枸杞中类胡萝卜素及体外抗氧化活性研究

Composition and Antioxidant Activity of Carotenoids from Different Varieties of Lycium

采用分光光度计法分析测定不同枸杞中类胡萝卜素含量及主要组成,用DPPH、ABTS和FRAP法分析其体外抗氧化活性。结果表明,鲜果枸杞中总类胡萝卜素含量的变化幅度为20.36~89.92 mg/100 g鲜果。其中鲜红枸杞中总类胡萝卜素含量最高。干果材料中,不同枸杞来源的植物材料中总类胡萝卜素含量的变化幅度为1.28~401.53mg/100 g干果。其中宁杞1号中总类胡萝卜素含量最高。不同枸杞材料中类胡萝卜素含量差异较大,黑果枸杞中类胡萝卜素含量极少;较其它常见的天然枸杞材料,枸杞（红果）总类胡萝卜素含量和抗氧化活性都较高,是开发功能性食品的较好资源。

A total of 9 different varieties of Lycium were evaluated. DPPH, ABTS and FRAP methods were used to evaluate antioxidant activity in vitro of them. The total contents of carotinoids were measured using spectrophotometer methods. Correlations between carotinoids contents and antioxidant capacity were analyzed. The contents of total carotinoids of 28 different varieties of Lycium were 20.36~89.92 mg/100 g Fw. Total carotinoids contents of 6 different varieties of Lycium were 1.28~401.53 mg/100 g of dry fruits. Comparatively, Lycium barbarum had the highest content of total carotinoids and antioxidant activity in vitro. Compared with the different varieties of Lycium tested, the carotinoids contents of Lycium were different among varieties. Lycium barbarum had the highest content of total carotinoids and antioxidant activity in vitro; It was a rich source of carotinoids, and one kind of good resources for development of healthy food.