Antioxidant Capacity and Total Phenol Content of Commonly Consumed Indigenous Foods of Asian Tro
不同品种草莓果实生物活性物质和抗氧化能力比较
2022，42（1）:069J.SHANXI AGRIC,UNIV.（Natural Science Edition ）学报（自然科学版）04084不同品种草莓果实生物活性物质和抗氧化能力比较王苑馨1，2，宋娇娇1，任寅印1，李银枝3，张彬1*（1.山西农业大学园艺学院，山西太谷030801；2.山西农业大学植物保护学院，山西太谷030801；3.朔州市平鲁区特色农产品开发服务中心，山西平鲁036800）摘要：［目的］本文旨在明确山西晋中6个草莓品种果实的生物活性物质含量及其抗氧化能力。
［方法］采用Folin⁃Ci⁃ocalteu 法、NaNO 2⁃Al （NO 3）3⁃NaOH 比色法、pH 示差法分别对4个红色草莓品种（‘红颜’、‘妙香’、‘香野’、‘圣诞红’）和2个白色草莓品种（‘雪兔’、‘粉玉’）果实的总酚、黄酮和花青素含量进行测定，并用DPPH ·清除率、ABTS ·清除率和FRAP 值三种抗氧化指标评估各品种草莓果实的抗氧化能力。
［结果］‘红颜’草莓的总酚含量最高，为1.82mg ·g -1；‘妙香’草莓的黄酮含量为2.43mg·g -1FW ，花青素含量0.18mg ·g -1，均高于其它5个草莓品种；‘粉玉’草莓果实的总酚含量、黄酮含量和花青素含量均是6个草莓品种果实中的最低值；‘红颜’草莓对DPPH ·清除率和ABTS ·清除率最高，分别为54.83%和47.93%，‘妙香’草莓的FRAP 值最高，为2.79mmol Trolox ·g -1。
白色草莓品种果实的抗氧化性均低于红色品种草莓果实；不同品种草莓果实的总酚含量、花青素含量与ABTS ·清除率呈显著正相关。
［结论］红色草莓品种的生物活性物质和抗氧化能力整体高于白色草莓品种。
本研究为优良高功能性成分品种选育、栽植和功能性产品开发提供科学依据。
越橘果实发育过程中糖酸积累及抗氧化性形成的动态变化
越橘果实发育过程中糖酸积累及抗氧化性形成的动态变化刘晓荣1,2,刘有春3,刘成3,陆晓春2,陶承光1,2(1.沈阳农业大学园艺学院,沈阳110161;2.辽宁省农业科学院,沈阳110161;3.辽宁省果树科学研究所,辽宁营口115009)摘要:果实口感和抗氧化性是越橘果实成熟以及品质评价的重要指标。
对北高丛越橘斯巴坦和瑞卡不同发育时期果实糖酸构成及含量、花色素苷含量、总酚含量和抗氧化性进行分析。
结果表明:越橘成熟果实以积累果糖和葡萄糖为主,占总糖含量的99.75%,二者比例接近1∶1,蔗糖为0.25%,柠檬酸为主要有机酸,占总酸含量的86.32%,奎宁酸和苹果酸占比9.65%和3.68%,酒石酸含量0.35%。
随着果实发育成熟,花色素苷含量增加,瑞卡成熟果实的花色素苷含量在5.94mg ·100g -1,总酚含量为2.14mg ·100g -1。
相关性分析发现,斯巴坦果实中花色素苷的含量变化与果糖、葡萄糖和可溶性总糖呈极显著正相关,相关系数均在0.8以上;瑞卡果实中花色素苷的含量与果糖含量极显著正相关,相关系数0.9292,与葡萄糖和可溶性总糖含量的相关系数在0.6以上。
相反的,两个品种果实中蔗糖的含量与花色素苷含量的积累呈相反趋势,随着果实不断发育,蔗糖含量减少,斯巴坦中花色素苷含量与蔗糖的相关系数为0.6747,瑞卡中为0.4999,均为负相关。
两个品种的抗氧化活性与花色素苷含量呈正相关,而与总酚含量负相关。
关键词:越橘;果实发育;糖;有机酸;抗氧化性中图分类号:S663.9文章编号:1000-1700(2020)04-0462-08文献标识码:A开放科学(资源服务)标识码(OSID):Dynamic Changes of Sugar-Acid Accumulation and Antioxidant Formationin Blueberry (Vaccinium corymbosum )during Fruit DevelopmentLIU Xiao-rong 1,2,LIU You-chun 3,LIU Chen 3,LU Xiao-chun 2,TAO Cheng-guang 1,2(1.College of Horticulture,Shenyang Agricultural University,Shenyang 110161,China;2.Liaoning Academy of Agricultural Sciences,Shenyang110161,China;3.Liaoning Institute of Pomology,Yingkou Liaoning 115009,China)Abstract :Taste and antioxidant ability are important indexes for fruit maturation and quality position and concentration of sugar,acid,anthocyanin,total phenol,and antioxidant capacity of fruits from different developmental stages were investigated in Vaccinium corymbosum L.'Spartan'and 'Reka'.Results showed that fructose and glucose accounted for 99.75%of the total sugar content in mature fruit,the ratio of them was 1:1,containing little sucrose (0.25%).Citric acid was the mainorganic acid,accounting for 86.32%of the total acidcontent,and quinic acid and malic acid accounting for 9.65%and 3.68%,tartaric acid accounting for 0.35%.The concentration of anthocyanin increases with fruit maturity.The content of anthocyanin mature fruit was 5.94mg ·100g -1,and the total phenol content was 2.14mg ·100g -1in mature fruit of Reka.Correlation analysis showed that the content of anthocyanin was significantly positively correlated with fructose,glucose and soluble total sugar,andthe correlation coefficient was above 0.8in Spartan.The content of anthocyanin was positively correlated with the content of fructose,the correlation coefficient was 0.9292,and the correlation coefficient with the content of glucose and soluble total sugar was more than 0.6in Reka.On the contrary,the content of sucrose and anthocyanin showed an opposite trend in two varieties.The content of sucrose decreased with the continuous development of fruits.The correlation coefficient between the content of anthocyanin and sucrose was respectively 0.6747and 0.4999in Spartan and Reka,both of which were negatively correlated.Antioxidant activity is positively correlated with the anthocyanin concentration and negatively correlated with the total phenolconcentration in two varieties.刘晓荣,刘有春,刘成,等.越橘果实发育过程中糖酸积累及抗氧化性形成的动态变化[J].沈阳农业大学学报,2020,51(4):462-469.沈阳农业大学学报,2020,51穴4雪:462-469Journal of Shenyang Agricultural Universityhttp ://DOI:10.3969/j.issn.1000-1700.2020.04.011收稿日期:2020-02-10基金项目:国家自然科学青年基金项目(31701881)第一作者:刘晓荣(1981-),女,博士研究生,从事园艺植物遗传育种及分子生物学研究,E-mail :*******************通信作者:陶承光(1955-),男,博士,研究员,从事园艺植物遗传育种研究,E-mail :*****************463刘晓荣等:越橘果实发育过程中糖酸积累及抗氧化性形成的动态变化第4期--Key words:blueberry;fruit development;sugar;acid;antioxidant capacity越橘(Vaccinium corymbosum)因其强大的抗氧化性和富含生理活性物质而备受关注,是世界上最具有商业价值的小浆果之一[1]。
贮藏条件对超高压处理蓝莓汁酚类物质及抗氧化活性的影响
1.2 仪器与设备
HR2826 型飞利浦打浆机，珠海飞利浦家庭电器 有限公司； Avanti Centrifuge J-25 型冷冻离心机， Beckman 公司；UHPF-800Mpa-3L 型超高压设备，江 苏大学与包头科发机械公司共同研制；UV-1600 紫外 可见分光光度计，北京瑞利分析仪器公司；DC-P3 全 自动测色色差计，北京兴光测色仪器公司。
蓝莓汁中花色苷含量（mg/L ） A M w D f 1000
1.3 试验方法 1.3.1 蓝莓汁的制备方法及储藏设计
蓝莓冻果在 4 ℃避光条件下解冻 12 h， 为保证实 验样品一致性，所有实验的蓝莓汁一次打浆得到，制 得的果浆添加 0.ห้องสมุดไป่ตู้5%（m/V）的果胶酶，置于 40 ℃水 浴中酶解 1.5 h，酶解的果浆以 6000 r/min，离心 10 min，取上清液经 4 层纱布过滤，滤液分装于特制高 压袋中密封包装。 预实验 400 MPa/10 min[6~7]处理蓝莓汁，检测菌 落总数，霉菌和酵母菌，未检出微生物，说明该处理 杀菌效果显著。采用此处理条件的蓝莓汁随机分为 3 组，分别于 4 ℃、25 ℃、37 ℃条件下贮藏。
