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

园艺学报 ›› 2011, Vol. 38 ›› Issue (1): 145-145–150.

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

薛晓莉1，尚丽1，张静瑶1，郑仲明2，李宝1,*

（1中国农业大学农学与生物技术学院，北京 100193；2北京市房山区林业局林果中心，北京 102400）

收稿日期:2010-06-21 修回日期:2010-12-24 出版日期:2011-01-25 发布日期:2011-01-25
通讯作者: 李宝

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

XUE Xiao-li1，SHANG Li1，ZHANG Jing-yao1，ZHENG Zhong-ming2，and LI Bao1,*

（1College of Agriculture and Biotechnology，China Agricultural University，Beijing 100193，China；2Center for Forestry & Fruits，Burean of Forestry，Fangshan District，Beijing Municipality，Beijing 102400，China）

Received:2010-06-21 Revised:2010-12-24 Online:2011-01-25 Published:2011-01-25
Contact: LI Bao

摘要/Abstract

摘要： 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 • 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。

关键词: 柿, 单宁, ABTS, 脱涩, 总酚

Abstract: 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 • 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.

Key words: Diospyros kaki, tannin, ABTS, astringency removal, phenols

中图分类号:

S 665.2

薛晓莉;尚丽;张静瑶;郑仲明;李宝;. 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[J]. 园艺学报, 2011, 38(1): 145-145–150.

XUE Xiao-li;SHANG Li;ZHANG Jing-yao;ZHENG Zhong-ming;and LI Bao;. Changes in Tannin Contents and Scavenging Activities of Free Radicals of Mopanshi Persimmon Fruits During Astringency Removal in Warm Water[J]. ACTA HORTICULTURAE SINICA, 2011, 38(1): 145-145–150.

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