| 不同成熟度红枣的酚类物质、有机酸、三萜酸、VC含量及其抗氧化活性研究 |
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| 引用本文： | 畅晓洁.不同成熟度红枣的酚类物质、有机酸、三萜酸、VC含量及其抗氧化活性研究[J].保鲜与加工,2021,21(2):28-32. |
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| 作者姓名： | 畅晓洁 |
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| 作者单位： | 运城学院生命科学系,山西 运城 044000 |
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| 基金项目： | 国家“十二五”科技支撑计划项目（2012BAD38B07）；山西省青年科技研究基金项目（2014021027-2）；
山西省回国留学人员基金项目（2016-072）；山西农业大学重大特色项目（zdp01705） |
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| 摘 要： | 为探究红枣枣果在成熟过程中相关品质及抗氧化活性的变化规律,以不同成熟度(未成熟青白果、四成熟微红果、八成熟半红果和成熟全红果)的狗头枣枣果为研究材料,探究其不同成熟阶段酚类物质、有机酸、三萜酸、VC含量及抗氧化活性(DPPH自由基清除能力,总还原力)的差异性。结果表明:4个不同成熟度红枣共检测出8种酚类物质、4种有机酸、3种三萜酸,其中儿茶素、阿魏酸、绿原酸为主要的酚类物质,柠檬酸和苹果酸为主要的有机酸,白桦脂酸和熊果酸为主要的三萜酸。4个成熟度红枣总酚含量为556.7~963.7 mg/100 g,总黄酮含量为412.7~866.7 mg/100 g,VC含量为335.5~665.5 mg/100 g,这3种物质含量皆在青白果时期最高,且随着成熟度的提高呈下降趋势;枣果的抗氧化能力由高到低为未成熟青白果>四成熟微红果>八成熟半红果>成熟全红果。枣果在未成熟青白果时的VC、总酚、总黄酮含量最高,抗氧化活性最强,可作为获取天然抗氧化活性物质的原材料。
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| 关 键 词： | 红枣 不同成熟阶段 营养品质 抗氧化活性 |
Study on Contents of Phenolics, Organic Acids, Triterpene Acids, Vitamin C of Red Jujube with Different Maturity and Their
Antioxidant Activities |
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| CHANG Xiao-jie.Study on Contents of Phenolics, Organic Acids, Triterpene Acids, Vitamin C of Red Jujube with Different Maturity and Their
Antioxidant Activities[J].Storage & Process,2021,21(2):28-32. |
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| Authors: | CHANG Xiao-jie |
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| Institution: | (Department of Life Science,Yuncheng University,Yuncheng 044000,China) |
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| Abstract: | To explore the variation laws of nutritional quality and antioxidant activity of red jujube fruits during ripening, the differences of phenolics, organic acids, triterpene acids, vitamin C contents and antioxidant activities (DPPH free radical scavenging capacity, total reducing power) of Goutou jujube at four ripening stages (immature green white fruit, 1/4 red maturity with about 25% red peel, half red maturity with about 50% red peel, red maturity with completely red peel) were investigated. The results showed that a total of 8 phenolics, 4 organic acids and 3 triterpenoid acids were detected in four maturity jujube fruits, among which catechins, ferulic acid and chlorogenic acid were the main phenolics, citric acid and malic acid were the main organic acids, betulinic acid and ursolic acid were the main triterpenic acids. The contents of total phenols, total flavonoids and vitamin C in the jujubes were in the range of 556.7~963.7 mg/100 g, 412.7~866.7 mg/100 g and 335.5~665.5 mg/100 g, respectively. The contents of all three substances were the highest at green maturity stage and decreased with the increase of maturity, and the antioxidant activity of the jujube fruit showed the same change trend as well. Jujube fruit at green maturity stage had the highest contents of vitamin C, total phenol and total flavonoids and the strongest antioxidant activity, which could be used as raw materials for natural antioxidant active compounds. |
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| Keywords: | Ziziphus jujuba Mill different maturity stages nutritional quality antioxidant activity |
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