摘要
本研究采用蒸馏水和无水乙醇对柿皮与柿肉分别进行提取,测定各提取液中总酚、β-胡萝卜素和VC的含量和用ABTS及DPPH方法测定其抗氧化活性,并且讨论了测定的各种成分和抗氧化活性之间的关系。结果表明,柿皮和柿肉均有一定的抗氧化活性。乙醇提取液的抗氧化活性比水提取液高。在p=0.05水平下,柿子中ABTS及DPPH自由基清除率与总酚含量及β-胡萝卜素含量呈正相关(r2=0.96～0.98),而VC对柿子的抗氧化活性贡献不大。
Persimmon （Diospyros kaki cv. Mopan） peel and persimmon pulp were extracted with distilled water and alcohol. Extracts of persimmon were test for antioxidant activity by DPPH method and ABTS method, and also composition of total phenol, β-arotene, VC were determined. The result showed that both persimmon peel and persimmon pulp have antioxident activity, free radical scavenging capacity of alcohol extracts are higher than aqueous extracts. The contributions of phenolic compounds and β-carotene to antioxidant activity were much greater than those of VC. There was a strong correlation （0.96-0.98） between total phenolics, β-carotene and antioxidant activity of persimmon. The content of VC has no direct correlation with antioxidant activity of persimmon.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期110-113,共4页
Food Science
关键词
ABTS
DPPH
抗氧化活性
柿子
ABTS method
DPPH method
antioxidant activity
persimmon