Effects of Storage Condition on Phenolics and Antioxidant Activity of High Hydrostatic Pressure Treated Blueberry Juice
WANG Xing, MA Yong-kun, YU Li-zhi, MA Hui, DENG Na-na, ZHANG Hai-ning (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)
不同桃品种幼果炮制瘪桃干的抗氧化活性与药用适宜性研究
51--加工贮藏•检测分析 引用格式： 陆泰良，徐志美，朱鹏翔，等.不同桃品种幼果炮制瘪桃干的抗氧化活性与药用适宜性研究[J]. 湖南农业科学，2024（1）：51-59. DOI:10.16498/ki.hnnykx.2024.004.011 不同桃品种幼果炮制瘪桃干的抗氧化活性与药用适宜性研究 陆泰良，徐志美，朱鹏翔，李海炎，梁瑞郑，李怡杰，梁欣，万保雄 （广西桂北特色经济作物种质创新与利用重点实验室，广西特色作物研究院，广西 桂林 541004）摘 要： 研究不同桃品种幼果炮制瘪桃干的绿原酸类化合物含量和抗氧化活性，为综合开发利用桃幼果提供参考。
以33份桃品种幼果为试材，采用60℃烘干（HAD60）、冷冻干燥（FD）和日光干燥（SD）炮制瘪桃干，通过测定瘪桃干样品DPPH 自由基清除能力、总抗氧化能力和总酚、新绿原酸（5-CQA）、绿原酸（3-CQA）和隐绿原酸（4-CQA）含量评价不同品种桃幼果的抗氧化活性和药用适宜性。
结果表明：同一品种3种炮制方式总酚含量、DPPH 自由基清除能力和总抗氧化能力大小顺序均为FD ＞HAD60＞SD ；SD 处理瘪桃干样品总酚含量（用没食子酸当量表示，GE）、DPPH 自由基清除能力（用 Trolox 当量表示，TE）和总抗氧化能力变异范围分别为2.96~19.54 mg/g、2.11~9.13 mg/g 和24.83~108.96 mmol/kg；3种炮制方式制备的样品中5-CQA、3-CQA 和4-CQA 含量顺序均为FD ＞HAD60＞SD；SD 处理瘪桃干样品的5-CQA、3-QCA 和4-QCA 变异范围分别为0.27~6.23、0.38~3.75 和0.14~1.69 mg/g；5-CQA、3-CQA 和4-CQA 含量均与抗氧化指标呈极显著正相关 （P ＜0.01），其中5-CQA 与与抗氧化指标的相关性最强；33份供试品种幼果适合炮制瘪桃干的有25份，其中毛桃17份，油桃6份，观赏桃2份；桃幼果药用适宜性最好的品种分别为锦春、锦花和中桃11号，部分特异油桃（188、中油20号和春蜜）和观赏桃（红叶桃和北京S9）因幼果富含绿原酸类化合物而较适合炮制成瘪桃干。
中翻英
葉下株（Phyllanthus urinaria）之自由基清除抑制活性評估摘要自古醫學典藉中就發現，葉下株（Phyllanthus urinaria）具有優異的抗氧化能力，所以本研究期望藉由葉下株的抗氧化能力、DPPH自由基清除率、Trolox當量抗氧化能力（TEAC）、總多酚含量（TPC）活性評估測試，評估將葉下株研發美容保養品潛力。
本實驗以丙酮浸泡葉下株來進行萃取，分出18個粗分層及水層、油層，再從這些粗分層來進行DPPH、TEAC、TPC三種方式分析其抗氧化能力，本研究顯示，在抗氧化分析方面，DPPH抑制效果、粗分層樣本越後層清除率越高，粗分層第15、16、18層與油層濃度1000 ppm清除率均超過50%，水層清除率更達95%以上；TEAC在粗分層第9層後抗氧化能力普遍較佳，在濃度1000 ppm第9、10、11、16、水、油、粗萃層均超過50％，其中粗分層第18抑制率達95％以上；總多酚定量測試，粗分層第15、18、水層含有相當於106.5986 mg、84.14966 mg、76.66667 mg之Gallic acid。
綜合以上數據，葉下株是非常具有開發潛力的中藥材，希望更進一步研究，應用在中草藥化粧品方面。
前言近年來隨著國際趨勢變化，使得中草藥越來越受重視，且逐漸蔚為風潮。
而隨著中草藥的開發，全球各地掀起了一股崇尚自然的熱潮，不僅於醫藥上，保健食品、美容化妝品也漸漸受到市場的青睞，人們越來越瞭解中草藥並不像西藥或其他化學藥品單一個組成或成分，其作用也單方向與單純反應機制，所以紛紛轉向天然漢方草本為主，減少化學上的副作用。
現今許多天然物抗氧化應用的研究，已從食品藥物領域延伸至化妝品上的應用，化粧品添加天然物已成不忽視趨勢，所以有效的結合化妝品與中草藥上技術，更提升雙方附加價值，使化粧品產業逐年成長，也讓相關產業得以蓬勃發展，可看出中草藥在化妝品上潛力無窮的商機。
本研究自民間常見草藥，葉下珠（Phyllanthus urinaria），屬於大戟科油柑植物，別名珍珠草，是一種小型藥草，廣泛的生長在熱帶和亞熱帶的中國、印度、南美洲，數百年前就已經是中國民間藥物，根據過去文獻研究報告指出葉下珠可以抗B 型肝炎病毒作用、抗肝細胞損傷作用、抗發炎作用、抗細菌作用、抗氧化與保護心臟作用、消除DPPH radical、超氧陰離子自由基（superoxide anion radical）、過氧化氫（hydrogen peroxide）、一氧化氮（nitricoxide）等自由基作用1-3。
总抗氧化能力(Total antioxidant capacity ,T-AOC)试剂盒说明书
货号：QS1504 规格：50管/48样总抗氧化能力（Total antioxidant capacity ，T-AOC）试剂盒说明书可见分光光度法注意：正式测定之前选择 2-3个预期差异大的样本做预测定。
测定意义：测定对象中各种抗氧化物质和抗氧化酶等构成总抗氧化水平。
在生物学、医学和药学研究中常常检测血浆、血清、唾液、尿液等各种体液，细胞或组织等裂解液、植物或中草药抽提液及各种抗氧化物(antioxidant)溶液的总抗氧化能力。
测定原理：在酸性环境下，物质还原Fe3+-三吡啶三吖嗪(Fe3+-TPTZ)产生蓝色的Fe2+-TPTZ的能力反映了其总抗氧化能力。
自备实验用品及仪器：可见分光光度计、恒温水浴锅、低温离心机、1mL玻璃比色皿和蒸馏水。
试剂组成和配制：提取液：液体60mL×1瓶，使用前预冷。
试剂一：液体50mL×1瓶，避光保存。
试剂二：液体5mL×1瓶，4℃避光保存。
试剂三：液体5mL×1瓶，避光保存。
样品的制备：(1) 血清、血浆、唾液或尿液样品血浆（制备时可以使用肝素或柠檬酸钠抗凝，不宜使用EDTA抗凝）4℃，5000rpm 离心10min，取上清待测。
血清、唾液或尿液样品直接用于测定，也可以-80℃冻存（不宜超过30 d）后再测定。
(2) 组织样品按照组织质量（g）：提取液体积(mL)为1：5~10的比例（建议称取约0.1g组织，加入1mL提取液）进行冰浴匀浆，然后10000g，4℃离心10min，取上清，置冰上待测。
(3) 细胞样品按照细胞数量（104个）：提取液体积（mL）为500~1000：1的比例（建议500万细胞加入1mL 提取液），冰浴超声波破碎（功率200W，超声3s，间隔10s，重复30次）；10000g，4℃离心10min，取上清，置冰上待测。
操作步骤：37℃。
第1页，共2页第2页，共2页总抗氧化能力计算：1.定义：样品的抗氧化能力以达到同样吸光度变化值（△A ）所需的标准液离子浓度表示。
Antioxidant capacity
Antioxidant capacity,ascorbic acid,total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruitSilvia Tavarini a ,Elena Degl’Innocenti a ,Damiano Remorini b ,Rossano Massai b ,Lucia Guidi a,*aDipartimento di Chimica e Biotecnologie Agrarie (DCBA),University of Pisa,Via del Borghetto 80,56124Pisa,ItalybDipartimento di Coltivazione e Difesa delle Specie Legnose ‘‘G.Scaramuzzi ”(DCDSL),University of Pisa,Via del Borghetto 80,56124Pisa,ItalyReceived 26April 2007;received in revised form 3July 2007;accepted 6August 2007AbstractThe influences of harvest time and storage on the quality indices and nutritional content of kiwifruit were evaluated.Antioxidant capacity,ascorbic acid,total phenol content,carotenoids,soluble solids content and flesh firmness were determined in kiwifruit gathered at two different time (T1:17-11-2005and T2:24-11-2005)and stored at 0°C,for 2or 6months (S1and S2,respectively).At the end of the cool storage,fruits were maintained for a week at 25°C (S1+7d and S2+7d).The flesh firmness was reduced at the end of cool storage and the soluble solids content significantly increased,for exception of fruits harvested at T2and stored for 6months at 0°C and a week at ambient temperature (S2+7d).Some nutritional characteristics such as vitamin C and carotenoids were higher in fruits gathered at T1but these parameters were strongly influenced by storage,with a general decrease at the end of the long cool storage (6months).Differently,no influence of long storage was observed in the fruit collected at T2time.The maintenance for a week at room temperature,after long cool storage,determined an improvement of nutritional characteristics of kiwifruits.In conclusion,fruits harvested at T2seem to improve their quality after a long storage (6months)because they reach nutri-tional values similar or higher than those recorded in fruits at the harvest time.In spite of these positive results,these fruits showed a reduction in organoleptic characteristics which could negatively influence the fruit marketing.The obtained results underline the impor-tant role of the pre-and post-harvest factors on the qualitative and nutritional characteristics of kiwifruits.