野生樱桃李酵素的主要成分及其抗氧化性能分析

Main Components and Antioxidant Activity of Prunus cerasifera Jiaosu

为研究野生樱桃李酵素的主要成分及其抗氧化性能,分别以野生樱桃李果肉和果皮为原料,添加不同比例的糖制备酵素,探究6种酵素在发酵前后的总黄酮、总糖、总酚、总酸、可溶性固形物含量及其DPPH自由基清除能力、·OH清除能力和总抗氧化能力,并对相关性进行分析。结果表明,6种果肉和果皮酵素均表现出明显的抗氧化活性,糖添加量为30%的果肉酵素(R30)和果皮酵素(P30)DPPH自由基清除能力、·OH清除能力和总抗氧化能力最强,且R30的3种抗氧化活性均高于P30;与发酵前相比,R30和P30的总黄酮含量分别降低62.57%和48.28%,总糖、总酚、总酸和可溶性固形物含量分别增加569.81%和502.89%、217.01%和172.25%、134.28%和99.17%、182.53%和202.40%,野生樱桃李酵素的·OH清除能力和总抗氧化能力均与总酚和总酸含量呈极显著正相关(P<0.01)。因此添加适量外源糖有利于改善野生樱桃李酵素品质。

The main components and antioxidant activity of Prunus cerasifera Jiaosu were studied. Six Jiaosu samples were prepared by fermentation with P. cerasifera pulp or skin supplemented with different proportions of rock sugar. The content of total flavonoids,total sugars,total phenols,total acids,and soluble solids,as well as the DPPH radical scavenging ability,hydroxyl radical scavenging ability,and total antioxidant capacity,of the samples was determined before and after fermentation,and their correlations were analyzed. The results showed that all the six Jiaosu samples had obvious antioxidant activity. The pulp Jiaosu(R30)and skin Jiaosu(P30)with the addition of 30% sugar showed the strongest DPPH radical scavenging ability,hydroxyl radical scavenging ability,and total antioxidant capacity,which were higher in R30 than in P30. Compared with the un-fermented samples,R30 and P30 showed 62.57% and 48.28% decreases in total flavonoids,569.81% and502.89% increases in total sugars,217.01% and 172.25% increases in total phenols,134.28% and 99.17% in total acids,and 182.53% and 202.40% increases in soluble solids,respectively. The hydroxyl radical scavenging ability and total antioxidant capacity were positively correlated with the content of total phenols and total acids(P<0.01). The addition of a suitable amount of exogenous sugar can improve the quality of P. cerasifera Jiaosu.