6个草莓品种营养品质与抗氧化能力研究.pdfVIP

52 2011, Vol. 32, No. 07 食品科学 ※基础研究 6个草莓品种营养品质与抗氧化能力研究 罗 娅，唐 勇，冯 珊，周 迪，汤浩茹* (四川农业大学园艺学院，四川雅安 6250 14) 摘 要：本研究对6 个草莓品种的质量参数(可溶性固形物、可滴定酸和硬度)和营养参数(总酚、类黄酮、花青素、 抗坏血酸、V E 和抗氧化能力)进行测定与分析，目的在于筛选具有较高营养价值的草莓遗传资源。研究表明，总 酚是草莓抗氧化作用的重要物质基础，花青素与抗坏血酸是草莓抗氧化能力的主要组成参数。在6 个草莓品种中， 红太后的营养品质表现最好，是培育高含量生物活性物质新品种的重要遗传资源，然而基因型是决定草莓营养品质 的重要因素。 关键词：草莓；营养品质；抗氧化能力 Comparison on Nutritional Quality and Antioxidant Capacity of Six Different Strawberry Cultivars LUO Ya ，TAN G Y ong ，FEN G Sh an ，ZHOU Di ，TAN G Hao-ru * (College of Horticulture, Sichuan Agricultural University, Ya ’an 6250 14, China) Abstract ：With the aim of better characterizing the phytochemical components and antioxidant capacity of strawberry and of screening the genetic source with high nutritional quality, the quality parameters (soluble solid content, titratable acidity and firmness) and nutritional parameters (total phenols, total flavanoids, anthocyanin s, vitamin C, vitamin E and antioxidant capacity) of 6 strawberry cultivars were determined and compared. Results indicated that total phenols were the most important materials for antioxidant capacity of strawberry. Meanwhile, total anthocyanins and vitamin C were also the maj or contribution factors. Based on the quality and nutritional parameters, Queen Red had the most satisfactory nutritional quality among six different strawberry genotypes. Therefore, genotype is the determinant for the nutritional quality of strawberry. Key w ords ：strawb erry ；nutritional quality ；antioxidant capacity 中图分类号：S668.4 文献标识码：A 文章编号：1002-6630(20 11)07-0052-05 [ 1-2] [8]