番石榴发育期生物活性物质研究

番石榴风味独特，营养丰富。本研究以‘珍珠’番石榴和‘水晶’番石榴为试材，研究番石榴果皮和果肉中 生物活性物质含量及其与抗氧化能力关系。结果表明：番石榴果皮和果肉中，‘珍珠’番石榴的总酚、类黄酮、酚酸、 单宁含量均高于‘水晶’番石榴；番石榴的果皮和果肉发育过程中总酚、类黄酮、酚酸、叶绿素及类胡萝卜素含量均 呈下降趋势；番石榴果皮中生物活性物质含量高于果肉，且果皮抗氧化能力高于果肉；在生物活性物质与总抗氧化能 力的相关性方面，总酚含量相关性最高。本研究结果可为番石榴加工产品开发提供理论和实践基础。

Bioactive Substances of Guava During Fruit Developmental Period

Guava has unique flavor and rich nutrition, and there is a few research on the bioactive substances and antioxidant activity in the fruit. The ‘Zhenzhu’ Guava and ‘Shuijing’ Guava were used as the material, and the relationship between bioactive substances and antioxidant activity were studed in the peel and pulp. The main results were as follows: The contents of total phenolics, flavonoid, phenolic acids and tannins were higher in ‘Zhenzhu’ than those in ‘Shuijing’. The contents of total phenolics, flavonoid, phenolic acids,chlorophyll and carotenoids declined during fruit developmental period in the peel and pulp. The contents of bioactive substances in the peel was higher than that in the pulp, and the antioxidant activity of the peel exceeded that of the pulp. The correlation of bioactive substances and total antioxidant capacity were analyzed, and the correlation coefficient was the highest between total phenol content and antioxidant activity. The results could provide a theory and practice basis for guava processing product.