不同肉色马铃薯花色苷含量及总抗氧化能力的分析研究

Differences in Anthocyanin Content and Total Antioxidant Capacity of Potato Tubers with Different Flesh Colour

目的:分析不同肉色马铃薯花色苷含量与总抗氧化能力。方法:以16个马铃薯品种(系)为材料,分别采用p H示差法和总抗氧化能力测定试剂盒测定花色苷含量和总抗氧化能力。结果:紫皮紫肉马铃薯平均花青素含量为0.88~70.33mg/100g(Fresh weight,FW)、平均总抗氧化能力为2.80~62.67U/m L(FW);红皮红肉马铃薯平均花青素含量为0.55~5.29 mg/100g(FW)、平均总抗氧化能力为0.37~11.14 U/m L(FW)。结论:不同品种之间的花青素含量及总抗氧化能力值均差异显著,总花色苷含量与总抗氧化能力呈显著正相关(R2=0.9532)。

【Objective】To determine the total anthocyanin content and total antioxidant capacity in potato flesh with different colours.【Method】Using 16 potato varieties as the materials,we analyzed the total anthocyanin content and total antioxidant capacity based on p Hdifferential method and Total antioxidant capacity assay kit. 【Result】The results showed that,for purple-flesh potato,average anthocyanin content values ranged from 0. 88 - 70. 33 mg /100g（ Fresh Weight,FW）,average total antioxidant capacity values ranged from 2. 80 -62. 67 U / m L（ FW）. For red-flesh potato,average anthocyanin content values ranged from 0. 55 - 5. 29 mg /100g（ FW）,average total antioxidant capacity values ranged from 0. 37 - 11. 14 U / m L（ FW）. 【Conclusion】There were significant differences in both anthocyanin content and total antioxidant capacity between purple and red-fleshed varieties. Correlation analysis showed strong correlation between anthocyanin content and total antioxidant capacity（ R2= 0. 9532）.