(1.华南农业大学食品学院 广州 510642;2.广东康辉集团有限公司 广东潮州 515638)
(1.College of Food Science， South China Agricultural University， Guangzhou 510642;2.Guangdong Kanghui Group Co. Ltd.， Chaozhou 515638， Guangdong)
以三华李鲜果及其盐渍凉果果胚为原料，研究盐渍加工对三华李游离酚和结合酚的含量组成、抗氧化活性及生物可及性的影响。结果表明:三华李鲜果游离酚和结合酚分别为14.81 mg GAE/g DW和9.25 mg GAE/g DW，盐渍加工显著降低三华李游离酚的含量(65.90%)，显著提高结合酚的含量(45.84%)，改变了三华李单体酚类化合物的含量和分布，降低表儿茶素、槲皮苷、槲皮素己糖苷和原花青素B2等单体酚的含量，提高对羟基苯甲酸、绿原酸和隐绿原酸等的含量。盐渍显著降低三华李游离酚的DPPH和ABTS抗氧化活性，提高了结合酚的DPPH抗氧化活性。鲜果与盐胚多酚的生物可及性分别为49.50%和34.80%。研究结果为相关凉果产品的加工提供一定的理论依据。
This study aimed to investigate effects of dry salt-curing processing on content and composition, antioxidant activity and bioaccessibility of polyphenolic compounds in Sanhua Plum (Prunus salcina LindI.). The free and bound phenols in Sanhua plum were 14.81 mg GAE/g DW and 9.25 mg GAE/g DW, respectively, and salting process significantly reduced 65.90% the free phenol contents, significantly increased 45.84% the bound phenol contents. Salt-curing caused a significant decrease in free phenolic content whereas a significant increase in bound form. The concentration and distribution of individual phenolic compounds in Sanhua plum were changed by salt-curing processing. The concentration of epicatechin, quercitrin, quercetin-hexoside and procyanidin B2 was decreased, while 4-hydroxybenzoic acid, chlorogenic acid and cryptochlorogenic acid contents were increased after salt-curing. DPPH· and ABTS+· antioxidant activities of free phenolics were decreased, while DPPH· antioxidant activities of bound phenolics were increased by dry salt-curing processing. The phenolic bioavailability of fresh and salt-cured plums was 49.50% and 34.80%, respectively. The obtained data provides a theoretical basis for the processing of preserved fruits products.