枸杞及不同果蔬中类胡萝卜素含量及抗氧化活性研究

Research on Composition and Antioxidant Activity of Carotenoids from Lycium L. and Different Fruits & Vegetables

采用紫外分光光度法分析测定枸杞等27种植物材料类胡萝卜素含量及主要组成,用DPPH自由基、ABTS和FRAP法分析其体外抗氧化活性。结果表明,鲜食材料中,鲜果枸杞等21种不同类胡萝卜素来源的植物材料总类胡萝卜素含量的变化幅度为0.37 mg/100 g鲜果~89.91 mg/100 g鲜果。其中鲜红枸杞总类胡萝卜素含量最高。干果材料中,枸杞等6种不同类胡萝卜素来源的植物材料总类胡萝卜素含量的变化幅度为1.28 mg/100 g干果~401.53 mg/100 g干果。其中宁杞1号总类胡萝卜素含量最高。不同枸杞材料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;较其它常见的天然果蔬材料,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 27 different fruits and vegetables were evaluated in the study. 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 21 different fruits and vegetables were 0.37 mg /100 g·FW-89.92 mg/100 g·FW. Total carotinoids contents of 6 different Lycium cultivars were 1.28 mg/100 g·DW-401.53 mg/100 g·DW. Comparatively, Lycium barbarum had the highest content of total carotinoids and antioxidant activity in vitro. Compared with the 27 kinds of fruits and vegetables tested in the study, the carotinoids contents of Lycium were different among cultivars and different fruits and vegetables. Lycium barbarum had the highest content of total carotinoids and antioxidant activity in vitro; it is a rich source of carotinoids, and one kind of good resources for development of healthy food.