不同品种枣果活性成分及抗氧化特性比较

采用高效液相色谱仪对我国6种枣果中多酚物质、三萜酸、环核苷酸、VC、α-生育酚与β-胡萝卜素的含量进行测定,比较其抗氧化能力,探究枣果抗氧化能力与抗氧化物之间的相关性。结果表明:不同品种枣果的上述活性物质含量存在较大差异,木枣的总酚、总黄酮、单酚类物质(儿茶素、表儿茶素、芦丁、香草酸、咖啡酸和丁香酸)含量均最高,枣果的总酚与其FRAP值及清除ABTS·+能力显著相关,丁香酸含量与清除·DPPH能力存在显著相关,而其余酚类物质均与枣果的抗氧化特性不存在显著相关性;哈密大枣中α-生育酚、β-胡萝卜素、c AMP含量均显著高于其余枣果;金丝小枣中c GMP含量显著高于其余5种枣果;除梨枣外,其余枣果的桦木酸含量最高,齐墩果酸次之,熊果酸含量最低。     

贵州主栽蓝莓品种活性成分及其抗氧化活性评价

为了解贵州主栽蓝莓品种果实中活性成分含量及其综合抗氧化活性,以贵州规模化种植的粉蓝、圆蓝、巴尔德温和灿烂为试材,测定其9种酚类组分含量、多酚、总黄酮、花色苷,并用FRAP法、总还原力(TRAP)、DPPH法和ABTS法开展体外抗氧化活性评价,采用皮尔森相关性分析对4个品种各项指标进行分析。结果显示:没食子酸、表儿茶素、芦丁、p-香豆酸、槲皮素、儿茶素、鞣花酸、绿原酸、阿魏酸是供试蓝莓果实中的酚类成分较高,4个品种蓝莓果实中活性成分含量差异显著(P0.05),粉蓝中没食子酸、阿魏酸和总黄酮含量最高,圆蓝中绿原酸、鞣花酸和芦丁含量最高,巴尔德温中槲皮素和花色苷含量最高,灿烂果实中儿茶素、表儿茶素、p-香豆酸和总酚含量最高;4个品种蓝莓果实的抗氧化活性差异显著(P0.05),灿烂的抗氧化活性指数最高;蓝莓果实中不同活性成分对抗氧化活性差异显著(P0.05),绿原酸含量对FRAP值具有较强贡献,阿魏酸、多酚和总黄酮含量对TRAP值的贡献极强,没食子酸含量对DPPH值的贡献极强,花色苷含量对ABTS值的贡献较强,抗氧化活性指数(ACI)与表儿茶素和p-香豆酸含量呈现极其显著的正相关(P0.01)。     

‘金丝小枣’在生长与成熟过程中活性成分及抗氧化活性变化规律研究

本文以6个不同生长与成熟期(S1~S6)的‘金丝小枣’为研究对象,通过高效液相色谱测定分析了枣果中的维生素C、酚类物质、环核苷酸、三萜酸、α-生育酚和β-胡萝卜素,同时采用分光光度计法测定了其在不同生长与成熟期的总酚、总黄酮含量以及枣果抗氧化活性。研究结果表明:随着枣果的生长成熟:其总酚、总黄酮、α-生育酚和β-胡萝卜素以及FRAP值、清除DPPH·以及ABTS+·自由基能力均呈现下降趋势;儿茶素和表儿茶素是枣果在生长与成熟过程中主要酚类物质。三萜酸含量在枣果的S3~S4期时最高,而c AMP和c GMP则随着枣果的生长成熟逐渐积累。     

5 个费约果品种果实多酚类物质含量及其抗氧化能力比较

以5 个新西兰主栽费约果品种为试材,比较不同费约果品种果实多酚类物质含量和抗氧化能力的差异。结果表明：费约果果实富含多酚类物质,特别是原花青素,且具有较强的抗氧化能力。不同基因型和果实不同部分（果皮、果肉和果浆）总酚、总黄酮、原花青素含量和抗氧化能力均有显著差异。在5 个品种中,“Anatoki”具有最高的总酚、总黄酮、原花青素含量和铁离子还原能力,且费约果果实的果皮积累总酚、总黄酮和原花青素最多,其次是果肉,果浆含量最少。     

