摘要
研究了龙眼果肉干制过程中肉干燥前后总酚的含量、存在形式及单体酚的组成和其抗氧化能力差异.结果表明,龙眼果肉经干燥后游离酚含量及其FRAP抗氧化活性和DPPH抗氧化活性均显著下降(P<0.05);结合酚含量及其FRAP抗氧化值显著上升(P<0.05),但其DPPH抗氧化值变化不明显(P>0.05).经过干燥后,龙眼游离酚组成中表儿茶素、四甲基邻苯二酚等单体酚含量显著下降(P<0.05),而没食子酸、香草酸、香豆酸、槲皮素等单体酚含量显著上升(P<0.05);结合酚组成中丁香酸、四甲基邻苯二酚、香草酸、表儿茶素等单体酚含量显著上升(P<0.05).
The changes of the contents,composition and antioxidant activities of phenolics during drying of longan pulp were investigated.The results showed that the contents of the free phenolics and its FRAP and DPPH antioxidant activities significantly decreased after drying process（P0.05）,while the content of the bound phenolics and its FRAP antioxidant activity significantly increased（P0.05）.Nevertheless,no significant difference were observed for the DPPH antioxidant activity of the bound phenolics（P0.05）.Meanwhile,the contents of monomer phenolics of epicatechin and tetramethyl catechol as the major composition of free phenolics significantly decreased.However,the contents of gallic acid,vanillic acid,coumarate and quercetin significantly increased（P0.05）.The contents of syringic acid,tetramethyl catechol,vanillic acid and epicatechin significantly increased as the composition of the bound phenolics（P0.05）.
出处
《华南师范大学学报（自然科学版）》
CAS
北大核心
2011年第4期111-115,共5页
Journal of South China Normal University(Natural Science Edition)
基金
国家自然科学基金广东省联合基金项目(U0731005)
广东省-中国科学院全面战略合作项目(2009B091300135)
关键词
龙眼
游离酚
结合酚
抗氧化活性
longan
free phenolics
bound phenolics
antioxidant activity