Ó2007Elsevier Ltd.All rights reserved.Keywords:Antioxidant capacity;Ascorbic acid;Harvest time;Kiwifruit;Phenols;Storage1.IntroductionFruit and vegetables contain significant levels of biolog-ically active components with physiological and biochemi-cal functions which benefit human health.In the last few years,food has assumed the status of ‘‘functional food ”;in fact,it must satisfy the nutritional requirements and,at the same time,it can bring several physiological benefits,such as the prevention of important pathologies.More than any other type of food,fruit benefits from having ahealthy halo,a halo that’s being constantly burnished by a steady stream of news about fruit’s intrinsic health bene-fits.In fact,fruit is an excellent food characterised by a low content of calories and a high amount of antioxidant sub-stances which are able to prevent a wide range of patholo-gies,such as cancer,cardio-vascular diseases,and degenerative illnesses connected to the aging processes.For this reason,fruit and vegetables represent a major source of dietary antioxidants.Kiwifruit is small caloric and has high amounts of vitamin C (Wills &Greenfield,1981);it also contains significant amounts of pigments,including chlorophylls and carotenoids.In kiwifruits,the vitamin C content is higher than that determined in orange,strawberry,lemon and grape-fruits and Beever and Hopk-0308-8146/$-see front matter Ó2007Elsevier Ltd.All rights reserved.doi:10.1016/j.foodchem.2007.08.015*Corresponding author.Tel.:+39502216613;fax:+39502216630.E-mail address:guidilu@agr.unipi.it (L.Guidi)./locate/foodchemAvailable online at Food Chemistry 107(2008)282–288Food Chemistryirik(1990)showed that vitamin C content in kiwifruit was ten fold higher than the same content found in apple and peach.In particular,some authors(Lintas,Adorisio,Cap-pelloni,&Monastra,1991;Selman,1983)recorded that vitamin C concentration in fruits of cv.‘Hayward’changed from37to200mg/100g of fresh weight.In addition,kiwi-fruit is a nutritious fruit distinguishable from other fruits by the attractive green colour of theirflesh;this colour is mainly due to chlorophylls a and b(Fuke,Sasago,&Mats-uoka,1985;Possingham,Coote,&Hawker,1980).The content of phytochemical substances is influenced by numerous factors such as ripening time,genotype,culti-vation techniques,climatic conditions that occur during the pre-harvest period but also the operations carried out dur-ing the post-harvest storage are very important(Lee& Kader,2000).Esti et al.(1998)have observed that the vita-min C content of kiwifruit depends on genotype,ripening degree,storage and the analysis method utilised.Indeed, these authors showed that the ascorbic acid(AA)content in kiwifruit samples from genotypes of Actinidia chinensis (Planch)var.chinensis was higher than the typical mean content in Actinidia deliciosa(A.Chev)cv.‘Hayward’. Generally,Imeh and Khokhar(2002)underlined various factors(agronomic,genomic,pre-and post-harvest condi-tions and processing)which may affect the chemical com-position of plant foods and they may have a significant role in determining the phenolic composition and the bio-activity of these compounds.Maturity stage is another important factor that influ-ences the compositional quality of fruit and vegetables.In fact,during fruit ripening,several biochemical,physiologi-cal and structural modifications happen and these changes determine the fruit quality attributes.Harvesting at the proper maturity stage is essential for optimum quality and often for the maintenance of this quality after harvest and storage.In fact,storage can influence the quality indices and nutritional content of fresh fruit.During post-harvest storage of horticultural crops,important changes in antiox-idant status can occur(Ayala-Zavala,Wang,Wang,& Gonzales-Aguilar,2004).Temperature management is the most important tool to extend shelf-life and maintain qual-ity of fresh fruit and vegetables(Lee&Kader,2000).In relation to the importance of phytochemicals and antioxidant power for functional aspect of kiwifruits,the aim of this work was to evaluate the influence of harvest time and storage on several kiwifruit quality attributes, such as vitamin C content,carotenoid content,antioxidant capacity and total phenols.Moreover,thefleshfirmness (FF)and the soluble solids content(SSC)of fruits have been estimated.2.Materials and methods2.1.MaterialsTrials were conducted in the2005growing season on fruits from a commercial kiwifruit orchard(Actinidia delici-osa,cv.