不同成熟期灵武长枣酚类组分及抗氧化活性差异分析

对不同成熟期（白绿、微红、大半红、全红）灵武长枣酚类成分组成、含量及其活性的差异进行研究,以期发现不同成熟期灵武长枣抗氧化功能品质的变化规律。以宁夏不同成熟期的灵武长枣为研究材料,比较总酚、总黄酮及酚类物质的组成及抗氧化能力（DPPH自由基清除率、抗亚油酸过氧化能力和总还原力）的差异性。结果表明：1）4 个成熟期的灵武长枣总酚含量变化范围为2 996.60～5 801.84 μg/g（以没食子酸计）,总黄酮含量变化范围为33.12～122.12 μg/g（以芦丁计）,白绿期总酚和总黄酮含量最高,两者随着果实的成熟逐渐下降。2）灵武长枣中检出的酚类物质主要有根皮苷、阿魏酸、肉桂酸、柚皮素和根皮素,各含量均呈现先上升后下降趋势,微红期含量最高。3）灵武长枣抗氧化活性表现为白绿＞微红＞大半红＞全红。抗氧化能力与总黄酮、总酚含量呈显著相关性（P＜0.05）,与检测出的5 种酚类物质相关性较弱（P＞0.05）,决定其抗氧化能力的酚类物质仍有待进一步确定。白绿期灵武长枣的抗氧化活性均比其他成熟期高,因此从该时期获取天然抗氧化活性物质更为合适。     

高温高湿气体冲击处理对中短波红外干制红枣品质的影响

为提高干制枣果品质,将高温高湿气体冲击处理技术应用于红枣中短波红外干燥前处理中,探究其对不同中短波红外干燥温度下枣果的主要酚类物质、维生素C、可溶性糖、三萜酸、环磷酸腺苷、总酚、总黄酮含量及抗氧化活性的影响,研究结果表明：不同处理及干燥温度下干制枣果共鉴定出8种酚类物质、4种可溶性糖、4种三萜酸,其中儿茶素、绿原酸为主要的酚类物质,蔗糖为主要的可溶性糖,白桦脂酸为主要的三萜酸。枣果经高温高湿气体冲击处理后中短波红外干制与未处理对照组相比其主要酚类物质、可溶性糖、三萜酸、维生素C、总酚、总黄酮、环磷酸腺苷含量较高且抗氧化活性较强,表明高温高湿气体冲击处理技术是一种优良的红枣干燥前处理方法。     

不同滴灌制度对梨枣抗氧化活性的影响

目的：探讨不同滴灌制度对梨枣抗氧化成分及活性的影响,为节水高产优质梨枣生产提供科学依据。方法：以陕北7～8 年生矮化密植枣树所得枣果为材料,以无灌溉处理枣果为对照,比较3 种滴灌制度(不同灌水量和灌水次数)对枣果总酚、黄酮和VC 含量及酚类物质组成及抗氧化能力(抗亚油酸过氧化能力、还原力、DPPH 自由基清除率和ABTS+·清除率)的影响。结果：在研究设计的滴灌制度下,灌水次数和灌水量对梨枣总酚含量无显著性影响,但对梨枣黄酮和VC 含量有显著性影响;梨枣主要的多酚物质：儿茶素、表儿茶素和芦丁含量均受到滴灌制度的显著影响;梨枣的抗过氧化能力(4 种模型)在各处理之间均存在着显著性差异(P ＜ 0.05);抗氧化能力与黄酮含量有显著相关性,但二者并没有随着灌水次数和灌水量的增加而线性增加。结论：适时适量的灌溉制度,是节水高产优质梨枣生产的重要保证。     

海红果酚类物质种类及其抗氧化能力的研究

本文旨在探讨海红果抗氧化活性及其酚类物质组成,利用超声波法提取海红果不同部位的抗氧化物质并测定其总酚和总黄酮含量,应用DPPH?自由基清除能力、ABTS+?自由基清除能力和总还原力三个指标考察其抗氧化活性;利用HPLC法考察海红果酚类物质组成。实验结果发现,去核海红果总酚含量和总黄酮含量分别达160±5.03 mg galic acid q./100g FW和54.45±1.52 mg rutin eq./100g FW,显著高于海红果皮和果肉,总黄酮含量与三个抗氧化指标均存在显著正相关关系,而总酚含量与三个抗氧化指标存在正相关关系但不显著,表明黄酮类物质对海红果抗氧化活性贡献较大。海红果酚类物质以羟基苯甲酸类（香草酸、没食子酸等）为主,海红果皮中黄酮醇类含量最高,黄烷-3-醇类的儿茶素和表儿茶素只在海红果肉中检出。在所有检出物质中,海红果皮内芦丁含量最高为（819.88±10.17 μg/100 g）,此外绿原酸等是海红果中重要的酚类组成物质。     

