苹果梨酚类物质抗氧化活性研究.pdf

文档介绍：170 2010, Vol. 31, No. 17 食品科学 ※基础研究
苹果梨酚类物质抗氧化活性研究
赵金伟，李范洙，张 先 *
(延边大学农学院食品科学系，吉林 龙井 133400)
摘 要：通过对 DPPH 自由基、羟自由基(· OH)和亚硝酸根离子的清除能力实验，测定苹果梨幼果和成熟果果皮
中提取的酚类物质抗氧化活性。结果表明：苹果梨酚类物质对 DPPH 自由基、· OH 和亚硝酸根离子均有较好的
清除效果，其中幼果中提取的酚类物质清除效果要好于成熟果果皮。
关键词：苹果梨；酚类物质；抗氧化
　　
Antioxidant Activity Study of Phenolic Compounds from Pingguoli Pear Peels
ZHAO Jin-wei，LI Fan-zhu，ZHANG Xian*
(Department of Food Science, Agricultural College of Yanbian University, Longjing 133400, China)
Abstract ：An antioxidant activity study of phenolic compounds from young and ripe Pingguoli pear peels was carried out by
DPPH free radical, hydroxyl free radical and nitrite scavenging assays. It was found that phenolic compounds from Pingguoli
pears had good scavenging effect against all DPPH and hydroxyl free radicals and nitrite and that the phenolic extract from young
fruit peels was superior to that from ripe fruit peels.
Key words：Pingguoli pear；phenolic compounds；antioxidant activity
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