‘‘Hayward”)located at Rigoli(Pisa,Italy),where vines were trained as a free palmette.The quality indices were evaluated at two different time of harvest[November17(T1)and24(T2)2005]when fruits have reached8°and10°Brix,respectively,measured directly in thefield on20fruit samples randomly collected on the whole canopy of more plants in the orchard.Two other groups,composed by40fruits each,were stored at 0°C,for2or6months(S1and S2,respectively).At the end of cold storage,indices were measured in20fruits whereas the last20fruits were maintained for another week at room temperature(S1+7d and S2+7d,respectively for the two storage lengthiness).After this period fruits were analysed for their quality indices.The quality indices measured were soluble solids con-tent,fleshfirmness but ascorbic acid,carotenoids and phe-nolic content as well as total antioxidant capacity were also determinded.2.2.Antioxidant capacityThe method used to test the antioxidant capacity mea-sured the iron-reducing capacity of a pool of antioxidant sub-stances of the extracts of the kiwifruit.The FRAP method is developed to measure the ferric reducing ability of a fruit extract at low pH.The FRAP assay treats the antioxidant as reductants in a redox-linked colorimetric reaction.An intense blue colour is formed when the ferric-tripyridyltri-azine(Fe3+-TPZ)complex is reduced to the ferrous form at 593nm.The Fe2+makes a complex with2,20-dypirydil.The procedures used were reported in Tavarini,Degl’Innocenti, Pardossi,and Guidi(2007).Thefinal value of antioxidant capacity was expressed as mmol Fe2+/100g FW.2.3.Extraction and analysis of carotenoidsThe absorbance at k=470nm of extracts in acetone (80%)was determined(Porra,Thompson,&Kriedman, 1989).The pigment concentrations were expressed in l g/ 100g FW.2.4.Extraction and analysis of vitamin CProcedures used were as described by Degl’Innocenti, Guidi,Pardossi,and Tognoni(2005)based on the method of Kampfenkel,Van Montagu,and Inze(1995)for the spec-trophotometric determination of ascorbic acid(vitamin C). The Vitamin C content was expressed as mg/100g FW.2.5.Extraction and analysis of phenolsPhenols were analysed by using the method reported by Dewanto,Adom,and Liu(2002)based on the method of Folin-Ciocalteau,that involves reduction of the reagent by phenolic compounds,with concomitant formation of a blue complex.The values were expressed as mg gallic acid/100g FW.S.Tavarini et al./Food Chemistry107(2008)282–2882832.6.FleshfirmnessThe penetration test regards the measure of the neces-sary strength to imprint to theflesh-fruit a metal point of a dynamometer,to an established distance.The measure was performed on two opposite faces of the equatorial zone by using a digital penetrometer installed on a driving col-umn equipped with an8mm probe(Model53205,TR, Forlı`,Italy).Measurements were carried out on aflat sur-face by removing the skin from two side of the fruits.2.7.Soluble solids concentrationSoluble solids concentration(SSC)was estimated by the mean of two refractometer readings taken for the juice.A digital refractometer(Model53011,TR,Forlı`,Italy)was used.Measurements were carried out at the same sites as FF and was expressed as°Brix.2.8.Statistical analysisData were subjected to a repeated measures two ways analysis of variance(ANOVA)to determine the signifi-cance of differences between treatments which consisted in harvest time and storage.Least significant difference at 5%level(LSD)was calculated to compare differences between means following a significant ANOVA effect. The comparison was carried out to evidence differences among different storage modality.For analysis of correla-tion between antioxidant capacity and antioxidant sub-stances,the regression analysis was carried out.3.Results and discussion3.1.Quality indicesSoluble solids content andfirmness of kiwifruit at the two harvest times and at the end of storage have been reported in Table1.Thefleshfirmness significantly decreased during storage independently to the harvest time; the lowest values were registered in fruits maintained at ambient temperature for a week after6months of cool storage(Table1).Crisosto and Kader(1999)reported that late harvest kiwifruit retain theirfleshfirmness during stor-age better than early harvested fruits.Also in our case, fruits harvested at T2maintained a betterfleshfirmness in comparison to T1fruit(P<0.05).In comparison with data obtained from Crisosto and Kader(1999),it is impor-tant to underline that in our case thefirst harvest T1was carried out when fruit was near the physiological maturity stage(8°Brix).In addition to,in S1and S2,fruit samples clearly showed symptoms of softening;these symptoms enhanced after a week at ambient temperature.This con-firms the influence of temperature on the quality indices of fruit as reported also by other authors.In fact,Marsh et al.