成熟期对冬枣多酚含量及其抗氧化活性的影响

摘要

The contents of free, ester and bound form phenolics in the winter jujube peel and pulp in different maturity stage of green,white, semi-red and red, and their antioxidant activity including total antioxidant capacity, removal of DPPH free radicals and iron reduction were studied.Results showed that phenolics existed mainly in free and ester forms in the jujube peel,while in bound form in the red jujube peel.Free and ester phenolics in jujube peel took mainly effect to the total antioxidant capacity, removal of DPPH free radicals and iron reduction.Contents of phenolics in winter jujube fruit in stage maturity of semi-red and its antioxidant activity of up to the most prominent.%研究了全绿、绿白、半红和全红四个成熟期冬枣果实的果皮和果肉中游离态、酯化态和结合态的酚含量以及其总抗氧化能力、清除DPPH自由基和铁还原能力的变化.结果表明,冬枣果实酚类物质主要以游离态和酯化态形式存在于果皮当中,全红期果皮以结合态为主.冬枣果皮中游离态和酯化态酚类物质对总抗氧化能力、清除DPPH自由基和铁还原能力起主要作用.半红期冬枣果实酚含量最多以及其抗氧化活性最为突出.