苹果加工品种多酚提取物的抗氧化效果分析

Polyphenolic compounds and antioxidant capacity in processing apple cultivars

研究加工苹果品种的多酚组成及其抗氧化功能,有助于加工原料的选择和功能性食品的开发。测定了4个酿酒品种和4个制汁品种果实的多酚组成,果实多酚提取物清除超氧阴离子自由基、羟基自由基能力和抗脂质过氧化能力。结果表明,供试加工品种总酚含量为644.9￣3511.8mg/kg,原花青素、绿原酸、表儿茶素、儿茶素是果实中的主要多酚物质。各品种多酚提取物都有一定的抗氧化能力,以稀释10倍的浓度清除3种自由基的能力较强。原花青素、儿茶素与加工苹果果实抗氧化能力有较密切的关系。

Polyphenolic compounds and their antioxidant functions in processing apple cuhivars （Malus domestica Borkh.） were studied in order to provide reference for choice of raw material for processing and functional food development. The polyphenols profiles in 4 cider and 4 juice cuhivars were analyzed and the scavenging abilities on O2^-·OH and lipid radical of those apple cuhivars were studied. Results showed that depending on the cuhivar, the total polyphenol concentration varied from 644.9 to 3511.8 mg/kg. Proanthocyanidins, chlorogenic acid, （-）-epicatechin, and （＋）-catechin were predominant polyphenolic compounds in apples. All the cuhivars showed antioxidant activities in certain degree and 10-fold diluted extracts showed highest antioxidant activities. Proanthocyanidins and （＋）-catechin were significantly correlated to antioxidant activities.