6个鲜食葡萄品种不同部位生物活性物质含量及抗氧化活性比较

Content and Antioxidant Activity of Bioactive Substance in Different Parts of Six Fresh Grapes

以3种色系鲜食葡萄(各含一个有籽和无籽品种)为材料,分别测定果梗、果皮、果肉、葡萄籽中多酚、黄酮、原花青素含量,用自由基清除法评价各器官提取物的总活性,并使用相关系数法分析3种生物活性物质含量和总活性的相关性。结果表明:不同色系葡萄品种中,黄绿色系与红色系果梗多酚含量高于紫黑色系品种,无籽品种含量高于有籽品种;黄酮含量以红色系品种含量最高,且无籽品种高于有籽品种。果皮中多酚、黄酮及原花青素含量与果皮颜色深浅有关,颜色越深含量越高;原花青素含量在黄绿色系与红色系葡萄品种中为无籽葡萄显著高于有籽葡萄。果肉多酚含量以紫黑色系有籽葡萄最低;原花青素含量为紫黑色系品种显著高于红色系品种,黄绿色系及红色系有籽品种显著高于无籽品种。葡萄籽中多酚及原花青素含量整体上具有随着果皮颜色加深而显著增加的趋势。生物活性物质抗氧化活性表现为在果梗中黄绿色系与红色系无籽品种显著高于紫黑色系品种,且黄绿色系与红色系无籽品种高于有籽品种;在果皮中紫黑色系品种显著高于黄绿色系与红色系品种;在果肉中黄绿色系有籽品种显著高于无籽品种。多酚、黄酮含量与提取物总的抗氧化活性均成极显著正相关关系。综上可知,鲜食葡萄果梗中含有丰富的多酚和黄酮物质,且以红色系无籽品种最高,可将葡萄采果后的果梗作为多酚和黄酮物质提取的原材料;鲜食葡萄多酚、黄酮、原花青素等生物活性物质随着果皮颜色加深而增加,可选育果皮颜色深且品质好的品种作鲜食葡萄;葡萄籽中含有丰富的多酚、黄酮、原花青素,可作为生物活性物质提取的原材料;鲜食葡萄提取物总抗氧化活性主要由多酚、黄酮决定。

Fresh grapes with three kinds of color systems(a seedless variety and a seeded variety in each color system)were chosen as the experimental material.The contents of polyphenols,flavonoids and procyanidins in stem,pericarp,pulp and seed of grapes were detected.The antioxidant activities of these grapes were evaluated by using 2,2-diphenyl-1-picrylhydrazyl radicals(DPPH·)method.The correlation coefficient between the contents and total activity of the three bioactive substances were analyzed.The results indicated that the contents of polyphenols in stem was varietal in different color grapes varieties,and the polyphenols content of yellow green varieties and red varieties were significantly higher than that of purple black varieties,the polyphenols content of seedless grapes was higher than that of seeded grapes;the flavonoids content was the highest in red varieties,and flavonoids content of seedless grapes was higher than that of seeded grapes.The contents of polyphenols,flavonoids and procyanidins in pericarp were increasing with the darking of pericarp color;the darker the color,the higher the contents;the content of proanthocyanidins of seedless grapes was significantly higher than that of seeded grapes in yellow green varieties and red varieties.The content of polyphenols in pulp was the lowest in seeded grapes of purple black varieties;the content of proanthocyanidins in purple black varieties was significantly higher than that in red varieties;the content of proanthocyanidins of seeded grapes was significantly higher than that of seedless grapes in yellow green varieties and red varieties.Overall the contents of polyphenols and proanthocyanidins in grapes seeds significantly increased with the darking of pericarp color.The antioxidant activity of bioactive substances in stem of seedless grapes in yellow green varieties and red varieties were significantly higher than those in purple black varieties,and antioxidant activity of bioactive substances in seedless grapes was higher than that in seeded grapes.The antioxidant activity of bioactive substances in purple black varieties was significantly higher than that in yellow green varieties and red varieties.Antioxidant activity of bioactive substances of seeded grapes were significantly higher than that of seedless grapes in yellow green varieties.There was a significantly positive correlation between the content of polyphenols and flavonoids and the total antioxidant activity of the extract.In conclusion,the stems of fresh grapes are rich in polyphenols and flavonoids,and the content was the highest in the red seedless varieties.The grapes'harvest stem can be used as a raw material for extracting polyphenols and flavonoids.The polyphenols,flavonoids and proanthocyanidin of fresh grapes increased with the darking of the pericarp color.Varieties with dark pericarp color and good quality can be selected for fresh grapes.The grapes seeds are rich in polyphenols,flavonoids and proanthocyanidin,which can be used as raw materials for extracting bioactive substances.The total antioxidant activity of fresh grapes extract is mainly determined by polyphenols and flavonoids.