic acid (CHA) respectively. The antioxidant compounds of total phenols, total flavonoids and vitamin C, and antioxidant activity were evaluated. The results showed that five polyphenols treatment can effectively maintain higher levels of antioxidant compounds ie. total phenols, total flavonoids and vitamin C content, as well as antioxidant activity when compared with control. Moreover, PA exhibited the significant difference compared to other polyphenols, indicating an positive role on antioxidation and nutritional quality maintenance. Correlation analysis, principal component analysis and antioxidant activity evaluation were performed, and the results indicated that the optimal polyphenol for the higher antioxidant compounds and activity maintenance was PA, followed by CHA, APP, TPP and p-CA. |
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