琯溪蜜柚幼果中柚皮苷含量变化规律  

Variation of Naringin Content in Young Guanxi Honey Pomelo(Citrus grandis)Fruit

作　　者：胡阳 晏幸 伍菱 李利君 杨远帆 杜希萍 翁淑燚 倪辉 李清彪 HU Yang;YAN Xing;WU Ling;LI Lijun;YANG Yuanfan;DU Xiping;WENG Shuyi;NI Hui;LI Qingbiao(College of Food and Biological Engineering,Jimei University,Xiamen 361021,China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China;Research Center of Food Biotechnology of Xiamen City,Xiamen 361021,China;DAMIN Foodstuff(Zhangzhou)Co.Ltd.,Zhangzhou 363000,China)

机构地区：[1]集美大学食品与生物工程学院,福建厦门361021 [2]福建省食品微生物与酶工程重点实验室,福建厦门361021 [3]厦门市食品生物工程技术研究中心,福建厦门361021 [4]大闽食品(漳州)有限公司,福建漳州363000

出　　处：《食品科学》2021年第12期159-165,共7页Food Science

基　　金：国家自然科学基金海峡联合重点项目(UI805235);福建省教育厅面上项目(JT180288)。

摘　　要：为探明琯溪蜜柚幼果作为柚皮苷提取原料的最优时期,利用高效液相色谱分析研究种植地海拔、果实发育期、果实部位、贮藏时间及加热干燥对琯溪蜜柚幼果中柚皮苷含量的影响。结果表明:高海拔地区(668 m)种植的琯溪蜜柚幼果中柚皮苷含量高于低海拔地区(40 m)种植;随着发育期的增长,果实内部白囊与绿色表皮柚皮苷含量均呈下降趋势;同一时期采摘的幼果经贮藏由绿变黄的过程中柚皮苷含量不断升高;加热干燥处理会显著降低新鲜幼果柚皮苷含量。高海拔地区(668 m)种植的I期琯溪蜜柚幼果,经过贮藏完全变黄后柚皮苷含量最高,表皮和白囊柚皮苷质量分数分别达28.3%和26.5%。研究结果为科学利用琯溪蜜柚幼果为原料制备柚皮苷提供了实验依据,具有重要的参考价值。This study investigated the effects of planting altitude,fruit development stage,fruit location,storage time,and heat drying on the naringin content in young Guanxi honey pomelo fruit as determined by high performance liquid chromatography(HPLC)for the purpose of exploring the optimal harvest time of young Guanxi pomelo fruit to be used for naringin extraction.The results showed that the content of naringin in young Guanxi pomelo fruit planted in the high-altitude area(668 m)was higher than that grown in the low-altitude area(40 m).Naringin contents in the albedo and flavedo decreased with fruit growth.The content of naringin in young fruit picked at the same time increased ceaselessly as the color changed from green to yellow during storage.Heat drying treatment significantly reduced the content of naringin in fresh young fruit.The young Guanxi pomelo fruit at stage I grown in the high altitude area had the highest naringin content after complete yellowing during storage,with values of 28.3%and 26.5%in the epidermis and albedo,respectively.This study provides an experimental basis for the preparation of naringin from young Guanxi pomelo fruit.

关 键 词：蜜柚幼果 柚皮苷 贮藏 干燥 

分 类 号：S377[农业科学—农产品加工]