摘要
为研究不同品种草莓酚类物质与抗氧化能力的相关性,以国内6种主栽草莓品种为原料,研究全果、果汁和果渣等不同部位中总酚、总黄酮含量及其抗氧化能力。结果表明:6种草莓不同部位中总酚、总黄酮含量以及抗氧化能力依次为果渣>全果>果汁,其中‘玫瑰香’总酚、总黄酮含量最高,抗氧化能力最强。草莓不同部位总酚、总黄酮含量与抗氧化能力呈显著相关,说明酚类物质是草莓抗氧化作用的主要物质基础。
In order to study the content of antioxidant substances and its correlation with antioxidant capacity of different varieties of strawberries, we analyzed the antioxidant capacity of whole fruit, juice and pomace in six main varieties of strawberries, aud measured total phenol content （TPC）, total flavonoids content （ TFC ） and antioxidant capacity. The results showed that the pomace contained the most TPC, TFC and revealed the highest level of antioxidant capacity, followed by the whole berry and juice. ＇ Muscat＇ contained the highest levels of TPC and TFC. In addition, a significant linear correlation between TPC, TFC and antioxidant capacit suggested that phenolic compounds in strawberries were mostly responsible for their antioxidant activity.
出处
《中国食物与营养》
2016年第2期63-66,共4页
Food and Nutrition in China
基金
国家自然科学基金(项目编号:31301531)
关键词
草莓
总酚
总黄酮
抗氧化能力
strawberry
total phenols （TPC）
total flavonoids （TFC）
antioxidant capacity
