本文旨在探讨海红果抗氧化活性及其酚类物质组成，利用超声波法提取海红果不同部位的抗氧化物质并测定其总酚和总黄酮含量，应用DPPH?自由基清除能力、ABTS+?自由基清除能力和总还原力三个指标考察其抗氧化活性；利用HPLC法考察海红果酚类物质组成。实验结果发现，去核海红果总酚含量和总黄酮含量分别达160±5.03 mg galic acid q./100g FW和54.45±1.52 mg rutin eq./100g FW，显著高于海红果皮和果肉，总黄酮含量与三个抗氧化指标均存在显著正相关关系，而总酚含量与三个抗氧化指标存在正相关关系但不显著，表明黄酮类物质对海红果抗氧化活性贡献较大。海红果酚类物质以羟基苯甲酸类（香草酸、没食子酸等）为主，海红果皮中黄酮醇类含量最高，黄烷-3-醇类的儿茶素和表儿茶素只在海红果肉中检出。在所有检出物质中，海红果皮内芦丁含量最高为（819.88±10.17 μg/100 g），此外绿原酸等是海红果中重要的酚类组成物质。

To explore the antioxidant activity and the polyphenols of Malus micromalus Makino, the ultrasonic method was utilized to extract the antioxidants from different parts of the fruit, their total phenolic (TP), total flavonoid (TF) contents, phenolic compounds and antioxidant activities were analyzed. The antioxidative capacity of the extracts was evaluated by reducing power, DPPH?and ABTS?+ scavenging, while HPLC was used to investigate the composition of polyphenols. The contents of TP and TF in denucleated Malus micromalus Makino (DM) were 60±5.03 mg galic acid q/100 g FW and 54.45±1.52 mg rutin eq/100 g FW, respectively, being significant higher than those in peel and pulp of the fruit. There were obvious positive correlations between TF content and the three antioxidant activity indices. And TP content had less positive correlations with the three indices. Hydroxybenzoic acids including vanillic acid, gallic acid were the main polyphenols of Malus micromalus Makino. In addition, flavonols gained the highest contents in peels. And catechin and epicatechin were only detected in pulp. In all detected substances, the content of rutin in peels was the highest with 819.88±10.17 μg/100 g. Moreover, chlorogenic acid was also an important phenolic compound in Malus micromalus Makino.

西府海棠食品化学分析与加工技术研究（A304021303）