摘要
分别测定和对比5种柑橘类水果果皮、果肉中VC、类胡萝卜素和总多酚共3大类具有抗氧化能力的功能性营养物质含量,以及总多酚提取物消除超氧阴离子的能力。结果表明,5种柑橘类水果在功能性营养物质含量上存在显著差异,且果皮中功能性营养物质含量明显高于果肉中的含量,但这5种柑橘类水果总多酚提取物清除超氧阴离子能力不显著。
This study aimed to determine and compare the differences of the functional nutrients contents,which were vitamin C,carotenoid and total polyphenol,in the peel and pulp of several citrus fruits and their antioxidant capacity.The results showed that there were extremely significant in the content of these functional nutrients.However the superoxide anion scavenging ability of total polyphenol extracted from these citrus fruits were not significant.
出处
《食品与机械》
CSCD
北大核心
2012年第2期36-39,共4页
Food and Machinery
基金
湖南省教育厅优秀青年项目(编号:06B001)
关键词
柑橘
果皮
果肉
类胡萝卜素
总多酚
抗氧化能力
citrus
pericarp
pulp
carotenoid
total polyphenol
antioxidant capacity