3 种梨果实发育过程中酚类物质及其抗氧化能力分析

为进一步了解新疆主要栽培品种梨生长发育期果实酚类物质和抗氧化能力的变化规律,选取‘库尔勒香梨’‘早酥梨’及其杂交后代‘新梨7号’果实为试材,对其总酚、总黄酮、酚类物质含量以及1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基清除能力和2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸（2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS）阳离子自由基清除能力进行分析。结果表明：3 种梨果实总酚含量、总黄酮含量、DPPH自由基清除能力在整个生长发育过程中总体呈逐渐降低的变化趋势,ABTS阳离子自由基清除能力呈先降低后升高再降低的变化趋势,花后50 d‘早酥梨’果实中总酚和总黄酮含量、DPPH自由基清除能力最高,分别达23.10、32.25 mg/g和29.12 μmol/g;花后80 d,‘早酥梨’果实ABTS阳离子自由基清除能力最高,达80.74 μmol/g。不同生长发育期同品种梨果实的酚类物质含量均存在明显差异,果实中的熊果苷、儿茶素、绿原酸、表儿茶素、槲皮葡萄糖苷、山柰酚-3-O-葡萄糖苷含量总体逐渐降低,其中熊果苷含量最高,平均值为5 797.82 μg/g,其次是绿原酸含量,平均值为1 781.02 μg/g。梨果实中总黄酮、总酚、熊果苷、儿茶素、绿原酸、表儿茶素含量与DPPH自由基清除能力呈极显著正相关（P＜0.01）。3 种梨幼果期（花后50 d）酚类物质及抗氧化能力较高,‘早酥梨’总酚含量、总黄酮含量、DPPH自由基清除能力和ABTS阳离子自由基清除能力均比‘库尔勒香梨’和‘新梨7号’高。     

野地瓜不同部位活性成分、抗氧化能力及其相关性分析

以贵州野地瓜为试验材料,分析其不同部位的酚类物质、VC、总酚、总黄酮含量,采用总还原力(TRPA)、ABTS+自由基清除能力(ABTS)和Fe~(2+)的还原能力(FRAP)法评价其体外抗氧化能力,并通过相关性分析来确定主要抗氧化成分。结果显示:藤、叶和果实中抗氧化活性物质含量及抗氧化能力存在显著差异(P0.05)。藤的总酚和总黄酮含量显著高于叶和果实(P0.05),而叶中VC含量显著高于藤和果实(P0.05);各部位主要酚类成分为没食子酸、鞣花酸、绿原酸和芦丁,叶中酚类物质显著高于果实和藤(P0.05);果实的FRAP显著高于ABTS和TRPA(P0.05),藤和叶的ABTS和FRAP均显著高于TRPA(P0.05),果实的ABTS和FRAP均显著高于藤和叶(P0.05),且随着样品质量浓度的增加其抗氧化活性呈正相关;相关性分析发现,总酚对TRPA贡献最大,鞣花酸对FRAP贡献显著,绿原酸对ABTS有显著贡献。     

枣果中酚类物质的高效液相色谱分析

建立了一种可同时测定11种酚类物质的高效液相色谱(HPLC)法,并对枣果中的酚类物质进行了分析测定。色谱条件为:Waters Symmetry C_(18)柱(4.6 mm×150 mm,5μm),流动相为甲醇和磷酸水(pH 2.6),280 nm和320 nm双波长紫外检测,柱温30℃,进样量5μL,流速0.6 mL/min,梯度洗脱程序:0 min 15%A,15～25 min 25%A,65 min 75%A,70 min 15%A,梯度线性变化。经测定,新鲜梨枣果内中含有儿茶素、表儿茶素、没食子酸、原儿茶酸、绿原酸和芦丁等酚类物质,其中儿茶素和表儿茶素占检测到的酚类物质总量的85%以上,未成熟果含量远高于成熟果。     

ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENTS IN PEEL AND PULP OF CHINESE JUJUBE (ZIZIPHUS JUJUBA MILL) FRUITS

Total phenolic contents in peel and pulp of the fruits of three Chinese jujube cultivars ( Ziziphus jujuba cv. mayazao, Z. jujuba cv. dongzao and Z. jujuba cv. yuanzao) were determined. The antioxidant activities in peel and pulp of the jujube fruits were measured by different methods, including 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC). The total phenolic content in peel was five to six times higher than that in the pulp of all the three cultivars. The phenolics contents in the jujube were different with cultivars. The EC₅₀ ( Concentration of lyophilized samples needed to decrease the initial DPPH radical concentration by 50% ), FRAP and TEAC values of the peel and pulp were remarkably correlated to their total phenolic contents (R  = − 0.922, R  =  0.985 and R  =  0.997, respectively). The results indicated that the high capacity of antioxidant of Chinese jujube fruit could be attributed to the high phenolic contents in the fruit.

