食品科学 ›› 2012, Vol. 33 ›› Issue (9): 81-86.doi: 10.7506/spkx1002-6630-201209018

• 基础研究 • 上一篇    下一篇

不同品种和成熟度树莓和黑莓果实的氧化和抗氧化活性比较

王友升,谷祖臣,张 帆   

  1. 北京工商大学食品学院,食品添加剂与配料北京高校工程研究中心,北京市食品风味化学重点实验室
  • 出版日期:2012-05-15 发布日期:2012-05-07
  • 基金资助:
    国家自然科学基金青年基金项目(30901009);北京市自然科学基金项目(6122003)

Multivariate Analysis of Pro- and Anti-Oxidant Properties of Raspberry and Blackberry from Different Varieties at Different Maturity Stages

WANG You-sheng,GU Zu-chen,ZHANG Fan   

  1. (Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Food Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China)
  • Online:2012-05-15 Published:2012-05-07

摘要: 采用多变量分析方法探讨不同品种和成熟度对树莓和黑莓果实氧化和抗氧化活性的影响。单因素方差分析表明,“三冠王”黑莓果实的谷胱甘肽(GSH)、总酚和总黄酮含量均显著高于其他品种,且随果实成熟度的升高,总抗氧化能力下降。品种和成熟度对树莓和黑莓果实的GSH、总酚和丙二醛(MDA)含量,以及清除羟自由基( ·OH)能力的影响更为显著。主成分分析表明,相比于成熟度而言,品种对树莓的抗氧化能力影响更为显著。相关性分析和偏最小二乘回归分析表明,过氧化氢与MDA、GSH和清除超氧阴离子自由基(O2- ·)均呈正相关性,而总酚与总抗氧化能力、清除 ·OH能力、清除DPPH自由基能力呈正相关性;通径分析表明,树莓和黑莓果实的总酚含量和总黄酮对H2O2含量的直接效应最强。

关键词: 树莓, 黑莓, 品种, 成熟度, 抗氧化活性, 多变量分析

Abstract: The pro- and anti-oxidant properties of raspberry and blackberry from different varieties harvested at different stages of maturity were analyzed by multivariate analysis. The results of one-way analysis of variance (one-way ANOVA) showed that Triple Crown,, fruits contained even higher contents of GSH, total phenolics and total flavonoids than other varieties tested had lower total anti-oxidant capacity (TAC) at higher maturity. In addition, both variety and maturity showed more significant impact on the contents of GSH, total phenolics and MDA and hydroxyl radical-scavenging capacity in raspberry and blackberry. The results of principal component analysis (PCA) showed that variety had greater impact on TAC antioxidant capacity as compared with maturity. The results of correlation analysis and partial least squares regression (PLSR) indicated that H2O2 content was positively correlated with MDA content, GSH content or superoxide anion radical-scavenging capacity, whereas total phenolics content was positively correlated with TAC, hydroxyl radical-scavenging capacity or DPPH radical-scavenging capacity. The results of path coefficient analysis showed that the contents of total phenolics and total flavonoids had the most obvious effect on H2O2 content.

Key words: raspberry, blackberry, variety, maturity, anti-oxidant capacity, multivariate analysis

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