红肉与白肉火龙果常规营养成分及抗氧化活性比较分析
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摘要
以红肉火龙果和白肉火龙果为实验材料,分析其中粗脂肪、能量、V_C、多酚、粗蛋白、总糖等常规营养成分及抗氧化活性。结果表明红肉火龙果的总糖(18.70%±4.14%)、可滴定酸((0.67±0.002)g/100 g)、粗脂肪((2.28±0.04)g/100 g)、能量((2978.36±45.03)kJ/100 g)和粗蛋白含量((0.76±0.021)g/100 g)显著高于白肉火龙果(p<0.05),水分含量两者差异不显著(p>0.05)。红肉火龙果比白肉火龙果含有更丰富的V_C((119.5±5.8)mg/100 g)、多酚((83.8±4.9)mg/100 g)和黄酮((24.9±2.3)mg/100 g),且差异显著(p<0.05),并且红肉火龙果对油脂的抗氧化能力、自由基的清除率及还原能力均显著高于白肉火龙果(p<0.05)。表明贵州罗甸产红肉火龙果含有丰富的营养物质,且抗氧化活性较高,具有较好的应用潜力。
To compare the nutritional components and antioxidant capacity of red pitaya and white pitaya,the contents of crude fat,energy,tamin C,phenol,protein,total sugar and antioxidant activities were analyzed,respectively.The results showed that the significant differences in contents and antioxidant activities were found between red pitaya and white pitaya.The total sugar(18.70%±4.14%),titratable acid((0.67±0.002)g/100 g),protein((0.76±0.021)g/100 g),fat((2.28±0.04)g/100 g)and energy((2978.36±45.03)kJ/100 g)of the red pitaya were significantly higher than that of white pitaya(p<0.05),but there was no significant differences in the moisture content(p>0.05).The red pitaya was rich in flavonoid((24.9±2.3)mg/100 g),phenol((83.8±4.9)mg/100 g),vitamin C((119.5±5.8)mg/100 g)(p<0.05),and so anti-lipid peroxidation activity,free radical scavenging activity and reducing power of red pitaya were significantly higher than white pitaya(p<0.05).Therefore,the red pitaya from Guizhou were rich in nutritional components and they had high antioxidant activities,it provided to have applicable values and potential on deep processing.
To compare the nutritional components and antioxidant capacity of red pitaya and white pitaya,the contents of crude fat,energy,tamin C,phenol,protein,total sugar and antioxidant activities were analyzed,respectively.The results showed that the significant differences in contents and antioxidant activities were found between red pitaya and white pitaya.The total sugar(18.70%±4.14%),titratable acid((0.67±0.002)g/100 g),protein((0.76±0.021)g/100 g),fat((2.28±0.04)g/100 g)and energy((2978.36±45.03)kJ/100 g)of the red pitaya were significantly higher than that of white pitaya(p<0.05),but there was no significant differences in the moisture content(p>0.05).The red pitaya was rich in flavonoid((24.9±2.3)mg/100 g),phenol((83.8±4.9)mg/100 g),vitamin C((119.5±5.8)mg/100 g)(p<0.05),and so anti-lipid peroxidation activity,free radical scavenging activity and reducing power of red pitaya were significantly higher than white pitaya(p<0.05).Therefore,the red pitaya from Guizhou were rich in nutritional components and they had high antioxidant activities,it provided to have applicable values and potential on deep processing.
引文
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[19]黄丽华.砂糖桔营养成分分析[J].食品研究与开发,2007,28(1):152-154.
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[27]Prior R L,Wilkes S E,Rogers T R,et al.Purified blueberry anthocyanins and blueberry juice alter development of obesity in mice fed an obesogenic high-fat diet[J].Journal of Agricultural and Food Chemistry,2010,58(7):3970-3976.
[28]王晓宇,杜国荣,李华.抗氧化能力的体外测定方法研究进展[J].食品与生物技术学报,2012,31(3):247-252.
[29]吴小燕,刘琼,王仁才.不同品种枣总提物体外抗氧化性能比较[J].安徽农业科学,2016(2):119-120.
[30]柴军红,何婷婷,金志民,等.黑加仑果渣提取物抗氧化活性研究[J].食品研究与开发,2018(1):16-20.
[31]周玮婧,隋勇,孙智达,等.荔枝皮原花青素与VC、VE的协同抗氧化研究[J].食品科学,2012,33(3):5-8.
[32]姜爱丽,孟宪军,胡文忠,等.不同北高丛蓝莓品种的抗氧化成分及其抗氧化活性[J].食品与发酵工业,2011,37(9):161-165.
[33]贾冬英,曹冬冬,姚开.荸荠皮提取物对DPPH自由基清除活性[J].天然产物研究与开发,2007,19(5):745-747.
[2]李涛,王明月,杜海群,等.红肉火龙果与白肉火龙果的品质分析[J].保鲜与加工,2015(4):59-61.
[3]蔡永强,向青云,陈家龙,等.火龙果的营养成分分析[J].经济林研究,2008,26(4):53-56.
[4]潘艳丽,芮汉明,林朝朋.火龙果种仁的营养成分分析[J].营养学报,2004,26(6):497-498.
