火龙果茎成分及其抗氧化活性分析

为了充分利用废弃资源火龙果茎,对红皮红肉火龙果茎成分及抗氧化活性进行了研究。结果表明,火龙果茎中水分含量92.5%,维C含量7.68 mg/100 g,钾、钙、镁、铁和锌含量分别为437.6 mg/100 g,411.2 mg/100 g,134.6 mg/100 g,0.61 mg/100 g和0.314 mg/100 g,碳、氢、氮、硫元素含量分别为36.83%,5.27%,1.69%,0.80%。经GC-MS分析,火龙果茎中含有维E、β-谷甾醇、植物醇、角鲨烯等22种活性成分。其提取液的还原能力相当于2 mg/mL维C溶液的65.37%,对DPPH自由基的清除率为73%。综合分析,火龙果茎具有开发食品、药品和化工用品的天然优势。因此,对提高火龙果茎利用率有重要借鉴意义。

Analysis of Components and Antioxidant Activities of Pitaya Stem

In order to take full advantage of pitaya stem,the components and antioxidant activities of pitaya stem were studied.Results indicated that the moisture and VC contents of the pitaya stem were 92.5%and 7.68 mg/100 g,respectively.The contents of potassium,calcium,magnesium,iron andzincwere 437.6 mg/100 g,411.2 mg/100 g,134.6 mg/100 g,0.61 mg/100 g and 0.314 mg/100 g,respectively.And the contents of carbon,hydrocarbon,nitrogen and sulfur are 36.83%,5.27%,1.69%and 0.80%,respectively.The results of GC-MS showed that there were 22 active components in the pitaya stem,such as vitamin E,β-sitosterol,phytol,squalene and so on.The reducing capacity of the extract was equivalent to 65.37%of 2 mg/mL VC solution,and the free radical scavenging activity of DPPH was 73%.Comprehensive analysis showed that pitaya stem has natural advantages of developing food,medicine and chemical products.So the research was of great significance for improving the utilization rate of the pitaya stem.