食品科学 ›› 2011, Vol. 32 ›› Issue (5 ): 87-91.doi: 10.7506/spkx1002-6630-201105019

• 基础研究 • 上一篇    下一篇

柑橘皮黄酮纯化前后抗氧化性比较研究

万利秀1.2,肖更生1,徐玉娟1,蒋爱民2,陈卫东1,陈于陇1,吴继军1   

  1. 1.广东省农业科学院蚕业与农产品加工研究所 2.华南农业大学食品学院
  • 收稿日期:2010-05-24 修回日期:2011-01-23 出版日期:2011-03-15 发布日期:2011-03-03
  • 通讯作者: 肖更生 E-mail:gshxiao@yahoo.com.cn
  • 基金资助:
    广东省关键领域重点突破项目(2007A020901004)

A Comparative Study of Antioxidant Activity of Flavonoids from Citrus Peel before and after Purification

WAN Li-xiu1,2,XIAO Geng-sheng1,*,XU Yu-juan1,JIANG Ai-min2,CHEN Wei-dong1,CHEN Yu-long1,WU Ji-jun1   

  1. 1. Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;
    2. College of Food Science, South China Agricultural University, Guangzhou 510642, China
  • Received:2010-05-24 Revised:2011-01-23 Online:2011-03-15 Published:2011-03-03
  • Contact: XIAO Geng-sheng1 E-mail:gshxiao@yahoo.com.cn

摘要: 比较9个品种柑橘皮黄酮对DPPH自由基的清除作用和对Fe3+的还原力,并研究大孔树脂纯化对其抗氧化活性的影响。结果表明:不同品种柑橘皮黄酮的还原力和对DPPH自由基的清除作用均存在显著差异(P<0.05),无论是纯化前还是纯化后,还原力和对DPPH自由基的清除作用最强的品种都是南丰橘,纯化前后对Fe3+还原力的IC50分别为(0.166±0.002)mg/mL、(45.69±1.38) μg/mL,对DPPH自由基清除作用的IC50分别为(0.38±0.03)、(0.086±0.003)mg/mL。而福建蜜柑还原力和对DPPH自由基的清除作用最弱,纯化前后对Fe3+还原力的IC50分别为(0.306±0.003)mg/mL、(97.80±1.06) μg/mL,对DPPH自由基清除作用的IC50分别为(0.88±0.02)、(0.281±0.003)mg/mL。纯化后柑橘皮黄酮的抗氧化性显著提高(P<0.05);新会陈皮黄酮纯化后对DPPH自由基的清除作用是纯化前的8.3倍,而江西柳橙黄酮纯化后对DPPH自由基的清除作用为纯化前的2.6倍;江西脐橙纯化后还原力为纯化前的4.5倍,江西柳橙纯化后还原力为纯化前的2.8倍。

关键词: 柑橘, 柑橘皮, 黄酮, 纯化, 抗氧化

Abstract: In this study, DPPH radical scavenging activities and reducing powers of flavonoids from 9 different varieties of citrus peel were compared. Meanwhile, the effect of macroporous resin purification on these antioxidant activities was studied. The results indicated that both DPPH radical scavenging activities and reducing powers of flavonoids differed significantly among 9 varieties of citrus peel (P < 0.05). Both crude and purified flavonoids from Nanfeng citrus peel revealed the strongest DPPH radical scavenging activity and reducing power, with median inhibitory concentrations (IC50)  of (0.38 ± 0.03) mg/mL and (0.086 ± 0.003) mg/mL for scavenging DPPH radicals, respectively and reducing powers of  for flavonoids from Nanfengju before and after purification were (0.166 ± 0.002) mg/mL and (45.69 ± 1.38)μg/mL, respectively. On the other hand, flavonoids from Fujian sweet mandarin peel revealed the weakest DPPH radical scavenging activity and reducing power. The IC50 values for DPPH radical scavenging activity of flavonids from Fujian sweet mandarin peel before and after purification were (0.88 ± 0.02) mg/mL and (0.281 ± 0.003) mg/mL, and those for reducing ferric ion before and after purification were (0.306±0.003) mg/mL and (97.80 ± 1.06)μg/mL, respectively. Therefore, macroporous resin purification could result in a significant enhancement in antioxidant activities of flavonoids from citrus peel. The DPPH radical scavenging activities of flavonoids from Xinhui mandarin peel and Jiangxi navel orange peel revealed 8.3- and 2.6-fold enhancement after purification, and the reducing powers of flavonoids from Jiangxi navel orange peel and Jiangxi Liucheng orange peel exhibited 4.5- and 2.8-fold increase after purification, respectively.

Key words: citrus, citrus peel, flavonoids, purification, antioxidation

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