jonatha75的部落格

(一)Estimation of the apple fruit and its peel as a potential donor of phenolics (in mg phenolic compound per mean fresh weights of WF and AP). Data presented as the average
value for two growing seasons. 蘋果果實的估計和它的果皮成為酚類物質的潛在提供者(WF和AP每平均新鮮重量中所含多少mg 酚類的化合物)。資料所示是兩個成長季節的平均值。

(二) 
.Data presented in Table 4 illustrate the variability between apple cultivars and the significance of apple peel as a polyphenol donor.
表4所示的資料說明了蘋果品種之間的變異性與蘋果果皮成為酚類物質提供者的重要性。

(三)Phenolic content varied significantly among the different apple cultivars. With the exception of chlorogenic acid, the apple peel contained a significantly higher content of the
phenolics than the whole fruit. 在不同蘋果品種間酚含量的差別很大。綠原酸例外，蘋果果皮所含酚類物質的含量比整個水果顯著的高出許多。

The range of differences between whole fruit and peel were highly cultivar dependent. Large
amounts of (+)-catechin, (-)-epicatechin, rutin and phloridzin were present in the apple peel despite the small contribution (~6–8%) of apple peel to whole fruit weight.整顆水果和果皮之間的差異範圍與品種有很大的關係。儘管蘋果果皮只占整顆水果重量的一小部分(~6-8%)，但大量的 (+)-兒茶素、(-)-表兒茶素、蘆丁和根皮苷人都存在於蘋果果皮。

(四)Because apple peel represents less than 10% of the whole fruit weight, it might be expected that this part of fruit is not a very important source of phenolic compounds. 因為蘋果果皮只占整顆水果少於10%的重量，因此可能被預期水果的這一部分不是非常重要的酚類化合物來源。

 However, our data on the contribution of apple peel to the total phenolic content of apple based on peel weight reveals that it is an important donor of phenolic compounds (Table 4).

然而，我們以果皮重量為基礎，在蘋果果皮對蘋果中總酚類含量的貢獻的資料顯示，它是酚類化合物的重要來源。

(五)Four hundred gram DW were homogenized with 10 mL of 80% MeOH/H2O (v/v) at 2000 rpm in a micro-dismembranator.

400公克去離子水和10毫升 MeOH/H2O 體積比為80%，在一個微形振盪攪扮機內以每分鐘2000轉的轉速攪拌均勻。

(六)
Apples also contain ascorbic acid but explain less than 0.4% of the antioxidant activity, indicating that other factors, such as phenolics, are the main contributors.

蘋果還包含抗壞血酸，但所闡明的抗氧化活性低於 0.4 %，因此指出其它的因子，例如酚類物質才是主要的貢獻者。

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