中文摘要：

比较新鲜青柿蒂和成熟干柿蒂提取物的抗氧化活性和抑菌活性,并分析其主要功能成分组成差异。2种不同柿蒂经粉碎后用65%的乙醇提取,再用正己烷、正丁醇和乙酸乙酯对乙醇提取物进行分离。对分离的各组分分析总酚含量、抗氧化活性和抑菌活性。对活性高的提取物进行多酚类化合物定性及定量分析。结果表明,青柿蒂提取物抗氧化、抗菌活性及总酚含量显著高于成熟干柿蒂提取物。在几种不同提取物中,青柿蒂的乙酸乙酯组分总酚含量最高、抗氧化和抗菌活性最强。对青柿蒂和干柿蒂的乙酸乙酯组分进行高效液相色谱分析,经与相关标准品对照,确定青柿蒂和熟柿蒂乙酸乙酯提取物的组分与含量分别为：儿茶素（57.67、11.86 mg/g）,没食子酸（3.53、2.67 mg·g）,槲皮素（32.4、18.33 mg/g）和芦丁（15.47、8.14 mg/g）。

英文摘要：

For the purpose of comparing difference of antioxidant and antibacterial activities of green and ripe persimmon pedicle. The two type pedicles were extracted with 65% ethanol solution, and then separated by n-hexane, ethyl acetate and butanol solvent. All extracts and separated fractions were determined total phenolic content, antioxidant activity and antibacterial activity. High performance liquid chromatography was performed to qualitative and quantitative phenolic compounds with higher activity fractions. The results showed that the antioxidant, antibacterial activity and total phenolic content of the extracts from the green persimmon pedicle were significantly higher than those of the dried persimmon pedicle. In the several different extracts, the ethyl acetate fraction of the green persimmon pedicle exhibited the highest total phenolic content, the strongest antioxidant and antibacterial activity. HPLC analysis on the ethyl acetate fractions of green and dried persimmon showed that they were contained catechin（57.67, 11.86 mg/g）, gallic acid（3.53, 2.67 mg/g）, quercetin（32.4, 18.33 mg/g） and rutin（15.47, 8.14 mg/g） four substances by comparison with the related standard products.