低温贮藏下塔罗科血橙抗氧化性能研究

为探讨低温贮藏下塔罗科血橙的抗氧化活性及变化规律,揭示影响其抗氧化能力的原因,采用ABTS、DPPH和FRAP法对血橙选系2#和8#持续开展了20周抗氧化能力测定,并测定血橙中的花青苷含量。结果显示,在低温贮藏下,2#和8#血橙的ABTS抗氧化当量均呈显著上升趋势,在第8~20周期间,均维持在显著高于前6周的水平,分别达到贮藏前的3.981~5.141和5.110~8.843倍。表明低温贮藏诱导显著提高了血橙的ABTS抗氧化活性。低温贮藏中,花青苷含量也呈显著上升趋势,并与各自ABTS抗氧化当量上升的趋势均呈极显著相关（P〈0.01,R=0.917;P〈0.01,R=0.782）。研究表明,低...

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Bibliographic Details
Published in西南农业学报 Vol. 28; no. 6; pp. 2666 - 2671
Main Author 何礼 陈克玲 何建 关斌 李洪雯 王建辉 刘建军
Format Journal Article
LanguageChinese
Published 四川省农业科学院园艺研究所,柑橘育种与栽培国家地方联合工程实验室,农业部西南地区园艺作物生物学与种质创制重点实验室,四川成都610066 2015
Subjects
ABTS
低温贮藏
抗氧化
花青苷
血橙
Anthocyanin
Blood orange
低温贮藏
血橙
抗氧化
花青苷
Cold storage
Antioxidant
ABTS
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ISSN1001-4829
DOI10.16213/j.cnki.scjas.2015.06.058

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Summary:为探讨低温贮藏下塔罗科血橙的抗氧化活性及变化规律,揭示影响其抗氧化能力的原因,采用ABTS、DPPH和FRAP法对血橙选系2#和8#持续开展了20周抗氧化能力测定,并测定血橙中的花青苷含量。结果显示,在低温贮藏下,2#和8#血橙的ABTS抗氧化当量均呈显著上升趋势,在第8~20周期间,均维持在显著高于前6周的水平,分别达到贮藏前的3.981~5.141和5.110~8.843倍。表明低温贮藏诱导显著提高了血橙的ABTS抗氧化活性。低温贮藏中,花青苷含量也呈显著上升趋势,并与各自ABTS抗氧化当量上升的趋势均呈极显著相关（P〈0.01,R=0.917;P〈0.01,R=0.782）。研究表明,低温贮藏中血橙花青苷含量的变化在很大程度上决定了其ABTS抗氧化能力的强弱。
Bibliography:The present research aimed to investigate the antioxidant capacities and their corresponding variation rules of blood orange tarocco under low temperature storage,which might help to reveal the possible causes affecting the antioxidant capacity. The antioxidant capacities of blood orange series 2 # and 8 # reflected by ABTS,DPPH and FRAP assays,as well as anthocyanin contends were determined up to 20 weeks. The results showed significant upward trends of ABTS antioxidant equivalents,which kept at notably higher levels than the former 6weeks,amounting to 3. 981- 5. 141 and 5. 110- 8. 843 times of the values before storage. The results indicated that low temperature storage induction significantly led to the progress of the ABTS antioxidant activity of blood orange. The anthocyanin contents also displayed notable upward trends,which significantly correlated to that of corresponding ABTS antioxidant equivalent（ P 0. 01,R = 0. 917; P 0. 01,R = 0. 782）. Hence,it is proved that the changes of anthocyanin content in
ISSN:1001-4829
DOI:10.16213/j.cnki.scjas.2015.06.058