不同柑橘品种果汁中抗氧化成分比较  

Comparison of Antioxidant Compounds in Citrus Juice of Different Species

作　　者：季露[1,2] 郎娅 裘迪红[3] 叶兴乾[4] 毛培成 孙志栋[1,2] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211 [2]宁波市农科院,浙江宁波315040 [3]杭州医学院公共卫生系,浙江杭州310053 [4]浙江大学生物系统工程与食品科学学院,浙江杭州310058 [5]宁波海通食品科技有限公司,浙江宁波315300

出　　处：《宁波大学学报（理工版）》2016年第4期20-25,共6页Journal of Ningbo University：Natural Science and Engineering Edition

基　　金：国家科技支撑计划(2015BAD16B03);宁波市农业科技攻关重大项目(2013C0013)

摘　　要：以11种柑橘品种为材料,研究不同柑橘品种果汁中的总酚、总黄酮、Vc含量及其抗氧化活性的差异性,探讨抗氧化主导作用成分.研究结果表明:血橙的总酚、Vc含量最高,分别为0.76 mg·m L-1和65.48 mg·100g-1,对DPPH自由基清除率与羟基自由基清除率效果最好,分别为45.87%和89.51%.相关分析和通径分析发现,柑橘果汁中总酚、总黄酮、Vc含量均与DPPH自由基清除率、羟基自由基清除率呈正相关,其中Vc含量与DPPH自由基清除率、羟基自由基清除率呈显著正相关.柑橘果汁的抗氧化作用主要通过Vc直接正效应表现,而总酚、总黄酮均通过Vc的间接效应表现.The differences in antioxidant activities from 11 species of citrus juice are investigated in relation to antioxidant compounds, such as phenols, flavonoid, vitamin C and antioxidant capacity. The results indicate that the blood orange contains the most contents of total phenols （0.76 mg·mL^-1） and vitamin C （65.48 mg·100g^-1）, and shows the strongest activities against DPPH and-OH free radicals （45.87% and 89.51%, respectively）. Based on the path analysis of the contents of total phenols, flavonoids, vitamin C and their antioxidant activities, it is found that a positively correlated relationship between the antioxidant activity and antioxidant compound of citrus juice exists, which shows the significant correlations between vitamin C and DPPH （R=0.919 1, P〈0.01）, and between vitamin C and hydroxyl free radical （R=0.684 6, P〈0.05）. Furthermore, the vitamin C has a direct effect on antioxidant ability, such as DPPH free radical and hydroxyl free radical scavenging activities, while the total phenols and flavonoid play an indirect role in this process.

关 键 词：柑橘品种 果汁 抗氧化成分 活性 

分 类 号：TS20[轻工技术与工程—食品科学]