[5]李文云,彭志军,王彬,等.火龙果不同品种(品系)果肉糖、酸含量及组成分析[J].贵州农业科学,2010,38(11):215-217.
[6]王壮,王立娟,蔡永强,等.火龙果营养成分及功能性物质研究进展[J].中国南方果树,2014,43(5):25-29.
[7]邢晋宁,陈训,樊丛令.不同品种火龙果的氨基酸含量测定及其营养评价[J].贵州农业科学,2011,39(5):193-195.
[8]周笑犁,陈丽,王瑞,等.蓝莓不同部位常规营养成分及活性物质的比较分析[J].食品工业科技,2016,37(9):363-366.
[9]车金鑫,师俊玲,罗光武.广西罗城毛葡萄多酚、黄酮和白藜芦醇的组成特性及其抗氧化活性研究[J].西北农林科技大学学报:自然科学版,2017,45(7):107-114.
[10]徐颖,樊明涛,冉军舰,等.不同品种苹果籽总酚含量与抗氧化相关性研究[J].食品科学,2015,36(1):79-83.
[11]李玉红.钼蓝比色法测定水果中还原型维生素C[J].天津化工,2002(1):31-32.
[12]陈冠林.红肉火龙果色素提取、纯化及其抗氧化、降血脂作用的研究[D].广州:广东药学院,2013.
[13]周笑犁,杜斌,周艳,等.蓝莓皮渣花色苷粗提物的抗氧化性[J].食品与发酵工业,2017,43(6):181-186.
[14]Wootton BPC,Moran A,Ryan L.Stability of the total antioxidant capacity and total polyphenol content of 23commercially available vegetable juices before and after in vitro digestion measured by FRAP,DPPH,ABTS and Folin-Ciocalteu methods[J].Food Research International,2011,44(1):217-224.
[15]李亮曜,陈伟权,欧思琳,等.红肉火龙果色素提取工艺优化及其抗氧化研究[J].广东化工,2017,44(16):95-97.
[16]徐响,何伟,孙丽萍,等.蜂花粉油脂抗氧化活性与类胡萝卜素含量的相关性[J].食品科学,2010,31(21):155-158.
[17]林恋竹,赵谋明.反应时间对DPPH·法、ABTS+·法评价抗氧化性结果的影响[J].食品科学,2010,31(5):63-67.
[18]聂继云.苹果的营养与功能[J].保鲜与加工2013(6):56-59.
[19]黄丽华.砂糖桔营养成分分析[J].食品研究与开发,2007,28(1):152-154.
[20]安树康.皮胎果梨营养成分定量分析[J].中国食物与营养,2005(6):43-46.
[21]Lim HK,Tan CP,Karim R,et al.Chemical composition and DSC thermal properties of two species of Hylocereus cacti seed oil:Hylocereus undatus and Hylocereus polyrhizus[J].Food Chemistry,2010,119(4):1326-1331.
[22]潘世明.几种红肉火龙果品种(系)品质分析[J].中国园艺文摘,2016,32(9):46-46.
[23]Lingua M S,Fabani M P,Wunderlin D A,et al.In vivo,antioxidant activity of grape,pomace and wine from three red varieties grown in Argentina:Its relationship to phenolic profile[J].Journal of Functional Foods,2016,20:332-345.
[24]Vinson J A,Su X,Zubik L,et al.Phenol antioxidant quantity and quality in foods:fruits[J].Journal of Agricultural&Food Chemistry,2001,49(11):5315.
[25]Slawomir W,Barbara NW,Katarzyna M,et al.Minorbetalains in fruits of Hylocereus specis[J].2007,68(2):251-259.
[26]Rosario C,Josem O,Mercedes A,et al.Color properties and stability of betacyanins from opuntia fruits[J].Agricultural and food chemistry,2003,51(9):2772-2776.
[27]Prior R L,Wilkes S E,Rogers T R,et al.Purified blueberry anthocyanins and blueberry juice alter development of obesity in mice fed an obesogenic high-fat diet[J].Journal of Agricultural and Food Chemistry,2010,58(7):3970-3976.
[28]王晓宇,杜国荣,李华.抗氧化能力的体外测定方法研究进展[J].食品与生物技术学报,2012,31(3):247-252.
[29]吴小燕,刘琼,王仁才.不同品种枣总提物体外抗氧化性能比较[J].安徽农业科学,2016(2):119-120.
[30]柴军红,何婷婷,金志民,等.黑加仑果渣提取物抗氧化活性研究[J].食品研究与开发,2018(1):16-20.
[31]周玮婧,隋勇,孙智达,等.荔枝皮原花青素与VC、VE的协同抗氧化研究[J].食品科学,2012,33(3):5-8.
[32]姜爱丽,孟宪军,胡文忠,等.不同北高丛蓝莓品种的抗氧化成分及其抗氧化活性[J].食品与发酵工业,2011,37(9):161-165.
[33]贾冬英,曹冬冬,姚开.荸荠皮提取物对DPPH自由基清除活性[J].天然产物研究与开发,2007,19(5):745-747.