‘安哥诺’李5℃冷藏期间果肉抗氧化能力的变化

Antioxidant Properties of‘Angeleno’Plum Pulp Stored in Low Temperature during the Process from Yellow to Red

为研究‘安哥诺’李5℃冷藏期间果肉抗氧化能力的变化,以‘安哥诺’李果实为材料,5℃下冷藏50d,使用分光光度计法测定果肉中的花青素、类黄酮、总酚含量、DPPH自由基清除率与抗氧化酶(POD、SOD、CAT)活性。结果表明:5℃冷藏期间‘安哥诺’李果肉的花青素、类黄酮含量均迅速上升且均在第50天时最高,依次为4.52 U/g FW和1.969 U/g FW;总酚含量变化不显著,DPPH自由基清除率先下降后上升;POD活性缓慢下降,SOD活性上升,冷藏30 d和50 d时显著高于冷藏0 d;CAT活性呈上升趋势,冷藏50 d时最高,为10.15 U/(g FW·min)。‘安哥诺’李5℃冷藏50 d期间果肉中花青素和类黄酮含量上升,SOD和CAT酶活性增加,抗氧化能力增强。

In order to study the antioxidant properties of‘Angeleno’plum’s pulp which stored in 5℃,the anthocyanins,flavonoids,total phenols,DPPH free radical scavenging rate and antioxidant enzyme(POD,SOD and CAT)activity in the pulp were determined by spectrophotometry with‘Angeleno’plum stored at 5℃for 50 days.The results showed that the anthocyanin content and flavonoid content of‘Angeleno’plum increased rapidly and reached the highest level at the 50 th day,which was 4.52 U/g FW and 1.969 U/g FW,respectively.The change of total phenol content was not significant,but DPPH free radical scavenging decreased first and then increased.POD activity decreased slowly and SOD activity showed an increasing trend,which was significantly higher than that of 0 d when stored for 30 and 50 days.CAT activity showed an upward trend,and the highest value was 10.15 U/(g FW·min)when stored for 50 days.The anthocyanin and flavonoids content in the pulp of‘Angeleno’plum increased which stored at 5℃for 50 days,the activity of SOD and CAT enzymes increased,and the antioxidant properties were enhanced.