刺角瓜营养成分及抗氧化活性的分析与评价

Analysis and Evaluation of Nutritional Component and Antioxidant Activity of Cucumis metuliferus

利用高效液相色谱仪、紫外分光光度计及全自动氨基酸分析仪等对甜瓜属新种质刺角瓜的营养成分含量进行了测定,并对其抗氧化活性进行了评价。结果表明:刺角瓜富含VC、多酚、多糖及氨基酸等营养成分,其中VC含量为125mg·kg^(-1),多酚含量为314 mg·kg^(-1),可溶性总糖、可溶性多糖含量分别为2.7%、0.5%,游离总氨基酸、必需氨基酸含量分别为9 908、3 120 mg·kg^(-1),水分及灰分分别占鲜质量的95.0%、0.6%;刺角瓜具有一定的抗氧化活性,其对DPPH半清除率IC50为0.060 g·m L^(-1),对羟自由基半清除率IC50为0.036 g·m L^(-1)。

This paper tested the nutritional components of the novel germplasm resource Cucumis metuliferus,and evaluated its antioxidant activities by series of methods,including high performance liquid chromatography,ultraviolet spectrophotometer and full-automatic amino acid analyzer.The results showed that Cucumis metuliferus wasrich in nutrients containing with VC,polyphenols,saccharides and amino acids.The VC content was125mg·kg-1,the polyphenols content was314mg·kg-1,the total soluble saccharides and soluble polysaccharides content were2.7%and0.5%,respectively.The total free amino acid and essential amino acid content were9908、3120mg·kg-1,respectively.The weights of moisture and ash were determined as95.0%and0.6%of their fresh weights,respectively.Antioxidant ability of Cucumis metuliferus was detected.Half scavenging capacity of DPPH free radicaland hydroxyl radical in Cucumis metuliferus was measured as0.060g·mL-1and0.036g·mL-1,respectively.