(2004)showed that kiwifruit stored at different tem-peratures softened;in particular,these authors found that fruits held at10°and4°were characterised by a softening faster than fruits held at0°C.Soluble solids content of kiwifruit at harvest is consid-ered an index of fruit maturity and an increase in SSC cor-responds to a conversion of starch to soluble sugars (MacRae,Bowen,&Stec,1989).In fruits collected at T1 and stored at0°C for2months,the SSC significantly increased compared with SSC values determined at harvest time(Table1).The further conservation(S1+7d,S2and S2+7d)of fruits did not influence the SSC which remained significantly similar to the values reached at the end of the cool storage period for2months(Table1).A similar behaviour was observed in fruits collected at T2. Also the cool storage for6months did not influence the SSC and,in this case,no variations were registered in the following week at ambient temperature.The SSC of kiwi-fruit is often believed to be linked to consumer test prefer-ence,although a close linkage has not been unequivocally demonstrated or registered(McGlone&Kawano,1998). Fruits above12°Brix are generally considered more acceptable to consumers(Stec,Hodgson,MacRae,&Trig-gs,1989).Additionally,fruit with a high SSC at harvest, store well and have a satisfactoryflavour when eating-ripe (Beever&Hopkirik,1990).3.2.Antioxidant capacityThe antioxidant capacity was not influenced by the har-vest time(Fig.1).In fruits collected at T1the antioxidantTable1Firmness(kg)and solid soluble content(SSC)in kiwifruits harvested in two different times(T1:17-11-2005,and T2:24-11-2005)and stored for2(S1)and 6months(S2)at0°CFirmness(kg)SSC(°Brix)T1T2T1T2Harvest 5.89±0.80a 4.68±0.19a8.3±0.89b10.4±0.13b S1 1.30±0.09b 1.44±0.10b14.3±0.40a13.2±0.26b S1+7d 1.26±0.56b 1.36±0.71b14.0±0.30a14.0±0.67a S20.92±0.04bc 1.04±0.11bc14.3±0.43a13.6±0.23b S2+7d0.32±0.01c0.41±0.04c14.6±0.98a13.8±0.34b At the end of the two period of cold storage,fruit were maintained for7days at25°C(S1+7d and S2+7d).Each value represents the mean of5 replicates±standard deviation.For the two harvest time T1and T2,means followed by the same letters are not significantly different for P=0.05. 284S.Tavarini et al./Food Chemistry107(2008)282–288capacity decreased significantly after2months of cool stor-age(S1);then values of FRAP did not change furthermore. The FRAP values of fruits harvested at T2significantly decreased after2months of cool storage too,but the antiox-idant capacity significantly increased when these fruits were maintained for a week at ambient temperature(Fig.1).The negative effect of cool storage in antioxidant capacity of kiwifruits was detected,also after6months of storage at 0°C.Also in these fruits stored for a long period(6months) an increase in FRAP values was observed at the end of their maintenance at25°C(S2+7d).To note,however,that the highest values of antioxidant capacity in kiwifruits had been recorded at the harvest,independently from the time of har-vest.These results suggested that the cool storage negatively influenced the total antioxidant capacity of kiwifruits.Shi-vashankara,Isobe,Al-Haq,Takenaka,and Shina(2004) determined the antioxidant capacity in Irwin mango fruit before and after the storage period and they found that the antioxidant capacity remained unchanged up to20days of the storage period and decreased thereafter.Also Con-nor,Luby,Hancock,Berkheimer,and Hanson(2002)deter-mined a reduction of the antioxidant capacity in9cultivars of blueberry fruits during cold-temperature storage(3–5 weeks).These authors found an increase in the antioxidant capacity only in thefirst post-harvest interval(up to3 weeks)for3cultivars.The fruit antioxidant capacity is attributable certainly to the phytochemical content and,in fact,Connor et al.(2002)linked the increase in antioxidant capacity to the phenol content recorded in thefirst phase of storage.On the other hand,also Shivashankara et al.