摘要
以新鲜山竹为原料,对山竹果皮中的总多酚含量进行了测定,并对不同相多酚提取物的抗氧化性进行了研究。结果表明:山竹果皮中总多酚含量为36.9mgGAE/gFW,其中多酚浓度达到16.5μg/mL时,有机相多酚对DPPH(1,1-二苯基-2-三硝基苯肼)自由基的清除能力达51.7%,水相多酚对DPPH自由基的清除能力达76.9%。水相多酚比有机相多酚更具备将Fe3+还原的能力。当贮藏18d时,添加0.06%有机相多酚的猪油POV(过氧化值)为13.8meq/kg,添加0.06%水相多酚的猪油POV为16.7meq/kg,多酚提取物添加量为0.06%时,其抗氧化效果与添加0.04%VC的效果相当。由此可知,山竹果皮多酚提取物具有良好的体外抗氧化作用,并且水相中的多酚类物质比有机相中的多酚类物质的抗氧化性更强。
Fresh mangosteen as the raw material,the total polyphenols content of mangosteen pericarp was measured,and antioxidant activities of the different extract polyphenols were studied.The results indicated that the total polyphenols content in mangosteen pericarp was 36.9mgGAE/g FW,when the concentration of extract reached 16.5μg/mL,the DPPH（1,1-Diphenyl-2-picrylhydrazyl radical）free radical scavenging activity of the organic phase polyphenols was 51.7%,as the DPPH free radical scavenging activity of the water phase polyphenols was 76.9%.The Fe3＋reduction ability of the water phase polyphenols was better than the organic phase polyphenols.When the lard samples were stored up by 18 days,the POV（peroxide value）of the lard which was added 0.06% organic phase polyphenols was 13.8meq/kg,the POV of the lard which was added 0.06% water phase polyphenols was 16.7meq/kg.In addition,the antioxidant effect by the level of 0.06% extract corresponded to the antioxidant effect by the level of 0.04%VC.Thus it was clear that the polyphenols extraction of mangosteen pericarp exhibitedgood in vitro antioxidant and the antioxidant of the water phase polyphenols was stronger than the organic phase polyphenols.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第9期107-109,115,共4页
Science and Technology of Food Industry
基金
广东省自然科技基金项目(B1101426)
关键词
山竹果皮
多酚
抗氧化性
mangosteen pericarp
polyphenols
antioxidant
