温州蜜柑果实不同部位抗氧化性能的比较

Oxidation Resistance of Different Fruit Parts of Satsuma Mandarin

为了探讨柑橘果实不同部位的抗氧化性能,以国庆1号温州蜜柑果实为试材,比较了果实不同部位的活性氧和MDA含量,及抗氧化酶活性和抗氧化剂含量。结果表明:温州蜜柑果实超氧化物歧化酶、过氧化氢酶、抗坏血酸、谷胱甘肽、类胡萝卜素、可溶性蛋白均表现外果皮>橘络>内果皮;活性氧分子超氧阴离子自由基、过氧化氢和丙二醛含量均是外果皮>橘络>内果皮。研究认为,温州蜜柑果实的外果皮可成为食品工业抗氧化酶和抗氧化剂的重要来源;食用温州蜜柑果实时,橘络应除去,只食用内果皮。

Content of O-2,MDA,antioxidant and antioxidant enzyme activity in different part of satsuma mandarin fruit were analyzed to study the antioxygenic property using Guoqing 1 satsuma mandarin as material.The results showed that the SOD and catalase activity and ascorbic acid,glutathione,carotenoid,soluble protein,superoxide anion radical,hydrogen peroxide and malondialdehyde content in different fruit parts was epicarp〉tangerine pith〉endocarp.The epicarp can be used as an important source of antioxidase and antioxidant in food industry.The endocarp without tangerine pith can be eaten.