基于成熟度研究不同品种香蕉多酚含量及抗氧化活性的差异

为评价新品种GC30加工蕉的抗氧化功效，开发其相关产品，拓宽香蕉产业链，本文以GC30加工蕉和4个主栽品种GC02天宝高蕉、GC07鸡蕉、GC09粉蕉、GC25大蕉为对象，研究不同成熟度（1级和7级，1级全果呈暗绿色，7级全果呈黄色）下香蕉皮、肉及果的多酚含量和抗氧化活性，并基于主成分分析法，对不同品种及成熟度香蕉抗氧化活性进行综合评价。结果表明，所有品种的香蕉皮多酚含量均最高（P<0.01），7级香蕉皮、肉的多酚含量与其1级的没有显著性差异（P>0.05），不同品种的香蕉皮多酚含量具有显著性差异（P<0.05），其中7级GC30香蕉皮的多酚含量最高；不同品种的香蕉果、肉、皮的DPPH自由基清除率、超氧阴离子自由基清除能力和抑制羟自由基能力没有显著性差异（P>0.05），所有品种的7级香蕉皮、肉、果的DPPH自由基清除率、超氧阴离子自由基清除能力和抑制羟自由基能力极显著高于其1级香蕉皮、肉、果（P<0.01）；所有品种的香蕉皮金属螯合率极显著大于香蕉果、肉（P<0.01），而品种和成熟度对香蕉皮、肉、果的金属螯合率没有显著影响（P>0.05）；不同品种熟香蕉果、肉、皮的抗氧化活性优于生香蕉果、肉、皮的抗氧化活性，其中7级GC30香蕉皮抗氧化活性综合评价排名最高。通过对不同品种和成熟度香蕉的功效成分及抗氧化能力的研究，为香蕉品种的选育、分级分类加工与应用提供理论依据，对增加香蕉产业的收益具有重要意义。

Polyphenol Content and Antioxidant Capacity from Banana with Different Varieties and Maturity

In order to evaluate the antioxidant capacity of the new variety GC30 processed bananas, develop their functional products and broaden the banana industry chain, five representative banana varieties including GC02 Tianbaogao bananas, GC07 chicken bananas, GC09 powder bananas, GC25 big bananas and GC30 processed bananas were used to study. Specifically, this paper was to analyze the total phenol content and antioxidant capacities of banana peel, pulp and fruit with different varieties and maturity, as well as to statistically analyze antioxidant capacities of different banana varieties and maturity using principal component analysis. The results showed that banana peel had the highest phenol content (P<0.01), and the phenol content of banana peel, pulp and fruit at grade-7 maturity were not significantly different from that at grade-1 maturity. However, the phenol content in banana peel of different varieties was significantly different (P<0.05). In particular, GC30 banana peel at grade-7 maturity had the highest phenol content compared with the other banana varieties. Additionally, the DPPH, superoxide anion and hydroxyl free radical scavenging activities had no significantly differences among banana peel, fruit and pulp (P>0.05). The scavenging activities on DPPH, superoxide anion and hydroxyl free radicals of banana peel, pulp and fruit at grade-7 maturity was significantly higher than that at grade-1 maturity (P<0.01). The metal chelation rate of banana peel was significantly higher than that of banana fruit and pulp (P<0.01), while there was no significant effect on the metal chelation rate of banana peel, pulp and fruit between variety and maturity (P>0.05). Moreover, the antioxidant activities of banana fruit, pulp and peel with different varieties at grade-7 maturity were better than those of fruit, pulp and peel at grade-1 maturity. The GC30 banana peel at grade-7 maturity had the strongest antioxidant properties in the comprehensive evaluation of antioxidants. The findings of this research could provide a theoretical basis for the breeding, processing and application of banana varieties, and promote the commercial value of banana.