胡来丽¹，秦礼康^1*，王玉珠²，吴 京³

（1.贵州大学酿酒与食品工程学院，贵州贵阳 520025；

2.贵州省山地资源研究所，贵州贵阳 520025；

3.贵阳新奇微波工业有限责任公司，贵州贵阳 520025）

摘要：本研究采用紫皮百香果果肉、果皮及整果为原料，经真空微波提取、浓缩及干燥后制备成3种百香果精粉，分别剖析其总酚、总黄酮、花青素、酚类化合物组成，并采用DPPH、ABTS＋和FRAP方法测定其抗氧化能力。结果表明：百香果果肉、果皮和整果精粉中总酚含量依次为126.37、230.34、497.82 mg GAE/100 g DW，总黄酮含量分别为10.06、168.74、426.48 mg RE/100 g DW；果皮和整果精粉花青素单体有矢车菊素、锦葵素、芍药素和飞燕草素4种，其中矢车菊素含量最高，分别为106.82、77.15 mg/100 g DW；3种精粉中酚类物质主要有儿茶素、异荭草素、芦丁和槲皮素等14种；果肉、果皮及整果精粉皆具抗氧化能力，且它们的抗氧化活性与酚类化合物含量呈正相关。

关键词：紫皮百香果；真空微波；精粉；酚类化合物；抗氧化活性

中图分类号：TS255.1   文献标识码：A   文章编号：1674-506X（2022）03-0019-0007

Analysis of Phenolic Substances and Antioxidant Activity Evaluation of Purple Passion Fruit Refined Powder

HU Laili¹, QIN Likang^1*, WANG Yuzhu², WU Jing³

（1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 520025, China;

2.Guizhou Provincial Mountain Resources Research Institute, Guiyang Guizhou 520025, China;

3.Guiyang Xinqi Microwave Industry Limited Liability Company, Guiyang Guizhou 520025, China）

Abstract：In this study，the pulp, peel and whole fruit were used as raw materials to prepare the three kinds of refined powder of purple passion fruit by vacuum microwave extraction, concentration and drying. Total phenolics, total flavonoids, anthocyanins and phenolic compounds were analyzed, and its antioxidant capacity was determined by DPPH, ABTS ^＋ and FRAP methods. The results showed that the total phenolics content of passion fruit pulp, peel and whole fruit refined powder were 126.37, 230.34 and 497.82 mg GAE/100 g DW, and the total flavonoids were 10.06, 168.74 and 426.48 mg RE/100 g DW, respectively. Cyanidin, malvain, delphinidin and paeoniflorin were detected in peel and whole fruit,  and the contents of cyanidin were the highest. The contents of cyanidin in peel and whole fruit were respectively 106.82 and 77.15 mg/100 g DW.The phenolic compounds were mainly catechin, isoorientin, rutin, quercetin and so on in the three kinds of refined powder; Pulp, peel and whole fruit of refined powder had antioxidant capacity, and was positively correlated with the content of phenolic compounds.

Keywords：purple passion fruit; vacuum microwave; refined powder; phenolic compounds; antioxidant activity

doi：10.3969/j.issn.1674-506X.2022.03-003

收稿日期：2022-01-21

基金项目：贵州省科技支撑重点项目（黔科合NZ［2015］3001-5）

作者简介：胡来丽（1995-），女（苗族），硕士研究生。研究方向：食品科学与工程。

*通信作者：秦礼康（1965-），男，博士，贵州大学教授。研究方向：食品科学。

引用格式：胡来丽,秦礼康,王玉珠,等.紫皮百香果精粉酚类物质剖析及抗氧化活性评价[J].食品与发酵科技,2022,58(3):19-25.