张山佳,商银行

• 1:许昌学院

摘要(Abstract)：

以蓝莓全果、蓝莓果皮和蓝莓果肉为原料，采用醇提法和水提法测定其绿原酸、原儿茶酸、槲皮素、香草酸、总黄酮和总酚的含量及其抗氧化能力。结果表明，蓝莓果实不同部位中活性成分和抗氧化能力具有显著差异(P<0.05);蓝莓果皮中总黄酮和总酚含量最高，显著高于其他提取物中总黄酮和总酚含量，分别为32.61 mg/g和26.95 mg/g;蓝莓果实各部位醇提取物中抗氧化能力显著高于水提取物，顺序为蓝莓果皮>蓝莓全果>蓝莓果肉；各部位主要有效成分包括绿原酸、原儿茶酸、槲皮素、香草酸，在蓝莓果皮中的含量显著高于果肉和蓝莓全果中(P<0.05),蓝莓果实中绿原酸和香草酸含量最高。

关键词(KeyWords)： 蓝莓;总黄酮;总酚;抗氧化活性

Abstract:

Keywords:

基金项目(Foundation): 河南省2023年科技发展计划河南省科技攻关项目(232102320311);; 河南省高等学校青年骨干教师培养计划(2020GGJS204)

作者(Author): 张山佳,商银行

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