制粒对柑橘全果果粉酚类物质及抗氧化活性的影响

doi:10.7506/spkx1002-6630-201523026

食品科学

制粒对柑橘全果果粉酚类物质及抗氧化活性的影响

郑巧1，张桂伟1，郑惠文1，侯诗夏2，杨海荣3，席万鹏1,4,*，周志钦1,4

1.西南大学园艺园林学院，重庆 400715；2.四川大学轻纺与食品学院，四川成都 610065；
3.甘肃省白银市农业技术服务中心，甘肃白银 730900；4.南方山地园艺学教育部重点实验室，重庆 400715

出版日期:2015-12-15 发布日期:2015-12-24

Effect of Granulation on Phenolic Compounds and Antioxidant Activity of Whole Citrus Fruit Powder

ZHENG Qiao1, ZHANG Guiwei1, ZHENG Huiwen1, HOU Shixia2, YANG Hairong3, XI Wanpeng1,4,*, ZHOU Zhiqin1,4

1. College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400715, China;
2. College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China;
3. Agricultural Technology Service Centre in Baiyin City of Gansu Province, Baiyin 730900, China;
4. Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China

Online:2015-12-15 Published:2015-12-24

摘要/Abstract

摘要：

目的：了解制粒前后柑橘全果果粉酚类物质及抗氧化活性的变化，评价制粒对柑橘全果果粉营养价值的影响。方法：以不同柑橘类型的4 个代表品种为试材，利用高效液相色谱（high performance liquid chromatography，HPLC）检测分析各品种柑橘全果果粉制粒前后酚类物质的种类和含量变化，利用铁离子还原/氧化（ferric reducing/antioxidant power，FRAP）法、1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）法和2,2’-联氮双（3-乙基苯并噻唑啉-6-磺酸）二铵盐（2,2’-azinobis-（3-ethylbenzthiazoline-6-sulphonate），ABTS）法对其抗氧化活性进行评价。结果：与制粒前相比，制粒后各品种柑橘全果果粉的总酚和总黄酮含量多数无明显变化。不同种类多酚和黄酮类物质含量的变化如下：脐橙全果果粉的绿原酸、川陈皮素含量在制粒后明显下降（P＜0.05）；澳柑全果果粉的没食子酸、绿原酸、柚皮苷含量在制粒后明显下降（P＜0.05）；葡萄柚全果果粉的阿魏酸、柚皮苷、芦丁、地奥司明、甜橙黄酮含量在制粒后均明显下降（P＜0.05）。体外抗氧化活性实验表明，ABTS法、DPPH法、FRAP法所测定的抗氧化活性结果相对一致，且大多数品种的柑橘全果果粉制粒前后抗氧化活性无显著变化（P＞0.05）。35～40 ℃制粒工艺不但没有明显改变柑橘全果果粉的酚类物质组成与含量，也未降低其抗氧化能力。结论：制粒未造成柑橘全果果粉营养品质的下降，这种微加工方式可以实现对柑橘全果的有效利用。

关键词: 制粒, 柑橘, 酚类物质, 抗氧化活性

Abstract:

In order to understand whether phenolic compounds and antioxidant activity of whole citrus fruit powder (WCFP)
decrease after granulation, the impact of granulation on nutritional value of WCFP was evaluated. The phenolic composition
and contents of WCFP from four citrus species were determined by high performance liquid chromatography (HPLC).
The antioxidant activities of all samples were evaluated by ferric reducing/antioxidant power (FRAP), 1,1-diphenyl-2-
picrylhydrazyl (DPPH) free radical scavenging and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radical
scavenging methods. The contents of total phenolics and flavonoids did not significantly change after WCFP was granulated
(P < 0.05). Among phenolic compounds detected in the study, only obvious change in naringin content was observed, and
the content of naringin in both Australian orange and grapefruit decreased significantly after granulation. However, the
content of naringin in lemon increased. The antioxidant tests in vitro showed that all values were consistent with each other,
in spite of using ABTS, DPPH and FRAP methods. No significant differences were observed between WCFP powder and
granules (P < 0.05). These results suggested that granulation at 35–40 ℃ did not result in significant reduction in phenolic
compound contents and antioxidant abilities of WCFP, and maintained the nutritional quality of WCFP. Therefore, as a good
micromachining technology, granulation can enable effective utilization of whole citrus fruit.

Key words: granulation, citrus, phenolic compounds, antioxidant activity

中图分类号:

TS201.4

郑巧，张桂伟，郑惠文，侯诗夏，杨海荣，席万鹏，周志钦. 制粒对柑橘全果果粉酚类物质及抗氧化活性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201523026.

ZHENG Qiao, ZHANG Guiwei, ZHENG Huiwen, HOU Shixia, YANG Hairong, XI Wanpeng, ZHOU Zhiqin. Effect of Granulation on Phenolic Compounds and Antioxidant Activity of Whole Citrus Fruit Powder[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201523026.

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制粒对柑橘全果果粉酚类物质及抗氧化活性的影响

Effect of Granulation on Phenolic Compounds and Antioxidant Activity of Whole Citrus Fruit Powder

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