关键词: 猕猴桃, 品种, 营养成分

Abstract:

L-ascorbic acid, soluble solid, titratable acid, protein, amino acid and total phenol contents in 10 kiwifruit varieties
were determined, and a cluster analysis based on the experimental data was carried out on different kiwifruit varieties. Their
DPPH radical scavenging activity was comparatively evaluated, and the correlation with VC content and with total phenolics
content was explored. The results showed that mature kiwifruits contained 12.27% – 20.37% soluble solid, 0.85% – 1.77%
titratable acid, 54.86 – 159.08 mg/100 g L-ascorbic acid, 0.86%–1.85% protein, 10.74 – 17.94 mg/g total amino acid, and
63.71 – 152.46 mg/100 g total phenolics. DPPH radical scavenging rates were in the range of 13.75% to 68.34%. Among
different kiwifruit varieties, soluble solid, L-ascorbic acid and total phenol contents in Cuixiang, Hongyang, Jintao and
Huayou kiwifruits were higher, vitamin C and total phenolics were less abundant in Huangjinguo and Hayward kiwifruits,
and the remaining varieties were generally in the middle. Huayou exhibited the highest contents of VC (159.08 mg/100 g)
and total phenol (152.46 mg/100 g) and the highest DPPH radical scavenging rate (68.34%) as one of the varieties having
the highest nutritional value. The observed significant correlation between antioxidant activity and total phenol content or
vitamin C content suggests that the antioxidant activity of kiwifruits is closely correlated with its bioactive components such
as vitamin C and total phenols.

Key words: kiwifruit, variety, nutritional components