荔枝果实不同部位的主要酚类物质及其抗氧化活性分析

为探究荔枝果实不同部位的主要酚类物质及抗氧化活性,利用高效液相色谱(High-performance liquid chro-matography,HPLC)测定荔枝果实不同部位(果肉、鲜干果核、鲜干果壳)的多酚主要成分及含量,并测定分析各部位多酚的抗氧化活性及不同条件(温度、酸碱度及光照)对其抗氧化活性的影响.结果表...

Analysis on main phenolic substances and antioxidant activity of lichi fruit from different parts

In order to explore the main phenolic substances and antioxidant activity of different parts of lichi fruit, the composition of polyphenols in different parts of Litchi chinensis was determined by HPLC and their antioxidant ability in different condition were determined by ABTS reduction assay. The results showed that: five lichi polyphenol samples were chemically different——the polyphenols in the flesh parts mainly contained proanthocyanidin B2, the polyphenols in the fresh core and shell mainly contained epicatechin, and the highest content of polyphenols with dried core and shell was proanthocyanidin A2, protocatechuic acid, respectively. The order of the five polyphenol samples on ABTS+ reduction ability was flesh > dried core > fresh core > fresh shell > dried shell. When the concentration of each lichi polyphenol sample was lower than 0.18 mg/mL, the ABTS+ reduction ability of each lychee polyphenol was higher than that of vitamin C except for dry lychee shell polyphenol. In addition, temperature, pH, and light had a relatively significant effect on the antioxidant activity of all five litchi polyphenol samples.