超高压处理对不同品种猕猴桃浆多酚含量及其抗氧化活性的影响

Effect of Ultra High Pressure(UHP) on Polyphenol Content and Antioxidant Activity in Kiwifruit Juice from Different Cultivars

对4种猕猴桃浆(黄心猕猴桃、绿心猕猴桃、红阳猕猴桃、聚香猕猴桃)进行超高压(500MPa,20min)处理,分析超高压处理前后猕猴桃浆中游离酚、结合酚含量及其抗氧化活性变化。结果表明:超高压处理能显著提高猕猴桃浆多酚含量(P<0.05),其中,黄心猕猴桃游离酚含量增加了78.68μg/mL,聚香猕猴桃结合酚含量提高了15.58μg/mL。DPPH自由基清除率、还原力和ABTS+清除率实验表明:4种猕猴桃游离酚抗氧化活性强于其结合酚的,超高压处理可提高其抗氧化活性,但效果不显著。

Ultra high pressure （UHP） （500 MPa, 20 min） was used for the treatment of kiwifruit juice from four species （yellow kiwifntit, green kiwifruit, Hongyang kiwifmit and Juxiang kiwifruit） for evaluating the content and antioxidant activity of polyphenols. Results indicated that UHP could significantly improve polyphenol （free phenol and bound phenol） contents （P〈0.05）. Especially, the content of free phenol from yellow kiwifruits revealed an improvement of 78.68μg/mL; the content of bound phenol from Juxiang kiwifruits revealed an improvement of 15.58 μg/mL. The antioxidant activities of four cultivars of kiwifruits were evaluated by DPPH radical scavenging method, reducing power method and ABTS radical scavenging method. Results indicated that antioxidant activity of free polyphenols was higher than that of bound polyphenols. Therefore, UHP treatment can improve the antioxidant activity of four kinds of kiwifruit pulp, but not significantly.