(2004) linked the reduction after20days of storage mainly to the strong relationship with ascorbic acid and they suggested that an increase in antioxidant capacity during low-temper-ature storage may be possible only in fruit in which the con-tribution of total phenolics is greater than that of the ascorbic acid.3.3.Vitamin CIn fruit collected at both harvest time(T1and T2),the ascorbic acid content(AA)did not show differences in thefirst post-harvest interval(S1and S1+7d)in compar-ison with the values at harvest(Fig.2).In kiwifruit col-lected at T1,the AA significantly decreased at the end of the long storage(S2)and slightly increased again after a week to ambient temperature(S2+7d)(Fig.2).The AA of kiwifruit harvested at T2did not change at the end of the long storage(S2)and increased during the following week at ambient temperature(S2+7d).Generally,freshly fruits contain more vitamin C than those cool-stored(Lee &Kader,2000)and,moreover,the loss of vitamin C is extremely variable among different fruits and vegetables. The harvest time significantly influenced the ascorbic acid concentration(P<0.01;Fig.2)and in fact the value regis-tered at T1was significantly higher than that at T2.The accumulation of AA during ripening depends on type of fruit;Lee and Kader(2000)reported that AA content increased with ripening in apricot,peach and papaya,but decreased in apple and mango.Generally,when fruits become overripe,vitamin C content declines,concurrently with the degradation of fruit tissues(Kalt,2005).It is well known that kiwifruit,as well as Citrus fruits, are excellent sources of vitamin C(Nishiyama et al., 2004).However,the antioxidant capacity of kiwifruit is not so high as compared with other fruits.Several authors reported,for example,that strawberries have greater anti-oxidant capacity(two to eleven fold)than apple,peach, pear,grape,tomato,orange or kiwifruit(Halvorsen et al.,2002;Wang,Cao,&Prior,1996).There is a contro-versial debate in the literature about the influence of vita-min C on the antioxidant capacity of fruits or vegetables (Guo et al.,2003).On the other hand,it is also known that fruits with high antioxidant capacity generally containS.Tavarini et al./Food Chemistry107(2008)282–288285more antioxidants and most of these antioxidants has been showed to be phenolic compounds and in particularflavo-noids(Connor et al.,2002;Guo et al.,2003;Wang et al., 1996).Even Proteggente et al.(2002)reported that the highest antioxidant capacity found in fruits such as straw-berry,raspberry and red plum is attributable essentially to the higher content in anthocyanins.3.4.Phenol contentThe interaction between harvest time and storage had no significant influence on the phenol content of kiwifruit, but the influence of the two variability factors separately was significant(Fig.3).Phenols did not change in fruit col-lected at T1and stored for2months at0°C(S1)and dur-ing the following week at25°C(S1+7d).A significant rise was observed in these fruits after the long storage(S2) which further increased after a week at ambient tempera-ture(S2+7d).The same pattern was observed at the end of storage in fruits collected at T2too(Fig.3).In a study about fresh-cut fruits versus whole fruits during storage, Gil,Aguayo,and Kader(2006)found that during9daysof storage no significant changes occurred in phenol con-tent in kiwifruits and no difference was determined between slices and whole fruits.Generally,phenol content may either increase or decrease in fruits and vegetables depend-ing on the storage conditions(Kalt,2005).3.5.Carotenoid contentIn Fig.4the carotenoid content at harvest and during storage conditions are shown.The harvest time signifi-cantly influenced the carotenoid content:higher values of carotenoids had been recorded in fruits at T1(Fig.4). The carotenoid content in T1and T2harvested kiwifruit increased after2months of cool storage and after a week to ambient temperature(Fig.4),whereas after6months of cool storage,fruits harvested at T1and T2showed a sig-nificant decrease in carotenoid content.A little increase in carotenoids was observed in fruit collected at T1and main-tained for a week to ambient temperature(S2+7d).The obtained results showed that a long storage at0°C deter-mined a significant loss of carotenoid content of kiwifruit collected both T1and T2;then this indicates that harvest time is an important factor able to influence the mainte-nance of total carotenoids during storage.In fact,kiwifruit harvested at T2showed lower values at harvest than during storage.3.6.Correlation between fruit constituents and total antioxidant capacityTo highlight the influence of the phytochemical constit-uents on antioxidant capacity in kiwifruit,we determined the correlation between the FRAP values and different antioxidant substances(vitamin C,carotenoids and phe-nols).Also for correlation analysis we considered the two harvest time separately.From the statistical analysis, only one correlation resulted significant and positively correlated(Fig.5)AA content was positively correlated with the total antioxidant capacity only in fruit collected at T1.This result also agreed with the contribution of AA to total antioxidant capacity,determined in these fruits