佛手瓜和龙须菜主要功能成分及抗氧化活性分析

Analysis of Main Functional Nutrients and Antioxidant Activity ofChayote and Chaylte Vine

以白皮佛手瓜、绿皮佛手瓜和龙须菜为材料,对其主要功能营养成分及抗氧化活性进行测定。结果表明,在总黄酮、总酚、多糖、原花青素、β-胡萝卜素、叶绿素a、叶绿素b含量方面,龙须菜>绿皮佛手瓜>白皮佛手瓜;在维E含量方面,龙须菜>白皮佛手瓜>绿皮佛手瓜;在维A和维C含量方面,绿皮佛手瓜>白皮佛手瓜>龙须菜;对DPPH·,·OH,O2-·的清除能力的比较,龙须菜>绿皮佛手瓜>白皮佛手瓜。综合评价,龙须菜营养价值>绿皮佛手瓜营养价值>白皮佛手瓜营养价值。

The main functional nutrients and antioxidant activity of white chayote,green chayote and chaylte vine were determined.The results showed that,in terms of total flavonoids,total phenols,polysaccharide,procyanidins,β-carotene,chlorophyll a and chlorophyll b contents,chaylte vine>green chayote>white chayote.In terms of vitamin E content,chaylte vine>white chayote>green chayote.In terms of vitamin A and vitamin C contents,green chayote>white chayote>chaylte vine.In terms of DPPH·,·OH,O2-·scavenging ability,chaylte vine>green chayote>white chayote.According to the comprehensive evaluation,in terms of nutritive value,chaylte vine>green chayote>white chayote.