摘要
【目的】研究采收前和贮藏期瓯柑果实抗氧化物质含量及抗氧化能力变化,为瓯柑进一步功能开发及利用提供理论依据。【方法】果实采收前35 d至贮藏140 d,连续取样测定果实的果实总酚、类黄酮、类胡萝卜素含量及清除DPPH·自由基活性,用SPSS软件进行数据处理和相关性分析。【结果】采收前瓯柑果实总酚含量、DPPH·自由基清除活性无明显变化,类黄酮含量总体呈下降趋势,35 d内降幅为41.7%,而类胡萝卜素含量显著上升,35 d内升幅为225.2%;贮藏期瓯柑果实总酚、类黄酮含量呈先升后降的趋势,2者峰值均出现在贮藏100 d,而瓯柑类胡萝卜素含量、DPPH·自由基清除活性呈逐渐上升趋势,2者140 d内分别升幅为65.1%和34.6%。【结论】果实总酚、类黄酮、类胡萝卜素含量分别与DPPH·自由基清除活性均达到极显著相关性,说明3种抗氧化物质在瓯柑果实抗氧化方面发挥积极作用。
[Objective] The changes of antioxidant compound contents and antioxidant activities were studied during preharvest and storage period in Ougan [Citrus suavissima Hort. ex Tanaka] fruit, which could provide theoretical basis for further function development and utilization. [Method] Total phenolic, flavonoids and total carotenoid contents and the activity of scavenging DPPHofree radical were investigated during the period from 35 days before harvest t to 140 days after storage by the method of continuous sam piing. SPSS statistics software was employed to process database and correlation analysis. [Results]The results showed that during preharvest period, total phenolic contents and scavenging DPPHofree radical activity did not have obvious change, and the flavonoids contents decreased by 41.7%, whereas total carotenoid contents increased rapidly by 225.2% druing 35 days. During storage , total phenolic and flavonoids contents increased in the early phase and decreased later with the peak value at 100 days after harvesting, but total carotenoid contents and scavenging DPPHofree radical activity increased by 65.1% and 34.6% in 140 days, respectively. [Conclusion] There were extremely significant correlation between the contents of total phenolic, flavonoids, total carotenoid and the activity of scavenging DPPHofree radi cal respectively, which implies that the three kinds of antioxidant substances may play a positive role in Ouzan fruit antioxidation system.
出处
《果树学报》
CAS
CSCD
北大核心
2013年第6期958-961,共4页
Journal of Fruit Science
基金
浙江省科技厅优先主题重点农业科研项目(2009C12093)
温州市科技局项目(N20080019)
关键词
瓯柑
采收前
贮藏期
抗氧化物质
Ougan
Preharvest
Storage period
Antioxidant compounds
