6个草莓品种营养品质与抗氧化能力研究
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、VE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
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, anthocyanins, 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 major 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 words: strawberry, nutritional quality, antioxidant capacity
中图分类号:
S668.4
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