5个梨品种果实不同部位的总酚、黄酮含量及其抗氧化能力分析

Analysis of Total Phenolics and Flavonoids Contents and Their Antioxidant Capacity in Different Parts of Five Pear Varieties

为了更全面地了解梨的营养价值和抗氧化性能,利用分光光度法测定5个不同梨品种的果皮、果肉、果心中的总酚、黄酮含量及其抗氧化能力。结果表明:5个梨品种中总酚含量为112.0~835.9 mg GAE/kg,黄酮含量为68.2~6099.2 mg RE/kg,且果皮中总酚和黄酮含量最高,其次为果心,果肉中最低;同时,果皮醇提取物的DPPH自由基清除率和FRAP值最高,表明其抗氧化能力最强,其次为果心、果肉;"圆黄"梨的果皮、果心中总酚和黄酮含量均为最高,"雪花"梨果肉中总酚和黄酮含量均为最高,"红香酥"果皮中总酚和黄酮含量均为最低,"玉露香"梨果心中总酚和黄酮含量均为最低,且5个梨品种的果皮、果心中总酚含量和黄酮含量均具有差异性;"圆黄"梨果皮和果心提取物的抗氧化能力最强,"雪花"梨果肉提取物抗氧化能力较强;5个梨品种果实不同部位的总酚含量、黄酮含量与抗氧化能力(DPPH自由基清除率或FRAP值)有显著正相关性。

In order to evaluate the nutritional value and antioxidant activity of pears more comprehensively,the total phenolics,flavonoid content and antioxidant capacity in the peel,flesh and core of five pear varieties were determined by spectrophotometer method.The results show that the total phenolic content of the five pear varieties was 112.0~835.9 mg GAE/kg,and the flavonoid content was 68.2~6099.2 mg RE/kg.The pericarp had the highest total phenols and flavonoids,followed by the core,while the pulp had the lowest one.Meanwhile,the DPPH free radical scavenging rate and FRAP value of the peel extracted by alcohol were the highest,which indicate their antioxidant capacity were the strongest,then followed by the core and pulp.The peel and core of’Wonhwang’and the pulp of’Xuehua’had the highest total phenols and flavonoids.While,the peel of’Hongxiangsu’and the core of’Yuluxiang’had the lowest contents of total phenols and flavonoids.The total phenolic and flavonoid contents in the peel and core of five pear varieties were different.The extract in the peel and core of’Wonhwang’had the strongest antioxidant capacity,while it was in the pulp of’Xuehua’that had the strongest one.And there were significantly positive correlations among the total phenols,flavonoid content and antioxidant capacity(DPPH free radical scavenging rate or FRAP value)in different parts of five pear cultivars.