PRACTICAL APPLICATIONS

There was an expanding quest surrounding the use of antioxidant because they have the capacity to protect from the damage because of free radicals and reactive oxygen species. However, the safety of synthetic antioxidant was challenged. Much attention has been focused on the use of natural antioxidant. Interest in food phenolics had increased greatly because of their antioxidant and possible promoting-health role in human health. In this study, total phenolic contents and antioxidant capacities in vitro of Chinese jujube ( Ziziphus jujuba Mill) peel and pulp were researched. The work would help to explore a natural antioxidant for possible application in food and dietary supplemental products for health promotion.     

Phenolic profiles and cellular antioxidant activity of longan pulp of 24 representative Chinese cultivars

The phytochemical composition and antioxidant activity of fruits are associated with their health benefits. Longan is a traditional Chinese edible and medicinal fruit, but its varietal differences in phytochemical profiles and antioxidant activity were unknown. Twenty-four longan cultivars from southern China were investigated in this study. Their total phenolic and flavonoid contents in pulp were 22.09–132.47 mg gallic acid equivalents/100 g and 2.48–14.26 mg catechin equivalents/100 g, respectively. The mean contributions of free phenolics and ?avonoids to the total were 82.5% and 94.0%, respectively. Among 10 individual phenolics detected by HPLC, the contents of epicatechin, 4-methylcatechol, chlorogenic, and vanillic acids were relatively higher. The cellular antioxidant activity (CAA) of longan pulp showed significant varietal discrepancies and positive correlation with phenolic and flavonoid contents. Phenolics in longan pulp of 24 cultivars showed lower CAA potential than many other fruits with the CAA qualities from 0.35 to 1.21 µmol quercetin equivalent/100 µmol total phenolics. Longan cultivars were classified into six groups by hierarchical clustering analysis. Six cultivars in group 4 and 6 had higher phytochemical contents and CAA activity.     

重庆地方名柚果肉酚类物质含量及其抗氧化活性分析

通过紫外分光光度计法和高效液相色谱法分别测定10 种重庆地方名柚成熟果实囊衣、汁胞2 个部位的总酚、总黄酮含量及类黄酮、酚酸组分和含量,并采用1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）、铁离子还原能力（ferric reducing antioxidant power,FRAP）测定、2,2’-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）二铵盐（2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS）3 种方法对其抗氧化活性进行评价。结果表明：囊衣的总黄酮含量和类黄酮含量较高,‘琯溪蜜柚’总黄酮含量最高达10.97 mg/g,类黄酮中地奥司明含量最高,均值为1 000.72 μg/g,其含量最高为‘五布柚’,达到2 366.77 μg/g;汁胞的总酚含量和酚酸含量较高,‘真龙柚3号’总酚含量最高达8.84 mg/g,酚酸中没食子酸含量最高,均值为1 040.16 μg/g,其含量最高为‘长寿沙田柚’,达到1 325.89 μg/g。利用DPPH法和FRAP法测定2 个部位抗氧化活性,汁胞高于囊衣,ABTS法则囊衣高于汁胞。综合抗氧化能力指数表明,‘琯溪蜜柚’囊衣、‘梁平柚78-8’汁胞的抗氧化活性最强。通过本研究,不仅能够了解重庆地方名柚果实囊衣、汁胞部位酚类物质组分和含量,同时为柑橘酚类物质的应用选择提供了一定的理论依据,促进了柑橘果品营养学的发展。     

Jam Processing Effect on Phenolics and Antioxidant Capacity in Anthocyanin-rich Fruits: Cherry, Plum, and Raspberry

