本文对比研究了8种水果的果皮、果肉、果汁及全果中维生素C与总酚含量，采用高效液相色谱法测定其多酚种类及含量，并评价其抗氧化活性。8种水果Vc含量从高到低，依次为：番石榴>脐橙>菠萝=木瓜>青苹果=皇冠梨=金桔=芒果；总酚含量最高的水果为芒果；从8种水果中共鉴定出16种多酚类化合物，以绿原酸、儿茶素、表儿茶素、芦丁、杨梅酮和根皮苷含量较高。根据8种水果全果中多酚物质种类与含量，分为4类：（1）脐橙；（2）芒果；（3）金桔；（4）青苹果、皇冠梨、番石榴、菠萝和木瓜；DPPH自由基清除能力从强到弱，依次为芒果>番石榴>青苹果>皇冠梨=金桔=脐橙=菠萝=木瓜；氧自由基吸收能力从强到弱，依次为脐橙>番石榴>皇冠梨=芒果>青苹果=金桔=菠萝=木瓜。本研究可为水果精深加工及功能性食品开发提供理论指导。

The content of vitamin C and total phenolic content in peel, flesh, whole fruit and fruit juice of eight fruits were determined in this study. Phenolic profiles of eight fruits were determined by high performance liquid chromatography (HPLC), and their antioxidant activities were evaluated. The results showed that the content of vitamin C in eight fruits were in the order of guava > navel orange > pineapple = papaya > green apple = crown pear = kumquat = mango. Mango had the highest total phenolic content. Sixteen phenolic compounds were identified from eight fruits, and the content of chlorogenic acid, catechins, epicatechin, rutin, myricetin and phloridzin were higher. Eight fruits were divided into four categories in terms of the phenolic profiles: (1) navel orange; (2) mango; (3) kumquat; (4) green apple, crown pear, guava, pineapple and papaya. DPPH radical scavenging activities of the eight fruits were in a descending order as follows: mango > guava > green apple > crown pear = kumquat = navel orange = pineapple = papaya. Oxygen radical absorbance capacities decreased in the order of navel orange > guava > crown pear = mango > green apple = kumquat = pineapple = papaya. This study could provide the theoretical guidance for the development of fruit deep processing industry and functional food.

国家自然科学基金项目（31501424）；广东省科技计划项目（2011A020102001）