Comparative Analysis of Contents of Flavonoid Compounds in Various Species of Citrus Peel and Their Dynamic Changes in Quzhou Ponkan Peel during Postharvest Storage

doi:10.7506/spkx1002-6630-201006047

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (6): 202-204.doi: 10.7506/spkx1002-6630-201006047

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Comparative Analysis of Contents of Flavonoid Compounds in Various Species of Citrus Peel and Their Dynamic Changes in Quzhou Ponkan Peel during Postharvest Storage

ZHANG Yu1，WU Hui-ming2，WANG Wei1，WANG Jian-qing1，BAI Li-ping1

1. Institute of Quality and Standard for Agricultural Products, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021,
China；2. Institute of Pesticide and Environmental Toxicology, Zhejiang University, Hangzhou 310029, China

Received:2009-05-21 Revised:2009-10-13 Online:2010-03-15 Published:2010-12-29
Contact: ZHANG Yu1 E-mail:zhyu7711@sohu.com

Abstract

Abstract:

‘Miyagawa Wase’ satsuma mandarin (Citrus unshiu Marc.), Quzhou ponkan (Citrus reticulata Blanco cv. Ponkan)‘, Hamlin’ orange (Citrus sinensis (L.) Osbeck), Changshanhuyou tangelo (Citrus paradisi cv.Changshanhuyou) and tonkan (Citrus tankan Hayata) peels were compared for differences in respective and total contents of 6 main flavonoid compounds such as naringin, hesperidin, neohesperidin, nobiletin, tangeretin and sinensetin determined by rapid resolution liquid chromatography. Meanwhile, content changes of chlorophyll, carotenoids and 6 main flavonoid compounds in Quzhou ponkan peel were measured during postharvest storage. Results showed that among 5 species of citrus, Changshanhuyou tangelo peel revealed the highest total content of 6 main flavonoid compounds and naringin and neohesperidin were predominant flavonoid compounds in it. The predominant flavonoid compound in both ‘Miyagawa Wase’ satsuma mandarin and ‘Hamlin’ orange peels was hesperidin. Quzhou ponkan and tonkan peels both mainly contained hesperidin and nobiletin. There were a decrease of chlorophyll content and an increase of carotenoid content in Quzhou ponkan peel during postharvest storage. The respective contents of 6 flavonoid compounds all exhibited an obvious increase followed by a slight decrease after 15 days of storage.

Key words: citrus, flavonoid, postharvest

CLC Number:

S38
TS255.1

ZHANG Yu1，WU Hui-ming2，WANG Wei1，WANG Jian-qing1，BAI Li-ping1. Comparative Analysis of Contents of Flavonoid Compounds in Various Species of Citrus Peel and Their Dynamic Changes in Quzhou Ponkan Peel during Postharvest Storage[J]. FOOD SCIENCE, 2010, 31(6): 202-204 https://doi.org/10.7506/spkx1002-6630-201006047

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Comparative Analysis of Contents of Flavonoid Compounds in Various Species of Citrus Peel and Their Dynamic Changes in Quzhou Ponkan Peel during Postharvest Storage

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