磨盘柿温水脱涩过程中单宁含量及自由基清除能力的变化

 通过研究磨盘柿果实温水脱涩过程中单宁含量和ABTS［2,2–联氮–二（3–乙基–苯并噻唑–6–磺酸）］自由基清除能力的变化，进一步为涩柿果实利用及营养评价提供参考依据。采用40 ℃温水对磨盘柿进行脱涩处理，测定了脱涩过程中果实硬度、可溶性固形物、单宁含量、总酚含量及ABTS自由基清除能力的变化。经24 ~ 27 h脱涩，脱涩过程中果实硬度和可溶性固形物均呈缓慢下降的趋势；总单宁含量介于7.32 ~ 10.62 mg &;#8226; g-1FW之间；可溶性单宁含量、总酚含量及亲水性物质的ABTS自由基清除能力在前12 h下降明显，之后维持较低水平；亲脂性物质的ABTS清除能力在整个脱涩过程中变化不大且一直维持较低水平。其中，总酚含量与ABTS自由基清除能力呈极显著正相关。

Changes in Tannin Contents and Scavenging Activities of Free Radicals of Mopanshi Persimmon Fruits During Astringency Removal in Warm Water

Changes in tannin contents and antioxidant activities of Mopanshi persimmon fruits during astringency removal in warm water（40 ℃）were determined. Fruit firmness，soluble solids content，total phenols content and ABTS radical scavenging activities of the persimmon fruits were also assessed. It took 24–27 hours to remove astringency. During astringency removal，fruit firmness and soluble solids content decreased gradually. Total tannin content varied between 7.32 and 10.62 mg &;#8226; g-1FW；Within the first 12 hours，soluble tannin content，total phenols content and ABTS radical scavenging activities of hydrophilic compounds decreased rapidly，retaining lower levels during the rest of treatment time. While that of ABTS radical scavenging activities of lipophilic compounds showed a slightly fluctuation at a lower level. ABTS radical scavenging activites of persimmon fruits significantly presented a positive correlation with the total content of phenols.