食品科学 ›› 2007, Vol. 28 ›› Issue (11): 171-175.

• 基础研究 • 上一篇    下一篇

椪柑、温州蜜桔果皮中酚类物质组成及抗氧化能力研究

 徐贵华, 胡玉霞, 叶兴乾, 刘东红   

  1. 浙江大学食品科学与营养系; 浙江大学食品科学与营养系 浙江杭州310029河南科技学院食品学院; 河南新乡453003; 浙江杭州310029;
  • 出版日期:2007-11-15 发布日期:2011-11-22

Compositions of Phenolic Compounds and Antioxidant Capacity in Ponkan (Citrus poonensis Hort. ex Tanaka) and Satsuma Mandarin (Citrus unshiu Marc) Peels

 XU  Gui-Hua, HU  Yu-Xia, YE  Xing-Qian, LIU  Dong-Hong   

  1. 1.Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310029, China; 2.Department of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
  • Online:2007-11-15 Published:2011-11-22

摘要: 目的:研究椪柑、温州蜜桔果皮中酚酸与黄烷酮糖苷组成及其抗氧化能力。方法:高效液相法测定椪柑、温州蜜桔果皮中九种酚酸和两种黄烷酮糖苷的组成与含量。用福林酚法、ABTS法和FRAP法对椪柑、温州蜜桔果皮甲醇提取液抗氧化能力进行评价。结果:柑橘果皮中可溶酯化酚酸部分所占比例最大,肉桂酸型酚酸是柑橘皮中的主要酚酸,且主要以酯化形式存在,其含量排列顺序一般为:阿魏酸>对香豆酸>芥子酸>咖啡酸。温州蜜桔果皮中有较高总酚酸含量(p<0.05)。椪柑果皮主要含橙皮苷,温州蜜桔果皮含橙皮苷和少量柚皮芸香苷。温州蜜桔果皮中总黄烷酮糖苷含量高于椪柑(p<0.05)。总的来说椪柑果皮提取液抗氧化活性略高于温州蜜桔。结论:HPLC测定柑橘皮中酚酸与黄烷酮糖苷可取得良好结果,抗氧化实验表明柑橘皮具有一定的抗氧化能力。

关键词: 柑橘皮, 酚酸, 黄烷酮糖苷, 组成, 高效液相色谱, 抗氧化能力

Abstract: Objective: Research on the compositions of phenolic acids and flavanone glycosides and antioxidant capacity in ponkan and satsuma mandarin peels. Methods: The contents of nine phenolic acids and two flavanone glycosides in ponkan and satsuma mandarin peels were determined by RP-HPLC method. Folin-Ciocalteu method, ABTS free radical-scavenging assay and FRAP assay were adopted to evaluate the antioxidant capacity of methanol extract of citrus peels. Results: The soluble esterified portion is the most common form of phenolic acid in citrus peels. Phenolic acids of citrus peels mainly occurr as hydroxycinnamic acid and the contents are in the following order: ferulic acid > p-coumaric acid > sinapic acid > caffeic acid. peels of satsuma mandarin show higher total phenolic acid content than ponkan (p<0.05). Peels of ponkan was abundant in hesperidin, while peels of satsuma mandarin have higher content of narirutin compared with ponkan. Peels of satsuma mandarin contain higher contents of total flavanone glycosides than ponkan (p<0.05). Generally speaking, ponkan extract shows higher antioxidant capacity than satsuma mandarin. Conclusion: Good results are obtained by using HPLC-PDA method to determine the contents of phenolic acids and flavanone glycosides, while citrus peels present certain antioxidant capacity evaluated by several antioxi- dant assays.

Key words: citrus peel, phenolic acid, flavanone glycoside, composition, HPLC, antioxidant capacity