不同品种枣的黄酮含量及其体外抗氧化性特征

Flavonoids Content and Antioxidant Activity of Different Jujube Varieties

为鲜枣加工过程中不同功能成分品种的选择提供理论依据,以木枣、板枣、灰枣、赞皇和壶瓶枣5个品种成熟鲜枣冻干粉为原料,利用70%的甲醇提取总黄酮,离心取上清液,分析测定各品种黄酮的含量,并研究其体外抗氧化作用。结果表明:5个品种枣提取液的总黄酮含量,木枣最高,为7.35mg/g;壶瓶枣最低,为5.34mg/g;其余品种为板枣>赞皇>灰枣。5个品种枣提取液对DPPH·、·OH和O2-自由基均具有一定的清除作用,其中,木枣提取液对其清除率最高,分别为92.76%、69.38%和52.53%;壶瓶枣提取液的清除率最低,分别为73.98%、52.65%和25.78%。

To provide theoretical references for selecting fresh jujube varieties with different functional components, the flavonoids contents and antioxidant activity of frozen-dried mature jujube varieties, including Muzao, Banzao, Huizao, Zanhuang and Huping, were analyzed and measured after extracted by 70% methanol to gain total flavonoids and centrifuged to gain supernatant fluid. Results： As for the total flavonoids content, Muzao ranks the first, 7.35 mg/g, followed by Banzao, Zanhuang, and Huizao, Huping ranks the last, merely 5.34 mg/g; Muzao extract has the highest scavenging effect on DPPH ·, ·OH and O^2- free radicals, respectively 92.76%, 69.38% and 52.53%, while Huping extract is of the lowest scavenging effect on them, only 73.98%, 52.65%, and 25.78% separately.