【Objective】 More and more health beneficial foods with high antioxidant capacity were discovered and highlighted. Evaluation of peach germplasm with different flesh colors using antioxidant components and capacity would support the discovery and utilization of the genetic resources theoretically. 【Method】 Seventy-five accessions of peach were used as plant materials for the comparative evaluation. Total phenols and anthocyanin content, FRAP (ferric reducing ability of plasma) and RAC (relative antiradical capacity tested by DPPH•) were tested in epicarp and mesocarp, respectively. 【Result】 Wider range of total phenols and anthocyanin content, FRAP and RAC was found among blood peach accessions comparing to white and yellow flesh types, but the ranges of all the four items was overlapping. The maximum value of the four items was all observed in blood flesh varieties. Antioxidant components of blood flesh peach were significantly higher than in white and yellow flesh types at 0.01 level. Total phenols contents of blood flesh peach were 4.1 and 4.6 times of that in white and yellow flesh types, and anthocyanin contents were 20.1 and 11.6 times of that in the later two types, respectively. Antioxidant capacity was also higher in blood flesh peach. The FRAP value was 5.8 and 6.2 times of that in white and yellow flesh types, and the RAC value was 3.8 and 4.6 times of that in the later two types, respectively. Antioxidant capacity was significantly correlated with both total phenols and anthocyanin content. But, the correlation coefficient was higher between antioxidant capacity and total phenols content than that between antioxidant capacity and anthocyanin content. Moreover, better linear regression was found between antioxidant capacity and total phenols than that between antioxidant capacity and anthocyanin content. 【Conclusion】 Antioxidant components and capacity of blood flesh peach was significantly higher than white and yellow flesh types. Phenolis were found to be more important than anthocyanin contributing to antioxidant capacity in peach. ‘Beijingyixianhong’, ‘HongTao’, and other varieties were selected as germplasms with high antioxidant capacity.

【目的】具有较高抗氧化活性的健康有益食品正逐渐被开发利用，从抗氧化组份和抗氧化活性的角度比较评价桃不同肉色类型，为桃种质资源的深入挖掘利用提供理论依据。【方法】研究以75份桃资源为试材，测定并比较分析果皮、果肉和全果的总酚、花色苷、三价铁还原能力（FRAP）、相对抗自由基能力（RAC）以及色泽参数。【结果】红肉桃总酚、花色苷、FRAP和RAC的分布区间均宽于白肉和黄肉桃，但分布区间存在明显重叠；4个指标的最高值均出现在红肉桃资源中。红肉桃抗氧化组份含量极显著地高于白肉和黄肉桃，在全果水平，红肉桃总酚含量为后两者的4.1倍和4.6倍，花色苷含量分别为后两者的20.1倍和11.6倍；红肉桃抗氧化能力亦高于白肉和黄肉类型，FRAP分别是后两者的5.8倍和6.2倍，RAC分别是后两者的3.8倍和4.6倍。桃果实抗氧化能力与总酚和花色苷含量均呈极显著的正相关，但抗氧化能力与总酚的相关系数高于其与花色苷；回归分析也表明桃抗氧化能力与总酚的线性回归关系优于其与花色苷。【结论】红肉桃果实抗氧化组份和抗氧化能力显著高于白肉和黄肉桃，从抗氧化的角度红肉桃资源有开发利用的价值；桃果实总酚对抗氧化能力的贡献高于花色苷；筛选出‘北京一线红’、‘红桃’等抗氧化能力高的红肉桃种质资源。