| 6种猕猴桃不同组织部位抗氧化物质含量比较 |
| |
| 引用本文： | 李小艳,王睿.6种猕猴桃不同组织部位抗氧化物质含量比较[J].现代农业科技,2021(9). |
| |
| 作者姓名： | 李小艳 王睿 |
| |
| 作者单位： | 西昌学院 四川 西昌 615013,西昌学院 |
| |
| 摘 要： | 本文以国产猕猴桃黄金果、金艳、红阳、翠玉和毛花以及新西兰所产猕猴桃阳光金果为材料,测定抗坏血酸和黄酮含量,比较不同猕猴桃品种、不同组织部位抗氧化物质含量差异。结果表明:6种猕猴桃果肉抗坏血酸含量为65.95～209.77 mg/100 g、果皮为139.36～426.09 mg/100 g、种子为65.74～184.92 mg/100 g;果肉黄酮含量为16.67～103.41 mg/100 g、果皮为53.97～435.36 mg/100 g、种子为15.76～71.90 mg/100 g;抗氧化物质含量存在品种间差异和组织部位间差异;果肉、果皮、种子抗坏血酸含量均表现为毛花最高,红阳次之,金艳最低;不同组织部位品种间黄酮含量表现不一致,但均为毛花最低;6种猕猴桃不同组织部位均表现为果皮的抗坏血酸和黄酮含量显著高于果肉和种子;猕猴桃食用部位果肉组织抗坏血酸和黄酮总量以毛花最高,红阳次之,二者是保健价值较好的品种。
|
| 收稿时间： | 2020/10/22 0:00:00 |
| 修稿时间： | 2020/10/22 0:00:00 |
Comparison of Antioxidants Contents in Different Tissuesof Six Kiwi Fruit |
| |
| Abstract: | Objective: To compare the content of antioxidant substances in different kiwifruit cultivars and tissues. Methods:Taking Huangjinguo, Jinyan, Hongyang, Cuiyu and Maohua of kiwifruit mading in China and Yangguang Golden Fruit of kiwifruit mading in New Zealand as materials, the contents of antioxidant ascorbic acid and flavonoids were measured. Results: (1) Ascorbic acid content of 6 varieties of kiwifruit was 65.95~209.77 mg/100 g in pulp, 139.36~426.09 mg/100 g in pericarp and 65.74 ~184.92 mg/100 g in seeds. (2) Flavonoid content is 16.67 ~103.41 mg/100 g in pulp, 53.97~435.36 mg/100 g in pericarp, 15.76 ~71.90 mg/100g in seeds. (3) The content of antioxidant substances not only has the difference between varieties, but also has the difference of tissue parts. (4) Ascorbic acid content in pulp, pericarp and seeds was the highest in Maohua, followed by Hongyang and the lowest in Jinyan. (5) The flavonoid content in different tissues and parts was different among varieties, but the flavonoid content in Maohua was the lowest. (6) Ascorbic acid and flavonoid contents in pericarp of 6 kinds of kiwifruit tissues were significantly higher than those in pulp and seeds. (7) The total amount of antioxidant substances ascorbic acid and flavonoids in the flesh tissue of kiwifruit edible parts was highest in Maohua, followed by Hongyang, which were varieties with better health care value. |
| |
| Keywords: | Kiwifruit Ascorbic acid Flavonoid Staining Antioxidants |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《现代农业科技》浏览原始摘要信息 |
| 点击此处可从《现代农业科技》下载免费的PDF全文 |
|
