11个鲜食葡萄品种总酚含量和抗氧化活性的评价

目的:系统评价11个鲜食葡萄品种总酚含量和抗氧化活性。方法:将11个鲜食葡萄品种果实的皮、肉、籽三个部位分离并研磨,依次提取其脂溶性、水溶性和结合态成分;用铁还原能力(FRAP)试验和Trolox等效抗氧化能力(TEAC)试验评价其抗氧化活性,用福林酚法测定其总酚含量(TPC),分析FRAP、TEAC、TPC之间的关系,并依据FRAP、TEAC和TPC进行聚类分析。结果:不同品种葡萄皮、肉、籽FRAP范围分别为(112.86±5.98)～(658.93±28.63)、(6.89±0.39)～(79.04±3.10)、(723.61±29.20)～(1608.34±66.55)μmol Fe (Ⅱ)/g DW,TEAC范围分别为(37.56±1.17)～(374.52±15.90)、(3.02±1.02)～(32.50±1.75)、(440.00±19.61)～(887.38±36.18)μmol Trolox/g DW,TPC范围分别为(12.09±0.40)～(73.12±4.28)、(1.51±0.13)～(9.37±0.35)、(74.01±1.46)～(133.53±1.43) mg GAE/g DW。此外,对于不同溶解性部分,其FRAP、TEAC、TPC为脂溶性部分>水溶性部分>结合态部分。FRAP、TEAC、TPC两两之间均具有较好的线性相关关系(p <0.05)。结论:不同葡萄品种、不同葡萄部位、不同溶解性部分的总酚含量及抗氧化活性差别较大。葡萄皮、肉、籽的抗氧化活性与其总酚含量呈正相关,且这些酚类物质主要存在于脂溶性和水溶性提取物中,同时具有还原能力和自由基清除能力。

Antioxidant Capacities and Total Phenolic Contents of 11 Grape Varieties

Objective: To systematically assess the antioxidant capacities and total phenolic contents of 11 grape varieties.Method: The tested grapes were separated into peels,pulps and seeds,and their fat-soluble,water-soluble and insoluble-bound fractions were extracted.Antioxidant capacities were evaluated using ferric reduce antioxidant power (FRAP) assay and Trolox equivalent antioxidant capacity (TEAC) assay,and total phenolic contents (TPC) were measured by Folin-Ciocalteu method.Besides,correlations between FRAP,TEAC and TPC were analyzed. Results: The FRAP range of grape skin,meat and seeds of different varieties were (112.86 ± 5.98)^(658.93 ± 28.63),(6.89 ± 0.39)^(79.04 ± 3.10),(723.61 ± 29.20)^(1608.34 ± 66.55)μmol Fe (II)/g DW,TEAC range were (37.56 ± 1.17)^(374.52 ± 15.90),(3.02 ± 1.02)^(32.50 ± 1.75),(440.00 ± 19.61)^(887.38 ± 36.18)μmol Trolox/g DW.The range of g DW and TPC were (12.09 ± 0.40)^(73.12 ± 4.28),(1.51 ± 0.13)^(9.37 ± 0.35),(74.01 ± 1.46)^(133.53 ± 1.43) mg GAE/g DW,respectively.In addition,for different soluble fractions,the FRAP,TEAC,and TPC were a fat-soluble portion > a water-soluble portion > a bound portion.FRAP,TEAC and TPC have a good linear correlation (p < 0.05).Conclusion: The total phenolic contents and antioxidant activity of different grape varieties,different grape parts and different soluble fractions were quite different. The antioxidant activity of grape skin,meat and seeds was positively correlated with its total phenolic contents,and these phenolic substances were mainly present in fatsoluble and water-soluble extracts,and had the ability to reduce and scavenge free radicals.