超高压处理对不同品种猕猴桃汁多酚含量及其抗氧化活性影响

食品科学 ›› 2013, Vol. 34 ›› Issue (1): 73-77.

超高压处理对不同品种猕猴桃汁多酚含量及其抗氧化活性影响

杨小兰1，袁娅1，郭晓晖1，夏春燕1，李富华1，明建1,2,3,*

1.西南大学食品科学学院 2.西南大学国家食品科学与工程实验教学中心 3.农业部农产品贮藏保鲜质量安全与风险评估实验室

收稿日期:2012-10-08 修回日期:2012-12-17 出版日期:2013-01-15 发布日期:2013-01-07
通讯作者: 夏春燕 E-mail:371923346@qq.com
基金资助:
中央高校基本科研业务费专项

Effect of Ultra High Pressure (UHP) on Polyphenol Content and Antioxidant Activity in Kiwifruit Juice from Different Cultivars

Received:2012-10-08 Revised:2012-12-17 Online:2013-01-15 Published:2013-01-07

摘要/Abstract

摘要： 对4种猕猴桃浆(黄心猕猴桃、绿心猕猴桃、红阳猕猴桃、聚香猕猴桃)进行超高压(500MPa，20min)处理，分析超高压处理前后猕猴桃浆中游离酚、结合酚含量及其抗氧化活性变化。结果表明：超高压处理能显著提高猕猴桃浆多酚含量(P＜0.05)，其中，黄心猕猴桃游离酚含量增加了78.68μg/mL，聚香猕猴桃结合酚含量提高了15.58μg/mL。DPPH自由基清除率、还原力和ABTS+•清除率实验表明：4种猕猴桃游离酚抗氧化活性强于其结合酚的，超高压处理可提高其抗氧化活性，但效果不显著。

关键词: 猕猴桃, 超高压, 多酚, 抗氧化

Abstract: Ultra high pressure (UHP) (500 MPa, 20 min) was used for the treatment of kiwifruit juice from four species (yellow kiwifruit, green kiwifruit, Hongyang kiwifruit and Juxiang kiwifruit) for evaluating the content and antioxidant activity of polyphenols. Results indicated that UHP could significantly improve polyphenol (free phenol and bound phenol) contents (P＜0.05). Especially, the content of free phenol from yellow kiwifruits revealed an improvement of 78.68 μg/mL; the content of bound phenol from Juxiang kiwifruits revealed an improvement of 15.58 μg/mL. The antioxidant activities of four cultivars of kiwifruits were evaluated by DPPH radical scavenging method, reducing power method and ABTS radical scavenging method. Results indicated that antioxidant activity of free polyphenols was higher than that of bound polyphenols. Therefore, UHP treatment can improve the antioxidant activity of four kinds of kiwifruit pulp, but not significantly.

Key words: kiwifruit, ultra high pressure, polyphenol, antioxidant activity

中图分类号:

R972.6

杨小兰1，袁?娅1，郭晓晖1，夏春燕1，李富华1，明?建1,2,3,*. 超高压处理对不同品种猕猴桃汁多酚含量及其抗氧化活性影响[J]. 食品科学, 2013, 34(1): 73-77.

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