冬枣各成熟阶段果皮酚类含量变化及其对DPPH自由基清除能力的影响

doi:10.7506/spkx1002-6630-201319014

食品科学

冬枣各成熟阶段果皮酚类含量变化及其对DPPH自由基清除能力的影响

游凤1，黄立新1,2,*，张彩虹1，谢普军1，张耀雷1

1. 中国林业科学研究院林产化学工业研究所，生物质化学利用国家工程实验室，国家林业局林产化学工程重点开放性实验
室，江苏省生物质能源与材料重点实验室，江苏南京 210042；2.中国林业科学院林业新技术研究所，北京 100091

发布日期:2013-09-27
通讯作者: 黄立新
基金资助:
国家林业局“948”项目(2012-4-12)；国家“863”计划项目(2011AA100802-9)

DPPH Radical Scavenging Activity of Chinese Winter Jujube Peel as Affected by Variation of Phenolic Content during Maturation

YOU Feng1，HUANG Li-xin1,2,*，ZHANG Cai-hong1，XIE Pu-jun1，ZHANG Yao-lei1

1. National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering,
State Forest Administration, Key Laboratory of Biomass Energy and Material, Jiangsu Province, Institute of Chemical Industry of Forest
Products, Chinese Academy of Forest, Nanjing 210042, China；2.Institute of New Technology of Forestry, Chinese Academy of
Forest, Beijing 100091, China

Published:2013-09-27
Contact: HUANG Li-xin

摘要/Abstract

摘要：

目的：研究并探讨枣皮呈色变化对其多酚、黄酮、原花青素和花色苷含量造成的影响，并通过清除DPPH自由基能力初步评价各阶段枣皮抗氧化能力的大小。方法：以沾化冬枣(Ziziphus jujube Mill. cv. Dongzaovar. zhanhua)为试材，将冬枣分类后测定果皮色泽，分别对不同呈色枣皮中总多酚、总黄酮、原花色素和花色苷含量进行测定，并进一步测定不同呈色枣皮的醇提液在单位时间内清除DPPH自由基能力大小。结果：冬枣的成熟阶段可根据枣皮颜色划分为青绿(DG)、黄白(LY)、青红(GR)和深红(DR) 4个阶段；冬枣皮总多酚含量(7.528～19.312mg/g，以干基计)：青绿＞青红＞黄白＞＞深红，总黄酮含量(0.025～2.466mg/g)：黄白＞青绿＞＞青红＞深红；原花青素含量(4.297～30.186mg/g)：青红＞黄白＞青绿＞＞深红，花色苷含量(0.004～0.015mg/g)：深红＞黄白＞青红＞青绿。醇提液对DPPH自由基的清除按时间可划分为两段：0～15min为第1阶段，顺序为黄白＞青红＞青绿＞＞深红；16～30min以后为第2阶段，黄白≈青红≈青绿＞＞深红。冬枣到深红阶段时，各物质含量均为最低可能是造成其抗氧化性能力远低于其他3个阶段的主要原因。

关键词: 冬枣皮, 多酚, 黄酮, 原花青素, 花色苷, DPPH自由基, 抗氧化

Abstract:

Objective: To explore the effect of color change during maturation on the contents of total phenolic acids,
flavonoids, procyanidines and anthocyanins in Zhanhua winter jujube peel (Ziziphus jujube Mill. cv. Dongzao var. zhanhua)
and to evaluate the DPPH radical scavenging activity of methanol extracts of jujube peel at different stages of maturation.
Methods: The degree of maturity of winter jujubes was evaluated according to their color. The color parameters L*, a* and
b* and the contents of total phenolic acids, flavonoids and procyanidineins in winter jujube peel were measured, and the
DPPH radical scavenging activity of methanol extracts of jujube peel was investigated. Results: Winter jujube fruits were
divided into four stages of maturation according their color (dark green, DG; light yellow, LY; green-red, GR; dark red,
DR). The content of total phenolic acids varied from 7.528 to 19.312 mg/g, calculated on a dry basis, (DG ＞ GR ＞ LY ＞＞
DR). The content of total flavonoids was in the range of 0.025 to 2.466 mg/g (LY ＞ DG ＞ GR ＞ DR), and the content of
procyanidines was in the range of 4.297 to 30.186 mg/g (GR ＞ LY ＞ DG ＞＞ DR). The DPPH radical scavenging activity
of methanol extracts of winter jujube peel could be divided into two procedures: LY ＞ GR ＞ DG ＞＞ DR (0–15 min) and
LY ≈ GR ≈ DG ＞＞ DR (16－30 min). DR exhibited much lower DPPH radical scavenging activity than the other three
stages of maturation, presumably as a result of the lowest total phenolic acids, flavonoids and procyanidineins.

Key words: jujube peel, phenolic acids, flavonoids, procyanidins, anthocyanins, DPPH radical, antioxidant activity

中图分类号:

TS255.2

游凤1，黄立新1,2,*，张彩虹1，谢普军1，张耀雷1. 冬枣各成熟阶段果皮酚类含量变化及其对DPPH自由基清除能力的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201319014.

YOU Feng1，HUANG Li-xin1,2,*，ZHANG Cai-hong1，XIE Pu-jun1，ZHANG Yao-lei1. DPPH Radical Scavenging Activity of Chinese Winter Jujube Peel as Affected by Variation of Phenolic Content during Maturation[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201319014.

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冬枣各成熟阶段果皮酚类含量变化及其对DPPH自由基清除能力的影响

DPPH Radical Scavenging Activity of Chinese Winter Jujube Peel as Affected by Variation of Phenolic Content during Maturation

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