不同品种猕猴桃汁抗氧化成分及体外抗氧化活性比较

Comparative Analysis of Antioxidant Compounds and Antioxidant Activities in Vitro of Different Kiwifruit Juice

本文以陕西省和四川省两大主产区的美味、中华和软枣3大种系12个品种猕猴桃为材料,测定其果汁中主要抗氧化活性物质多酚、类黄酮、VC和果实中单体酚含量,比较其体外抗氧化活性,并将抗氧化活性物质和果汁抗氧化能力进行相关性分析,筛选抗氧化物质含量高、抗氧化活性强的品种。结果表明,不同品种猕猴桃的抗氧化活性物质含量和抗氧化能力有显著性差异(P<0.05),VC在不同品种间的含量差异较大,范围在27.300~130.380 mg/100 g之间;软枣系两品种(益玉和绿迷)类黄酮含量显著高于其他品种(P<0.05);原儿茶酸、儿茶素、绿原酸、表儿茶素为猕猴桃中主要的多酚类化合物;红阳、翠香、亚特、华优对DPPH·和ABTS+·的清除能力较强,益玉和绿迷对·OH的清除能力和总还原力较强;各品种猕猴桃多酚含量与总还原力具有显著相关性(P<0.05),单酚含量之间、单酚与抗氧化活性之间也有相关性。根据抗氧化活性进行聚类分析,可将12个品种猕猴桃分为6类。综合分析,12个品种中以软枣猕猴桃的抗氧化活性最强。研究结果为猕猴桃鲜食及加工过程中高抗氧化活性品种的选择提供了科学依据。

Twelve varieties of kiwifruit from the three major lines of Meiwei, Zhonghua and Ruanzao from the two main producing areas of Shaanxi and Sichuan provinces were used as test materials. The main antioxidant active substances,polyphenols, flavonoids, VC, and the content of monomer phenols in fruit were determined. The antioxidant activity in vitro was compared, and the correlation analysis between the antioxidant activity and the antioxidant capacity of fruit juice was carried out, and the varieties with high antioxidant content and strong antioxidant activity were screened out. Results showed that there were significant differences in the antioxidant activity content and antioxidant capacity of different varieties of kiwifruit(P<0.05). The content of VC varied greatly among different varieties, ranging from 27.300 to 130.380 mg/100 g. The content of flavonoids in two varieties of Ruanzao(Yiyu and Lvmi) was significantly higher than that of other varieties(P<0.05). Protocatechin, catechin, chlorogenic acid, and epicatechin were the main polyphenol compounds in kiwifruit. Hongyang, Cuixiang, Yate, and Huayou had strong scavenging ability on DPPH· and ABTS+·, while Yiyu and Lvmi had strong scavenging ability and total reducing power on ·OH. The content of polyphenols in each kiwifruit had a significant correlation with the total reducing power(P<0.05), and there were also correlations between the content of monophenols, and between monophenols and antioxidant activity. According to cluster analysis based on antioxidant activity, twelve varieties of kiwifruit could be divided into six categories. Comprehensive analysis showed that among the12 varieties, Ruanzao had the strongest antioxidant activity. The research results would provide a scientific basis for the selection of kiwifruit varieties with high antioxidant activity during fresh food and processing.