which corresponded to a value of about40%.These results suggest that,in kiwifruits,vitamin C contributed to antioxidant capacity much more than others antioxi-dant constituents,such as phenols or carotenoids.On the other hand,kiwifruit is characterised by a high con-tent of vitamin C and a small amounts of phenolics(Gil et al.,2006).286S.Tavarini et al./Food Chemistry107(2008)282–2884.ConclusionThe obtained results underline the important role of the pre-and post-harvest factors on the qualitative and nutri-tional characteristics of kiwifruit.Among the pre-harvest factor,certainly the harvest time influenced organoleptic and nutritional characteristics of kiwifruit.SSC increased in fruit collected at T2but some nutritional characteristics such as vitamin C and carotenoids were higher in fruits gathered at T1,while harvest time did not induce any change in antioxidant capacity and phenol content.The cool storage had a different effect in relation to the organic compound considered.In fact,cool storage,and in particular its duration,influenced nutritional characteris-tics in kiwifruits even if is not possible to identify a unique behaviour for the organic compounds determined here.Cold storage conditions significantly increased total phenolics and this can be attributed to changes occurring in phenol metabolism during storage,as well as the increase of phenylalanine ammonia lyase(PAL).It is known as PAL has been found to be associated with post-harvest disorders induced after prolonged storage at low-temperature(Martinez-Tellz&Lafuente,1997).The most interesting result was the decrease in AA observed in T1harvested fruits after6months of cool stor-age and this result agrees with the correlation found between the content of this molecule and antioxidant capacity.The temperature upon storage is the most impor-tant factor in the post-harvest life of fresh produce because of its dramatic effects on rates of biological reactions(Li& Kader,1989).Water loss during storage is another impor-tant cause of fruit deterioration.In particular,loss of fresh weight(water loss)can also speed up ascorbic acid degradation.Interestingly,it appears the effect determined by the maintenance of fruits at room temperature after cool stor-age,which sometimes improved the nutritional characteris-tics of fruit as well as the phenol and carotenoid content in T1and T2harvested fruits and AA only in fruit collected at T2time.In conclusions,fruits harvested at T2seem to be more suitable for a long storage(6months)because reach nutritional values also higher than those recorded in fruits at the moment of harvest.However,these fruits were also characterised by a reduction in organoleptic characteristics such asfleshfirmness,a parameter that can compromise the fruit marketing.AcknowledgementsThe authors are grateful to Azienda‘‘Camillo Pacini e Figli”(Rigoli,Pisa,Italy)for supplying kiwifruit samples. 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3种沙棘油的主要成分及抗氧化能力比较
3种沙棘油的主要成分及抗氧化能力比较郑满荣;吕晓玲;王建新;王璐瑶;吴亚平;冯健峰【摘要】比较3种沙棘油的脂肪酸组成、总酚含量以及体外抗氧化能力.根据国标测定3种沙棘油的理化性质,采用气相色谱法测定3种沙棘油的主要脂肪酸及相对百分含量,紫外可见分光光度计法测定了总酚含量,以及DPPH自由基清除能力、ABTS+自由基清除能力、还原能力和总抗氧化能力.3种沙棘油主要含有棕榈酸、硬脂酸、油酸、亚油酸和亚麻酸这5种脂肪酸,含量各不相同,3种沙棘油脂肪酸含量的区别主要在于亚油酸和亚麻酸,沙棘籽油含量约为64.52％、沙棘果油含量约为58.02％、沙棘全果油含量约为60.46％,其中以沙棘果油的亚油酸含量最高,以沙棘籽油的亚麻酸含量最高.DPPH自由基清除率和总抗氧化能力方面,三者没有显著差异;在还原力方面,沙棘籽油＞沙棘全果油＞沙棘果油;在ABTS+自由基清除试验中,沙棘果油的效果略好于其他两者.%In this study,the fatty acid composition,total phenol content and the in vitro antioxidant capacity of three kinds of seabuckthorn oil were compared.The physicochemical properties of three kinds of seabuckthorn oil were determined according to GB,and the main fatty acids and relative percentage composition of three seabuckthorn oil were determined by gas chromatography (GC).The total phenol content,DPPH free radical scavenging ability,ABTS+ free radical scavenging capacity,reducing power and total antioxidant capacity were measured by UV-Vis spectrophotometer.These 3 kinds of seabuckthorn oil mainly contain 5 kinds of fatty acids,palmitic acid,stearic acid,oleic acid,linoleic acid and linolenic acid,which are different in content.The differences between fatty acid content of these 3 kinds ofseabuckthorn are mainly linoleic acid and linolenic acid.The contents of fatty acids in seabuckthorn seed oil,seabuckthorn fruit oil and seabuckthorn total fruit oil were about 64.52 ％,58.02 ％ and60.46 ％,respectively.Among them,the linoleic acid content in seabuckthorn fruit oil was the highest,and the linolenic acid content in seabuckthorn seed oil was the highest.In DPPH free radical scavenging rate and total antioxidant capacity,there was no significant difference between the three kinds of seabuckthom oil.In reducing power,seabuckthorn seed oil ＞ seabuckthorn total fruit oil ＞ seabuckthorn fruit oil.In the ABTS+ free radical scavenging test,the scavenging effect of seabuckthorn fruit oil was slightly better than that of the other two oils.【期刊名称】《食品研究与开发》【年(卷),期】2018(039)008【总页数】6页(P24-29)【关键词】沙棘籽油;沙棘果油;沙棘全果油;脂肪酸组成;抗氧化【作者】郑满荣;吕晓玲;王建新;王璐瑶;吴亚平;冯健峰【作者单位】天津科技大学食品工程与生物技术学院,天津300457;天津科技大学食品工程与生物技术学院,天津300457;天津科技大学食品工程与生物技术学院,天津300457;天津科技大学食品工程与生物技术学院,天津300457;天津科技大学食品工程与生物技术学院,天津300457;天津科技大学食品工程与生物技术学院,天津300457【正文语种】中文沙棘，又叫醋柳、酸刺、黑刺、沙枣，为胡颓子科沙棘属植物，是一种落叶性灌木。
