树葡萄果实功能成分分析

Analysis of Functional Ingredient in Jaboticaba

为了解树葡萄果实中功能成分的含量，本实验分别采用分光光度法测定树葡萄果实黄酮和花青索含量，Folin．Ciocaileu比色法测定多酚含量。研究结果表明：树葡萄的果皮、果肉和种子中都含有花青素、多酚和黄酮，但花青素在整个果实中含量最低，而果肉的花青索、多酚和黄酮的含量都极显著低于果皮和种子。果实中果皮的花青素含量相对于其他两个部位较高，达1．2391u；种子总多酚含量最高达19．952mg／g，其次是果皮，果肉总多酚含量最低，仅0．1333mg／g；果皮总黄酮含量最高达6．2011mg/g，其次是种子，果肉总黄酮含量最低，仅0．5800mg/g。由此可见，树葡萄果实果肉的3种功能成分含量最低，花青素和总黄酮以果皮含量最高，总多酚以种子含量最高。

To understand the content of functional ingredient in Jaboticaba, this experiment used speetrophotometry meas- uring the content of flavonoids and anthocyanins, Folin -Ciocaileu colorimetric determining polyphenols＇ content in Ja- boticaba. The results showed that ： all of the peel, pulp and seed in Jaboticaba contained anthocyanins, flavonoids and polyphenols, but the content of anthocyanins was the lowest in whole fruit. While all of the three functional ingredient contents in pulp were significantly less then others. The highest content of anthocyanin was in peel, amounted to 1. 2391 U and the second was in seed. Whilein seed total polyphenol ＇ s content reached up to 20. 252 mg/g. The peel was fo//ow- ing and the pulp was the lowest,only 0. 133 mg/g;Peel flavonoids＇ content was up to 6. 1872 mg/g. The seed was the second and the pulp was the third, only 0.5870 mg/g. Therefore, three kinds of functional component content in pulp was the lowest. The highest content of flavonoids and anthoeyanins was in peel. The total polyphenol in seed was the highest levels.