Polyphenols and pectin enriched golden kiwifruit (Actinidia chinensis) alleviates high fructose-induced glucolipid disorders and hepatic oxidative damage in rats:in association with improvement of fatty acids metabolism

This study aimed to investigate the protective effects of fleshes from two Actinidia chinensis(ACF), pericarps from two A. chinensis(ACP), and fleshes with pericarps from two A. chinensis(ACFP)on high fructose(HF)-instigated dyslipidemia, hepatic steatosis, oxidative stress, insulin resistance, and fatty acid metabolism disorders in rats. In general, the above abnormalities were improved after 10 weeks intervention of ACF, ACP, and ACFP. Especially, ACFP considerably ameliorated HF-induced abnormal changes in body weight gain, serum TC, TG, LDL-C and HDL-C levels, as well as serum and hepatic SFAs, MUFAs and PUFAs contents. ACFP also alleviated HF-induced hyperglycemia and hyperinsulinemia, stabilized HF-caused increase in hepatic MDA and serum ALT, AST levels, and restored HF-declined hepatic T-SOD and GSH-Px activities. Besides, histopathology of the liver further endorsed the protective effects of ACFP on hepatocellular injury. Moreover, ACFP increased HF-dropped acetic, propionic and butyric acid levels. Overall, ACFP employs more efficacious protective effects against HF-induced metabolic disorders and liver damage than ACF and ACP. This study delivers a scientific foundation for developing kiwifruit(counting peel)-based dietary supplements for those with glucolipid-metabolic disorders and liver damage.

苍溪红心猕猴桃不同部位抗氧化活性研究

本文以苍溪红心猕猴桃为原料,研究不同部位的总酚、总黄酮和抗坏血酸含量,并测定不同部位对自由基、ABTS+自由基、羟自由基的清除能力。结果表明:果皮中总酚、总黄酮和抗坏血酸含量最高,分别为1142.56 mg/100 g、419.63 mg/100 g、214.34 mg/100 g,果肉次之,果籽最低。体外抗氧化活性结果表明,果皮的抗氧化活性最强,对DPPH自由基、ABTS+自由基、羟自由基清除能力分别为70.50%、83.79%、67.68%;果肉次之;果籽最弱。

三联法制备猕猴桃皮中果胶的工艺优化

猕猴桃皮中含有较高的可溶性膳食纤维(SDF)-果胶(P),可改善人胃肠功能,缓解便秘,降低其发生率。采用酸-酶-微波三联工艺,试图从猕猴桃皮中高效制备功能性食品-果胶。对酸-微波和酶-微波进行4因素5水平筛选后,运用Box-Behnken数学模型(BB)优化酶解3个主要影响因素,建立响应曲面,确定酸-酶-微波三联工艺。结果表明:(1)0.2%HCl微波750 W/40 s预处理后,脱酸进入酶解工艺;(2)BB响应曲面优化酶解条件,最佳工艺条件为料液比1:17.5、0.3%纤维素酶和30 s/750 W微波处理;(3)三联法提取猕猴桃皮中果胶(SDF-P)提取率达到10.56%,且含量为64.82%(p<0.01),相比优化之前提高了制备效率。

毛花猕猴桃新品种‘赣猕6号’

‘赣猕6号’系从野生毛花猕猴桃(Actinidia eriantha)自然变异群体中选育而成的新品种。果实长圆柱形,果面密被白色短茸毛。果实中大,平均单果质量72.5 g,最大单果质量96 g。果肉墨绿,可溶性固形物含量13.6%,可滴定酸含量0.87%,干物质含量为17.3%。维生素C含量7.23 mg·g-1。果实成熟期为10月下旬。果实后熟达食用状态时易剥皮,肉质细嫩清香,风味酸甜适度。