采收期对苹果多酚和抗氧化能力的影响
届毕业生毕业论文采收期对苹果多酚和抗氧化能力的影响姓名学号学院专业班级导师日期目录摘要 (1)Abstract (2)1 材料和方法 (5)1.1 试验材料 (5)1.2 试验方法 (5)1.2.1 酚类物质的提取 (5)1.2.2 总酚含量的测定 (5)1.2.3 总黄酮含量的测定 (6)1.2.4 DPPH法测定抗氧化性 (6)1.2.5 游离多酚的测定 (7)1.3 数据处理与分析 (7)2 结果与分析 (7)2.1 标准曲线 (7)2.1.1 苹果总黄酮标准曲线 (7)2.1.2 苹果总酚标准曲线 (8)2.1.3 苹果游离多酚色谱图 (8)2.1.4 DPPH的标准曲线 (9)2.2 苹果总黄酮含量分析 (9)2.3 苹果总酚含量分析 (10)2.4 苹果游离多酚分析 (10)2.5 苹果果实抗氧化性分析 (12)2.6 果实酚类物质含量及抗氧化性的相关性分析 (12)3 结论 (13)参考文献 (15)致谢 (17)采收期对苹果多酚和抗氧化能力的影响摘要：以红富士苹果为试材，自9月12日起每隔3d采果1次，即从9月12日共分8期采收，对其多酚及抗氧化能力的进行分析，研究采收期对苹果多酚和抗氧化能力的影响。
试验结果表明：在总黄酮方面，采收期对苹果的影响较大，随着采收期日期的延后，苹果果肉和果皮总黄酮含量逐渐下降，果肉总黄酮最高为2.02±0.08a mg RE /g FW，果皮总黄酮含量最高为7.08±0.22a mg RE /g FW；在总酚方面，采收期对苹果的影响较大，随着采收期日期的延后，苹果果肉和果皮总酚含量逐渐下降，果肉总酚最高为0.87±0.11a mg GAE /g FW，果皮总酚含量最高为4.03±0.18a mg GAE /g FW，果皮总酚远高于果肉总酚；在游离多酚方面，绿原酸和表芦丁是红富士苹果中主要的游离多酚，果肉的绿原酸最高为25.66±0.68a µg /g FW，果皮的绿皮素为138.44±6.64a µg /g FW。
超声辅助不同小分子糖渗透处理后真空冷冻干燥油柑的品质比较
超声辅助不同小分子糖渗透处理后真空冷冻干燥油柑的品质比较彭进明，梁贵强，肖宇燊，温文俊，丘苑新，王琴*，肖更生*（仲恺农业工程学院轻工食品学院，农业农村部岭南特色食品绿色加工与智能制造重点实验室，广东省岭南特色食品科学与技术重点实验室，广东广州 510225）摘要：该研究评价了超声辅助五种小分子糖渗透处理后冻干油柑的理化特性及体外抗氧化活性。
结果表明：相比对照组，经超声辅助渗糖处理的油柑水分损失率、固形物增加率升高；冻干油柑内部孔隙更加致密，硬度显著提高、脆度基本保持，复水性下降；低聚异麦芽糖处理组的吸湿率（18.25%）低于对照组（22.54%）；葡萄糖和麦芽糖处理组的冻干油柑色差ΔE小，分别为2.73和1.71，即颜色保留率高；低聚麦芽糖和蔗糖对冻干油柑的风味强化效果较好；蔗糖、葡萄糖和麦芽糖处理组的冻干油柑可滴定酸含量较低；与对照组玻璃化转变温度（T g=43.66 ℃）相比，麦芽糖处理组的T g升高到45.53 ℃，其他处理组则显著降低了样品的T g；除木糖醇处理组（9.44 mg/g）外，不同超声渗糖处理组的总酚保留率均较高；蔗糖和低聚异麦芽糖渗透处理可有效保持冻干油柑的体外抗氧化能力。
总的来说，超声辅助蔗糖和低异聚麦芽糖渗透处理的冻干油柑品质较好，其中低异聚麦芽糖可作为一种蔗糖替代品用于开发功能性冻干油柑。
关键词：油柑；超声辅助渗糖；真空冷冻干燥；品质文章编号：1673-9078(2024)04-215-224 DOI: 10.13982/j.mfst.1673-9078.2024.4.0509Quality Comparison of Vacuum Freeze-dried Phyllanthus emblica after Ultrasound-assisted Osmotic Treatment with Different Small Molecular Sugars PENG Jinming, LIANG Guiqiang, XIAO Yushen, WEN Wenjun, QIU Yuanxin, W ANG Qin*, XIAO Gengsheng* (Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Science and Technology of Lingnan Specialty Food, College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou510225, China)Abstract: The physicochemical properties and antioxidant activities of freeze-dried Phyllanthus emblica (FDP)引文格式：彭进明,梁贵强,肖宇燊,等.超声辅助不同小分子糖渗透处理后真空冷冻干燥油柑的品质比较[J] .现代食品科技, 2024,40(4):215-224.PENG Jinming, LIANG Guiqiang, XIAO Yushen, et al. Quality comparison of vacuum freeze-dried Phyllanthus emblica after ultrasound-assisted osmotic treatment with different small molecular sugars [J] . Modern Food Science and Technology, 2024, 40(4): 215-224.收稿日期：2023-05-03基金项目：广东省科技计划项目（2022B020*******）；广东省区域联合基金青年基金项目（2021A1515110660）；广东省驻镇帮镇扶村科技特派员项目（KTP20210380）作者简介：彭进明（1992-），男，博士，讲师，研究方向：果蔬加工与功能食品，E-mail：通讯作者：王琴（1973-），女，博士，教授，研究方向：果蔬加工与功能食品，E-mail：；共同通讯作者：肖更生（1965-），男，硕士，研究员，研究方向：果蔬加工与功能食品，215obtained by ultrasound-assisted osmotic treatment with five types of small molecular sugars were evaluated. The results showed that the water loss rate and the solid content rate increased, and the internal pores became denser, with significantly increased hardness and maintained brittleness, but decreased rehydration rate compared with the control group. The hygroscopic rate of the isomalto-oligosaccharide treatment group (18.25%) was lower than that of the control group (22.54%). The ΔE of the glucose and maltose treatment groups was 2.73 and 1.71, respectively, indicating that they exhibited potent color protection. Isomalto-oligosaccharide and sucrose treatment had a flavor-strengthening effect on FDP. The sucrose, glucose, and maltose treatments reduced the titrable acid content of FDP. The glass transition temperature (T g) of the maltose treatment group increased to 45.53 ℃, whereas the Tg of other treatment groups significantly decreased compared with the control group (43.66 ℃). Except for the xylitol treatment group (9.44 mg/g), the total phenol retention rate was high in the different treatment groups. The antioxidant capacity of FDP was maintained by sucrose and isomaltose osmosis. In conclusion, the quality and antioxidant activity levels of FDP treated using ultrasound-assisted sucrose and isomalto-oligosaccharide osmosis were higher than those of other treatments. Thus, isomalto-oligosaccharide emerges as a viable substitute for sucrose in the development of functional lyophilized P. emblica.Key words: Phyllanthus emblica; ultrasound-assisted osmotic treatment; vacuum freeze-drying; quality油柑（Phyllanthus emblica L.）是一种药食同源的岭南特色果品，风味独特、营养丰富，深受消费者喜爱和研究者关注。