8种猕猴桃不同组织部位的体外抗氧化活性

Antioxidant Activities in Vitro of Different Fruit Parts of Eight Kiwifruit Varieties

为了探明猕猴桃不同组织部位的抗氧化活性,进而提高猕猴桃多层次的综合开发利用,该研究测定了8个品种猕猴桃全果(可食用部分)的理化指标与1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、羟自由基(·OH)、2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(2,2’-amino-di(3-ethyl-benzothiazoline-6-sulphonic acid)ammonium salt,ABTS)自由基清除能力和Cu^(2+)、Fe^(3+)还原力等体外抗氧化指标,并对理化指标和抗氧化指标进行了相关性分析,同时分别探究了猕猴桃果皮、果肉、果心的抗氧化活性成分含量以及对全果体外抗氧化活性的贡献率。结果表明:8个猕猴桃品种,华优的体外抗氧化活性最强,海沃德最弱。进行相关性检验,猕猴桃中起抗氧化作用的成分主要是VC和总酚。不同组织部位实验表明,果皮的抗氧化性最强,果肉次之,果心最弱,且猕猴桃果皮的抗氧化活性主要来源于其中含量丰富的酚类物质,果肉的抗氧化活性主要来源于所含的大量VC。

In order to extend the utilization of kiwifruits, we determined and correlated physicochemical parameters andantioxidant activities （DPPH, ·OH, and ABTS＋·scavenging capacity and Cu2＋ and Fe3＋-reducing power） of different fruitparts of 8 commercial varieties of kiwifruit. In addition, the contents of antioxidant components in fruit peel, pulp and corewere evaluated and the contribution rates of different parts to the antioxidant activities of the whole fruit were also explored.Among 8 varieties of kiwifruits, the “Huayou” cultivar had the strongest antioxidant activity, whereas “Hayward” had theweakest antioxidant activity. The correlation analysis indicated that ascorbic acid and total phenolic contents significantlycontributed to the antioxidant activities. The decreasing order of antioxidant activities of different fruit parts was as follows：peel, pulp and core. The antioxidant activity of the peel was mainly derived from the rich contents of phenolic compounds,while the antioxidant activity of the pulp was mainly derived from the plenty of ascorbic acid.