Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China.
Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China.
Food Chem. 2014;152:531-8. doi: 10.1016/j.foodchem.2013.12.010. Epub 2013 Dec 11.
This study was performed to compare the contents of total phenolics, total flavonoids, and total triterpenes between peel and flesh of ten different pear cultivars. The monomeric compounds were analyzed by HPLC, their antioxidant and anti-inflammatory activities were also measured. Peel and flesh from Yaguang, Hongpi, Qingpi and Guifei varieties contained relatively more total phenolic, total flavonoids and total triterpene, and showed stronger antioxidant and anti-inflammatory activities, while Lvbaoshi and Youran appeared to be weakest among them. All the chemical components found in the pear peel were approximately 6-20 times higher than those in the flesh of pear. For the monomeric compounds, arbutin, oleanolic acid, ursolic acid, chlorogenic acid, epicatechin, and rutin were the dominant components contained in the ten pear cultivars both in peel and in flesh. All of the analyses suggested that the peel of pear might be an excellent polyphenol and triterpenes source.
本研究比较了十种不同梨品种果皮和果肉中总酚、总黄酮和总三萜的含量。采用高效液相色谱法分析了单体化合物，还测定了它们的抗氧化和抗炎活性。鸭光、红皮、青皮和贵妃品种的果皮和果肉中总酚、总黄酮和总三萜含量较高，抗氧化和抗炎活性较强，而绿宝石和悠然则相对较弱。在梨皮中发现的所有化学成分的含量大约是梨肉的 6-20 倍。对于单体化合物，熊果苷、齐墩果酸、熊果酸、绿原酸、表儿茶素和芦丁是这十种梨品种的果皮和果肉中含量较高的主要成分。所有分析表明，梨皮可能是一种极好的多酚和三萜类物质来源。
