刘 禹¹，陈一萌¹，张 莉¹，毛鹏煜¹，尹翔东¹，高礼红¹，刘发云^2*

（1.四川省食品发酵工业研究设计院有限公司，四川成都 611130；

2.苍溪县猕猴桃食品有限责任公司，四川广元 628400）

摘要：本文以苍溪红心猕猴桃为原料，研究不同部位的总酚、总黄酮和抗坏血酸含量，并测定不同部位对DPPH自由基、ABTS^＋自由基、羟自由基的清除能力。结果表明：果皮中总酚、总黄酮和抗坏血酸含量最高，分别为1142.56 mg/100 g、419.63 mg/100 g、214.34 mg/100 g，果肉次之，果籽最低。体外抗氧化活性结果表明，果皮的抗氧化活性最强，对DPPH自由基、ABTS^＋自由基、羟自由基清除能力分别为70.50%、83.79%、67.68%；果肉次之；果籽最弱。

关键词：苍溪；红心猕猴桃；果皮；抗氧化活性

中图分类号：TS255.1    文献标识码：A    文章编号：1674-506X（2023）06-0077-0005

Study on Antioxidant Activity of Different Parts of Actinidia chinensis in Cangxi

LIU Yu¹, CHEN Yimeng¹, ZHANG Li¹, MAO Pengyu¹, YIN Xiangdong¹, GAO Lihong¹, LIU Fayun^2*

（1.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China;

2.Cangxi County Kiwi Food Co., Ltd., Guangyuan Sichuan 628400, China）

Abstract：In this paper, the contents of total phenols, total flavonoids and ascorbic acid in different parts of Cangxi red-heart kiwifruit were studied, and the scavenging ability of different parts on DPPH free radical, ABTS^＋ free radical and hydroxyl free radical was determined. The results showed that the contents of total phenols, total flavonoids and ascorbic acid in pericarp were the highest, which were 1 142.56 mg/100 g, 419.63 mg/100 g and 214.34 mg/100 g, respectively, followed by pulp and seed. The results of antioxidant activity in vitro showed that the peel had the strongest antioxidant activity, and its scavenging capacity for DPPH free radical, ABTS^＋ free radical and hydroxyl free radical was 70.50%, 83.79% and 67.68% respectively. The pulp is second; Fruit seeds are the weakest.

Keywords：Cangxi; Actinidia chinensis; peel; antioxidant activity

doi：10.3969/j.issn.1674-506X.2023.06-013

收稿日期：2023-03-03

基金项目：四川省科技成果转移转化示范项目（2021ZHCG0064）

作者简介：刘禹（1994-），男，硕士，助理工程师。研究方向：果蔬加工与贮藏。

*通信作者：刘发云（1972-），男，高级工程师。研究方向：食品工程。

引用格式：刘禹,陈一萌,张莉,等.苍溪红心猕猴桃不同部位抗氧化活性研究[J].食品与发酵科技,2023,59(6):77-80,129.