摘要
试验以红油香椿为对象,研究香椿嫩芽的叶、茎不同空间部位（顶部、中部、下部）的总多酚、VC、可溶性糖、叶绿素、黄酮、可溶性蛋白质、亚硝酸盐等理化指标及其抗氧化活性,以期为香椿合理、科学、安全地开发利用加工提供理论依据。理化分析显示：除可溶性蛋白质及亚硝酸盐外,其他理化指标在香椿嫩叶中的含量均极显著高于茎中的含量（p〈0.01）,在叶中,总多酚及VC主要集中在顶叶;叶绿素及黄酮主要富集在下部叶片;可溶性糖在中叶中含量最高。茎中不同空间部位各理化指标之间差异不显著。抗氧化活性测定结果基本和理化分析结果一致,叶部的总还原力仍高于茎部。就嫩叶各空间部位来说,顶叶对清除·OH能力及总还原能力最高,远远高于其它部位;而不同部位茎的DPPH·的清除能力差别不大,浮动范围在2.29~3.37之间。
In order to make full use of resource of Toona sinensis and provide theoretical basis for the development and processing, the quality and vitro antioxidation activity of different parts （upper, middle, bottom） of Toona Sinensis immature leaves and stems were studied. The qualities include total polyphenol, Vc, soluble saccharide, chlorophyll, flavonoid, soluble protein and nitrite. Quality analysis showed that contents in leaves were significantly higher than that of in stems （p 〈0.01） except for soluble proteins and nitrites. Total polyphenols and Vc were mainly concentrated in the upper leaves, soluble saccharide content was the highest in the middle leaves, chlorophyll and flavonoids existed in the bottom leaves. Analysis of composition contents was no difference in stem. Antioxidant activity showed that scavenging hydroxyl free radical and total reduction power of leaves were far higher than that of in stems. Activities of scavenging hydroxyl free radical and total reduction power were strongest in upper leaves. There was little difference in scavenging DPPH＆#183;, ranging from 2.29 to 3.37.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2015年第6期646-652,共7页
Journal of Food Science and Biotechnology
基金
河南省财政预算项目(20148010)
河南省科技成果推广示范项目
关键词
香椿不同部位
香椿嫩芽品质
抗氧化活性
Different parts of Toona sinensis
Quality
Vitro Antioxidation Activity
