Study On Main Phenolic Compounds And Their Antioxidant Activities In Peaches

Okubo, Jingyu, Green 9#, and Hakuto in region of Beijing were the materials of this experiment. By HPLC method and spectrophotometer, phenolic active ingredients in different extracts from four kinds of peaches and their antioxidant activities were analyzed. To develop Sephadex LH-20 chromatography method separated and purified phenolic compounds of different peaches. To establish three antioxidant activities indexes (the capacity to scavenge hydroxyl radical (·OH); scavenge superoxide anion radical (O2˙ˉ); scavenge lipid radica(lR˙)) determined the antioxidant activities of every fractions. The experimental results showed that:Contents of total phenolics, flavanol and flavoned in different extracts from four kinds of peaches increased with increasing of polarities, but content of condensed tannin wasn't of obvious regulation. In extracts of 80% acetone-water the significant difference was found between the contents of total phenolics and between flavoned (P<0.05). contents of flavanol were almost equivalent (P<0.01). Compared with contents of four kinds of phenolics, condensed tannin was quite little. Different phenolic extracts of four peach varieties had antioxidant activities that died down with lowering of polarities; In addition to different phenolic extracts of four peach varieties had significantly scavenging effects on ·OH and O2˙ˉ, but the scavenging effects on R˙were not very good. The antioxidant intensity of phenolic compounds in every variety peach appeared a peak, four fractions (N0.8, N0.9, N0.10, N0.11) were higher peak ranges. The significant difference was found among different varieties (P<0.05). Compared with Green 9#, Hakuto, the antioxidant activity of phenolic fractions from Okubo were quite high. The significant difference was found between phenolic extracts and fractions (P<0.01). The capacity to scavenging ·OH, O2˙ˉ and R˙ from phenolic extracts was far higher than from phenolic fractions.