ABSTRACT: Four cultivars of sour cherries (Balaton, Karneol, Kroeker and Northstar), 2 cultivars of plums (BY 8158.50 and Methley), and 1 red raspberry cv. Prelude were analyzed for total phenolics, antioxidant capacity, and total anthocyanins before and after jam production to evaluate their changes after thermal processing. Fruits had total phenolics ranging from 245.7 to 398.5 mg gallic acid equivalent (GAE)/100 g. Antioxidant capacity of fruits ranged from 354.8 to 692.3 mg/100 g, expressed as vitamin C equivalent antioxidant capacity (VCEAC). Total anthocyanins of fruits ranged from 30.9 to 67.1 mg cyanidin 3-glucoside equivalent (CGE)/100 g. In 100 g of jam, total phenolics varied from 132.9 to 218.9 mg GAE, while antioxidant capacity ranged from 205.6 to 373.5 mg/100 g VCEAC. Jams had total anthocyanins of 5.4 to 30.4 mg CGE/100 g. On the basis of fresh fruit (100 g), the processing and heating during jam making generally decreased the contents of total phenolics, VCEAC, and total anthocyanins. Major losses occurred in anthocyanin content where overall retention varied from 89% to 21%. HPLC analysis of individual anthocyanins from cherry cv. Balaton to its jam showed that processing caused 90% decrease in anthocyanins. The results indicated that more than 73% total phenolics and more than 65% antioxidant capacity were retained after processing fruits into jams. Optimization of food processing would help to conserve the bioactive phenolic compounds in fruits.     

成熟期对冬枣多酚含量及其抗氧化活性的影响

研究了全绿、绿白、半红和全红四个成熟期冬枣果实的果皮和果肉中游离态、酯化态和结合态的酚含量以及其总抗氧化能力、清除DPPH自由基和铁还原能力的变化.结果表明,冬枣果实酚类物质主要以游离态和酯化态形式存在于果皮当中,全红期果皮以结合态为主.冬枣果皮中游离态和酯化态酚类物质对总抗氧化能力、清除DPPH自由基和铁还原能力起主要作用.半红期冬枣果实酚含量最多以及其抗氧化活性最为突出.     

Investigating the Antioxidant Potential of Turkish Dried Fruits

In this study, bio-active molecules of ten different dried fruits, which are widely consumed in Turkey, were investigated in terms of their flavonoid profile, antioxidant capacities, total phenolic, and total flavonoid contents. According to the results, all dried fruits possess an antioxidant activity at a certain level and have a different flavonoid profile with compounds belonging to the groups of flavonols, flavan-3-ols, anthocyanins, as well as chlorogenic acid. Dried cranberries and black raisins were observed to have the highest levels of total phenolics, flavonoids, and total antioxidant capacity. Especially black raisin samples were featured with their high amounts of catechin and epicatechin.     

采前水杨酸处理对杏果实抗病性及苯丙烷代谢的诱导

以新疆赛买提杏为试材,在果实坐果期、膨大期、转色期及采收前48 h的4 个时期,采用1.0 mmol/L水杨酸对杏果实进行喷施处理,以喷清水处理作为对照。采收后的杏果实置于4 ℃、90%～95%相对湿度条件下贮藏,定期统计杏果实接种链格孢（Alternaria alternata）的病斑直径和接种发病率,测定苯丙氨酸解氨酶（PAL）、肉桂酸羟化酶（C4H）、4-香豆酰-辅酶A连接酶（4-CL）的活性及木质素、总酚和类黄酮的含量,研究采前水杨酸处理对杏果实抗病性和苯丙烷代谢关键酶活性及代谢产物积累的影响。结果显示：采前水杨酸处理能有效降低杏果实损伤接种的病斑直径和接种发病率,显著提高杏果实PAL、C4H、4-CL的活性和木质素、总酚、类黄酮的含量。     

采前乙酰水杨酸与采后1-MCP处理对厚皮甜瓜冷藏品质及抗氧化能力的影响

以“玛瑙”厚皮甜瓜为试材,通过采前分别在幼果期（花后2 周）、膨大期（花后3 周）、网纹形成期（花后4 周）和采前2 d 4 个时期喷洒乙酰水杨酸和采后1-甲基环丙烯（1-methylcyclopropene,1-MCP）熏蒸,研究单独或复合处理对冷藏期间果实品质及抗氧化能力的影响。结果表明,采前乙酰水杨酸处理可有效抑制贮藏期间果实的质量损失率的增加,延缓果皮转黄,维持可溶性固形物和可滴定酸含量,提高总酚和类黄酮含量,提高抗氧化能力。1-MCP熏蒸能减少果实采后质量损失,维持硬度,增加抗坏血酸含量。复合处理在维持果实可溶性固形物和可滴定酸含量、提高总酚和类黄酮的含量方面表现出协同效应。由此表明,乙酰水杨酸和1-MCP处理对维持甜瓜果实采后品质的作用效果与抑制乙烯的产生有关,而果实抗氧化能力的提高则与促进苯丙烷代谢产物及抗坏血酸的积累相关。