食品科学

• 基础研究 • 上一篇    下一篇

油梨品种和部位间抗氧化及乙酰胆碱酯酶抑制活性比较

郑晓燕1,王甲水1,马伏宁1,盛占武1,马蔚红1,陈文学2,谭 琳1,*,艾斌凌1,郑丽丽1,余庆祥3   

  1. 1.中国热带农业科学院海口实验站,海南省香蕉遗传育种重点实验室,海南 海口 570102;2.海南大学食品学院,海南 海口 571101;3.海南大学农学院,海南 海口 571101
  • 出版日期:2017-03-15 发布日期:2017-03-28

Comparison of Antioxidant and Acetyl Cholinesterase Inhibitory Activities of Ethanol Extracts from Different Cultivars and Different Parts of Avocado Fruits

ZHENG Xiaoyan1, WANG Jiashui1, MA Funing1, SHENG Zhanwu1, MA Weihong1, CHEN Wenxue2, TAN Lin1,*,AI Binling1, ZHENG Lili1, YU Qingxiang3   

  1. 1. Hainan Key Laboratory of Banana Genetic Improvement, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 570102, China; 2. College of Food Science and Technology, Hainan University, Haikou 571101, China; 3. College of Agronomy, Hainan University, Haikou 571101, China
  • Online:2017-03-15 Published:2017-03-28

摘要: 研究不同品种油梨之间的多酚含量及其抗氧化和乙酰胆碱酯酶抑制活性差异,以期为油梨高价值产品开发提供理论依据。测定热研1号、福尔特、哈斯、里德4 种油梨的果皮、果肉、果核3 个部位乙醇提取物的总酚含量、抗氧化及乙酰胆碱酯酶抑制活性。结果显示:4 种油梨3 个部位的总酚含量为9.6~27.8 mg GAE/g干物质。抗氧化及乙酰胆碱酯酶抑制活性均与样品质量浓度存在剂量关系。其中里德的果皮与果核对1,1-二苯基-2-三硝基苯肼自由基、2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐自由基清除活性以及乙酰胆碱酯酶抑制活性均较强,热研1号与福尔特的果皮、果核对·OH清除活性最强。同一品种内,果皮与果核的活性较强,果肉的活性较差。因此,在产品开发过程中应尽可能地提高果皮、果核这些不可食用部位的利用率,达到变废为宝、提高产品附加值的目的。

关键词: 油梨, 多酚, 抗氧化, 乙酰胆碱酯酶

Abstract: The antioxidant and acetyl cholinesterase inhibitory activities and polyphenol contents of ethanol extracts from the peel, pulp and pit of avocado fruits of four different cultivars were assayed and compared in this work. The results showed that the contents of total polyphenolics in three parts of avocado fruits ranged from 9.6 to 27.8 mg gallic acid equivalents (GAE) per gram dry weight. The antioxidant and acetyl cholinestera inhibitory activities of all samples were in a concentration-dependent manner. Among four avocado cultivars, the peel and kern of the Reed cultivar exhibited the greatest activity in scavenging 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) and 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical (ABTS+·), as well as inhibiting acetyl cholinesterase, whereas the peel and pit of the Reyan 1 and Fuerte cultivars displayed the highest hydroxyl free radical scavenging activity. For the same variety, the activity of extracts from the peel and pit was much stronger than that of the pulp. Therefore, we should improve the utilization of inedible parts (peel and pit) of avocado fruits as much as possible during processing in order to turn the wastes into treasure and achieve high value-added utilization.

Key words: avocado, polyphenol, antioxidant, acetylcholine esterase

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