摘要
分析了中熟品种久保和京玉、晚熟品种绿化九号与冈山白4种桃果实的酚类活性成分。并对其进行了抗氧化功能的研究。经高效液相色谱及比色分析结果表明,4种桃果实总酚的含量具有显著性差异;黄垸醇的含量均在10~14μg/g;中熟品种的类黄酮含量要比晚熟品种的含量高。抗氧化实验结果表明,4种桃果实酚类提取液均具有很强的抗氧化活性。且对^*OH、O2^*-有较明显的清除效果,但它们对R^*的清除效果较差。
Phenolic active ingredients in Okubo, Jingyu, Green 9^# , Hakuto and their antioxidative activities were analyzed. The results showed that the great quantitative differences in the contents of total phenolics and the contents of flavanol were 0. 010~0. 014 mg/g in four peach varieties. The contents of flavonid in Okubo, Jingyu were higher than that of Green 9^# , Hakuto. In addition to phenolic ,the extracts of four kinds of peach had powerful antioxidant activities and significantly scavenging effects on ^*OH and O2^*- , but were not significant on R^*.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第1期103-106,共4页
Food and Fermentation Industries