23个品种柑橘果皮黄酮类含量及抗氧化活性比对研究  

Comparative study on flavonoids content and antioxidant activity of 23 kinds of Citrus reticulata Blanco peels

作　　者：白莉 吴颖娴 董浩 史阳凯 王宏 于立梅[1] BAI Li;WU Ying-Xian;DONG Hao;SHI Yang-Kai;WANG Hong;YU Li-Mei(College of Light Industry and Food Science,Lingnan Special Food Science and Technology Key Laboratory of Guangdong Province,Lingnan Special Food Green Processing and Intelligent Manufacturing Key Laboratory of the Ministry of Agriculture and Rural Affairs,Modern Agricultural engineering Innovation Institute,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东省岭南特色食品科学与技术重点实验室,农业农村部岭南特色食品绿色加工与智能制造重点实验室,现代农业工程创新研究院,广州510225

出　　处：《食品安全质量检测学报》2023年第19期133-142,共10页Journal of Food Safety and Quality

基　　金：仲恺农业工程学院科产教融合实践教学基地项目(仲教字2022-48号);广东省重点领域研发计划项目(2022B0202040003);广州市科技计划项目一般项目(202201010268)。

摘　　要：目的确定超声辅助提取柑橘皮黄酮的最佳工艺条件,基于最佳工艺参数,比对研究23个品种柑橘果皮中黄酮类物质含量及抗氧化活性。方法通过单因素及正交实验优化超声辅助乙醇提取柑橘黄酮的最佳工艺条件,使用1,1-二苯基-2-苦基肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)法、铁离子还原法测定体外抗氧化活性,并进行相关性分析和聚类分析。结果总黄酮提取的最优条件为:料液比1:35(g/mL)、乙醇浓度50%、超声时间90 min、超声温度70℃,在此条件下柑橘果皮总黄酮提取量达到8.91 mg RE/g。23种柑橘果皮的总黄酮含量存在较明显差异,介于(4.07±0.01)~(10.92±0.17)mg RE/g之间,其中广西红心蜜柚果皮总黄酮含量最高;在抗氧化能力的表达上,半最大效应浓度(concentration for 50%of maximal effect,EC_(50))值介于(0.36±0.00)~(2.27±0.08)g/L之间;EC1值介于(0.01±0.00)~(0.14±0.00)mmol Fe^(2+)/g之间,广东皇帝柑和马水桔DPPH自由基清除能力最强;云南沃柑的总黄酮含量最低、DPPH自由基清除能力最弱;浙江椪柑皮铁离子还原能力最强,且优劣解距离算法(technique for order preference by similarity to ideal solution,TOPSIS)分析结果显示其综合抗氧化性在23种柑橘皮中表现最优;聚类分析结果显示,柑橘种类与黄酮含量、抗氧化活性之间无明显关联,依据黄酮含量和抗氧化活性差异可将23种柑橘果皮分为3类;总黄酮含量与DPPH自由基清除能力、铁离子还原能力呈显著正相关。结论正交优化后的超声辅助技术可以提高柑橘皮总黄酮的提取效率,提高提取量,23种柑橘皮黄酮中第一、二类黄酮含量较高,具有较好的抗氧化活性,浙江椪柑皮综合抗氧化性最强。Objective To determine the optimal process conditions for ultrasound-assisted extraction of flavonoids from honey orange peel,and compare the differences in flavonoid content and antioxidant activity among 23 kinds of Citrus reticulata Blanco peels.Method The optimal process conditions for ultrasonic assisted ethanol extraction of Citrus reticulata Blanco flavonoids were optimized by single factor and orthogonal experiments,total flavonoid content,1,1-diphenyl-2-picrylhydrazyl(DPPH)method and Fe3+reduction method were used to determine in vitro antioxidant activity was used for correlation analysis and cluster analysis were investigated.Results The optimum conditions for total flavonoid extraction were the liquid to material ratio of 1:35(g/mL),ethanol concentration of 50%,ultrasound time of 90 min,ultrasound temperature of 70℃,the total flavonoid extraction amount of tangerine peel was 8.91 mg RE/g.The total flavonoid of 23 kinds of Citrus reticulata Blanco peels varied significantly,ranging from(4.07±0.01)to(10.92±0.17)mg RE/g;the concentration for 50%of maximal effect(EC_(50))values of DPPH radical scavenging ability ranged from(0.36±0.00)to(2.27±0.008)g/L;the EC1 values of ferric ion reduction ability ranged from(0.01±0.00)to(0.14±0.00)mmol Fe^(2+)/g.The total flavonoid of Guangxi red heart grapefruit was the highest,and the DPPH radical scavenging ability of Guangdong emperor mandarin and Ma Shui orange was the strongest;the total flavonoid and the DPPH radical scavenging ability of Yunnan wok mandarin was the weakest;the iron ion reducing ability of Zhejiang ponkan peel was the strongest,and the weakest was Fujian red heart grapefruit peel.Technique for order preference by similarity to ideal solution(TOPSIS)analysis showed that Zhejiang ponkan peels had the strongest comprehensive antioxidant capacity.Based on the differences in flavonoid content and antioxidant activity,there was no correlation between Citrus reticulata Blanco species and flavonoid content and antioxidant activity.And the peels of

关 键 词：工艺优化 柑橘果皮 总黄酮 抗氧化活性 

分 类 号：TS209[轻工技术与工程—食品科学]