不同处理对苹果抗氧化活性的影响

Effects of Different Treatments on Antioxidant Activity of Apple

研究不同处理对苹果抗氧化活性的影响,对苹果分别进行削皮、榨汁、杀菌处理,测定各样品V_C、总酚、总黄酮含量及抗氧化活性,同时分析各指标间的相关性。结果表明,各样品抗氧化活性大小依次为果皮>整果>果渣>果肉>果汁>杀菌果汁;果皮的V_C、总酚、总黄酮含量均高于其他样品;苹果V_C、总酚、总黄酮及抗氧化活性之间呈显著正相关。因此为了具有最大抗氧化活性,建议人们带皮食用苹果。

The effects of different treatments on the antioxidant activity of apple were studied. The apple wasrespectively peeled,squeezed and sterilized. The contents of vitaminC,total phenol,total flavonoid andantioxidant activity of each sample were determined. At the same time,the correlations among the indexes wereanalyzed. It was shown that the antioxidant activity of all the samples were in a descending order as follow：peel 〉whole fruit 〉pomace 〉pulp 〉juice 〉bactericidal juice. The contents of vitaminC,total phenol and totalflavonoid in peel were higher than other samples. VitaminC, total phenol,total flavonoid and antioxidant activi原ty in apples were significantly positively correlated. Therefore,in order to have the maximum antioxidant activi原ty it was recommended that people eat apples with peel.